More exciting mince recipes

Jastons

I like to use coffee instead of stock, particularly when making Chilli.

If you have mince beef, oinon, garlic, tomatoes, lots of chiilis, herbs, salt&pepper, sugar, worcester sauce, red wine vinegar, tomato puree and around 3 hours you can make the most amazing chiili con carne.

Try adding sweetcorn to a tomato sauce. They give it a, you gueesed it, really sweet taste but without being sickly

Barneysmom wrote: »

I like to make a nice chilli but I use baked beans instead of kidney beans, it's really nice.

I am not so keen on using baked beans, I find they tend to go a bit to mushy.

amistupid

freyasmum wrote: »

I was just gonna say I'm not sure if the OS'ers would be ready for you, Adey - seems like they've got no choice :eek: :rotfl:

I'm off back to the pub.

Toodle pip!

Jastons

Tigsteroonie wrote: »

You cook?

You're quite a catch

*blushes*

Thanks , I love to cook. It is the easiest way I know how to make someone happy

Penelope_Penguin

amistupid wrote: »

I daren't leave the Arms and venture further a field! :eek:

Funny that - it's what many OSers say :rotfl: I'll add this to the exisitng thread to give you lots more ideas

Penny. x

Glitzkiss

amistupid wrote: »

I daren't leave the Arms and venture further a field! :eek:

Coward :D

freyasmum wrote: »

I was just gonna say I'm not sure if the OS'ers would be ready for you, Adey - seems like they've got no choice :eek: :rotfl:

And how long before Adey decides to extend the fatherly arm in OS :eek::eek::eek:

Just to keep on topic and sorry there's no measures but I can't remember them anymore

mince
onion
garlic
flour
paprika
green pepper
tinned tomatos
beef stock
seasoning
yogurt or soured cream

Saute onion and garlic, brown the mince. Stir in the flour and add the paprika, pepper, stock, seasoning and tomatos + juice. Bring to the boil, add lid and simmer for 1 hr. Serve on a bed of noodles with a good dollop of yogurt or soured cream.

cooking-mama

sorry,havent explained myself very well in the title,I normaly buy big packs of mince and diced steak etc in costco,portion it up into 400gm packs and freeze uncooked..im thinking this time that i may just buy 2 or 3 kg's of each and cooked it all at once plainly with just stock and onion and then freeze the 400gms as before but cooked this time,...will it then be possible to defrost the cooked meat and turn it into lasagne/chilli/beef curry etc..or do herbs/spices work better when cooked in with the raw meat,rather than just added during reheating?

Patchwork_Quilt

Yes. Somewhere on here, someone mentioned doing a big batch of mince and then adding tomatoes for pasta sauce and kidney beans to the next batch for chilli.

However, I think it might taste better if you freeze it raw and then cook what you want at the time. Have you got a slow cooker? This would save time/effort when you want to make it into something.

justjohn

i would say the spices etc infuse one another and it will taste better cooked all at same time

cooking-mama

yes i do have a slow cooker(made a lovely pot roasted ham in it today.)..i also have a pressure cooker(and ordering a kuhn rikon pressure cooker from lakeland too).this is why i was thinking of cooking it all at once.
I agree with you both that food will taste better if cooked with the necessary herbs/spices from the start...suppose i could split between slow cooker and pressure cookers and still batch cook,chilli,bolognes and curry etc? then freeze cooked.
or i could continue as i do,freeze when raw,then defrost and cook as required...I hate handling raw meat tho,especialy large amounts after the Costco trip.

zippychick

Hi Cooking Mama

Personally i would also freeze it raw. If you cook it all up, then freeze it, then defrost it and make - say a lasagne - which you freeze some of. Then you are reheating that meat again for the third time which i personally try to avoid. My stomach simply can't take food that's been cooked so many times, and I pay for days!

I've added this to the mince recipes thread to see if you can get some inspiration on how to use it

Some other links that may interest you

scottish style mince and tatties

mince quantity question - stretching and portion sizes

Defrosting mince

thanks:j
Zip