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Quick people - how do I cook --a-- fucking --mackerel-- mince?

(16 Posts)
LordProfFekkoThePenguinPhD Wed 12-Jun-19 17:05:40

Ok so the boy had returned home after stopping off when he picked up a packet of beef mince. Which he has asked sweetly if I could cook for him tonight.

I have no idea (I’m veggie and don’t think I have ever cooked mince in my life). I remember it being a grey, lumpy affair with onions and carrots when I was a child (or in spag bol).

He is the only one eating it...

Any thoughts?

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ReapersHowler Wed 12-Jun-19 17:07:42

www.bbcgoodfood.com/recipes/3228/chilli-con-carne

If he likes spicy food

Then buy him a cook book and tell him to cook his own meat from now on.

angel0071987 Wed 12-Jun-19 17:08:40

Fry some onions off in oil/butter. Add the mince and cook until brown (no pink anywhere). Keep stirring it around to break up large lumps. Can then add a tin of tomatoes and any other veg you wish and herbs for flavour. Can also add celery with the onions.

Battytwatty Wed 12-Jun-19 17:10:35

Can’t he do it himself ??

LordProfFekkoThePenguinPhD Wed 12-Jun-19 17:10:57

Sadly he is in middle of his exams or I would have said he should do it himself! I’m being nice 🙄!

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notatwork Wed 12-Jun-19 17:18:18

You're a lovely parent.
As a veggie are you able to touch mince? If so I'd prpcess it until smoothish with chopped onion and a good tablespoon of dried sage or rosemary and lots of salt and pepper, then shape into balls and cook on a greased dish in a hot oven until browned and cooked through.
Meanwhile make up your usual tomato pasta sauce.
Serve meatballs piled on oiled spaghetti topped with a ladle of sauce.

notatwork Wed 12-Jun-19 17:23:26

Or sweat off onions and carrots in a little opil, then add mince and break up while browning: let the meat and onions caramelise a bit to bring out the flavour. Stir through a tbs of flour, then add a mug of water, while scraping down all the caramelized bits to make a meaty gravy. Simmer this for as long as it takes to make a pan of mash.
Put meat in casserole dish, top with buttered mash and fork it over, then cook in medium oven for 40 mins to soften the mince and brown/crispen the top of the mach.

LordProfFekkoThePenguinPhD Wed 12-Jun-19 17:24:52

Luckily I’m not squeamish - my mum would eat meat raw when she was chopping it up!

OP’s posts: |
notatwork Wed 12-Jun-19 17:25:06

Or follow instructions as for meatballs above but add garlic and oats too, (lots of seasoning) then press into a greased/lined loaf tin and cook in the oven: serve meatloaf with veggies and gravy.

LordProfFekkoThePenguinPhD Wed 12-Jun-19 17:25:52

All sounds quite yummy! I’m just drying off some onions in butter (heavenly smell) and see where we go from there!

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babysharkah Wed 12-Jun-19 17:31:36

Mackerel or mince??

LordProfFekkoThePenguinPhD Wed 12-Jun-19 17:37:18

The mackerel was from my other thread from the weekend (I am humouring the exam-ridden boy at the moment).

Well it certainly is... something! Smells rather nice!

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LordProfFekkoThePenguinPhD Wed 12-Jun-19 17:37:45

Pic didn’t attach

OP’s posts: |
LordProfFekkoThePenguinPhD Wed 12-Jun-19 17:38:51

I think it needs carrots. Can I add carrots now?

OP’s posts: |
notatwork Wed 12-Jun-19 18:01:24

yes but chop them small: usually you add them before the mince.
They'll take a while to cook. Is that a ragu type pasta sauce you are making?
garlic?

LordProfFekkoThePenguinPhD Wed 12-Jun-19 18:03:49

It’s a type of pasta sauce I think! He loves rice though but I can’t see how that would work (unless it was chilli).

OP’s posts: |

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