I eat mincemeat on quite a regular basis and having reached the stage where I was struggling to think of a new way to make mincemeat exciting (having exhausted all the recipes in my repertoire many, many times), I decided it was time to pull out some recipe books and get searching.
I like mincemeat as it is quick to cook – barely any recipes take longer than 30 minutes to prepare, and after a long day in the office, speed is one of my top requirements. Mince is also incredibly versatile and lends itself to many different types of recipes and cuisines. You can really go on a culinary tour of the world, making lots of dishes that all seem so different from one another. Some of my favourites include Italian Lasagne, American Burgers, British Shepherds Pie, Turkish Kofte and giant Dutch meatballs.
It was during this search a couple of weeks ago that I stumbled across this recipe. I had never heard of it before and I was extremely intrigued. Apparently it originates from Macau in China and has Portuguese influences. That unusual blend caught my interest immediately, and I resolved to give it a go. You also have the option of adding fried egg, and I will usually take any excuse to add an egg to a meal – so it was a done deal.
Although this recipe calls for both light and dark soy, if you only have one type this is fine. It is fairly flexible and you can also make it with pork mince or if you don’t feel like mince at all you could use chicken or fish. It is nice when served with a green vegetable, the type and choice is yours. This adds some freshness to the dish.
I’m glad I discovered this recipe and will certainly be making it again. It was a real winner in my household!
OTV Cuisine: Beef Minchi
Recipe: Hairy Bikers