The secret to good mince is the process of rendering bacon fat, in a hot oiled pan, and then cooking all the ingredients in this oily goodness.
Pork is believed to be high in HDL Cholesterol (High-density lipoproteins)
[Serves 4-6] [Total cooking time: 65 minutes]
1 tablespoon olive oil
250g bacon (finely chopped)
1 large onion (finely chopped)
3-4 cloves of garlic (minced)
1kg of prime mince
2 carrots (peeled and grated)
2 cans of chopped tomatoes
2 tablespoons of tomato pastes
1 tablespoon of Worcestershire sauce
300 ml of red wine
Salt & pepper to taste
Step one: In a medium saucepan heat the olive oil and fry the onion/garlic. Add the bacon and cook until soft (approximately 10-15 minutes).
Step two: Add the mince and grated carrot then cook for a further 10-15 minutes. Once the mince has browned, add the wine and once the initial liquid has evaporated off (approximately 5 minutes) add the remainder of the ingredients. Season with a generous amount of salt and pepper.
Step three: Place a lid on the saucepan and cook for at least 20 minutes. Stir regularly. Remove the lid from the pan and cook for a further 10 minutes.
Serve on toast lathered with plenty of butter, or on spaghetti pasta, or later between sheets of pasta and white sauce in a lasagne
Winter days bring merino socks, log fires and hearty hot meals
This recipe is family friendly and can be prepared the night before. Coming home to the aroma of a NZ Beef roast, that’s bursting with flavour, is the best remedy on any crisp winter evening.
750g Bolar Roast (seasoned with salt & green herbs)
2 x white onions, diced
1 x leak, thinly sliced
2-3 tablespoons green curry paste
1 can coconut cream
200 ml white wine
2 Cups – cubed pumpkin or kumara (nuke it in the microwave before adding it, otherwise it won’t cook fully within 60mins)
Rub the roast with salt, pepper, oregano and mixed herbs. I recommend doing this the night before, refrigerate uncovered until required.
Open the can of coconut cream and remove the fat (top layer) from the liquid and place this in the bottom of the slow cooker. Mix 2-3 tablespoon of the green curry paste into this. Place the sliced white onions and leak on the top of the coconut fat (cream) and green curry paste mix. Place the spice rubbed Bolar roast on the top of the bed of onions and leak. Lastly, pour the wine over the roast. Place the lid on the slow cooker and cook on low for 8 hours.
Remove the roast from the slow cooker, trim any fat and slice the meat into bite size pieces. Put the meat back into the slow cooker with the remainder of the can of coconut cream and add the pre-cooked pumpkin. Season with plenty of salt and pepper and simmer for a further 60mins.
Serve on a bed of brown rice with a side of seasonal vegetable… Yum …. I broccoli, beans, peas and brussels sprouts !
I like to add 1/2 Cup of desiccated coconut to the boiling rice, it enhances the texture and nutty flavour.