HOW TO...MAKE MINCE BY HAND

A useful technique if we ever lose electricity...

Meat minced by hand: look closely and you can see chicken, pork & bacon

Back in the day when kitchens did not have food processors and blenders,  cooks often made their own mince.

Sure, it was a bit of a faff.  

But the simple technique of bashing fillets of meat and then chopping them -- over and over again -- was very effective.  And believe me, you have not lived until you have seen a Chinese chef mincing meat with a cleaver in each hand.

Chinese Cleaver, Chinatown supermarkets
prices according to choice

A Chinese cleaver or any other solid knife with a good sharp blade (say, a cook's knife) is essential but basically it's pretty low tech.  Arm muscles will be given a good workout that may help banish bingo wings.  

Mincing your own meat makes the best Coarse Country Terrine but is also useful if you don't have a food processor or blender. 

Note:  This technique is not suitable for cooks with a low level of knife skills or lacking in confidence in the kitchen.  First:

• remove any children from the kitchen 

• have a well-stocked First Aid Kit nearby

(Instead, if you can, coarsely mince the meat in a food processor)

****

1.  Remove any tough sinews from the meat ; slice into thick fillets; cover with cling film and bash with a rolling pin or meat mallet. Remove cling film. 

 (The photos show chicken thighs)

2.  Hold the knife/cleaver firmly by the handle and slam it, sharp side down into the meat, in repeated closely spaced strikes; the meat will take on a striped appearance

3.  Continue chopping the meat, moving the blade in different directions until the meat begins to take on a mince-like texture.  

4. Mentally divide the meat in half and fold the right side over the left.  Continue chopping and folding until the meat takes on the desired consistency.

B Lee/Bright Sun Enterprises accept no liability for the consequences of any actions taken on the basis of the information provided.

SMOOTHIE FOR STOMACH UPSETS, medicinal, no added sugar, vegan

Having a dicky tummy whatever the time of year is no joke...

3-ingredient Smoothie that soothes summer stomach upsets
'This tasted really good and the ginger helped my stomach settle within an hour.' Taster

...here's something that will help.

Hot weather/seasonal festivities can lead to stomach ailments of various intensity.  

According to the NHS, common symptoms are:

• feeling sick to the stomach
• stomach cramps
• tummy pain
• lack of energy & weakness
• low or no appetite
• fever

and in worst cases:

• vomiting
• diarrhoea

The most important treatment is to drink plenty of liquids but also:

• don't eat until you feel up to it and stick to small non-fatty meals
• bland foods like toast, crackers, rice & bananas are good choices
• avoid alcohol, caffeine, fizzy drinks & spicy and fatty foods
• if things haven't improved within 3 days, see your doctor

In the early stages of stomach discomfort, this smoothie is perfect.  It is also an ideal remedy during a heatwave: it's liquid, tasty, naturally sweet, soothing and refreshingly cold.  

Cost: pennies
Serve: 1

Ingred: 
    2 generous handfuls frozen strawberries
    1 ripe banana, peeled
    1/2-1 tablespoon grated peeled fresh ginger 
    1/2 cup water

Method:
Blend in a smoothie maker or food processor; add a slice or 2 of banana for garnish.

                                              More smoothies, on Nav Bar: Recipes I/Drinks...

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission. 

3-MINUTE ASPARAGUS, PEA & CORN SALAD, almost no cooking, Hot Weather Dishes

Barely any cooking; perfect for the busy cook...

Quick & easy concoction of fresh & frozen veg in a cool creamy sauce

This simple salad is a doddle to prepare and is ready almost instantly -- a boon in a heatwave or on a festive occasion.

It has a base of frozen peas, packaged corn niblets and raw mushrooms.   A few thin spears of asparagus add a luxurious touch without busting the budget.  The frugal can substitute green beans. 

It's a lovely combo exactly as it is; adding other ingredients, whether raw or crisply cooked, isn't recommended - they will mask the lovely taste & texture of English asparagus. 

Cost: £1.50
Feeds: 2-3

Ingred:
   1/2 cup corn niblets
   1/2 cup frozen peas
   6 asparagus spears, cut into 4 pieces each

   1/2 cup raw mushrooms in small dice
   2 tablespoons pine nuts or sunflower seeds

Dressing   
   1 1/2 tbsp 0-fat plain dairy or plant yoghurt
   1 1/2 tbsp mayonnaise
   1 tsp balsamic vinegar
   pepper & a little salt

Method:

1. Hold each asparagus spear at each end; bend until it snaps - usually about 2/3 - 3/4 of the way down. Discard the bottom bit and cut the rest into four pieces.
2. Bring a small pan of water to the boil; add corn, peas & asparagus; cook 2 mins only, drain and plunge into a bowl of ice water; drain
3. Mix with mushrooms & nuts/seeds
4. Add dressing
5. Chill a few hours to allow flavours to blend

Salads on NavBar:RecipesII

Please leave a comment in the box below

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission. 

LOWER-FAT COARSE COUNTRY TERRINE, a perfect dish for a picnic

Marvellous more-ish Country Terinne, thrillingly chunky but low in fat...

                                      

Lower-fat Chunky Country Terrine with challah bun and picallili
'Mmm; Mmm! ' 'Love the pistachios (not in photo) and hint of orange' 'The gherkins were inspired' (Tasters)

67 loves a good country terrine, coarse in texture, studded with nuts and chunky with strips of chicken and/or ham.  But mainly due to the presence of fatty pork shoulder and belly, plus lashings of streaky bacon, terrines and pates have been off the 67 menu for some time. 

Until now.  67 has adapted a recipe from the Hairy Bikers that - with judicious substitutions - offers a multi-textured terrine that's lower in fat but still with mouthwatering flavour and texture.  

Chicken/turkey replaced pork shoulder; pork cheeks (very cheap) and pork fillet (not so cheap) were substituted for pork belly; back bacon shorn of fat replaced streaky bacon. Smoked ham hock cooked till meltingly tender was incorporated into the terrine to add flavour.  The result is less in-your-face but wonderfully tasty all the same.  And so appetising.  

Terrine Platter
with Devilled Eggs & Aubergine Pate

The terrine, for special occasions, is a financial indulgence.  The cost was over £10 but it will feed many people if the terrine is sliced thickly and halved.  A similar shop-bought terrine would cost a great deal more.  

Given the amount of alcohol involved, pate is said to last up to a month in the fridge but 67 wouldn't chance it more than 3-4 days.    

This isn't an easy-peasy recipe - it takes a fair few steps and some time to prepare - but much of the time is resting time and the method is - apart from hand mincing some of the meat - fairly straight forward.   

If you prefer a smoother pate, use a food processor or blender for the meat mix but do include the strips of chicken, ham & gherkins/pickles & pistachios.  

Prepare at least a day before needed; the flavours deepen overnight.  

Cost: £10'ish
Feeds: 24 as an appetiser