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Post by sesley on Feb 18, 2009 13:20:48 GMT
for a difference i like to use pancakes ,rolled up with a mince recipe inside,place the rolled pancakes up into a oven dish,pour on white sauce then sprinkle on cheese,place in a oven at 180 for about 30 mins until the sauce is bubbling and the cheese is melted. and then enjoy  watching the hungry family  scoff with pleasure. |
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Post by Alpha Hooligan on Feb 18, 2009 14:28:56 GMT
Mince and tatoes does me...I always grate a ton of cheese over the top of home made spag bol as well.  AH |
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Post by Patrick on Feb 18, 2009 15:12:09 GMT
Spagbol man here too - Or Chilli con carné - but only cos I never get to eat that cos Best B doesn't do spicy.
If I've made too much spagbol - put it aside for the next night - buy some Pitta bread - line with lettuce and fill - great stuff and you become a big kid again eating something as messy as that with your fingies!
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Post by everso on Feb 18, 2009 21:55:55 GMT
I reckon Spag Bol is my best mince dish. I have my brother and family coming up for the weekend and we're having another family get together including my daughter and family, my Romford auntie and uncle and Mr. E.'s mum so I got cooking today and it all went in the freezer. I made a huge spag bol ready for converting into a lasagne at some point, enough mince, onions and carrots for two cottage pies, a beef casserole and a chocolate birthday cake.
The ingredients for my spag bol were: mince (obviously), smoked bacon, onions, garlic, red pepper, a few mushrooms, two cans of chopped tomatoes and some Salca tomato and garlic pesto. Yum.
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Post by Patrick on Feb 18, 2009 22:11:47 GMT
I once sent a Spagbol at a restaurant back saying it was like it came out of a tin! Mine, from the top: Onions, mince, stock cube, chopped/crushed Garlic - about 3 cloves, mixed herbs, salt, pepper, bit of tomato paste, chopped green pepper (to contrast against all that red), splash of Worcester sauce, 1 can chopped tomatoes, then empty around 20cl of red wine into the can and swill it round to clean it out, pour in. Let it simmer for twenty minutes or so, this is vital to let all the flavours come together, but nevertheless, so it's moist and still solid, but not runny or dried out. I challenge you to a duel Mrs E!  I'm thinking one day of trying a mushroom version 'cos I reckon the very meatiness of some mushrooms like shitaké would go really well with the rest of the ingredients. Incidentally, ever the perfectionist, I have tried doing it with "real" tomatoes chopped up - but it just doesn't work. Nice, but even using eight of them - just not juicy enough! |
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Post by everso on Feb 18, 2009 22:25:05 GMT
I once sent a Spagbol at a restaurant back saying it was like it came out of a tin! Mine, from the top: Onions, mince, stock cube, chopped/crushed Garlic - about 3 cloves, mixed herbs, salt, pepper, bit of tomato paste, chopped green pepper (to contrast against all that red), splash of Worcester sauce, 1 can chopped tomatoes, then empty around 20cl of red wine into the can and swill it round to clean it out, pour in. Let it simmer for twenty minutes or so, this is vital to let all the flavours come together, but nevertheless, so it's moist and still solid, but not runny or dried out. I challenge you to a duel Mrs E! I'm thinking one day of trying a mushroom version 'cos I reckon the very meatiness of some mushrooms like shitaké would go really well with the rest of the ingredients. Incidentally, ever the perfectionist, I have tried doing it with "real" tomatoes chopped up - but it just doesn't work. Nice, but even using eight of them - just not juicy enough! Garlic crushers at 20 paces!  I did a really easy sauce the other evening: a few spring onions chopped up and a bit of fennel bulb I had lying around, fried in some olive oil. Then I added a tub of creme fraiche and right at the end a small pack of smoked salmon chopped up. I threw in some grated parmesan cheese and served it with spaghetti. Man, if was delicious and really flavoursome. The heat of the sauce cooked the smoked salmon and it tasted fab. My daughter gave me the recipe but she usually adds a few asparagus spears chopped up. However, Mr. E.'s not keen on asparagus. |
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Post by Alpha Hooligan on Feb 18, 2009 23:28:37 GMT
Yeah, I use all that sort of stuff and herbs and spices.  *covertly rolls Dolmio jar under a cupboard* AH |
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Post by everso on Feb 18, 2009 23:36:23 GMT
Yeah, I use all that sort of stuff and herbs and spices. *covertly rolls Dolmio jar under a cupboard* AH Dolmio's o.k. But you can make your own stuff cheaper  |
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Post by trubble on Feb 19, 2009 15:21:04 GMT
Dolmio sauces taste delicious the first time you try them, then you buy them again and they are horrible. Then after ages go by, you forget and buy them again and they are gorgeous and so the cycle continues.
