Okay, this is the most recent Recipe Thread

[DanaC]

I made a lovely lamb broth yesterday. Big pan of it so I had it for last night's evening meal and again this evening. Always nicest second day

Ingredients:
500g blend of lamb and mutton mince (ground meat I think you guys call it)
1 large white onion roughly chopped
5 new potatoes with skins scraped but not peeled, cut into halves.
1 large carrot scraped and chopped
1 large closed cap white mushroom sliced
1/2 broccoli broken into florets
1 tin garden peas
2 cloves garlic crushed
dessert spoon of dried mixed herbs
3/4 pint of vegetable stock
teaspoon of cornflour (or plain flour)
tablespoon of cooking oil
tablespoon of worcestershire sauce
a shake or three of salt, pepper and ground chilli flakes.

Dead easy:

Heat the oil in large pan and throw in the onions. let 'em sweat for about 7 mins stirring or shaking occasionally to stop them sticking.
Add the mincemeat and brown gently, stirring often. Salt, pepper, chilliflakes and about half the herbs and half the worstershire sauce can be added during this part.
When the meat is starting to brown and fat is gathering in the pan, add the cornflour (dont mix with water first) sprinkling it so it soaks up the fat and keep browning. The meat should start to catch the base of the pan a little. That's good, let it but keep it moving so it doesn't stick totally and burn.

Throw in the carrots and keep stirring the lot. After about five minutes add the potatoes and keep stirring to brown everything. Give that about five minutes and then add the stock and stir. Add the crushed garlic.

Give it about another ten minutes then add the mushrooms; another ten minutes and add the broccoli and peas.

Throw in the rest of the herbs and worstershire sauce, cover and simmer on a gentle heat for about 20 minutes (longer if you like a slow-cooked taste) stirring occasionally. Then give it 5-10 mins with the lid off if the liquid levels are still high.

Just before the end it's worth throwing in a little more worstershire sauce and pepper.

Serve with crusty bread. Delightful.