Mince quantity question (stretching and portion sizes)?

stilernin

Dr_Kiwi_Cobra wrote:

is cheap mince a false economy? I mean the cheap stuff is higher in fat and lower in meat content?

Yes I think that it is false economy. Not only is the meat not as nice but a huge percentage is fat. Just fry a pack of the cheap stuff on its's own, and pour off everything that is released from it. You'll be amazed.

Better to use a third less of lean mince and get more meat for your money.

Slightly off thread......... I have used both 'normal' and 'organic' chicken thighs recently for different dishes. (both had been in the reduced section)On both occasions I removed the skin and weighed it out of interest. The ratio of meat to skin for 'normal' was 80:20 and for 'organic' was 90:10.

AnnieH

I have just come round to lentils, and I made lasagne tonight, but made like a veggie lasagne - with mince LOL. By that I mean I browned the mince, onion and garlic, added a tin of tomatoes, and half a jar of pessatta, 2 peppers, a chopped courgette, half a chopped sweet potato, 2 handfuls of lentils, a tin of mixed bean salad (parp;)), and a grated carrot. It served a family of 5 and there's enough left over for chilli in the week, if I add some chillies and tin of chilli beans (much nicer than plain kidney beans)

Edit: by the way - everyone cleared their plates

Penny-Pincher!!

500g of minced lamb serves 6-8 portions for us.

PP
xx

Spendless

1lb (454g) does 2 adults and 2 kids, sometimes there is 1-2 portions over depends on what it is/has been padded out with.

chilli -tomatoes, onion, baked beans OR kidney beans OR both depending on how big a dish I'm making

bolognaise -tomatoes, onion, mushrooms, sometimes peppers

shepherds pie -onion, carrot.

lil_me

I get 1lb bags from the farm shop and will make a 8-12 portion bolognese with each bag, sometimes add the flavoured soya mince to bulk it out. Rest is vegetables, lentils etc. Never tried oats personally.

Flavoured soya was recommended on here from Holland and Barrett, thanks whoever it was, saves me money and it's nice and healthy too:)

Sue97_2

How much oats do you add to shepheards pie without a difference being noticed:p

mrsmortenharket

I don't eat meat but the others in my family do.

I add some TVP (dried soya mince) to meat mince to pad it out. I soak it in water (flavoured with marmite/stock) & add it to the mince. Also grated carrots, mushrooms, onion etc etc. Small pack of mince really streches.

And I agree go for quality of meat over quantity. For the animals sake as well

Lisa

Churchmouse

JackieO wrote:

In my younger hard-up days when the children were small I also used oats ,but one day had run out so I stuck a handful of dried sage & onion stuffing mix in, and it was lovely ./quote]

Yes, this is something I discovered many, many years ago!!!
Haven't done this for absolutrely ages, but I'll definitely do it next time I make a shepherds pie!! I thought it added a gorgeous flavour!

Cm

*niptuckfan*

i have been reading the mse threads for a whie and now feel confident to batch cook and will be going to the buthcers for the mince....what do you consider an adult portion of mince to be?i need to calculate how much i will need to buy for what i want to make (sheperds pie, bolognase etc)i normally buy packs fromt the supermarket and im ashamed to say i dont know what weight....also any other bactch cooking tips would be gratefully received:D

rachbc

well, I do 100g per adult for a spag bol with onion,carrot, celery, toms and a handful of lentils its plenty and if i do enough pasta will even do enough for a packed lunch the next day

same for a chilli but with onion, pepper and kidney beans

I stretch my mince with veg (for flavour and vitamins) and with lentils (for fibre and protein) not just for reasons of economy but cos I think it tastes better and is healthier that way!