More exciting mince recipes

Purplekylie22

Well Im not sctottish Jools, I just live here! I grew up in England and moved here when I was 16, so really its just my version of stoves and not the real thing!
I brown mince off in a pan with an onion and oxo (some times I add some sliced carrots and or peas too), boil some tatties till they are almost cooked, drain the tatties, mash them up but only roughly so there are still lumps in it. I add some extra water to the mince and some gravey granules, then mix it all together. I usually bake it in the oven for 30 minutes just to get a crispy top and serve with veggies and more gravy.

Its easier if you do mince and tatties the night before then you can use left overs and just mix together the mince and tatties till it breaks down and add some gravy to stop it being dry.

But I think there are hundred of different ways to do stovies, after all it comes from people chucking leftovers in a pot on the stove hence its name. So its very adaptable.

gibson123

meatballs

different styles and flavours - mix with breadcrumbs, fresh coriander and chopped onion, bind with egg salt and pepper for moroccon, serve fried with a basic spicy tomato sauce and cous cous.

Swedish style, same as moroccon but miss out the coriander, serve with cheap packet cheese sauce, left over cranberry and peeled , boiled whole potatos for ikea style

Italian - same as moroccan but add in garlic, oregano and basil, serve with pasta and basic italian tomato. sauce.

Turkish Kofte - as above but add in garlic and sumac parsley, mint leaves, ground cumin, bind with egg, wrap around a skewer and grill, served with grilled pitta or flatbread and fresh yoghurt.

Pink.

Hi rev29,

This thread has lots of ideas that should help you use it up:

More exciting mince recipes

I'll add your thread to that one later to keep the suggestions together.

Pink

DundeeDoll

If you have room in your freezer I would just take out one a fortnight and, depending on how many of you there are to feed, do say a bol, a cottage pie (or lasagne), a chilli or bobotie, and anything left on jacket spuds or pizza. I've just been reading about adding oats to make it go further and planning on doing that with the next mince.

Pink.

DundeeDoll wrote: »

If you have room in your freezer I would just take out one a fortnight and, depending on how many of you there are to feed, do say a bol, a cottage pie (or lasagne), a chilli or bobotie, and anything left on jacket spuds or pizza. I've just been reading about adding oats to make it go further and planning on doing that with the next mince.

Hi DundeeDoll,

I agree with you about freezing the mince and using one a week or so. Maybe make double portions and pop another meal back into the freezer for busy days when you don't have time to cook.

Do be careful with padding out mince with oats. Add very few at a time as they absorb so much liquid that it's very easy to end up with a very solid mince flavoured porridge. Ask me how I know. I prefer to use red lentils to stretch mince, they're easier to control!

Pink

PasturesNew

Fry some off with chilli and freeze in small portions just big enough for making "spicy beef pizza" toppings.

gymsalesjames

Pink-winged wrote: »

Hi DundeeDoll,

I agree with you about freezing the mince and using one a week or so. Maybe make double portions and pop another meal back into the freezer for busy days when you don't have time to cook.

Do be careful with padding out mince with oats. Add very few at a time as they absorb so much liquid that it's very easy to end up with a very solid mince flavoured porridge. Ask me how I know. I prefer to use red lentils to stretch mince, they're easier to control!

Pink

If you add too many oats as mentioned here, add a few herbs and make them into burgers. I do this purposely a lot of the time.

Need2bthrifty

jools27 wrote: »

Out of curiosity as I keep seeing it mentioned on this board, how do you make stovies with mince? Traditionally here, or in my family anyways, stovies is made with sausage, usually lorne not links.

My Mother was Dundonian and as children we always got what she called "white" Stovies, basically just the tatties and onions, very often in summer she would throw in some fresh garden peas.

I moved to work in Aberdeen as a teenager and :eek:, the Stovies were brown - shock, horror.

Can only assume that Aberdonians are much better off than they let on, beef or mince in stovies ....What!!!:eek:

I have now made stovies with a range of meats (even corned beef) but with mince its just the leftovers from mince & tatties thrown into the pot after you have sweated off the onions & potatoes.

Never tried them with square sausage - must give that a go.

Stephen_Leak

I like a bargain, but 9 packs of minced meat is pushing it! But, as we will be having savoury mince for dinner later today with the 500g pack of turkey thigh mince for just £1.00 I found on my last hunting trip to the Co-op, I'm in no position to criticise.

But, as above, it can be frozen and can use the space vacated by what you're eating from the freezer.

My latest 2 mince recipes, from when I was looking for different things to make with the stuff, are Keema (minced meat) curry and a puff pastry mince meat roll. Both are on the thread Pink posted.

The only problem is that they are very economical and don't use much mince!

Need2bthrifty

I noticed there is a recipe book - 100 frugal ways of using Mince. I haven't read it/used it myself but the reviews look pretty good.