Great… in so many ways.
This week’s blog post title is a tribute to one of my favourite cookbooks, “Great ways with steak & chops.” Published in 1974, it has it all – gorgeous layouts and fashionable recipes full of innovative ingredients, like this “Veal Oscar”. Essentially a veal schnitzel, they jazz it up a bit with canned asparagus spears, lobster meat and some bearnaise sauce… mmmmmmmm… I bet your mouth is WATERING right now.
And served with a lovely side of plain iceburg lettuce. Tres gourmet!
So why did this cookbook pop into my consciousness as I contemplated a post about mince? Well, hey, mince isn’t a glamorous ingredient and something about it does transport me back to the 1970s. It really is one of the daggier meat options – one that I never bought before having my fussy little precious offspring. These days it ends up in my trolley most weeks since it’s versatile as you like and extremely affordable.
Judging by the size of the mince section, I’m guessing that a lot of you are buying it too, so I thought I’d gather up a bunch of more interesting options for how you might like to cook it this week. Something other than spag bol or tacos. You know… adding in a few schmancy ingredients to jazz it up a little.
And yes, I know, all of you with a thermomix would never dream of buying the disgusting supermarket mince, you all make it in your dream machine. It was one of the things I thought I’d do all the time in mine, too. But I don’t.
Chicken mince in sang choy bow
Ma po dofu with tofu & pork mince (trust me on this one!)
Beef savoury mince. Good alone, with rice on on baked potatoes.
Lamb mince & feta in meatballs.
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