More tasty ways with mince
Homemade Bolognese Serves 4
Heat up the oil in a large pot. Add the meat and sear it for 5-6 minutes. Add 1 carrot (finely diced), 1 stalk celery (finely diced), 1 onion (chopped), 1 garlic clove (chopped) and 1 tbsp tomato puree then braise for a further five minutes, stirring continuously. Deglaze with a splash of wine and add 1 tin (chopped) tomatoes, 1 bay leaf and 1 clove. Bring to the boil then reduce the heat and simmer the sauce for 20-30 minutes until nearly all the liquid has evaporated. Season to taste with salt and pepper. Serve with spaghetti, tagliatelle or pappardelle, sprinkling with (chopped) parsley and freshly grated parmesan.
Traditional Scottish Mince & Tatties Serves 2-3
Fry 1 onion (finely diced) and 1 carrot, sliced (optional) gently in the oil for 5-6 minutes. Remove from the pan and set aside. Turn the heat up and crumble 440g Minced Steak into the hot pan. Break it up with a wooden spoon, and brown it all over. Do this in batches if necessary – don’t crowd the pan, or the mince will stew rather than browning nicely. Add the onion and carrot back to the pan with 1 tbsp flour, and stir in 250-350ml beef stock – it should come about ¾ of the way up the mince. You can top it up later if required. Add ½ tsp Marmite (optional). Turn the heat down to a gentle simmer, and cook, leaving the lid off, for half an hour or so, stirring occasionally. Use this time to prepare your tatties (400g potatoes) – either simple new potatoes, boiled in their skins, or fluffy, buttery mash. When the mince gravy has thickened, check it for seasoning – the Marmite will add some salt, but you may need a little more, and some pepper to taste.
Minced Steak Cottage Pie Serves 3-4
Preheat the oven to 180ºC/fan 160ºC /gas 4. In a heavy-based ovenproof casserole pan, heat 1 tbsp oil and brown 1 small onion (finely chopped) and 440g Minced Steak. Stir in 20g plain flour and cook for two minutes. Add 150-200ml beef stock and simmer for a further two minutes. Add 1 tbsp (chopped) parsley and 1 tsp Worcestershire Sauce, and simmer gently for 20 minutes. Season and cover with 500g cooked potatoes, mashed with butter, marking the surface with a fork. Bake in the preheated oven for 45 minutes until the potatoes are nicely browned on top. Serve with glazed carrots and baby turnips
Shepherds’ Pie Serves 3-4
Heat 1 tbsp sunflower oil in a medium saucepan, then soften 1 large onion (chopped) and 2-3 medium carrots (chopped) for a few minutes. When soft, turn up the heat, crumble in 440g Minced Lamb and brown, tipping off any excess fat. Add 2 tbsp tomato purée and a large splash of Worcestershire sauce, then fry for a few more minutes. Pour over 500ml beef stock, bring to a simmer, then cover and cook for 40 minutes, uncovering halfway. Meanwhile, heat the oven to 180ºC/ fan 160ºC/ gas 4. Put the mince into an ovenproof dish, top with 600g cooked potatoes, mashed with butter and ruffle with a fork. Bake for 20-25 minutes until the top is starting to colour and the mince is bubbling through at the edges. Leave to stand for five minutes before serving.
Hunters’ Pie Serves 6-8
In a large saucepan, fry 2 large onions (chopped) and 4 rashers Streaky Bacon (chopped) in 2 tbsp sunflower oil until the onion is soft and the bacon is browned. Add 880g Minced Venison and 2 cloves garlic, crushed and raise the heat so the meat browns a little, stirring constantly. Add 8 mushrooms, quartered and cook for a further minute. Sprinkle in 2 tbsp plain flour, stir in well, then add 300-400ml venison or beef stock, 1 tbsp tomato purée, 3 tbsp Worcestershire sauce, 1 tbsp fresh thyme leaves, salt and freshly ground black pepper. Bubble gently for 15 minutes, season again to taste, then place in a shallow ovenproof dish. Mix 500g swede, boiled and mashed with butter or 500g sweet potato, baked and mashed with butter with 500g potatoes, boiled and mashed with butter, spread on top of the mince and scatter 50g mature Cheddar cheese on top. Meanwhile, heat the oven to 180ºC/ fan 160ºC/ gas 4. Bake for 20-25 minutes until the cheese is starting to brown and the mince is bubbling through at the edges. Leave to stand for 5 minutes before serving.