I'm putting Dolmio sauces on my shit list.
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Post by trubble on Feb 19, 2009 15:24:33 GMT
Incidentally, ever the perfectionist, I have tried doing it with "real" tomatoes chopped up - but it just doesn't work. Nice, but even using eight of them - just not juicy enough! Tinned tomatoes are delicious. |
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Post by motorist on Feb 19, 2009 15:29:07 GMT
Incidentally, ever the perfectionist, I have tried doing it with "real" tomatoes chopped up - but it just doesn't work. Nice, but even using eight of them - just not juicy enough! Tinned tomatoes are delicious. Blechh, blooming 'orrible |
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Post by housesparrow on Feb 20, 2009 7:32:04 GMT
Tomatoes are what stops me from becoming a vegetarian - that and tofu. Tinned toms are worse than fresh - that acidic tang just gets into everything.
Everso's recipe sounds lovely, if a little lacking on the mince front. I might try it with somethig a little cheaper than smoked salmon. Suggestions?
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Post by trubble on Feb 20, 2009 11:15:13 GMT
I make creme fraiche or Philadelphia Light sauces like that. Some of them are horrible because they are all experiments. ;D
My favourite one is cherry tomatoes (oops) and olives, you hardly cook the toms and olives at all, just stir them in to wilt them/warm them, same as the salmon.
Mini-Trub doesn't like tomatoes either and I do a bacon version for her. That's cheaper than salmon.
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Post by everso on Feb 20, 2009 14:06:13 GMT
Tomatoes are what stops me from becoming a vegetarian - that and tofu. Tinned toms are worse than fresh - that acidic tang just gets into everything. Everso's recipe sounds lovely, if a little lacking on the mince front. I might try it with somethig a little cheaper than smoked salmon. Suggestions? Actually, you know, housesparrow, you can get the cheap-o smoked salmon bits and pieces at most supermarkets, which are excellent for this recipe. You really don't need much and good quality mince isn't really cheap these days either. Try my spag bol recipe above. I usually fry it all up then plonk it into a pyrex casserole dish and microwave for about 30 or 40 minutes. It tastes no different to cooking on the stove or in the oven and reduces really well. God, I've just finished lunch but talking about this is making my mouth water. Am I greedy or what?  Sorted - Sorry about that - pressed the wrong button again! |
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Post by everso on Feb 20, 2009 14:29:08 GMT
Patrick! What are you up to! Housesparrow and I will be very cross with you.  |
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Post by everso on Feb 20, 2009 14:30:54 GMT
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Post by Patrick on Feb 20, 2009 14:31:04 GMT
Try my spag bol recipe above. I usually fry it all up then plonk it into a pyrex casserole dish and microwave for about 30 or 40 minutes. It tastes no different to cooking on the stove or in the oven and reduces really well. God, I've just finished lunch but talking about this is making my mouth water. Am I greedy or what? Right! This is what I meant to do!  Doesn't microwaving it just make it soggy? |
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Post by everso on Feb 20, 2009 14:31:57 GMT
Patrick! You must issue a public announcement - this all looks like I'm going doo-lally. |
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Post by Patrick on Feb 20, 2009 14:33:12 GMT
That's the trouble with being too used to these boards - you hit the what you think is the "quote" button and it's the "modify" button!  I'm taking myself away for a good |
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Post by Patrick on Feb 20, 2009 14:37:23 GMT
Patrick! You must issue a public announcement - this all looks like I'm going doo-lally. Found your other bit! It's a good job I didn't press the back button through any of this otherwise it'd all be gone! Very very sorry, feel free to verbally abuse me later. I'll promise not to enjoy it! |
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