The best savoury mince

Mince. You either love it or hate it. Personally, and obviously I love it. So easy and versatile and able to be loaded with flavour.

Today I'm recreating something from my childhood. A weekly staple was mince on rice. For my husband too, but they sometimes had theirs with mashed potato, which is what we've done tonight. As kids it wasn't quite as refined. Literally mince cooked with onion, tomato sauce and frozen mixed vegetables, so I wanted to give our childhood staple an upgrade.

Half way through cooking I realised this is kind of just a deconstructed cottage pie, but either way, this should become your go to mince mix, do a double batch and freeze some too. The kids devoured it (the little one definitely takes after me, licking his plate clean of every last morsel) and we were all so satisfied from the depth of flavour.

I have a couple of things which I think make it. You may or may not agree. 1. Celery leaves, they hold so much flavour, so as well as the stalk, I reserve the leaves and add them later when the liquid goes in. 2. Tomato sauce, now I don't usually advocate for tomato sauce on a proper meal (it's for chips and pies) but in this case it adds a little bit of sweetness and is used instead of tomato paste and sugar. Adjust your quantity to taste.

I also haven't added any salt to this, with the stock, soy and Worcestershire I don't really think it needs more. Plus we served it with mash tonight, which already has salt too. I used white wine, but any would do. I just specify drinkable. If you wouldn't drink DO NOT cook with it. If you don't want to add wine, just add an extra 1/4 cup stock, and maybe a tsp of vinegar.

Serving suggestions:

• On toast, or in a bowl with crusty bread on the side
• On rice
• On mashed potato or kumara
• As cottage pie
• Add a tin of beans and perhaps an extra cup of stock and eat it as a stew
• As a healthy pie filling
• In a baked potato

Ingredients:

• 1 large onion
• 2 carrots
• 2 stalks of celery, leaves reserved
• 2 tbsp olive oil
• 500g beef mince
• 1/4 cup your choice of drinkable wine, optional 
• 1 1/2 cups beef stock
• 1/4 - 1/2 cup of tomato sauce
• 2 tbsp soy sauce
• 2 tbsp Worcestershire sauce
• 1/2 tsp onion powder 
• 1 tsp dried parsley (2 tbsp fresh) 
• 1 tbsp cornflour
• 1/2 cup frozen peas

Finely dice the onion, carrot and celery, setting the leaves aside. 

Heat the oil to a medium heat in a large frying pan that has a lid. 

Gently saute the vegetables, stirring, till they are softened. About 5 minutes. 

Add the beef mince. Use the spoon to break the meat up, and cook till lightly browned and dry. 

Add the wine, use this to loosen any crusty bits off the bottom of the pan. 

Once the wine has cooked off, add the stock, 1/4 cup tomato sauce, soy and Worcestershire sauces, onion powder, parsley, and reserved finely chopped celery leaves.  

Simmer on a low heat, covered for at least 30 minutes, stirring occasionally. 

Remove the lid. Taste, and add more tomato sauce (or soy/ Worcestershire) if desired. 

Mix the cornflour with a tiny bit of cold water to make a smooth paste, stir this into your mince, along with the frozen peas and simmer, uncovered, stirring every minute or two for 10 minutes until reduced and thickened. 

Serve in one of the ways suggested above. 

Family Mince and Cheese Pie

 It might nearly be spring, but the weather is still pretty wet and cold, so comforting warming food is just what we need. I got the inspiration for this recipe when a friend of mine was telling me about the steak and ale pie she was making; I of course didn't have any steak in the fridge, but decided to make a pie using the things I already had on hand. I always keep a block of puff pastry in the freezer (ideal for whipping up mini quiches like these B&E Mini Pies for a picnic lunch or unexpected guests), and usually a packet of mince too. 

I wanted this to be really hearty, packed with meat and flavour and not like one of those 'disappointment  pies' you've probably picked up from a pie warmer, where the pastry is dense and there is more gravy than meat. I kept the cheese on the light side too, just enough for a flavour kick without overwhelming which is already a (let's be honest) indulgent meal. I used water and stock cubes, however if you wanted more of that ale flavour, just sub the water for beer, and dissolve the stock cubes straight in the pan. The mince mixture freezes well, as would the cooked pies. You could also use Texas muffin pans to make individual pies, I did consider doing this, but for me, cooking should be easy, and if I'm frank, I couldn't be faffed mucking around with rolling out loads of mini pie cases. 

