Need your help...

I followed that recipe you gave me and I have mince soup

How to I turn my mince soup into proper mince and potatoes .

It needs serving in 45 mins

dawnbreak wrote:

Leggit....

Off the top of my head but chop onions finely and add a clove of garlic (cut nit crushed so you can fish 'em out) and bung in a little chopped parsley (not dried).

Once (lightly) browned add stock (real if you have it) and let simmer.

Cut potatoes into pieces no bigger than a snooker ball and put in (already boiling) water with sea salt (preferably the chunky stuff) and chuck in broccoli if you have it but no bigger tha half a tennis ball about half way through.

Never leave it alone and keep it stirring every half a minute.

Add butter to the mince (not marge) or a liitle cream and now hit it with ground black pepper.

Drain the potatoes slightly before they are ready (cos they continue to cook after anyway) and put them on the plate and pur on the mince.

Serve with bread rolls or baguettes and red wine.

Follow with cut strawberries that have had a lemon squeezed over them and ice cream together- vanilla or fluer di latte.

Limoncello for digestive drink

should do it

Nowt like any mince n tatties I've ever had


Sounds way better though...

psketti wrote:
probably cuz its not really mince n tatties cuz its all fancy n shit

add butter to the mince?

Is this a Japanese recipe

It all depends on the thickness of the stock and the diet requirements/palat of your guests.

But yes. adding a little butter can thicken your sauce. Just don't think more is better or it will be delicious turning to rich turning to "enough for me" very quickly. Usually a dab is enough to bring out the flavour of the meat and Definitely drain your mince wehile you fry it lightly after a few minutes, That water is not going to help. Keep about 10% to make sure it does not stick but otherwise get rid.

Little by little to taste and always stop short.

bit like sex really

mikey mikey wrote:

mikey mikey wrote:

Aye thats it

Ahhhh! I can never get the hang of this innuendo thing.

from the:
How to Mince Like Swiss Tony Cookbook.

mikey's recipe does sound nice though tbf.

mikey mikey wrote:

No I think you got it, owned it, made it your own.........even Russell Bland would be proud of you

feather wrote:

aye but he's turned into Michaelah Lawson in the process

also could you guys stop typing things in teeny tiny writing.

Recipe thread!

Okay.

Ingredients:

fresh prawns (not frozen: add the cost to the guests wine bringing- white only and dry--wine, not the guests)

Now:

asparagus

cream- light


parmesan- not the powder crap in packets.Buy a a small chunk and grate it on the fine side of the grater and will give you more white powder than Osbourne snortsin a week.

parsley- ofc chopped like your cutting up a gass bill

Olive oil (tiny bit) in your frying pan)

prawns first- shelled by whoever says they wanna help

light and steady

then

turn them and add the asparagus after the prawns get warm (your chance to gobble a few)

so

when your sure the prawns won't give you food poisoning (but noe a second later) add the cream and milk if think it looks too thick BUT NOT TOO MUCH

and then add the parmesan and parsley- chopped small fingernail size

Simmmmmer slowly and no buggering off to watch Correy

STAY IN THE KITCHEN SLAVE!

then

add to spaghetti that you cooked as above (previous post) and serve with chilled white

Follow with a baked salmon steak wrapped in tin foil with a piece of lemon on top.

Dessert: vanilla ice cream with espresso poured over the top

yum

Schemey Mince:

Brown mince
Drain off fat
Chuck in a pan
Add enough water to cover
Add appropriate number of crushed Oxo cubes
Maybe some dried basil and tomato puree if you have it/fancy it.
Diced onion
Optional sliced carrots

Let it simmer away
add a little cornstarch or (brace yerself), mashed tattie to thicken.

Fire on a plate with some charlotte tatties and get it down yer neck.

Nigel Slater, bite my arse!

dawnbreak wrote: If you hold CTRL and press + it zooms up the screen.
When you're done hold CTRL and press 0 to return it to normal.

feather wrote:
Can't find them buttons on my gas stove...