Pimp Up My Mince Please

Skyegirl

Somerfield had an offer on half price on their posh brand of mince, £1.50 instead of £3, so I have bought a few packs for the freezer, I don't like to make mince too often, prob just once a week. I'm a bit bored of Shepherds pie, chilli, pasta dishes, what else can I do to pimp up my mince. I seem to remember when I was a child we had curry made with mince, mum can't remember the recipe, anyone any ideas?

Pink.

Hi Skyegirl,

There are lots of ideas on this thread:

More exciting mince recipes

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

Pink

catherineblack

My mum gave me a great curry mince recipe - brown the mince, one onion, some garlic. Add a tin of chopped tomato (or a good squeeze of tomato puree), mince, a tablespoon of curry paste - I love Pataks Korma Curry Paste or curry powder for a lighter taste. Add finely chopped mushrooms and courgettes. I love this served in tortillas with some grated cheese. Also yum with chapati and rice. mmmm

purpleivy

THis is nice, You can vary it of course, beef mince will be fine, bacon would be cheaper than parma ham, but just as tasty. Stock instead of madeira if you don't have or don't want to use it. bit of stock with cornflour if you don't have cream or want to cut the cals. As it stands could definitely be dinner party fare! We have it with pasta sometimes, but would also be good with rice


Pork and Proscuitto Meatballs With Madeira
Port can be used instead, or sherry


350g / 12 oz pork mince
70g / 2 ½ oz proscuitto
1 large garlic clove, crushed
25g / 1oz white bread
Salt and pepper
1 medium egg
2 tbs. sunflower oil
4 tbs. Madeira
125 ml / 4 fl oz pork or chicken stock
6 sage leaves, shredded
150 ml / ¼ pint double cream
450g / 1lb dried linguine or spaghetti

1.Put the proscuitto in a food processor and pulse briefly to chop the ham. Add the garlic, breadcrumbs, ½ tsp. salt, pork mince, the egg and a generous grinding of pepper. Process until well mixed.

2.Divide the mixture into 4 pieces then shape 4-6 meatballs from each portion.

3. Heat the oil in a large frying pan and fry the meatballs, turning, until golden. Remove the meatballs. Add the Madeira and bubble until reduced by half.

4. Pour in the stock, stir in the sage and season. Return the meatballs to the pan and simmer gently for 5 minutes. Add cream. If preparing ahead, cool and refrigerate for up to 2 days.

5. To serve, reheat gently on the hob until bubbling. Meanwhile cook linguine in a large pan of boiling salted water for 10 minutes until al dente. Drain and toss with the meatballs and sauce. Serve with steamed Savoy cabbage.

thriftlady_2

Keema curry, one of my family's favourites.