What can I make...?

[sleepyhead]

Ingredients:
800g of Beef Mince
Potatoes (lots of)
Parsnips (not much, maybe 3 or 4)
Carrots (LOADS)
Onions (fair few)
Garlic (a clove)
Mushrooms (quite abit)

Those are the approximate basic ingredients, albeit, the ingredients I need to use. Throw your ideas up as I'll be making it tomorrow (Thursday) night for my dinner with any left overs becoming the following days dinner or lunch or eaten as a midnight snack or whatever!

...and cottage pie came to mind but too obvious

I can buy any other ingredients needed if I don't have it in the cupboard (seeing as Tesco just built a store a mile down the road).

Open to all ideas from curries, to stir fry to bakes to deep fat frying it all in batter

[MadduckUK]

shepherds pie with roast veg

er.. tomoto puree, red wine and l&p..

[megah0]

Meatballs with Roasted veg, garlic mushrooms as a starter.

[Tumble]

^^^ Win ^^^

[Zak33]

you got any flour and butter? If so.. meat and potato pie

Take 100 g of plain flour, pinch of salt, and use your fingers to rub in 50g of butter, or margerine.. and if you have some lard, use 25g butter/marg and 25g lard instead . Basically.. half fat to flour. Once it's rubbed together it'll look like bread crumbs. Now use a wooden spoon and slowly mix in cold water.. until you have a ball of dough. Flour it so it's not sticky. Wrap it in cling film and stick it in the fridge.

Fry a chopped onion until soft, add the mince and brown the mince. Once it's browned, stir in a small spoon of flour to thicken all the juices and fats together.. so it clumps up... and then stir in beef stock (yes.. use a stock cube and boiling water) until you have a nice looking but slightly watery beef and stock mixture.

Cube the spuds.. make the cubes small and I leave the skins on.. and drop them into the beef and stock mix.. put the lid on and cook until the spud cubes are softened.. and if the suace gets too thick add more stock of just water.

Once it's cooked and the spuds are soft but still cubes..

spoon it into a large cookable bowl/dish that will hold it all.. keep the juies in the pan and decide if they need to be thicker.. if so.. boil it fast until it thicken a bit. If it's too thick add a slug of water or better still... bitter or red wine.

Pour it over the meat and now get the pastry out of the fridge, unwrap it and roll it out on a DRY FLOURED board, or work bench, Use a bottle if you've not got a rolling pin. This aint gotta be pretty.. just roll it to fir the top of your dish.

Place it on the dish.. prick it.. patch it up with rough off cuts and a drop of water to make it stick.. and if you're feeling decadent.. brush it with milk.

180'C /Gas mark 4 until the pastry is brown.. turn it in the oven if it's cooking unevenly. Don't forget the meat and spuds are already cooked.

Once it's brown.. serve

[sleepyhead]

Seeing as I rocked in from London at 9:30pm tonight...I won't be making them BUT I hae to say the meatballs sounds just right for me at the moment.

Thanks for your suggestion Zak; I may put that dish into practice over the weekend

[Zak33]

Seeing as I rocked in from London at 9:30pm tonight...I won't be making them BUT I hae to say the meatballs sounds just right for me at the moment.

Thanks for your suggestion Zak; I may put that dish into practice over the weekend

pls do.. no photo's required. it might look ugly on your first attempt.. but I wanna know ow that pastry TASTES with all that lovely gravy goodness soaked in from the cooking

[sleepyhead]

Just as a token of thanks to megah0 for the suggestion, here are some pictures of tonights version of your suggestion





The spare veggies in a roasting tin


...and the final result


garlic mushrooms with some spare leek


I fancied some mash potato so made some but fancied trying something more decadent...googled around and I replaced milk with double cream and some butter. Threw in some already cooked leeks and it was a win (for me). The spare left over leek went into the garlic mushroom starter.

Thanks for the great suggestion, went down a treat and was my first attempt at making meatballs. The ended up more like meat "cubes" due to my failure of looking after them as they cooked.

[TAKTAK]

That looks rather tasty TBH...

[sleepyhead]

It was mighty tasty and I am stuffed Though I think the super rich mashed potato did that...

[TAKTAK]

So tasty in fact that i'm doing it tomorrow

[megah0]

Good work!

http://forums.hexus.net/hexus-hotpot...meatballs.html

^^

My favourite meatball recipe!

[TAKTAK]

I did meatballs tonight, took a few creative liberties dependant on what was in the house and ended up with turkey mince, and then tinned tomatoes and sweet chilli sauce for the accompaniment.

Tasty:



Oh shi.....:



I think i should have turned the heat down a bit more... and added the sweet chilli sauce at the end...

Meatballs were still good though

[jim]

That last shot looks like it's something that flew out of Etna

[sleepyhead]

So what can I make with the left over meatballs and a few roast veg?

Get a can of Tomatos, some double cream, mix it all up with the roast veg and meatballs, warming slowly.

Get some pasta, half cook it.

Throw said pasta into the tomato mix.

Win