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#1 Mon 17 Mar 08 12:40pm

young mum

Forum champ
Member since Tue 22 Mar 05

Mince Beef

Has any one got any recipes to share? sick of spag bol and meatballs!!

Thanks big_smile

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#2 Mon 17 Mar 08 4:15pm

Kirsten

Forum champ
Member since Thu 06 Jan 05

Re: Mince Beef

Cottage pie hmm   Try this link http://www.bbc.co.uk/apps/ifl/food/reci … it=Search- bbc recipe finder where you can search in ingedients.  Something Mexican perhaps.

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#3 Mon 17 Mar 08 4:50pm

cookinlovebird

Forum champ
Occupation working
From West Midlands United Kingdom
Member since Wed 05 Dec 07

Re: Mince Beef

Mince meat pie or mince wraps with a chilli sauce or mince meat with pasta shapes

Only when I cok these recipes they are Gluten and wheat free

cookinlovebird smile

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#4 Mon 17 Mar 08 4:53pm

oliviascotland

Forum champ
From Scotland
Member since Wed 06 Apr 05

Re: Mince Beef

I occasionally make hamburgers and serve them on a grilled field mushroom with melted cheese (for those of my family who can eat it) on top  yummy

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#5 Mon 17 Mar 08 5:37pm

JennyR

Member
From Whitby, North Yorkshire
Member since Thu 29 Jul 04

Re: Mince Beef

Pastitsio - courtesy of Rick Stein -

For the meat sauce
4 tbsp olive oil
1 medium onion, finely chopped
4 garlic cloves, finely chopped
2 celery sticks, finely chopped
1kg/2¼lb lean minced beef
200ml/7fl oz red wine
400g/14oz can chopped tomatoes
2 tbsp tomato purée
10cm/4in piece cinnamon stick
¼ tsp ground cloves
1 tbsp dried oregano, Greek if possible
2 tbsp fresh oregano, chopped
3 fresh bay leaves
100ml/3½fl oz water
1½ tsp salt
freshly ground black pepper

For the pasta
8 tsp salt
500g/1lb 2oz tubular pasta, such as rigatoni, tubetti or tortiglioni
2 free-range eggs, lightly beaten
50g/1¾oz Greek kefalotiri cheese or parmesan cheese, finely grated
2 tbsp melted butter
10g/½oz fresh white breadcrumbs

For the white sauce
115g/4¼oz butter
115g/4¼oz plain flour
1.2 litres/2 pints whole milk, plus a little extra
½ tsp nutmeg, freshly grated
salt and freshly ground black pepper, to taste

Method
1. For the meat sauce, heat the olive oil in a medium-sized pan, add the onion, garlic and celery and fry until just beginning to brown. Add the minced beef and fry over a high heat for 3-4 minutes, breaking up any lumps with a wooden spoon as it browns.

2. Add the red wine, tomatoes, tomato purée, cinnamon stick, ground cloves, dried and fresh oregano, bay leaves, water, the 1½ teaspoons salt and freshly ground black pepper, to taste, and simmer for 30-40 minutes, stirring now and then, until the sauce has thickened but is still nicely moist.

3. Remove from the heat and discard the cinnamon stick and bay leaves.

4. For the pasta, bring 4.5 litres/8 pints water to the boil in a large saucepan with the eight teaspoons salt. Add the pasta and cook until al dente, about 13 minutes, but take care not to overcook as it will cook a little further in the oven. Drain well, transfer to a large bowl and leave to cool slightly.

5. For the white sauce, melt the butter in a medium-sized non-stick saucepan, add the flour and cook, stirring, over a medium heat, for one minute. Gradually beat in the milk, then bring to the boil, stirring. Lower the heat and leave to simmer for 5-7 minutes, stirring occasionally.

6. Season with the nutmeg and some salt and pepper to taste.

7. Preheat the oven to 180C/350F/Gas 4. Stir 250ml/9fl oz (about one-fifth) of the white sauce into the warm pasta with the beaten eggs and half the grated cheese. Keep the remaining sauce warm over a low heat, stirring now and then and adding more milk if it begins to get a little thick.

8. Use the melted butter to grease a large, shallow ovenproof dish that measures about 23cm x 33cm (9in x 13in) across and 7cm (2½in) deep. Spread one-third of the pasta over the base of the dish and cover with half the meat sauce.

9. Add another third of the pasta and then the rest of the meat sauce, then cover with a final layer of pasta. Spoon over the remaining white sauce.

10. Mix the remaining grated cheese with the breadcrumbs and sprinkle them over the top. Bake for 40 minutes until bubbling hot and golden brown.

11. Serve with a green salad, crusty bread and a gusty red wine.

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#6 Mon 17 Mar 08 6:35pm

GeoffP

Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: Mince Beef

Loads of mince meat recipes around.

