Fried Mince

Nudie Goode p.88

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a very large frying pan. Once hot, add the mince and fry over a medium-high heat, using a metal egg lift to stir and scrap the bottom of the pan.

Step 2

As the mince starts to cook it will release its fat so it is unnecessary to add oil.

Step 3

The key to a good fried mince is never to allow it to boil (keep the heat quite high so that the moisture cooks off quickly) and to break up the mince during the frying process so that you get a fine crumbly texture and those crumbs can start to brown and crisp up.

Step 4

It requires quite a bit of patience and attention but is worth the end product!

Step 5

It will take about 20 minutes for the mince to brown nicely.

Step 6

While the mine is cooking you can prepare the vegetables. Use the vegetable brush to thoroughly clean the skin of the carrots, or peel them. Wash the celery, bell pepper and cabbage.

Step 7

Finely dice the onion and set aside.

Step 8

Slice the carrots lengthways into 4 or 5 cross sections, then slice those into long sticks, and then chop the sticks up into small cubes. Use the same method for the celery.

Step 9

For the bell peppers, cut it in half and remove the seeds and membranes. Slice each half into strips and chop the strips into cubes.

Step 10

Chop the cabbage into small pieces about the same size as the rest of the vegetables. The idea is to get all the vegetables into small pieces about 2 or 3mm cubes, the same size as the mince.

Step 11

Once the mince is browned and starting to get crispy you can add the onion. Stir and for 2 or 3 minutes before adding the rest of the vegetables.

Step 12

Continue to fry as before, using the metal egg lift to scrap any caramelised bits off the bottom of the pan, until the vegetables are cooked through.

Step 13

Add the garlic, chilli, cumin and nigella and fry for a further 2 minutes.

Step 14

Add the tomato paste and fry for another 2 minutes.

Step 15

Season the mince with salt, soya sauce and lemon. Tastes and balance the flavours as necessary.

Step 16

Washa and dry the basil and parsley. Either tear the basil with your fingers or use a sharp knife to slice it into ribbons.

Step 17

Finely chop the parsley and stir both through the mince.

Step 18

Serve with your choice of rice, buckwheat or quinoa, cooked according to packet instructions.