Beef Mince Aberdeen Angus 1kg – Outstanding Product

Beef Mince Aberdeen Angus 1kg – Lean Mince 10% Fat – High Quality

Beef Mince Aberdeen Angus 1kg – N&C Produce – Order Online Today or Call 07932 686498 to place an Order.

Beef Mince Aberdeen Angus 1kg – N&C Produce – Freshly Minced daily

When you order Angus Best Mince from N&C Produce you can be assured on a top quality product being delivered and will give you that 3 day shelf life you might need as important to understand that Mince deteriorates very quickly if not in a very cold fridge with a temperature of say 2 degrees, just bear that in mind. Beef Mince Aberdeen Angus 1kg

What Angus Meat do Butchers use for Mince

I have seen the topside and the chuck (both tough cuts) as the most commonly used cuts to mince.

Both have their advantages: Beef Mince Aberdeen Angus 1kg

Topside is quite lean and for this reason, once minced, would be suitable for bolognaise (or bolognaise related meals)

How much Mince to ask for if you go in your local butcher

180g is a good size for fillet for the average eater.

Mince etc, use 115g per portion in spaghetti but 150g per head for mince and potatoes.

For roast beef buying, think 180g per head (raw weight) for children and small eaters and 225g (raw weight) for average eaters

Do Butchers add fat to ground Beef mixture

Butchers also add fat trim when grinding beef to ensure the fat content of each variety meets the regulated guidelines

How many people does 1kg of Angus Best Mince Serve

As each meat item is individual, there is no definite answer to this question, but on average 1kg of meat serves approximately 4 people, depending on the adult to children ratio.

Thai-style Meatballs in a noodle and Winter Vegetable Broth

This dish, which can be ready in just 35 minutes, is absolutely jam packed with the flavours of Asian Thailand – coriander, ginger, chillies and spring onion really elevate these tasty meatballs

Ingredients

• • ¼ onion, grated

• • 2 red chillies, deseeded and chopped

• • 2tbsp freshly chopped coriander, plus extra to garnish

• • 1cm 10g piece root ginger, grated

• • 1 x 500g pack minced beef steak

• • 1 tbsp sunflower oil

• • 1·2ltr (2pt) hot beef stock

• • 200g (7.5oz) egg noodles

• • 2 carrots, cut into matchsticks

• • ¼ head broccoli, cut into florets

• • 4 spring onions, finely sliced

• • sweet-chilli sauce, to serve

Method

1. 1. Put the onion in a large bowl with half the chilli, coriander, ginger, beef mince and some seasoning.

1. 1. Use your hands to bring all the ingredients together until well combined. 

1. 1. Divide the mixture roughly into four portions.

1. 1. Cut each quarter into four or five smaller portions and then, using your hands, shape the mixture into meatballs. 

1. 1. Heat the sunflower oil in a large frying pan and fry the meatballs, do this in batches if needed, for about 5-8 minutes until golden all over. 

1. 1. Meanwhile, pour the beef stock into a large saucepan and bring to a gentle simmer.

1. 1. Add the remaining chilli, the noodles, carrots, broccoli and meatballs to the broth.

1. 1. Bring the broth to the boil and simmer for 4 minutes until the noodles and vegetables have softened and the meatballs are cooked through.

1. 1. Divide the noodles, vegetables and meatballs between four bowls and ladle over the broth.

1. 1. Scatter over the spring onions and a little coriander to garnish.

1. Serve with sweet chilli sauce on the side, to drizzle over, if you like.

Beef Enchiladas – Outstanding Plate of Food

You can prepare in advance

Ingredients

• • 500g minced beef

• • 1 onion, finely chopped

• • 1 garlic clove, crushed

• • 400g chopped tomatoes

• • 3 tbsp tomato purée

• • ½ tsp dried oregano

• • ½ tsp ground cumin

• • 1 red chilli

• • 8 flour tortillas

• • 50g Cheddar, grated

• • 1 jalapeño pepper in brine, sliced, plus extra to serve

• • guacamole, to serve

Method

1. 1. Dry-fry the Mince Beef and onion in a medium pan for about 5 minutes until browned.

1. 1. Add the garlic and fry for 1 minute, then add the tomatoes, tomato purée, oregano, cumin, and season.

1. 1. Slice and deseed the chilli.

1. 1. Reserve a few slices for garnish, then finely chop the remainder and add to the minced beef. Bring the pan to the boil, then cover and simmer for 15 minutes.

1. 1. Spread a little mince in the centre of each tortilla, roll up and place in a baking dish.

1. 1. Top with the grated cheese, chilli and jalapeño peppers and bake for 10 minutes until golden.

1. 1. Serve with extra jalapeños and guacamole.

Savoury Mince with Potatoes

A classic dish that’s sure to go down a real treat, try this dish served with your favourite green veg.

Ingredients

• • 500g Minced Beef

• • 1 Onion

• • 1 Carrot

• • 3 Large Potatoes

• • 1 cube Beef Stock, 500ml

• • 10ml Worcester Sauce

Method

1. 1. Cut the potatoes into 2cm cubes, toss them in oil and spread them out on a roasting tray and roast at 200 degrees for 20 minutes or until golden.

1. 1. Meanwhile, dice the onion and carrot.

1. 1. In a saucepan, brown the mince for 5 minutes before removing from the pan and setting aside.

1. 1. In the same pan that you cooked the mince in, cook the onion and carrot in a little oil over a moderate heat for 3 minutes.

1. 1. Add the mince back to the pan along with the stock and Worcester sauce.

1. 1. Season with salt and pepper and simmer until most of the liquid has cooked away.

1. 1. Serve with a green veg of your choice.

Aromatic Indian Masala Mince

Quick and easy – this recipe kindly donated to us by the right honourable Chris Otim simply Chef to the Stars

Ingredients

• • 500g lamb mince

• • 1 onion, chopped

• • 2 garlic cloves, crushed

• • 2½ cm fresh ginger, peeled and chopped

• • 1 chopped tomatoes

• • 2 green chillies, deseeded and finely chopped

• • 2 tsps garam masala

• • 2 handfuls freshly chopped coriander

Method

1. 1. Heat a large non-stick frying pan and cook the mince, onion, garlic and ginger for 5-7 minutes.

1. 1. Reduce the heat, add the tomatoes, chillies, seasoning, garam masala and half the coriander.

1. 1. Simmer, uncovered, for 30 minutes, stirring occasionally.

1. 1. Garnish with remaining coriander and serve with rice, poppadum’s and a selection of relishes.

 

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