Just off the top of my head, and in no particular order:-

Scotch stovies
Scotch collops
Mince & Tatties
Minced Beef pies and pasties
Ragu
Moussaka
Lasagna
Meatballs
Keema
Samosas
Kebabs
Chili con Carne
Steak Tartare
Meatloaf
Tacos
Chimichangas
Burritos

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#7 Tue 18 Mar 08 3:41am

VENUS

Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: Mince Beef

Beef, potato and pumpkin bake

Ingredients
1/3 cup olive oil
750g minced beef
1 brown onion, finely chopped
2 carrots, trimmed, peeled, grated
1 celery stick, finely chopped
1 bay leaf
1/3 cup tomato paste
1 tablespoon Worcestershire sauce
1 cup beef stock
750g potatoes, peeled, chopped
650g butternut pumpkin, peeled, deseeded, diced
90g butter
Method
Heat 2 tablespoons of oil in a saucepan over high heat. Add mince. Cook, stirring, for 10 minutes or until browned. Remove mince to a plate.
Reduce heat to medium. Add remaining 2 tablespoons of oil to saucepan. Add onion, carrots, celery, bay leaf, and salt and pepper. Cook, stirring often, for 5 minutes.
Stir in paste, sauce, stock and mince. Bring to the boil. Cover. Simmer over low heat, stirring occasionally, for 30 minutes. Remove bay leaf. Spoon into 4 x 2-cup capacity ovenproof dishes. Place onto an oven tray.
Preheat oven to 180°C. Cook potatoes and pumpkin in a saucepan of boiling salted water for 10 minutes or until tender. Drain. Return to saucepan over low heat, shaking saucepan for 1 minute or until any remaining water evaporates. Remove from heat. Add 60g butter, and salt and pepper. Mash.
Spread mash over mince mixture. Dot with remaining 30g of butter. Bake for 30 minutes or until golden. Serve.

Minced beef and black bean noodles

Ingredients
2 tablespoons black bean sauce
1 tablespoon hoisin sauce
1/4 cup chicken stock
350g packet fresh Singapore noodles
1 tablespoon peanut oil
350g lean beef mince
1 bunch broccolini, trimmed, cut into thirds
4 green onions, cut into 3cm lengths
1 1/2 cups beansprouts, trimmed
1 Lebanese cucumber, halved lengthways, seeds removed, sliced
3/4 cup coriander leaves
lime wedges, to serve
Method
Combine black bean sauce, hoisin sauce and stock in a jug. Place noodles in a heatproof bowl. Cover with warm water. Stand for 3 minutes. Drain. Separate noodles.
Heat a wok over high heat until hot. Add 2 teaspoons oil and mince. Cook, stirring, for 2 to 3 minutes or until browned. Transfer to a plate and cover to keep warm.
Add remaining oil, broccolini and green onion to wok. Stir-fry for 3 to 4 minutes or until broccolini is tender. Add noodles, sauce mixture and mince. Cook, tossing, for 2 minutes or until heated through. Spoon into serving bowls. Top with beansprouts, cucumber and coriander. Serve with lime

Meat pies

Ingredients
2 tbs olive oil
1 medium brown onion, thinly sliced
250g button mushrooms, sliced
Salt &, ground black pepper, to taste
500g minced beef
1/4 cup tomato paste
125mls (1/2 cup) red wine
2 tbs Worcestershire sauce
2 tsp finely chopped fresh rosemary
3 sheets (25 x 25cm) frozen puff pastry
1 egg, lightly whisked
Method
Preheat oven to 220°C.
Heat 1 tbs of the olive oil in a large frying pan over medium high heat and cook the onion for 5 minutes or until lightly coloured.
Add the mushrooms, reduce heat to medium and cook for a further 3-5 minutes or until just tender. Remove from pan, season with salt and pepper and set aside.
Heat remaining 1 tbs of olive oil in the frying pan over medium high heat and cook the mince for 5 minutes or until browned.
Add the tomato paste, red wine, Worcestershire sauce and rosemary and stir to combine. Stir in the mushroom mixture and transfer to a bowl. Stand for 10 minutes to cool slightly.
Remove puff pastry from the freezer, lay on a cutting board in single sheets and stand for 2-3 minutes to thaw slightly. Cut each sheet diagonally in half to form 6 triangles in total.
Place 1/6 of the mixture into the middle of 1 triangle. Bring the 3 points of the triangle together and then press the edges firmly together to form a triangular prism shape. Repeat with the remaining pastry triangles and meat.
Place on a baking tray and bake in preheated oven for 10 minutes. Reduce oven temperature to 180°C and bake for a further 10 minutes or until pastry is golden and cooked.

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#8 Tue 18 Mar 08 9:24am

Kirsten

Forum champ
Member since Thu 06 Jan 05

Re: Mince Beef

JennyR wrote:

Pastitsio - courtesy of Rick Stein -

Mmmm, tried that last year.  Very nice,

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#9 Tue 18 Mar 08 9:51am

Khaines

Member
Occupation Pigging out...
From Bournemouth UK
Member since Fri 08 Feb 08

Re: Mince Beef

Mum makes a hotpot using minced beef, and she also does various curries for my stepfather using it.  Normally one should use chunks of meat in curries, but he's too lazy to chew it, and won't eat it if it is in chunks, but done with mince a curry is actually quite nice!

Mince is one of the most versatile meat around in my opinion.

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#10 Tue 18 Mar 08 1:26pm

itsmarie

Forum champ
Occupation Experimental learning
From Surrey UK
Member since Sat 18 Aug 07

Re: Mince Beef

I fry some mince with some onions,garlic and mix in some cooked rice, then in some partly steamed cabbage leaves roll a small amount of mince mixture in the middle to make a little parcel, then place in an oven proof dish and cover lightly with some passata sauce and cook for about 10/15 mins and serve with creamed potatoes  yummy

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