Feeds:
Posts
Comments

Posts Tagged ‘Spagbol’

I’ve thought about writing a food preparation blog for students for a while now, but have never got around to it. I’m not sure that I’m ready to start now, but having posted my blog about fresh peas recently, I feel encouraged to write about today’s evening meal.I’d bought some fairly expensive, but good quality steak mince from the local farm shop for £2.95 per lb. Just a pound of mince can go a long long way, even if you have to buy the cheaper stuff from a supermarket. With my pound of meat I managed to eke out four good portions of SpagBol and a further seven portions of lasagne! How tight is that? Eleven portions from a pound of mince; eleven nutritious portions at that!

Of course, I used more than just the meat, so the cost per portion is way over the 27.5p we see at first glance. However, no more than 50-60p when we’ve finished.

I used a fairly large carrot, a couple of celery sticks and a medium onion – all minced together with some garlic and fried these with the mince. Nice and steady, not too fast – beating all the lumps out of the meat as it cooked. This lumpiness of mince is caused by the proteins coagulating/denaturing as they heat up – so they need breaking up. I then add salt and pepper, oregano, paprika and cumin (all powdered) – the amount is down to experience, don’t be scared to experiment. Next is a good half a tube of tomato purée and two tins of chopped tomatoes. Some soy sauce and lea and perrins for colour rather than flavour and we’re almost there. I also add some red lentils at this stage: half a cupful ish. tonight I only had brown lentils – so the cooking took a little longer. Give it at least half an hour – more won’t kill it!

And that’s it – done! Bolognese sauce. A pack of fresh lasagne sheets and half a litre of bechamel (I made that too) completed the lasagne’s (for the freezer) and some £1 noodles from Tesco sufficed for the Spaghetti part of the SpagBol.  We also had apple crumble, but that’s another story.

Read Full Post »