Ingredients (serves 4-6):

• 500 grams premium beef mince
• 1 tbsp dried thyme
• pinch chilli flakes
• 1 tsp ground black pepper
• 2 bay leaves
• 1 onion
• 2 carrots
• 2 cloves garlic 
• 2 beef stock cubes 
• 300 ml boiling water
• 2 tbsp flour 
• 2 tbsp BBQ sauce 
• 300 grams puff pastry, thawed
• 100 grams of tasty cheese, sliced roughly 

In a large saucepan brown mince on a medium to low heat. I don't add any oil, instead let the moisture from the meat do it's thing. Use a wooden spoon to break up any clumps. 

Peel onions, carrots, and garlic and use a food processor to chop finely. This helps it meld into the sauce. Add this to the browned meat, along with thyme, chilli flakes, pepper, and bay leaves. Reduce heat to low, and cook stirring for another few minutes. 

Mix the beef stock cubes with the boiling water. Sprinkle the flour over the mince and stir in, then add the stock and BBQ sauce. Let simmer for another 5-10 minutes till the liquid has reduced and thickened. 

Set aside to cool completely. This part can be done a day ahead if you wish. 

Oil a pie dish, and preheat your oven to 190 degrees celsius. Roll two thirds of your pastry to fit the pie dishes base and sides. Remove the bay leaves from the mince mixture and fill it into the pie dish. Crumble the slices of cheese over the mince. Roll the remaining pastry to fit the top of the pie dish. Crimp the edges together with your fingers to seal the pie. Prick the top to allow steam to escape. 

Bake for 25 minutes till golden and the filling is hot. 

Allow to cool for 5 minutes before slicing and serving.  

Baby Panang (for parents too!)

As of late I have been adapting our adult meals to make a potful to freeze down for baby. I'm also aware that as he gets older, he needs to be exposed to more flavours, textures and tastes. 

For this Thai Panang Curry, each time I make it will gradually increase the amount of Panang curry paste which is added, therefore increasing babies tolerance of the different herbs and spices. Obviously stopping once I have achieved a mild flavour, I don't expect the poor kid to eat super spicy food like his Mum! The half a teaspoon used in this batch wasn't detectable to my palate, and therefore happily gobbled down by Mr 8 months. 

Depending on where your child is at with their eating, you could puree this, or pulse so still a bit chunky, or just roughly mash. We're still at the blitzing stage, also I add the rice in after a few blitzes so that it stays fairly chunky still. Feel free to use cooked rice, ground Only Organic Iron Fortified Baby Rice or a combination of the both. The good thing about adding the rice at the end is that it helps you to gain the right consistency; simply add more rice to make it thicker. 

This recipe includes everything that you need to make a meal to serve four adults (dinner and the next day's lunches for us), and 6-10 serves for baby. I freeze baby's portions in silicone ice-trays or muffin trays, then pop them out and store in a zip-lock bag in the freezer, defrosting as much as is needed each day. The first ingredient list is the total ingredients that you will need. The second is the portions which go into baby's pot. 

Ingredients (4 adults and 6-10 baby serves):

• 3 carrots, peeled and sliced
• 2 parsnip, peeled and sliced
• 1/2 a squash or pumpkin, peeled and diced
• 1/2 a head of broccoli, florets, and stem peeled and cut into sticks 
• 1 apple
• 1 small kumara, peeled and diced 
• 1 onion, peeled and thickly sliced 
• 1 400g tin of coconut cream
• 1 tbsp oil
• 50 g + 1/2 tsp Mae Ploy Panang Curry Paste*
• 600 grams free range chicken breast or thigh, diced**
• 1 tbsp fish sauce
• 1 tbsp palm sugar or brown sugar
• juice of 1 lime or lemon
• 2 cups water
• 2 cups rice + 4 cups of water

*Any Panang Curry Paste will work, however adapt the amount used according to the packet directions. 

**Use protein of choice including Beef, Tofu or Pork

Begin by preparing your vegetables, as you do measure out the following amounts to go into a separate 1.5L capacity pot for baby.

• 120 g carrot
• 50 g parsnip
• 80 g broccoli
• 200 g squash or pumpkin
• 100 g kumara
• 80 g apple 

All remaining vegetables, prepare and pop aside. 

Add to baby's pot: 100 g chicken (or other protein), 1/2 tsp curry paste, 1/4 cup of coconut milk and two cups of water. 

