RECIPE USING MINCE MEAT RECIPES

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EASY TACOS USING BATCH-COOKED MINCE RECIPE - BBC FOOD



Easy tacos using batch-cooked mince recipe - BBC Food image

A basic mince recipe made in bulk for batch cooking and then used to make easy tacos. It’s also great in burritos, cottage pies and chilli.

Provided by Shivi Ramoutar

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 4 (plus extra mince base for the freezer)

Number Of Ingredients 22

2 tbsp olive oil
1 large onion, finely chopped
2 large carrots, finely chopped
1 stick celery, finely chopped
1 large green pepper, de-seeded and finely chopped
4 garlic cloves, finely chopped
150g/5½oz mushrooms, finely chopped
1.5kg/3lb 5oz beef, pork, lamb, turkey or vegetarian mince
1 x 400g/14oz portion of mince base (see above)
2 tbsp olive oil
1 large garlic clove, finely chopped
1½ tbsp ground cumin
1½ tbsp smoked paprika
1 tbsp dried oregano
1 tsp chilli powder
1 packet taco shells
1 iceberg lettuce, chopped (any lettuce or salad leaves will work)
150g/5½oz cheese, grated (use whatever hard cheese you have available)
3 tomatoes, roughly chopped
1 avocado, peeled, stone removed, flesh smashed
1 red chilli, finely chopped
1 tbsp freshly chopped coriander (or other soft herbs, such as parsley)

Steps:

  • For the mince base, heat the oil in a large frying pan or sauté pan over a medium heat, then add the onions, carrots, celery and peppers, stirring regularly until softened, this will take about 10 minutes. Add the garlic and cook for about 1 minute. Add the mushrooms and stir until wilted, then finally add the meat and brown all over (if you don’t have a very large pan you will need to remove the vegetable mixture and fry the mince in batches). Season with salt and pepper. This can be frozen at this stage: divide into batches and cool completely before freezing.
  • For the tacos, if your mince base is frozen, defrost a little at room temperature or in the microwave (it doesn’t need to completely thaw before cooking, just soften enough to break up in the pan).
  • Heat the oil in a large saucepan over a medium heat and add the garlic and spices and cook for about 30 seconds. Add the mince base, along with a splash of water and cook on a low heat, breaking it up as it defrosts. Once defrosted, increase the heat and cook until the mince is piping hot.
  • Serve with the taco shells, lettuce, cheese, tomatoes, avocado, chilli and coriander.

GYRO MEAT WITH TZATZIKI SAUCE RECIPE | ALTON BROWN | FOOD ...



Gyro Meat with Tzatziki Sauce Recipe | Alton Brown | Food ... image

Follow Alton Brown's Food Network recipe to make Gyro Meat with Tzatziki Sauce at home; the creamy cucumber-yogurt sauce goes perfectly with ground lamb.

Provided by Alton Brown

Categories     main-dish

Total Time 3 hours 45 minutes

Prep Time 30 minutes

Cook Time 1 hours 15 minutes

Yield 6 to 8 servings

Number Of Ingredients 15

1 medium onion, finely chopped or shredded
2 pounds ground lamb
1 tablespoon finely minced garlic
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Tzatziki Sauce, recipe follows
16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced

Steps:

  • Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
  • Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
  • To cook in the oven as a meatloaf, proceed as follows:
  • Preheat the oven to 325 degrees F.
  • Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.
  • To cook on a rotisserie, proceed as follows:
  • Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
  • Preheat the grill to high.
  • Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
  • Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
  • Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.
  • Yield: 1 1/2 cups

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