Worth a thread of its own and probably more of a national dish than the actual national dish and everybody probably cooks theirs differently.
How do you cook yours?
Results 1 to 28 of 28
Thread: Mince & Tatties
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18-09-2021 12:26 PM #1
Mince & Tatties
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18-09-2021 01:42 PM #2
Cook diced onions and carrots in veg oil for 5 mins or so, then brown the mince.
Add some flour then add beef stock and simmer for 30 minutes or so.
Stan it with mashed potatoes made with butter and a bit of milk.
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18-09-2021 01:51 PM #3This quote is hidden because you are ignoring this member. Show Quote
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18-09-2021 02:20 PM #4This quote is hidden because you are ignoring this member. Show Quote
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18-09-2021 03:56 PM #5
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One of the only meals I choose to have brown sauce on rather than tomato.
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18-09-2021 04:05 PM #6
Diced onions then brown the mince. Add a dash of Goldstar brown sauce and some Bisto and stir it around. Pour it into a cast iron casserole dish already heated up. Add in boiling hot water and leave in the oven for an hour. Black pepper added at the end of cooking.
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18-09-2021 04:31 PM #7
Brown the mince in a pan with some sunflower oil. Then cut a peeled onion once from the perimeter to the centre then slice discs of the onion so that you're left with long onion strings then add them to the pan with the mince. Add stock (in my case Braten Söße) and continue stirring until all the liquid is a thick goo. Add a tin of peas and carrots (including the water) to the mix and let it stew after adding salt and pepper to taste. Serve with creamy mashed potatoes and if the mood takes me then a dash of brown sauce.
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18-09-2021 04:49 PM #8
I moan at my wife as I tell her she "greys" the mince. :-(
Basically during the '"browning" bit she washes the mince to get rid of any grease etc.
Just doesn't feel right to me :-(
So....
What method do you guys use to do the browning bit?
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18-09-2021 05:03 PM #9
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18-09-2021 05:08 PM #10
'Roast' the mince in the oven first. Break it up on a baking tray, season and bang it in at a medium high heat until it's properly browned. When you think you have gone too far, leave it another 5 minutes.
Finely diced onion and carrots softened in dripping. Plenty more seasoning. Add the mince, couple of teaspoons of flour and mix. Add beef stock, simmer covered on a low heat. Stirring to stop it catching. Let it cool, stick it in the fridge overnight then reheat the next day when you are ready to eat it. Always better after the flavours have developed overnight.
Tatties mashed with loads of salted butter, white pepper and a splash of full fat milk.
Also delicious sandwiched between 2 slices of white pan bread with a good squirt of brown sauce.
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18-09-2021 07:02 PM #11
Onions and carrots softened in oil and put to one side.
Mince browned, fat poured away.
Everything put back together, water in to cover it all. Crumble beef oxo cubes, number depending on how much mince and how many people to be fed. Glug of Worcestershire sauce, glug of HP sauce, salt and pepper.
Mashed potatoes with milk and butter.
Peas (garden).
Buttered white bread.
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18-09-2021 07:19 PM #12This quote is hidden because you are ignoring this member. Show Quote
That is the most disgraceful thing I’ve ever read! Washing mince?!
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18-09-2021 07:24 PM #13This quote is hidden because you are ignoring this member. Show Quote
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18-09-2021 07:28 PM #14This quote is hidden because you are ignoring this member. Show Quote
I’d definitely be ignoring it as well if I come across it!
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18-09-2021 08:57 PM #15This quote is hidden because you are ignoring this member. Show Quote
Does anyone make doughboys? That's my fave bit of the meal.
I hardly eat mince and tatties, I'm more into stovies these days.
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18-09-2021 09:49 PM #16This quote is hidden because you are ignoring this member. Show Quote
That's why I like to use the oven to brown the mince. A chef I used to work with told me about it years ago and I saw Tom Kerridge doing it on TV recently as well.
If I do ever fry mince then it's always a dry fry in small batches. Sticking the whole lot in and/or adding oil just means you end up almost boiling it as it loses it's own fat and excess water.
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19-09-2021 07:11 AM #17This quote is hidden because you are ignoring this member. Show Quote
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19-09-2021 08:46 AM #18
Well, that's tonight's dinner sorted then!
Madness, as you know, is a lot like gravity. All it takes is a little push.
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19-09-2021 09:00 AM #19This quote is hidden because you are ignoring this member. Show Quote
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19-09-2021 09:09 AM #20This quote is hidden because you are ignoring this member. Show Quote
It crisps up best if you start it in a cold pan. No oil + dry cured + cold pan + medium heat = perfect bacon.PM Awards General Poster of The Year 2015, 2016, 2017. Probably robbed in other years
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19-09-2021 11:13 AM #21This quote is hidden because you are ignoring this member. Show Quote
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19-09-2021 01:54 PM #23This quote is hidden because you are ignoring this member. Show Quote
And doughballs, mince without doughballs is just sacrilege.
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19-09-2021 02:10 PM #24This quote is hidden because you are ignoring this member. Show Quote
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19-09-2021 03:57 PM #25This quote is hidden because you are ignoring this member. Show Quote
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19-09-2021 05:55 PM #26
Just been to Tesco. We are having mince and tatties tomorrow and stovies on Tuesday.
Wednesday is Liver and Onions.
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19-09-2021 06:06 PM #27This quote is hidden because you are ignoring this member. Show Quote
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19-09-2021 07:23 PM #28This quote is hidden because you are ignoring this member. Show Quote
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