I MADE MINCE!
Recently, the thoroughly wonderful @MissWhiplash (follow her on twitter now, she’s aces) made me dinner. It was a fabulous affair – lots of booze, more bloody onglet than you can shake your hat at and the most incredible tarte tatin – she only made her own puff pastry!! Anyway, while I was there, Whippy and I got talking about her Kitchen Aid. She was telling me all about it and all the wonderful things that you can do with it, including making your own mince.
This excited me. I’d been thinking for a while that I wanted to make my own mince, largely because I’ve realised that extra lean beef mince is a bit pants and I could probably make tastier mince from lean cuts of pork or chicken or whatever. I mentioned this to Whippy who jumped out of her chair, rooted around in a cupboard for a bit and produced a vintage Spong mincer (photo to follow of the glorious item) for me to take home (darling Whippy, you’re never getting it back.)
So yesterday, I made mince. While I was extremely drunk on Saturday evening, I took a pork fillet out of the freezer to mince the following day. Lookie look!!
How freaking cool is that? And so quick and easy. Seriously kidz, BUY ONE NOW.
I then retired to my bed for a nap (so hungover) and when I woke up, groaned at the mince and the effort involved in making anything at all for dinner, but decided to go simple with a version of the also-freaking-awesome @ShedLikesFood’s vietnamese pork patties.
These should be made with minced pork, a little bit of sugar, minced up spring onions and a load of fish sauce. I didn’t have any spring onions so I just grated in a regular onion and they were still good. Last night I had them with a squeeze of lemon juice over the top, some egg noodles and some broccoli. Clean food after my unclean living over the rest of the weekend. I made them for another friend recently and we wrapped them in lettuce leaves and had them with a dipping sauce (recipe for the dipping sauce in the comments below) – they were AWESOME.
Today I had the leftovers for lunch. This is what they look like cold:
Not wildly appealing, so I decided to stuff them in a wrap with some salad, a little bit of low fat mayonnaise and a squeeze of lemon. And it was yummy. And I still have the two above left for tomorrow. WIN.
I think it is safe to say, FatFran loves mincing.