but don’t make it like the recipe.
Here’s how I did it:
1 red onion and 3 cloves of garlic, blast in the food processor with the sharp blade attachment until v small. Or, as they are known in this family, invisible onions. I’ve been known to do this with a few onions for the week but it makes the fridge smell. I’ve also bought a bag of cut onions from Asda and popped them in the freezer to use – I keep meaning to do this with invisible onions but keep forgetting, or there is no room in the freezer.
Fry off until soft but not brown in some veggie oil – you know how much you like to use for this.
Add the mince beef (or mince beef and pork if you can get it, better flavour and texture imnsho). Fry until browned. If you have to much and are doing it a bit at a time plonk the browned beef straight into the slow cooker. If you’re using mushrooms (The Cub doesn’t like mushrooms so we don’t bother) fry them with the mince beef until they release their liquid.
When all the minced meat is in the slow cooker add 1 carton of passata and or 1 can of tomatoes (chopped or otherwise).
You know what your family likes, mine likes mixed herbs so I put 3 heaped teaspoons in.
An anchovy – I promise it will disappear during cooking and you will not taste it in the end. Obviously, if you have a fish allergy don’t do this!
A tablespoon of lemon juice.
Put on low and allow to cook for 8 hours, whilst it fills your house with garlic and spag bol fumes.
Serve with garlic bread and salad if you’re feeling sassy.
It’s just as nice as the other one and nowhere near as expensive.
Spag Bol Picture:
Tomorrow it’s fish fingers and chips – there’s no recipe for this as they are coming out of a box but I buy the more expensive type because the fish is better. One day I will make these though:
From the Good Food Website
- 1 egg, beaten
- 85g white breadcrumbs, made from day-old bread
- zest and juice 1 lemon
- 1 tsp dried oregano
- 1 tbsp olive oil
- 400g skinless sustainable white fish, sliced into 12 strips
- 4 tbsp mayonnaise
- 140g frozen peas, cooked and cooled
- 100g young leaf spinach
- Heat oven to 200C/180C fan/gas 6. Pour the beaten egg into a shallow dish. Tip the breadcrumbs onto a plate. Mix the lemon zest into the breadcrumbs along with the oregano and some salt and pepper.
- Brush a non-stick baking sheet with half the oil. Dip the fish strips into the egg, then roll them in the breadcrumbs. Transfer to the baking sheet and bake for 20 mins until golden.
- Meanwhile, mix the mayo with a squeeze of lemon juice. Toss the spinach leaves and peas with a squeeze more lemon juice and the remaining oil. Serve the fish fingers with the spinach and peas and a spoonful of the lemony mayo.
I do make my own ‘tartar’ sauce with some capers and cornichons chopped up into mayo.
And, instead of the oven chips we’ll be having I’ll try making these:
- 1kg Maris Piper potatoes, peeled and cut into chips (approx. 2 × 2 × 6cm)
- Groundnut or grapeseed oil
- Put the cut chips into a bowl under running water for 5 minutes to wash the starch off.
- Place 2 litres of cold tap water in a large saucepan and add the potatoes. Place the pan over a medium heat and simmer until the chips are almost falling apart (approximately 20–30 minutes, depending on the potato).
- Carefully remove the cooked chips and place them on a cooling rack to dry out. Then place the rack in the freezer for at least 1 hour to remove more moisture.
- Heat a deep-fat fryer or a deep pan no more than half filled with oil (to a depth of around 10cm) to 130ºC. Fry the chips in small batches until a light crust forms (approximately 5 minutes), remove from the oil and drain on kitchen paper.
- Put the potatoes on a cooling rack and place in the freezer for at least 1 hour. (At this stage, if you don’t want to cook and serve immediately, the chips can be kept in the fridge for 3 days.)
- Heat the oil in the deep-fat fryer or deep pan to 180ºC and fry the chips until golden (approximately 7 minutes). Drain and sprinkle with salt.
Tomorrow, is not that day.
Which reminds me chips in our house are called Chris Normals due to Robin’s inability to read clear handwriting and mistaking Chips Normal for Chris Norman. Crinkle cut chips are Chris Crinkles 😀
Old Cub Picture:
New Cup Picture:
Peace, love and pizza!