BASE ITEM – Lamb Mince’n’Onion Thingymebob:

Lamb Mince’n’Onion Thingymebob:

Prep:           510mins.

Cooking:      40 mins.

Course:        Snack/Lunch/Main/Part of any of them

Serves:        4

Rating:         2:  Easy

Find:

  • Small pack lamb mince (400g)
  • Onion
  • 1 carrot (size as you wish)
  • 1 or 2 cloves crushed/chopped garlic
  • 1 can tomatoes
  • 1 or 2 lamb stock cubes
  • Tomato puree
  • Red wine if you have it
  • Oil
  • Seasoning
  • Frying pan

Method:

  • Break up the lamb mince with a fork into a lightly oiled pan and fry over a high heat to colour the meat. It will produce an amount of fat which should be poured off and dealt with as in Tricks’n’Tips.
  • Turn the pan down to a medium heat. Chop the onion, carrot and garlic finely and soften with the mince for 5 mins.
  • Add a can of tomatoes, pour in a glass or so of red wine and add a good squeeze or dollop of tomato puree.
  • Season well with black pepper as the tomatoes will certainly benefit from it. Leave the salt until you taste it later as the stock cube will add a certain amount.
  • Put the pan onto the lowest heat; lodge a lid half-way on and just simmer for about 30 mins. Season to taste and use it to make whatever dish you are doing.  This will be suitable for serving with baked spuds, it can be spiced up for couscous or served with white rice.  It is also ready for the filling for Shepherd’s pie and can be used for Shepherd’s Skins.

BASE ITEM….Beef Mince’n’Onion Thingymebob:

BASE ITEM….Beef Mince’n’Onion Thingymebob:

Prep:           10 mins.

Cooking:      40 mins.

Course:        Snack/Lunch/Main/Part of any of them

Serves:        4

Rating:         2: Easy

 (Base mixture for Lasagne, Bolognaise sauce, etc.)

Find:

  • Small pack beef mince (400g)
  • Onion
  • 1 carrot (size as you wish)
  • ½ a green pepper (or could be other colour)
  • 1 or 2 cloves crushed/chopped garlic
  • 1 can tomatoes
  • Tomato puree
  • Oil
  • Seasoning
  • Optional – 100g chopped bacon bits (streaky is nice)
  • Optional – Red wine if you have it

Method:

  • Break up the mince with a fork into a lightly oiled pan and fry over a high heat to colour the meat. It will produce an amount of fat which should be poured off and dealt with as in Tricks’n’Tips.
  • Turn the pan down to a medium heat.
  • Chop the onion, carrot, bacon, pepper and garlic finely and soften with the mince for 5 mins.
  • Add a can of tomatoes, pour in a glass or so of red wine and add a good squeeze or dollop of tomato puree. Season well with black pepper as the tomatoes will certainly benefit from it.  Leave the salt until you taste it later – the bacon will add a certain amount.
  • Put the pan onto the lowest heat, lodge a lid half-way on and just simmer for about 30 mins, stirring occasionally.
  • Season the mixture to taste and use it to make whatever dish you are doing. It is ready for both Lasagne and Bolognese as it is now.
  • This will also be suitable for serving with baked spuds; it can be spiced up for couscous or served with white rice. It is also ready for the filling for Cottage pie and can be used for Cottage Skins.