Cover and bring to a gentle simmer, stirring occasionally for 30 minutes or until vegetables are very soft. Remove lid and leave to cool for 20-30 minutes.

Meanwhile, begin cooking your rice, according to packet directions. 

In a large frying pan (with a lid), heat the oil and over a low heat stir in the 50 g curry paste till aromatic, add the remaining coconut cream, then fill the tin with water and pour that in too, stir to create a sauce. Add the fish sauce and sugar. Add the chicken, carrot, parsnip, squash and any kumara or apple that was leftover. Stir, cover and simmer for 5-10 minutes till chicken is cooked through and vegetables are nearly softened. Add the broccoli and onion, stir and cover for another 5 minutes. 

Serve the Panang Curry in bows on top of the cooked rice. 

As for baby's pot, it should be cooled enough now. Blend or blitz in a food processor till at the desired consistency. To make it thicker, add up to 1/2 a cup of Only Organic Iron Fortified Baby Rice, or up to 1 cup of cooked rice, or as I did a combination of both. Decant this into ice-trays or muffin tins to freeze, then store frozen cubes in labelled zip lock bags in the freezer for up to 2 months. 

Baby's Red Lentil Dahl

Ingredients (Makes 6-10 baby serves):

• 1/3 cup red lentils
• 100 grams carrot, peeled and diced
• 80 grams parsnip, peeled and diced
• 50 grams apple, peeled and diced
• 200 grams kumara, peeled and diced
• 1/4 tsp each of ground cumin and allspice
• 2 cups water 
• approx 1/4 cup Only Organic Iron Fortified Baby Rice
• Optional: 1/2 cup grated cheese

Prepare vegetables and add to the pot with lentils, water and spices. Simmer covered for 20-30 minutes till lentils have almost disintegrated and vegetables are very soft. Remove from heat and add cheese (if using). Allow to cool before processing in a food processor or using a stick blender. Add rice to thicken if required. 

Freeze in batches and thaw as required. 

Spiced Chicken Pita's with Fix and Fogg Smoke and Fire Peanut Butter.

Are you a peanut butter fan? I most certainly am. On toast, crackers, fruit toast, hot cross buns. Toasted sandwich with banana and peanut butter, and best of all, SATAY. So when Fix and Fogg released their new Smoke & Fire Peanut Butter I was so intrigued. 
One taste and all I could think of was eating it with a chicken pita and slaw, trust me, it did not disappoint. 

In this recipe I have marinated the chicken in a lovely spice blend. I use whole seeds, which I lightly toast in a dry pan and then grind in a mortar and pestle. This is how you'll get the best and freshest flavour from the spices, but you can buy the pre-prepared ground spices if you wish. 
To make the slaw a little lighter in fat and flavour I've made a mix of garlic aioli and plain yogurt. The yogurt adds a subtle tang which accompanies the spice of the rub and Fix and Fogg perfectly.  

Ingredients (Serves 4): 

• 1 tbsp cumin seeds
• 1 tsp coriander seeds
• 1 tbsp smoked paprika
• 1/4 tsp salt
• 3 tbsp olive oil 
• 400 grams free range chicken
• 1/4 cabbage
• 2 carrots
• 1/4 red onion
• 1 heaped tbsp garlic aioli (or any good quality mayonnaise)
• 2 heaped tbsp plain yogurt 
• 1-2 tbsp lemon juice 
• 4 large pita pockets 
• 4 (or more) tbsp of Fix and Fogg's Smoke & Fire Peanut Butter

First make the marinade. Toast the cumin and coriander seeds in a dry frying pan until fragrant. Remove to a mortar and pestle and grind. Combine with smoked paprika, salt, and oil in a non-metallic bowl. Slice the chicken into strips, add this to the spice mixture and coat well. Cover and chill for at least 20 minutes. 

To prepare the slaw finely shred the cabbage and onion (I used a food processor because I'm lazy, but a large sharp knife will do the same trick). Peel and grate the carrots. Pop all the veggies into a salad bowl and add the aioli, yogurt, and lemon juice. Use two large spoons to toss it all together well, you want the dressing to be lightly coating everything. Cover and set aside in the fridge till serving. You may want to give it another quick toss before serving in case the dressing has settled in the bottom. 

To cook the chicken, heat a large heavy based frying pan. Because the marinade has oil already I don't bother oiling the pan. Place the pieces of chicken in the hot pan and turn them after a few minutes, then continue cooking till cooked through. 

