Minced meat and cupboard stuff - recipe ideas please!

[miss direct]

I can't face another week of microwaved meals and am determined to cook today so I have something. Can you help me assemble something from the following ingredients? Preferably something I can eat in different ways throughout the week.

Minced meat (currently defrosting)
Red onions
Tin of chopped tomatoes
Button mushrooms
Frozen veg - peas and broccoli, sweet potato
A pouch of Punjabi curry

Hendersons Relish, garlic, ginger, most of the usual spices.
Rice.
pitta bread

I'd really rather not go to the shop again for more stuff.

Thank you!

 

[Little Piranha]

You could make a kind of keema with the mince, garlic, red onion, peas and curry powder. You could have it with rice by itself and as a curry cottage pie (I'm assuming it's beef) with mashed sweet potato topping and some of the other veg on the side.

 

[QueenOfGoths]

If do this as a base (Henderson relish instead of Worcester sauce) then you could add veg to it one day, spices another to make a chilli or curry.

Basic braised mince recipe

This easy braised mince can be used as a base for lots of recipes and makes enough to freeze half for a quick supper.

www.bbc.co.uk

 

[MBV]

Chilli minus the kidney beans

 

[Chilli.s]

Tip it all in a big frying pan. Fry till edible. Eat directly from the pan with a spoon. Wearing pyjamas. In front of the telly.

 

[QueenOfGoths]

Then on another day mix some frozen veg with cooked rice and spices to make a rice bowl.

Fried mushrooms, garlic and onion in pitta bread another day.

 

[strung out]

What type of mince is it, or is it mystery freezer mince?

 

[xenon]

Basically just cook all that lot with the curry powder and have with rice / pitta bread. Well I'd leave out the Hendersons Relish cos I don't know what that is. Some northern weirdness.

Actually I'd leave out the mushrooms too and have them separately, fried with garlic and on pitta bread.

 

[xenon]

In fact I might make something very similar this week...

 

[Cid]

Kofte, Bolognese, chili.

 

[miss direct]

If do this as a base (Henderson relish instead of Worcester sauce) then you could add veg to it one day, spices another to make a chilli or curry.

Basic braised mince recipe

This easy braised mince can be used as a base for lots of recipes and makes enough to freeze half for a quick supper.

www.bbc.co.uk

Have this bubbling away and will put the sweet potato mash on top smells a bit funny

 

[miss direct]

What type of mince is it, or is it mystery freezer mince?

Beef! Reduced price

 

[Orang Utan]

Keema matar

 

[Saul Goodman]

Keema matar

This... All the makings of a nice keema.
Or a frottage pie. Like a cottage pie but a bit weird.

 

[miss direct]

Do I really need to cook the mince for an hour?

 

[Saul Goodman]

Do I really need to cook the mince for an hour?

Most mince needs at least 45 mins.

 

[miss direct]

Ok will keep it going then.

 

[Cid]

What are you cooking?

No, mince does not need very long. It depends a bit what you're doing with it though. If you just want to cook it through it's ready when it's er... cooked through. I.e no pink.

 

[Aladdin]

Mince is nicer cooked for a good while though.
I would always cook it for a long time especially with something like bolognese.
It gets softer and much more full of flavour the longer you leave it cook.

 

[killer b]

If possible you should cook mince things slow for ages IMO - longer and lower the better. IIRC Orang Utan had a recipe for bolognese that cooks for several days.

 

[Orang Utan]

If possible you should cook mince things slow for ages IMO - longer and lower the better. IIRC Orang Utan had a recipe for bolognese that cooks for several days.

It depends what you’re doing with it. It will cook in about 10-15 minutes but if you’ve flavoured it with spices and herbs, best to take the slow approach. Something like mince collops would take much less time before it t was ready

 

[miss direct]

Well its yummy. I added sour pomegranate molasses to the leftover so it'll have a different taste tomorrow.

 

[Cid]

It depends what you’re doing with it. It will cook in about 10-15 minutes but if you’ve flavoured it with spices and herbs, best to take the slow approach. Something like mince collops would take much less time before it t was ready

Yeah, exactly... Long and slow for bolognese, chilli etc... Fast and hot for stuff like mince and tatties. It just depends what texture/flavour you're after.

 

[Saul Goodman]

Steak tartare doesn't take much cooking but I wouldn't be using round steak for it.