Phil Vickery's Mince Dishes
Published Monday, 02 June 2014
Phil Vickery is in the This Morning kitchen to demonstrate three ways to transform minced beef into an amazing dish.
Really easy mince and potatoes
- 2 tbsp vegetable oil
- 2 small onions, peeled & chopped
- 2 cloves garlic, peeled and chopped
- 200g mushrooms, thickly sliced
- 500g beef mince
- 3 tbsp brown sauce
- 2 Oxo cubes, crushed
- Water to cover
- 5 large potatoes, peeled, chopped into 3cm chunks
- 1 tbsp flour, 2 tbsp cold water, mixed well together
- Heat the 2 tbsp vegetable oil in a shallow saucepan.
- Add the chopped onions, garlic and mushrooms.
- Cook over a high heat for 10 minutes, to get heat into the dish.
- Add the mince, break up well, and cook until it changes colour from red to fawny colour.
- Add the 2 Oxo cubes and brown sauce and really mix well.
- Add the potatoes and simmer gently for 30 minutes, or until the potatoes are cooked and slightly falling apart.
- You can thicken with a little flour and water mixed together.
Tex Mex black eyed pea chilli
- 1 tbsp vegetable oil
- 4 large onions, peeled and finely chopped
- 4 cloves garlic, peeled and chopped
- 500g beef mince, best with a 20% fat content
- 3 tsp cumin
- 2 tsp ground cinnamon
- 1 tbsp paprika, optional
- 3 tsp dried oregano
- 1 tsp dried chilli flakes
- 400g can chopped tomatoes in sauce
- 2 glasses of water, say 300mls roughly
- 2 tbsp tomato puree
- 2 tsp sugar
- 1 x 400g can black eyed peas, drained
- Heat the oil and add the onions and garlic and soften.
- Add the mince and break up well with a wooden spoon. Then cook until all the moisture has evaporated and the meat is starting to brown nicely.
- Next add the spices, herbs, tomatoes, water, puree and sugar.
- Mix well and taste adjust the seasoning if needed.
- Finally add the drained beans and cook for 30-40 minutes, gently.
- Serve with steamed rice, soft tortillas or cornbread and tuck in.
- 500g mince
- 1 small onion, peeled and finely chopped
- 1 egg white
- 1 clove of garlic, peeled and crushed
- 1 tsp tomato puree
- 2 tsp ground cumin
- 2 tsp ground black pepper
- 25g unsalted butter
For the glaze:
- 2 tbsp runny honey
- 2 tbsp tomato ketchup
- 1 tbsp Worcester sauce
- 2-3 tbsp water or beef stock
- 4 tbsp chopped fresh coriander
- Place the mince, onion, egg white, garlic, tomato paste, cumin and black pepper and mix well. Then form into about 16 small balls.
- Heat the butter in a frying pan and add the balls, cook on all sides for about 10 minutes.
- Tip off any fat that may come from the balls, this will ensure the meat browns nicely.
- When cooked tip off most of the fat and add the honey, tomato ketchup, Worcester sauce and stock or water.
- Swirl around the pan and reduce slightly so the meatballs coat evenly.
- Serve with chunky sweet potato puree.
© UTV News