This week it’s a return to basics, taking inspiration from one of the most common ingredients in our shopping trolleys: minced beef. While we should all be eating less meat, there is serious value in cooking with minced beef. It is cost effective, uses up lesser parts of the carcass that might otherwise go to waste, is a valuable source of lean protein and is extremely versatile in the home kitchen.
I have discovered when it comes to my “front-of-house” business as I call it – TV series, columns, cookbooks – the most important thing is to use common ingredients. With every recipe, my hope is that you will have access to – or at the very least know of – each ingredient. People need relatable recipes using food they can find with ease. In Ireland this includes core ingredients such as minced beef, chicken breasts, pork sausages, pastas, potato along with a revolving list of seasonal vegetables. With the evolution of the modern supermarket, twinned with a growing interest in food, nutrition and restaurants, the scope of what we cook with has expanded hugely in the last 20 years.
There’s nothing wrong with a spaghetti Bolognese or chilli con carne, but it can become repetitive. One of the questions I’m often asked is how to shake it up. This week I’m presenting two recipes packed with seasoning and flavour.
Yuk sung has been one of the most viewed recipes on my Instagram over the past five years, I’m assuming because of the speed and ease of its preparation. Served in lettuce cups, it’s also light and can be bulked up with fried rice or even roast potatoes.
READ MORE
The Mongolian stir-fried beef uses up lots of leftovers from the fridge, brought together with a sticky sauce made with soy sauce, honey, rice wine vinegar and corn flour. Used to coat some noodles, and topped with sesame seeds, chilli and coriander, this has been a winner in my house for years.
