Mince on Toast

Dish - Everyday Dish - - Mains -

The Ital­ians spoon mince over pasta, Ki­wis pile it onto toast. It was a reg­u­lar dish when I was grow­ing up and my mother would al­ways make a dou­ble recipe (her se­cret was adding a glass or two of red wine), and with a bit of imag­i­na­tion it ap­peared as a com­pletely dif­fer­ent meal later in the week.

Heat the oil in a large sauté pan and cook the onion, car­rot and cel­ery with a good pinch of salt un­til very ten­der and lightly golden. Add the mince, break­ing it up so there are no large lumps and cook for 5 min­utes. In­crease the heat and stir in the tomato paste. Cook for 1 minute then add the mus­tard, Worces­ter­shire sauce, vine­gar, sugar and gar­lic and com­bine well.

Add the stock and sea­son well. Bring to the boil then sim­mer briskly for about 10 min­utes, stir­ring oc­ca­sion­ally un­til re­duced

and glossy. At this point I like to roughly crush the mix­ture with a potato masher as it makes for a finer tex­tured mince and brings the flavours to­gether.

To serve: Pile straight onto but­tered toast or top the toast with wilted greens then the mince, a fried or poached egg and a spoon­ful of rel­ish. Serves 4

BEEF AND SALAD WRAPS WITH GINGER AND CHILLI DRESS­ING [ recipe next page] MINCE ON TOAST

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.