NEXT LEVEL MINCED BEEF TACOS
Elevate a pack of beef mince into vibrant tacos. Go to the extra effort of making your own spice mix for even more flavour, and use soft tortillas
Provided by Barney Desmazery
Categories Dinner
Time 40m
Number Of Ingredients 19
Steps:
- First, make the spice mix. Toast the cumin seeds, coriander seeds and peppercorns in a small, dry frying pan, then tip into a spice grinder or use a pestle and mortar to crush to a rough powder. Add the remaining spice mix ingredients, except the cornflour, then grind again. Stir through the cornflour and a pinch of salt. The spice mix will keep in an airtight jar for up to one month.
- For the pickled onions, toss the onions with the lime juice and a pinch of salt in a medium glass bowl, then set aside to soften.
- Heat the oil in a frying pan over a medium-low heat, and crumble in the mince. Cook for 15-20 mins. At first, it will release some liquid, but once that has bubbled away, the mince will sizzle in its own fat and start to brown and crisp. At this point, stir or toss the mince with a wooden spoon so it browns and caramelises all over. When the mince is well toasted, sprinkle over half the spice mix and continue to cook for 2 mins. Pour over the beef stock and reduce the heat to a simmer. Cook gently for 10 mins until the beef has absorbed most of the stock, and is in a rich, thick gravy. Taste for seasoning.
- To assemble the tacos, toast the tortillas in a hot, dry frying pan, or over a flame until lightly blistered. Transfer to a serving plate and spoon the mince into a bowl, then serve the other ingredients in separate bowls, so everyone can assemble their own. Alternatively, spoon the mince into the tortillas, then top with the avocado, tomato, cheese (if using), pickled onions and crushed tortilla chips, if using. Serve the lime wedges on the side for squeezing over.
Nutrition Facts : Calories 792 calories, Fat 44 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 44 grams protein, Sodium 1.7 milligram of sodium
MINCEMEAT
Mincemeat is a traditional English treat that is usually used as filling for mince pies during Christmas, but it tastes great mixed with vanilla ice cream, as well. This recipe uses butter instead of the traditional suet, which makes this mincemeat suitable for vegetarians. Store in the refrigerator for up to 6 weeks.
Provided by Ita
Categories World Cuisine Recipes European UK and Ireland English
Time 50m
Yield 24
Number Of Ingredients 15
Steps:
- Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.
- Inspect two 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
- Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon of mixed spice, and cinnamon. Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.
- Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 21.9 g, Cholesterol 10.2 mg, Fat 5 g, Fiber 1.5 g, Protein 0.9 g, SaturatedFat 2.6 g, Sodium 32.6 mg, Sugar 19.5 g
MINCED BEEF CURRY
Make and share this Minced Beef Curry recipe from Food.com.
Provided by DewyBluebell
Categories Curries
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a medium hot pan.
- Brown onions. Throw a little dash of salt on the onions. Stops them burning.
- Put the garlic in the pan and cook for about 1 min.
- Move the onions and garlic to the side of the pan and brown the mince.
- If a lot of liquid comes off the mince pour it into a little bowl hang onto it for later.
- Once the mince is brown, turn up the heat and let it sit in the pan for about 4 mins until you get some searing on the meat. This is where the flavour is going to come from.
- Mix the liquid from the meat if not too fatty, stock cube and dashes of worcestershire sauce. Keep to one side.
- When mince is browner -- lower the heat to medium add the curry powder and cook for 1 minute.
- Add the stock liquid, make sure this is well mixed.
- Add the coconut milk. Mix well. Once simmering lower the heat and cook for about 20 minutes This gets better with time.
- If the curry is too strong use the leftover milk from the coconut milk tin to thin. Usually 400 ml in a tin.
- Serve with rice, put some veg with it or the carb police will be after me! :D.
Nutrition Facts : Calories 372.8, Fat 29.1, SaturatedFat 16.4, Cholesterol 77.2, Sodium 162.6, Carbohydrate 5.6, Fiber 0.8, Sugar 1.3, Protein 22.8
MINCEMEAT
I copied this from The Virginia Housewife by Mary Randolph many, many years ago. It is supposedly the recipe used by Martha Washington. The original recipe called for ingredients by pounds. I used the cheapest, fattiest burger I could find in place of the beef amd suet. I also use a pound of mixed candied fruit instead of the citron and peel. Supposedly this can be processed in a water bath, but I don't have that much confidence. I store the jars in the freezer.
Provided by Countrywife
Categories Dessert
Time 1h
Yield 8 quarts
Number Of Ingredients 17
Steps:
- Put meat, suet, citron, peel, peeled and cored apples, lemon and orange through the meat grinder.
- Mix throughly with sugar, currants. rasins, spices, salt, brandy and sherry.
- Pack into quart jars and process or freeze.
- Every few months add a couple of tablespoons brandy, sherry or rum if the mix looks dry.
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