The theme this week at I Heart Cooking Clubs is Fit for a Brit!
I’ve only been to England once but foodie images that pop up for me are Shepherd’s pie, toad in the hole, cream tea and a good roast beef dinner. As I didn’t have any of the makings for the aforementioned, but I did have a pound of good quality ground beef, this Nigel Slater recipe called Rather Good Mince was quite appealing.
It’s very good and next time I make it I am using ground lamb. It’s similar to Nigella Lawson’s Rapid Ragu but without the pancetta or Marsala. This is most assuredly a dish that will be repeated in our home. Easy and delicious. Ok, here is the recipe....
Rather good mince
Serves 4 with potatoes, crisp polenta or pasta
(From The Observer, Saturday 18 October 2008)
butter – 1 ½ ounces (50g )
cubed bacon – 2 ½ oz. (70g)
a medium onion
garlic - 2 fat cloves
celery - 2 stalks
mushrooms - about 3 ½ oz. (100g)
bay leaves - 2
minced beef or lamb – 1 pound or slightly less (400g)
canned crushed tomatoes - 1 pound or slightly less (400g)
stock – ¾ cups (200ml)
Here's how you do it.....
Melt the butter in a large, heavy-based pan then stir in the bacon and let it cook for five minutes or so, without coloring much.
Meanwhile peel and finely chop the onion and garlic and stir it into the bacon, followed by the celery, finely chopped. Lastly, finely chop the mushrooms and add to the pan, then tuck in the bay leaves and leave to cook for 10 minutes over a moderate heat, stirring frequently.
Turn up the heat and tip in the meat, breaking it up well with a fork. Now leave to color without stirring for a good three or four minutes, then, as the meat on the bottom is starting to brown, stir again, breaking up the meat where necessary and leave to color.
Mix in the tomatoes and stock and a grating of nutmeg, and some salt and black pepper, letting it come to the boil. Turn the heat down so that everything barely bubbles. There should be movement, but one that is gentle, not quite a simmer. Partially cover with a lid and leave to putter away for a good hour or so, stirring from time to time, regularly checking the liquid levels.
Serve with pasta, potatoes or crisp polenta.
Surf over to I ♥ Cooking Club and get your Anglophile culinary fix.
I am happy to announce I will be hosting the featured movie at Food 'n Flix for August. Harry Potter and the Sorcerer's Stone i...
Chickpeas with Arugula and Sherry AND making a dessert simultaneously - Don't Try This At Home......Join over at I Heart Cooking Club for Nigella's latest inspirations for the theme Potluck ......... Nigella makes this one in a wok,...