Just in case you were all thinking that I can’t cook unless I start a braai-fire, here’s a nice and easy, middle of the week, beef mince (or ground beef, to those of you not from SA) recipe:
After gazing anxiously into the depths of my freezer one evening, trying to think what to make for supper, I realised with despair that it was going to have to be mince, and, people, it’s not my favourite!!
Why do I buy beef mince? It’s a habit, going back over many years of cooking economy meals for a large family – one mince meal a week is practical, because it can be ‘stretched’ easily.
But there was a glimmer of an idea for this little packet of mince. I had sweet potatoes, and also butternut, (another basic in every kitchen), and somewhere I had seen someone make a mash with these two ingredients (I think; it may have another combination??).
So mince on mash it was to be, but with a difference. I spiced the mince up a bit and it was one the best mince dishes I’d cooked in a while – the gentle spiciness was just perfect with the sweet mash. This is one concoction I will definitely make again, and judging by the response from the family, it will be worth it!
Oil for frying
400 grs beef mince
1 onion, chopped
1 small fresh chilli, finely chopped
1 large clove garlic, crushed
fresh coriander leaves
salt and freshly ground pepper
1 50gr sachet tomato paste (or a couple of spoonsful, if you buy jars or tins)
- Fry the onion until softened, add the mince and brown
- Add the garlic, fry a little longer
- Add a good shake or three of each of the spices
- Stir in some chopped coriander leaves
- Stir in the tomato paste
- Add the seasoning, turn down the heat, and simmer until cooked, not long, about 20 minutes, check that it doesn’t start to burn
- Check the seasoning, serve piled onto the mash, sprinkled with some fresh coriander leaves
Sweet Potato and Butternut Mash
Equal amounts of both, chopped into blocks
- Boil in water until very soft
- Mash with a little salt and lots of butter and cinnamon.
PS One good thing about blogging – one gets to actually record those dishes you come up with on the spur of the moment!