Friday, 18 November 2016
Dave's Spiced Mince and Blackeyed Peas recipe
This meal can be easily vegetarianised by substituting veggie mince and stock cubes for their meat alternatives. The mince benefits from overnight maturing of the flavours if possible, but is still good if cooked straight through. There is about an hour of preparation and cooking time altogether.
1/2 onion, finely chopped
2 large garlic cloves, finely chopped
200g beef mince
1-2 tbsp tomato puree
2 tsp garam masala
2 tsp ground cumin
2 tsp ground corander seed
2 tsp ground ginger
Salt and pepper
Beef stock cube
1/4 pint water
2 celery sticks, cut into 1cm slices
Chicken stock cube
200g (1/2 tin) blackeyed peas
Heat the oil and fry the onion until it has softened. Towards the end of the onion cooking, add the garlic so it cooks for 3-4 minutes.
Add the beef mince and stir it round until all the meat has browned. While the mince is browning add several splashes of Worcestershire sauce and the tomato puree. Also stir in the four spices and the salt and pepper.
When the mince is browned and everything is thoroughly stirred in, crumble in a beff stock cube and the water. Stir to combine and leave to simmer gently for about 10 minutes, until the liquid is absorbed and the mince is almost dry again. Set aside to mature, refrigerating once cool, overnight if possible.
In a new pan, simmer the celery with the chicken stock cube and enough water to cover the pieces until it is all tender. Strain and add the celery to the mince.
Strain the blackeyed peas and add them to the mince.
Heat the mince, celery and peas through until piping hot. Check the seasoning and add more salt or pepper if needed.
Serve on on slices of hot, generously buttered toast.