What to make for my Tea

mummyjane

When I cook mince, I use either half quorn/meat free and half normal mince or I add a few handfulls of lentils (cooked). This really bulks the meat out and lentils are such a cheap and healthy way of doing it. Dh never notices when I substitute half the mince for quorn, even though he is adamant that he hates the stuff :rotfl:

Lapis Lazuli - you could mix leftover corned beef (cooked) with mashed potato, add a bit of onion and a dash of worcester sauce and use it as a filling for a meat pie - really yummy. Or you could just make patties with the mixture too.

lapis_lazuli

mummyjane wrote: »

Lapis Lazuli - you could mix leftover corned beef (cooked) with mashed potato, add a bit of onion and a dash of worcester sauce and use it as a filling for a meat pie - really yummy. Or you could just make patties with the mixture too.

Thanks, that sounds yummy. Does anyone else have some ideas or should I just treat it like ordinary beef but go easy on adding salt in my recipes?

JulieGeorgiana

Spicy Sausage Pasta.

Just add onion, garlic and chilli flakes to a tomato base, add sausages and serve with pasta!

Quick and Easy... and really yummy! My OH likes is spicy and add tobasco x

lapis_lazuli

I took the plunge and minced a kilo of raw corned beef silverside today. Don't try it if you're expecting nice strands which stay separate. I got the strands but they quickly formed themselves into a gloop once they landed in the bowl, and had to be broken up as they browned in the frying pan. Made a wonderful base for a stew though! Will try the cooked recommendation sometime soon.