Tag Archives: spices

Caramelized Beef Mince and Vegetables

A really delicious combination of tasty vegetables with grass fed beef mince cooked over several hours to produce a lovely caramelized appearance and flavour. The combination of spices, red cabbage, sweet potato and brussel sprouts with beef mince produces a hearty and nutritious dish.

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Lettuce wraps

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The most beautiful mince dish!

You can vary the vegetables such as using celery instead of brussel sprouts or celeriac, pumpkin or beetroot instead of sweet potato. The coconut amino sauce is also optional but does add a nice flavour. I don’t eat nightshades so leave it out of mine (white potoatoes, tomato, capsicum, paprika, chili as examples). If you do eat nightshades you could add in some tomato paste but l don’t think it needs it. The main thing is to experiment and adapt the recipe to suit your own needs.

Ingredients:

1kg grass fed beef mince (buy the best quality meat you can).

2 small onions diced

Spices: I used dried ginger, cumin, cinnamon and turmeric (mix these up to suit your tastes).

Seasoning: Pink rock salt and black pepper

Coconut amino sauce (1 tablespoon)

1/4 red cabbage sliced (not green cabbage).

1 largish orange sweet potato grated

6 brussel sprouts sliced

2 tablespoons coconut oil (add just before cooking in the oven).

1 cup of home made bone broth (you can add more as the meat is cooking especially if you are using a pan with a lid).

Method:

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Brown the beef mince in a pan. I didn’t add any fat as there was plenty in the meat.

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Add the diced onion, spices, seasoning & coconut amino sauce.

Add the spices  and seasoning to suit your own personal taste. I used a generous pinch of cinnamon, ginger & turmeric plus 1/2 teaspoon of cumin, 1/2 a teaspoon of pink rock salt & a pinch of black pepper.

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While the meat is browning grate the vegetables. I used a food processor which was super quick.

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Add the grated vegetables and mix well.

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Mix through the bone broth and top with the coconut oil, extra pink rock salt and black pepper.

Bake uncovered in a 180 degree celsius oven for several hours. Turn with tongs every 30 minutes. The vegetables will slowly break down and caramalize while the amazing flavours develop. I served this on its own and it was a complete meal as it was. Add more stock as you turn it if you think it is a bit dry.

Alternate Prep: This dish was prepared in a pan then the oven but if you have a large pan with a lid that will work just as well and you will get a good result.

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Cooking it in a pan can be a bit easier as it needs to be turned quite often, but you need a large fry pan with a lid to do this.

I really love this mince and it is so economical and a great family favourite. It is delicious eaten cold the next day and if you don’t have a large family it will last a few days.

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Spicy Chicken and Sweet Potato Casserole

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A very warming and tasty casserole which will stimulate your taste buds.

I surprised myself by making such a spicy dish. I was originally going to make apricot chicken but the apricots have vanished from the shops so l had to make some adjustments to my thinking. I also didn’t have time to use the hot pot so just used a saucepan on the stove top. The result was really warm with the mix of spices just right. Of course, spiciness is very personal so feel free to add more or less of the spices depending on your tastes. I served this casserole with some lovely brown rice that l put in a ramekin to get the nice shape. The kids think it is funny when l serve the rice this way rather than just spooning it on to the plate.

Ingredients:

A pack of free range or organic chicken thighs (approximately 6) chopped into small pieces

1 medium sweet potato peeled and diced

1 tablespoon of Millet flour (or any other flour you like)

1 tablespoon organic tomato paste

Herbs- I used chives, parsley and mint because that is what l had in the garden. Just a small amount of each.

Spices- 1/2 teaspoon curry powder and 1/2 teaspoon cinnamon, a generous 1/4 teaspoon each of ginger, cumin, turmeric and a pinch of paprika

Juice of half a lemon

1 tablespoon black chia seeds

Sea salt and ground black pepper to season

1.5 cups approximately of stock or filtered water. Use your judgement here. Add a cup and see if you think it needs more. The chia seeds will soak up some of the water but you don’t want it to be too runny.

Extra Virgin Olive Oil

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In to a saucepan place some Olive Oil, the diced chicken, sweet potato and flour. Place on the heat and lightly brown. Give it a good mix as it is cooking so the flour coats all of the surfaces. Now add the tomato paste and let it cook for a minute. Add all of the spices, lemon juice and smell the aroma. Mix well. Add the stock, herbs, chia seeds, salt and pepper. Bring to the boil then let simmer for several hours. Mine simmered for around 6 hours and this was a good amount of time for the flavours to really develop. Serve with steamed vegetables or rice. You can freeze the left overs or take it to work for lunch the next day.

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