Mince Recipe's

[J87]

I know there are a few people on here eating a lot of mince, rather than chicken. Sick of mines, looking for something different. Thanks.

 

[1Tonne]

CHILLI CHILLI CHILLI!


Is all i cook with mince. :P

 

[MikeX]

Chilli
Burgers
meatballls
Bolognese
Use it in stir frys, if its lean enough.

 

[XL.]

500g lean steak mince
500g lean turkey mince
2 tins of chopped tomato
1 large onion, diced
2 carrots, diced
3 sticks of celery, diced
1 large clove of garlic, mashed
3tsp no added salt all purpose seasonoing
1 oxo cube
1tbsp bovril

Fry the onion, carrot, celery & garlic, gently, in 2tbsp of oil (I used almond oil last night).
After 6-7 minutes, add the steak & turkey mince, all purpose seasoning, oxo cube & bovril & cook until the mince is browned.
Add the tomatoes (& some water if needed) & cook on the lowest heat for around 45 minutes, stirring regularly.

You can add more carrot, celery etc. . . That's how I made it last night & it's really nice. Some chopped bacon or Polish kabanos wouldn't be a bad addition!!

 

[XL.]

Also, burgers made with a pack each of turkey, pork & steak mince & some chilli flakes & fennel seeds are very nice & easy to make!

If I use a 500g pack of each, I make that in to 12 burgers. They can be frozen & taken out whenever. I defrost them before I cook them but you could probably cook them from frozen too.

 

[Paddy]

I do the following with my mince and its very tasty:

500g mince
red & yellow peppers
red onion
baby tomatoes
old el paso taco seasoning

Brown the mince and onions in some oil
add in veg
add seasoning

have with white rice or carb of your choice.

Easy! Bon appetite

 

[OldMember]

I've been eating a lot of mince recently

Done most of the above, very nice making burgers as they are easy to snack on too.

Made a chilli type sauce the other day that was great too.


Once your mince is cooked, put it under a tap and it removes a lot of the fat. Got that tip from intense muscle and seems to work well - though I only really do it when I have bought cheap mince and that fat is unreal when cooking.

A study conducted at Iowa State University in 1992 focused on methods to further reduce fat in ground beef during preparation. Ground beef of three different fat levels
(10%, 20% and 30%) was prepared by three different methods: pan-fried as patties;
pan-fried crumbles; and pan-fried crumbles which were subsequently rinsed. All
products tested (patties and crumbles) were placed on paper towels after cooking and
blotted for 30 seconds. The rinsed crumbles were subsequently placed in a strainer,
rinsed with four cups of hot water (150°F), and allowed to drain for five minutes. The
results are shown in Table 3.


In this study, 50% or more of the original fat of the 20% and 30% fat ground beef was
lost during cooking and blotting of both patties and crumbles. Slightly more fat was lost
from ground beef cooked as crumbles. Further warm water (150°F) rinsing of the
crumbles was effective in removing about half of the fat still left in the crumbles after
cooking and blotting, producing very similar final fat amounts in all three types of ground
beef.
While warm water rinsing greatly reduced fat in crumbled beef, it did not substantially
reduce the amounts of protein, iron, zinc or vitamin B-12. However, warm water rinsing
of crumbles did significantly reduce the beef flavor and juiciness in the 20% and 30% fat
ground beef, and resulted in increased chewiness in all types. Thus the acceptability of
rinsed crumbles may be enhanced in mixed dishes such as casseroles or sauces such
as spaghetti sauce.
Implications for Consumers: When ground beef cooking is followed by careful blotting
and warm-water rinsing, the fat content can be dramatically reduced. High-fat ground
product can be manipulated on cooking and handling so that the result is a fat content
that mimics a high-cost lean cooked ground product. Where money is tight, purchasing
lean or extra lean ground beef (3% -10% fat) can be reserved for those times when fat 4/30/2007 B. Ingham 3
cannot be removed by blotting and rinsing, i.e. in the preparation of meatloaf or stuffed
peppers.