Even though its winter I often have salads to keep me going and to get more vegetables in my diet.
This dish was using up 2 serves of Pete Evans Simmer Sauce Spaghetti Bolognaise (Grass fed Organic Beef Mince with added carrot, onion, celery to Petes Simmer sauce jar) to which I then added drained kidney beans, black beans, Corn, Cumin, Mexican Chili and Coriander and mushrooms.
Hubby cooked these recently when it was his turn to cook. He is a great cook and I have loved all his meals. Simple dishes but so good. Meat and Veg are on the menu or Fish and veg.
We were on cooking together and I wanted hubby to choose some dishes to make. This was one his mum (and mine) used to make all the time growing up. I have adapted it only slightly to fit with both versions from both mums and what I had at time of cooking eg lactose free milk which normally be full cream milk.
Ingredients serves 2
250g Mince Beef
1/2 Onion Diced
1 clove Garlic Crushed
1/2 Cup of Each : Corn, Peas, Carrot, Zucchini diced, celery, green beans
1 beef stock cube (*Use bone broth if you have it)
1 cup water
1Tb Worcestershire sauce
1Tb Tomato Paste (Salt Reduced)
1TB Plain Flour
1Tb Tomato Sauce (salt reduced)
Instant Mash potato for the top:
1/2 Packet Edgells Instant Mash
3TB Water Boiling Hot
2Tb Milk Lactose free.
(*Alternatively can use sweet potato then mash it)
Mix together with a fork
1Tb Grated Cheese
Place onion, garlic and mince in saucepan and cook for 2-3minutes to brown mince
then add remaining ingredients for the meat part. Cook until mince is cooked through
and vegetables are tender.
Evenly distribute mix between 2 ramekins
Make Instant mash by combining all the ingredients together for the mash
Divide in half and place half in dobs on top of the meat mixture
Sprinkle over the cheese
Grill for 5-6 minutes until cheese melts and browns top or place in
oven for 10minutes 180*c until it browns.
Enjoy on its own or with a green side salad
This recipe has been one I used for years and years and tweaked a bit this time. Sorry No Photo for this one.
I love making sate sauce and each time I do its a little different from the last depending what I have available.
Sate Sauce serves 2
2Tb Peanut Butter (Crunchy)
1Tb Kepjap Manis
1tsp Tamarind Paste
15g Galangal paste
1tsp Minced Garlic
1tsp Curry Powder
1tsp Chili Jam Paste
1tsp Chili Flakes
1tsp Fish Sauce
100ml coconut milk
Place all ingredients into saucepan and stir until it thickens.
To make the Beef Sate
Make sauce separately to the beef.
Add 250g Beef Stir Fry Strips to skillet with 1Tb Peanut Oil and cook
then add 1 can water chestnuts drained, 1 Green Shallot sliced on diagonal
add the sauce then mix well.
Serve with Steamed Rice
i love a good roast and this is a cheats way to get the meal done without waiting hours for it to cook. it taste same as a traditional roast without all the fuss.