Friday - - Recipe Cards -

2 cups beef stock 1 tb­spWorces­ter­shire sauce 2 bay leaves 1 tbsp brown sugar 10g pars­ley, chopped 4 thick slices stale cia­batta, cubed 2 tbsp melted but­ter 2 tbsp chopped mar­jo­ram 1 Pre­heat oven to 180°C. In an oven­proof pan, heat oil, add mince and brown in batches. Re­move and set aside. 2 Heat but­ter in the same pan, add garlic, leeks, car­rot and potato and sauté un­til golden. Re­turn mince to the pan. 3 Add tomato purée, tinned toma­toes, beef stock, Worces­ter­shire sauce, bay leaves and sugar. Sea­son and stir. Sim­mer un­til sauce thick­ens. Stir through pars­ley. 4 Toss bread with melted but­ter and mar­jo­ram. Scat­ter it over the mince mix­ture and bake for 20-30 min­utes or un­til golden brown. Serve with fresh salad.

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