Time to prepare some LuckyBoy(tm) supper products for TLO so he's all taken care of whilst I'm off and about next week.
This recipe made 8 servings, providing some for supper and a wedge of them to be tucked away in the freezer.
- 1 kg best beef mince
- 2 garlic cloves
- 2 small onions
- 8 semi-dried tomatoes
- 2 tins chopped tomatoes
- Tomato purée
- 1 tin kidney beans
- salt/pepper
- pomegranate molasses
- Worcestershire sauce
- balsamic vinegar
- batch of fresh mashed potatoes
Firstly, cook the mince in two separate batches and then drain the fatty glug off the cooked meat.
Add some oil to the pan and sauté the finely chopped garlic cloves until transparent, add the finely chopped onions and cook through. Roughly chop the semi-dried tomatoes - I buy these dry and then put them into a tub with olive oil, slivers of garlic and some herbs and then leave them in the fridge for use in recipes like this.
Then replace the mince in the pan with the onion mix, along with the drained, rinsed kidney beans and the chopped tomatoes. Half fill the tomato cans with water, swill then round and then throw this into the mix. Add a big squirt of tomato purée, a middle sized one of pomegranate molasses, a good shake of Worcestershire sauce and a dash of balsamic to add savour.
Place into a good sized deep, straight sided dish and top with mash. I'd made this with a small amount of milk, butter and seasoning. Then bake for about half an hour, which turned into about an hour as I wandered off and got engrossed in something else for a bit.
Tonight's choice of vegetable was sautéed cabbage - finely chopped savoy cabbage, knob of melted butter in a deep frying pan all stirred together over a high heat until slightly charred in a few areas and cooked through.
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