Thursday, 13 October 2011 | Admin
The arrival of Chicken Pox in our house for no1 daughter meant that we were effectively confined to barracks for the weekend. I took the opportunity to do an audit of my chest freezer after receiving a delivery of yummy mince from Donald Russell and realising that I hadn't seen the bottom of it for many months and had forgotten what was in there.
Amongst other things there were several cakes, which I reckon will make fantastic trifle bases over the next month or two. There was also some ice-cream and frozen fruit and we've already used some of that in a gorgeous filo apple pie yesterday.
I did manage to make space for my delivery and now have lots of pork, lamb and beef mince ready for cosy dinners this autumn. Now I just need some new recipes! I'm not that fussed on bog-standard mince, carrots and onion, the kids aren't keen on chilli and there's only so much spag bol and burgers that you can eat!
H and I love Keema, it makes a great Friday or Saturday night supper along with some home-made Naan bread, or rice if you're feeling lazy / virtuous!
Luckily, Donald Russell included a great brochure with10 Delicious Mince Recipes which includes a few twists on old favourites - the meatballs with walnuts and cognac sauce are on the menu for next Wednesday. Aside from that I've been scouring my cookery books for some different ideas and so far I've scored two really cracking ones from Ken Hom's hot wok. This book is an old classic, one of my 1p, second hand purchases from Amazon but so far every recipe I've cooked has been delicious, simple and really tasty.
The recipe I'm going to share here is like a Chinese version of spag bol, it can be served with rice, noodles or pasta but uses pork instead of beef mince. Yummy!
Savoury Pork Tomato Sauce
1 1/2 tbs groundnut oil
1 tbs chopped garlic
1 tbs finely chopped root ginger (I grated mine!)
2 small onions, thinly sliced
2 red or green chillies*, seeded and finely chopped
450 g minced pork
2 tsps salt
1/2 tsp freshly ground black pepper
1 tbs sugar
450g fresh tomatoes, cored and quartered
300ml chicken stock
2 1/2 tbs thai fish sauce
2 tbs light soy sauce
Heat a wok or frying pan on a high heat until hot.
Add the oil and when it's smoking slightly add the garlic, ginger, spring onions, onions and chillies, then stir-fry for 2 mins
Add the pork, then fry for 5 mins, stirring frequently, until pork loses pink colour
Add the salt, pepper, sugar and tomatoes
Add the stock, fish sauce and soy sauce
Bring mixture to the boil and simmer for at least 15 minutes
Serve at once with rice, noodles or pasta
*I only used 1/2 a chilli as my kids aren't too keen on spicy food, then added some chilli sauce to my own portion afterwards!
If you've got any interesting mince recipes of your own, please share a link, we'd love to see them!