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
- 1 large potato (about 250g), cut into 1 cm cubes
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 2 bay leaves
- 2 garlic cloves, finely chopped
- 600g minced beef
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon ground cumin
- ½ teaspoon ground white pepper
- ¼ teaspoon soft light brown sugar
- 2 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- a dash of Worcestershire sauce
- 4 eggs
- Cayenne pepper (optional)
- 4 spring onions, cut into rounds
- Bring a saucepan of water to the boil and add the cubes of potato
- Blanch them for around 1 minute, then drain
- Heat the vegetable oil in a wok or large frying pan
- When it is hot and starting to steam, add the potatoes and stir-fry them until they’re golden brown and just cooked through
- Remove the cubes with a slotted spoon and drain them on kitchen paper
- Add a little more oil if the pan is looking dry, then add the chopped onion and bay leaves
- Stir-fry on medium heat until the onion is starting to take on some colour
- Then add the garlic and meat and continue to stir
- Sprinkle over the spices and sugar
- Cook, stirring continuously, until the meat has browned, then pour in the soy sauces and Worcestershire sauce
- Cook for around 3-4 minutes, adding a splash of water if the mixture starts to look too dry
- Put the potatoes back into the wok to heat through
- Once cooked take off the heat and add the chopped spring onion and stir through
- Meanwhile, heat a tablespoon of oil or butter in a frying pan and fry the eggs
- Serve the minchi topped with a fried egg and a sprinkling of cayenne pepper if using
- Delicious with a serving of green vegetables
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