Warm the pita according to packet directions (or a quick pop in the toaster if they will fit). Spread a heaped spoonful of Fix and Fogg's Smoke & Fire Peanut Butter inside each pita pocket before filling with slaw and pieces of chicken. 

Carrot Cake with Cream Cheese Icing

Carrot cake is my favourite cake, I think it's because of the bits, the texture, the little surprise bites of walnut that you get. Most people will tell you that it's the cream cheese icing (if that's you - be sure to double the icing quantity), but for me, it's the walnuts. 
I've adapted this recipe over the years to have more carrots, and less sugar, though it still has 1 cup of brown sugar, it's considerably less than what it was before! 
It's also so fast and easy to put together, and throw into the oven. 


Ingredients (Serves 8 - 12):

• 2 cups flour 
• 2 tbsp baking powder
• 2 tbsp cinnamon
• 1 tsp ground ginger
• 1 cup of packed brown sugar
• 3 cups of grated carrot 
• 3/4 cup chopped walnuts
• 1/2 cup chopped dates 
• 1 cup of vegetable oil 
• 3 eggs lightly beaten 

Cream Cheese Icing** - double this icing quantity, if filling the middle of the cake also. 

• 250 grams of cream cheese 
• 1 cup of icing sugar
• 1 tbsp lemon juice
• pumpkin seeds, toasted coconut, chopped nuts or dried fruit to decorate

Preheat the oven to 180•C and prepare a 22cm round baking tin. I grease with oil, and line the base with baking paper. 

Sift the flour, baking powder, cinnamon and ginger into a large bowl. 

Stir through the grated carrot, walnuts and dates, till well combined. 

Gently beat the eggs, and add to the dry ingredients along with the cup of oil. Mix well. 

Pour the batter into the baking tin and use a spatula to make sure it is spread evenly. 

Bake for 50 minutes, or until a skewer comes out clean. Cool in tin for 10 minutes before removing to a wire rack to cool completely. 

To make the icing, beat the cream cheese to soften and sift in the icing sugar. Add the lemon juice and continue beating until smooth. Spread over the cooled cake. 

Decorate with nuts, seeds, coconut or dried fruit. If not eating all at once, store in the fridge. 

** Optional If you want to make the cake even more spectacular, double the icing recipe and cut the cake through the middle horizontally. Fill the middle of the cake with 1/3 of the icing. 

Carrot and Date Loaf

I find baking rather therapeutic, or maybe it's the eating of the baking afterwards. Either way, it's good for the soul, and in my book it's much better for you as a treat than any of the store bought packaged items available. I couldn't decide if I wanted to make a carrot cake or a date loaf. Carrot cake seemed too elaborate for the lunch boxes, and date loaf, well... not quite right. Hence I combined the two.
This is delicious as a snack, dessert or even breakfast; smeared with softened butter, or in keeping with the carrot cake theme delicious spreadable cream cheese. 


Ingredients (Makes 8-10 slices): 

• 100 grams butter, cubed
• 1/2 cup packed brown sugar
• 1 cup of dates
• 1 cup of cold water
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp baking soda
• 1 1/2 cups plain flour
• 1 1/2 tsp baking powder
• 1 cup or 120 grams of chopped nuts (I've used a combination of walnuts, almonds, cashews) 
• 1 cup of packed grated carrot
• 2 eggs at room temperature

In a saucepan, combine butter, brown sugar, dates, water, ginger and cinnamon. Gently bring to the boil and simmer for about 5 minutes, stirring occasionally till the dates begin to break down. Remove from the heat and stir in baking soda - get the kids to watch as it fizzes up! Set aside to 20 minutes to cool down. 

Meanwhile preheat the oven to 180•C bake or 160•C fanbake. Line a loaf tin (or 12 muffin tray) with baking paper so that there is plenty of overhang. 

In another bowl combine flour, baking powder, nuts and grated carrot. 

Once cooled, quickly beat the eggs into the date mixture, then combine this with the flour mix. Mix till just combined before pouring into the loaf tin (or muffin trays). Bake for 50 minutes (25-30 minutes for muffins) or until a skewer comes out clean. 

Leave in the tray for 10 minutes before removing to a wire cooling rack. Enjoy morning, noon or night served with softened butter, or a lashing of cream cheese for that carrot cake nostalgia.