Friday 9th December 2011
There comes a time in a carnivore’s life when he can longer stave off the cravings & cries;
And so it came to be, we have been eating vegetarian & vegetarianish meals for the last week or so & I felt like we all needed something other than a bit of bacon in a quiche or some diced chorizo sausage thrown into a pasta dish.
Bring on the red meat!
It’s funny really, because for carnivores we don’t actually eat that much meat. We eat fish twice a week, eggs another & veggie 2 or 3 times so that only leaves a couple of nights to enjoy something meaty.
I’ve been tinkering with this recipe to try & find an alternative to the mushrooms that I usually put in. My feeling is that the mushroom intensifies the flavour of the minced beef but as I can’t eat them for the time being I’ve had to emit them.
My Mum’s recipe calls for minced lamb, leeks & grated carrot. We can’t get minced lamb here in Spain, unless I mince it myself, but the cheap cuts that are generally used for such purposes are so hard to come by that I rarely do it. Instead I went for 100% ground beef with onions, leeks, grated carrot & parsnips. And very nice it was too.