Thursday, January 28, 2010
Recipe by Request - Savoury Mince
I cook by taste, sight and smell so recipes from me can be a little odd.
I'm cooking savoury mince at the moment, enough for 15 people on 2-stack pancakes. There will be tasty cheese on top and in between the pancakes.
The recipe for the savoury mince that is currently on the stove is:
(They all turn out pretty much the same but I couldn't tell you quantities for a smaller batch)
1.7kg minced beef - 'hamburger'... the fat left in is better for you!
1 red capsicum (bell pepper) - chopped by hand or food processor
1/2 celery, hand sliced into 3-4mm slices
3 onions - chopped by hand or food processor
1c red wine
750ml tomato cooking sauce
2tb coconut oil
380g mushrooms, hand sliced
1-2tb worcestershire sauce (definitely at least 2 if you don't have homemade tomato sauce on hand)
2 soup ladles of home made tomato sauce
4 cloves garlic, crushed
Melt fats, add onion and start cooking, after a minute or two add capsicum and continue to cook for a couple of minutes, then add celery and keep on cooking.
Add garlic, stir in and then add mince - breaking it up, stir it in and keep on cooking.
Once browned, add wine and cook a couple of minutes, add mushrooms and sauces (3)... stir in and keep on cooking. Add any water you need to rinse out the tomato cooking sauce jar.
Simmer slowly for an hour, stirring from time to time. This will reduce the liquid. When heating to serve, add in about 1 cup of tomato paste and season with celtic sea salt to taste. Serve once it's thick enough to sit up to an inch high all over the surface of a pancake!
(If you cook this I'd love to know how you go and what you think. I came up with it a few years ago, inspired by 'Tabriz' at the Pancake Parlour)
Cooking Tip: Get all ingredients out on the bench before starting the cooking, have them chopped and ready to go!