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Re: Craving Crispy
Off topic, but I see quite often that members in the UK are having 'mince' and I only know about mince meat, which is used for pies and has things in it like raisins and apples.
Is the recipe below the mince that Atkinseers would eat in the UK? It sounds a lot like what we (Yanks) would call sloppy joes.
Originally posted by focus83
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my bf is making mince tomorrow night so im definitely going to give those taco shells a try if i can 
thanks for sharing.
thanks for sharing.Is the recipe below the mince that Atkinseers would eat in the UK? It sounds a lot like what we (Yanks) would call sloppy joes.
Savory Mince
7 ounces pancetta or other unsmoked bacon, coarsely chopped (if unavailable, use 4 ounces regular bacon)
1 pound ground beef, preferably chuck (at least 8 percent fat)
7 ounces onions, chopped
7 ounces carrots, chopped
7 ounces mushrooms, chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 1/2 teaspoons tomato paste
1 14-ounce can chopped tomatoes
3/4 cup beef broth
1 tablespoon ketchup
1 1/2 teaspoons Lea & Perrins Worcestershire sauce
Salt and pepper
Mashed potatoes and green peas, for serving.
1. In a heavy-bottomed pot, briskly fry pancetta and ground beef, stirring occasionally, until fat is rendered and meat is golden brown, about 10 minutes. Using a slotted spoon, lift out meat and pour off all but about 3 tablespoons of fat.
2. Raise heat to high; add onions, carrots and mushrooms. Cook, stirring often, until soft and golden, about 10 minutes; do not brown. Add herbs and tomato paste and cook until paste loses its bright red color and becomes dark, about 5 minutes.
3. Return meat to pot and add tomatoes, broth, ketchup, Worcestershire sauce and a sprinkling of salt and pepper. Cook, covered, simmering gently, about 1 hour. Stir occasionally and taste for salt, pepper and ketchup, adding more as needed. Final consistency should be thick and rich, with an appetizing sheen.
Serve with mashed potatoes and green peas.
Yield: 4 to 6 servings.
http://www.nytimes.com/2008/11/05/dining/051hrex.html
7 ounces pancetta or other unsmoked bacon, coarsely chopped (if unavailable, use 4 ounces regular bacon)
1 pound ground beef, preferably chuck (at least 8 percent fat)
7 ounces onions, chopped
7 ounces carrots, chopped
7 ounces mushrooms, chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 1/2 teaspoons tomato paste
1 14-ounce can chopped tomatoes
3/4 cup beef broth
1 tablespoon ketchup
1 1/2 teaspoons Lea & Perrins Worcestershire sauce
Salt and pepper
Mashed potatoes and green peas, for serving.
1. In a heavy-bottomed pot, briskly fry pancetta and ground beef, stirring occasionally, until fat is rendered and meat is golden brown, about 10 minutes. Using a slotted spoon, lift out meat and pour off all but about 3 tablespoons of fat.
2. Raise heat to high; add onions, carrots and mushrooms. Cook, stirring often, until soft and golden, about 10 minutes; do not brown. Add herbs and tomato paste and cook until paste loses its bright red color and becomes dark, about 5 minutes.
3. Return meat to pot and add tomatoes, broth, ketchup, Worcestershire sauce and a sprinkling of salt and pepper. Cook, covered, simmering gently, about 1 hour. Stir occasionally and taste for salt, pepper and ketchup, adding more as needed. Final consistency should be thick and rich, with an appetizing sheen.
Serve with mashed potatoes and green peas.
Yield: 4 to 6 servings.
http://www.nytimes.com/2008/11/05/dining/051hrex.html
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