This Morning's Mince Meals
Published Monday, 01 September 2014
Marcus Bean is in the This Morning kitchen to show viewers how to make three fabulous, easy family meals with just a handful of ingredients.
Phillip Schofield helps out in the This Morning kitchen. (© Rex Features)
Serves: All meals should serve a family of 4
- 1.5 kilo pork mince
- 1 tbsp Olive or Rapeseed oil
- 2 Large onions (peeled and finely diced)
- 2 cloves garlic finely chopped
- 2 carrots finely chopped
- 2 x 400g tin's chopped tomatoes
- 2 tbsp tomato puree
- 2 tbsp Worcester sauce
- 300ml chicken stock
- Start by putting a large pan on the heat, add the olive oil, then add the onion, garlic & carrot, stir for a minute until soft then add the mince.
- Keep cooking the mince until sealed and just brown then add the chopped tomatoes, puree, Worcester sauce & stock.
- Simmer for about 20-30 minutes, season with salt and pepper to taste. If you want it a little thicker simmer for a bit longer if it's a bit think let down with a little water.
- Once the mix is done, portion into three separate tubs and refrigerate for 3-4 days, or freeze down.
Pork linguine bolognaise
- 300g dried linguine
- freshly grated parmesan
- Start by putting a pan of boiling water on the heat, once boiled add your linguine and cook for about 8 minutes until just cooked.
- To make the bolognaise put a frying pan on the heat, add your mix and heat, once the linguine is cooked lift out with linguine and add to the bolognaise mix, serve and garnish with freshly grated parmesan.
Marcus' Pasta Tip: "To save time cook your past in a pan, once its cooked rinse in cold water until cold then drain, place in a tub and drizzle with olive oil, shake together so its coated and keep in the fridge for up to 4 days. Just add the cooked pasta to any sauces you make or bolognaise for an even quicker meal!"
Pork cottage pie with sweet potato & celeriac mash
- 500g Sweet potato
- 500g Celeriac
- grated cheese
- 1 tsp Dijon mustard
- 1 tsp wholegrain
- Start by peeling and dicing you sweet potato and celeriac putting into a pan of water and bringing to the boil, simmer until soft, use the point of a knife to check, then drain and leave for a few minutes to air dry.
- Then put through a potato ricer or mash in a pan, add some melted butter and a little cream, mustard and mix, season with salt and pepper to taste.
- Heat your mince and add the mustard, , then put into a pie dish, cover with your mash, sprinkle with grated cheese and put into the oven at 200c for 15-2o minutes until piping hot and golden brown.
- 400g tin Kidney beans (Approx 240g drained weight)
- 1 medium chilli finely chopped
- few drops of Tabasco sauce
- 1 tsp ground cumin
- ½ tsp paprika
- 1 tbsp freshly chopped coriander
- Put your mince mix into a pan and add the drained kidney beans, freshly chopped chilli, cumin, paprika & Tabasco stir together until hot.
- Simmer for 5 minutes then serve, top with a little sour cream and freshly chopped coriander.
- Serve with boiled or steamed rice.
© UTV News