Having created this tasty concoction during this week, this Slimming World Recipe – Main – Tasty Mince is simple but makes the point about flavour.
I once watched a cookery show with Hugh Fearnley-Whittingstall, based in a beautiful country cottage, making burgers. Hugh’s words were like a light bulb moment for me and I cannot see that, having now tested his theory, I will ever forget them. He talked a lot about flavour and about how with burgers, you should always remember the Cs, cumin and coriander. I think there were actually 3 Cs, but ok, I forgot the third. Not that I think it matters.
Since then I have focused on enhancing the flavour of meat and have come to the conclusion that with burgers and other mine related recipes, the more herbs and spices the better, dried or fresh.
You will need:
Oregano (most favourite herb ever!)
Garlic Frylight (any of the plain Frylight flavours are fine as an alternative)
70g (or less) Light Mozzarella (optional) per person
Chop the onions and mushrooms to desired size, I tend to use a chopper (eyes are quite sensitive to onions) and have them quite small. Spray a pan with Frylight and cook the onions and mushrooms on a low heat until the colour changes and the onion becomes translucent. Add the mine and brown it off. Add all of the herbs and spices and stir together. Fry for a few minutes whilst stirring to combine the flavours thoroughly.
Line a baking tray and pour the mince mixture on. Tear half of the mozzarella into small chunks and lay across the mince. Bake the mince in the oven for 10 to 15 minutes to brown off the cheese. Whilst the mince is baking, prepare a side salad and slice tomato and slices of the remaining mozzarella to lay across the top. Perfect.
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