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Saturday, 8 November 2014


This worked even better than I expected. It is endlessly flexible. I did it with minced beef; but 
without the meat, it could accompany any meal.

Minced Beef and Vegetable Crumble
Dice and fry onions, garlic, courgettes and aubergines. Stir in one can of chopped tomatoes. Pour into an oven-proof dish. Fry minced beef and add to the vegetables. Add a generous amount of chopped fresh herbs and season. Stir. Make the topping by combining plenty of grated cheese with an equal volume of oatmeal and a splash of oil. Cover the meat and vegetables with the cheese mixture. Press it down and bake in a hottish oven for about an hour. Ten cooks could make ten versions – all delicious.

While I am it, here is my Barbecue Chicken recipe. This is really rather good.

Chop lots of garlic and lots of fresh ginger and as many chillies as you like. Mix together with about a cup of soy sauce and about a half a cup of balsamic vinegar. A splash of red wine doesn’t hurt. Marinate chicken thighs (skin on) in the mixture for an hour at least. Barbecue the chicken, turning it regularly and basting it with the marinade. A potato salad goes very well with this. Boil diced potatoes and cool. Add chopped celery, spring onions and crispy bacon. Dress generously with mayonnaise.

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