Lots of help needed please

suki1964

If you dont want to go to the expense of a food processor then get a mincer
[email="http://www.edirectory.co.uk/pf/pages/moreinfoa.asp?pe=CCFAFJIQ_+White+Plastic+Mincer&cid=880"]http://www.edirectory.co.uk/pf/pages/moreinfoa.asp?pe=CCFAFJIQ_+White+Plastic+Mincer&cid=880[/email]

(sorry dont know how to do small links)

If Im using fresh mince I just buy a small pack (2 adults), dry fry it till browned in a non stick pan, remove from the pan and tip the fat away. Fry a chopped onion in what fat is left coating the pan untill soft (sometimes add garlic) return the mince and add stock. I use worcestor sauce and mushroom ketchup as preference but do use oxo and worcestor sauce as well.bring to boil and simmer for 30 mins or so till at the consistancy wanted. I also add baked beans(or any other tinned beans I have in the house) or chopped carrots or mixed veg to bulk it out. If I have any left over mushrooms they go in as well. A dollop of brown sauce stirred in is also nice Pour into dish and top with mash - maybe topped with sliced tomatoes or a sprinkle of cheese and brown under a hot grill.

So maybe not traditional but scrummy, filling and cheap

Other times to ring in the changes I will slice boiled potatoes and top with them instead of mash.

mink35

The mincer suki mentioned can be found here

(Sorry Suki - your link didn't work)

Js_Other_Half

I make a vat of chilli, then freeze most of it. I use EPC jars of chilli and garlic ( I know they aren't as cheap as the fresh stuff, but they last for months...) I fry off the onions, garlic and chilli before browning the mince in batches. The add chopped tomatoes, a little sugar, mushrooms, peppers, and tomato puree - simmer for several hours, let cool - and drain off the fat! lol I got 5lb of mince from a local farm shop recently, on special for £6.
That made 18 meals

pavlovs_dog

when doing mince, add a drizzle of lea and perrins and a slug of honey to the pan just after you have fried off the onion and the mince - gives the dish a lovely hint of sweet and sour

also, my tip...dont use a frying pan. i never ever use a frying pan for anything other than fried eggs and pancakes. if im frying onions etc to make a sauce, i fry them off in a saucepan with a wide base. do all your cooking in this one pot...saves a fortune, and the food tastes great cos it absorbs the flavour from all the over things you have cooked in the pan.

Lillibet_2

I make crumble topping using any mix of the following :
Breadcrumbs from stale/ends of bread
Oats
Muslie (value brand)
Sugar
Wholemeal flour
Oil OR Marg OR Honey
Occasionally top with nuts
I use a mix of stewed, tinned & fresh fruit in the base, often flavour with sultanas or ginger instead of sugar.

For rice pudding I use 2 oz of pudding rice (as far as I know other rice is not suitable) to 1 pint of milk, about 2 table spoons of sugar, bring to boil on hob & leave to simmer for about 30 mins then transfer to oven dish with any combination of stewed fruit/sultanas/cinnamon/apple slices/nutmeg/ginger & leave in oven to warn through with the main course. I believe you can make it in the slow cooker but I have never done so, I think it is on the slow cooker thread.

HTH

Galtizz

This is the chilli recipe I use. It was originally posted on here (can't remember who by) I use it all to time and it's yummy. You can do it in the slow cooker too, I brown the meat for about 5 mins. then just bung everything in it takes minutes in the morning (if I have forgotten to chop an onion and garlic the night before and am short on time I use 1tsp of garlic powder and onion powder to cheat)

Chilli Con Carne



If you like your chili hotter just add more cumin and chili powder.

2 tbs extra virgin olive oil
1 onion finely chopped
2 cloves garlic, crushed
400g tinned Chopped tomatoes
140g tin tomato puree
12oz beef stock (water and 1 oxo cube)
500g extra lean minced beef
2 bay leaves
2tsp ground cumin
2tsp dried oregano
2tsp cayenne pepper
2tsp mild chili powder (or not mild if you like it hot!)
½ tsp salt
14oz canned red kidney beans, drained (optional - yuck!)

Fry the onion and garlic in the olive oil until soft and cooked. Add the mincemeat and cook, breaking it up until brown. Add the rest of the ingredients and stir well and leave to simmer for 1 hour, giving it a stir from time to time.

Remove bay leaves and serve with white rice.

If using kidney beans, add after the hour and continue simmering for 30 minutes, then remove bay leaves and serve. (I have just bunged these in the slow cooker at the begining without any problems)

elona

Have you had a look at the "cheap meals" thread as it is packed with ideas?

Are you anywhere near an Aldi or Netto store? You can save a fortune and especially in Aldi the quality is good.:):):)

Penny-Wise_4

Js_Other_Half wrote:

I make a vat of chilli, then freeze most of it. I use EPC jars of chilli and garlic ( I know they aren't as cheap as the fresh stuff, but they last for months...) I fry off the onions, garlic and chilli before browning the mince in batches. The add chopped tomatoes, a little sugar, mushrooms, peppers, and tomato puree - simmer for several hours, let cool - and drain off the fat! lol I got 5lb of mince from a local farm shop recently, on special for £6.
That made 18 meals

MSE style 'lazy' garlic (or ginger, chillli, etc):

buy value garlic (65p for 5 cloves at Tesco).
sit yourself in front of the telly
Peel all the cloves
chop them (by hand or with a processor) or use a garlic press
put into a freezer bag, label it and shove it in the freezer.
after about 20 mins in freezer take it out and squeeze the bag to break it up or it will just form a big clump.

then when you want to use it just use it straight from frozen.
1 heaped tsp = 1 clove

Garlic takes the longest cos of all the peeling, but ginger or chillis should only take 10mins

moggins

Also if you have a local car boot sale then have a look round there for a mincer, I went to the first one of the year with a shopping list and found all but one of the items I needed there.

My mincer looks brand new and cost me £1.

Galtizz

Penny-Wise wrote:

MSE style 'lazy' garlic (or ginger, chillli, etc):

buy value garlic (65p for 5 cloves at Tesco).
sit yourself in front of the telly
Peel all the cloves
chop them (by hand or with a processor) or use a garlic press
put into a freezer bag, label it and shove it in the freezer.
after about 20 mins in freezer take it out and squeeze the bag to break it up or it will just form a big clump.

then when you want to use it just use it straight from frozen.
1 heaped tsp = 1 clove

Garlic takes the longest cos of all the peeling, but ginger or chillis should only take 10mins

Thanks for that PennyWise, sometimes the best ideas are right infront of you. I can't beleive I never thought of doing this before - DOH

I think I'll do this for onion too.

Great for early morning slow cooker recipes, when I can't stand the smell of onion.