Meatloaf in Bacon Serves 3-4
Mix together 440g Minced Steak, 220g Minced Pork, 1 onion (chopped) , 2 cloves garlic (chopped) , 20-30g breadcrumbs, 1 egg and season with salt and pepper. Grease a loaf tin and line with the 100g Streaky Bacon, fill with the mixture and fold any ends of the bacon over the top. Cover with tin foil and carefully place the loaf tin into a baking tray containing boiling water. Place in 180ºC oven for 1 hour, reduce heat to 160ºC and cook for a further half hour. Remove carefully from oven and leave to rest for 10 minutes. Serve in slices, hot with mashed potatoes and buttered green beans, or cold with potato salad and pickled beetroot.
Meaty Macaroni Cheese Serves 6
Cook 250g macaroni in a large saucepan of boiling salted water for 8-10 minutes; drain well and set aside. Melt 40g butter over a medium heat in a large saucepan. Add 40g plain flour and stir to form a roux, cooking for a few minutes. Gradually whisk in 600ml milk, a little at a time. Stir in ½ tsp mustard powder and a pinch of grated nutmeg, and simmer for 10-15 minutes until thickened. Meanwhile, gently fry 1 onion, diced and 150g Diced Smoked Streaky Bacon in 1 tbsp sunflower oil until the onion is soft and the bacon is browned. Increase the heat, add 440g Minced Steak and fry until browned. Set aside. Preheat the oven to 180ºC/ fan 160ºC/ gas 4. Remove the white sauce from the hob, add 200g grated cheddar and stir until the cheese is melted. Add the macaroni to the sauce and mix well, then add the mince mixture and stir again. Transfer to a deep, suitably-sized ovenproof dish and sprinkle over a further 100g cheddar and the 50g grated parmesan. Bake for 20-25 minutes until the cheese is brown and bubbling.
Warming Beef Chilli Serves 6-8
Heat 2 tbsp olive oil in a heavy pan on a medium high heat. Brown 880g Minced Steak in batches, breaking up with a wooden spoon as required and setting aside when browned. Add 2 onions (chopped) and 2 carrots (finely diced) and cook for two minutes, then add 2 sticks celery (finely diced), 2 cloves garlic (chopped) and 2 red peppers (roughly chopped) , and cook for a further 3-4 minutes until softened and lightly coloured. Add the 3 tsp chilli powder, 3 tsp ground cumin and 1 tsp ground cinnamon and cook for a further minute, stirring occasionally. Add 2 tins red kidney beans, 2 tins chopped tomatoes, 1 tbsp tomato puree, 1 small bunch (chopped) fresh coriander stalks and the browned Minced Steak. Fill one of the empty tomato tins with water and pour this into the pan. Add 2 tbsp balsamic vinegar and season with a good pinch of salt and pepper. Bring to the boil and turn the heat down to a simmer with a lid slightly askew for about an hour, stirring every now and again to stop it catching. Serve with your choice of rice, tacos or jacket potatoes, with grated cheddar cheese, guacamole or soured cream as you prefer, sprinkling the coriander leaves on top.
Posh Veal Meatballs Serves 3-4
Combine 440g Minced Veal, 40g walnuts (chopped), 1 small onion (chopped), 1 egg and 1 tsp English mustard, and mix to a smooth consistency. Season to taste with salt and pepper and divide the mixture into 12-16 portions. Wet your hands slightly before forming the mixture into balls. Heat a large frying pan over a medium heat, add 2 tbsp olive oil and cook the meatballs for 10-12 minutes, or until nicely coloured and cooked through. Set aside and keep warm. Deglaze the pan with 150ml chicken or beef stock and 30-40ml cognac, then add the 1 tbsp wholegrain mustard and 100ml double cream and reduce over a high heat until the sauce thickens. Place the meatballs back in the pan and warm through. Serve with spaghetti or mashed potatoes.
Extra Juicy Homemade Burgers Makes 4-6 burgers
Mix 220g Minced Pork, 220g Minced Beef, 1 small onion (very finely chopped), 1 medium free-range egg (beaten), ½ tsp salt, ½ tsp ground black pepper and 40g fresh breadcrumbs thoroughly in a large bowl. Divide into burgers approximately 2cm thick, and make a shallow dent in each one with the back of a spoon or your thumb – this keeps them flatter as they cook. Heat 2 tbsp oil in a heavy-bottomed pan and fry over a medium heat until nicely browned on both sides. Don’t worry if they’re still slightly pink in the middle! Place in a warm place to rest while you prepare the buns and accompaniments – a selection of lettuce, tomato, gherkins, cheese, mustard, mayo and relishes always go down well.