10th July 2014
On Monday, I slapped up a meal … well I thought it was slapped up anyway … but it turned out to be such a success that I posted it on my personal Facebook page with the promise of the recipe at some stage.
Today I’ve finally had the time to type it up. Now, the good thing about this little beauty is that it requires very little minced meat because it has a tin of lentils added to it! If you are wary about lentils don’t be, because in this recipe, the minced beef takes away that lentil taste and you wouldn’t even know they were there … only if you look close, you can see them. How I love fooling children! You could add a few very finely chopped button mushrooms to this dish also.
However, even my granddaughters eat lentils/mushrooms this way and don’t bat an eyelid. They can be rather fussy… so there! Here is my recipe. I hope you enjoy it.
Lentils, Vegetables and Minced Beef on Cauliflower served with Braised Cabbage
Prepare and cook the meal in this order: get minced beef started, whilst it is cooking, put on the red cabbage, next steam your cauliflower. This should result in the meal being ready at the same time. This meal serves four good serves.
Ingredients for Minced Beef
- 300 grams of good minced meat (beef, pork or lamb)
- 1 tin of lentils (drained)
- 1 tin crushed tomatoes
- 1 onion
- 3 carrots (chopped in small pieces
- handful of baby spinach
- 1 clove of garlic
- 1 teaspoon of beef stock
- 1 teaspoon of Italian herb mix (mix includes garlic granules, tomato granules, basil, oregano, parsley, onion, red bell pepper, black pepper, marjoram, canola oil)
- 1/4 teaspoon of cayenne pepper (not as hot as chilli but will give it warmth; use half this amount if you want it very mild)
- Chilli flakes if you like your dish to be hot.
Method for Minced Beef
Fry onion and minced meat in a frypan or wok until the onions are soft and the mince has changed colour.
Add the tinned tomatoes, carrots, beet stock and lentils
Add Italian herbs, cayenne pepper and chilli if using.
Cook for approx. 30 minutes or until the carrots are cooked
If the mince dish is watery, cook and stir over a higher heat until the excess has evaporated.
Add a handful of baby spinach at the last-minute so that it retains its bright green colour
Before serving, add in the crushed garlic and stir through. This is a typical thing to do in Lebanese cooking as the meal retains its garlic flavour. If you prefer, you can leave it out or add it earlier.
Ingredients/Method for Cauliflower
- Cut 1/2 cauliflower into small florets and steam until they are soft.
- Add a dash of olive oil and season with salt and pepper
- Put in a dish and keep warm until you are ready to serve
Ingredients for Red Cabbage
- 1/4-1/2 red cabbage finely sliced
- 1/4 cup red wine (or cider) vinegar
- 1/4 water
- 2 tablespoons of sweetener of choice (sugar, honey, palm sugar or maple syrup)
- I good tablespoon of pure butter
Method for Red Cabbage
Put cabbage and all other ingredients in a reasonable size saucepan and bring to the boil
Turn down heat until the pot is simmering
Keep the lid on so that no steam escapes
Cook for as long as it takes the mince to cook (the cabbage should be translucent and soft to eat)
Place some cauliflower on each plate, top with some of the minced meat, then add the braised cabbage on the side. Yummy!