4 4 | | 45 THE UCB COOKBOOK RICE WITH MINCE AND PEAS STUDENT CHILLI Ingredients Ingredients 1. Slice onion, then, in a wide pan, heat a drizzle of regular cooking olive oil and caramelise the onion until golden. 2. Add the mincemeat, spices and salt to the pan and fry off for about 10 mins on medium heat, squish the mince down with the back of a spoon and drain any excess liquid that builds up. 3. Heat up 3 ½ cups of boiled water for 2 cups of rice in a kettle. 4. In a separate pot, add the rice with a drizzle of vegetable oil and approximately ½ tsp of salt. Sauté the rice for a few mins, then add the boiling water. Bring to the boil, cover with a lid, then simmer for 12 mins. 5. Just before the rice is done, add the mincemeat mixture and peas. Stir everything together, then cover again with the lid and simmer for another 5 mins or so until the rice is fluffy and well done. 1. Cut all the veggies into small cubes, put on the side. 2. In a big, preheated pan, add oil and let it warm up. Fry off the beef with carrots and onions on a medium heat (keep stirring). 3. Once carrots are cooked through and meat has no pink colour, season it well with all the spices to your liking. Add red kidney beans (drain the liquid first) and stir, let it cook for about 2-3 mins. 4. Add the chopped tomatoes and passata. Simmer on a medium heat for 10 mins or until there are bubbles on the surface. Adjust the seasoning to your liking. 5. Serve with pasta, rice or mashed potatoes - it goes great with anything! You can add other vegetables too, just make sure they are cooked through. Minced beef 500g Carrots, medium 2 White onion, medium 2 Red kidney beans, canned in water 1 can Tomatoes, canned and chopped 1 can Tomato passata 1 carton Ginger powder ½ tsp Garlic granules ½ tsp Garam masala ½ tsp Paprika 1 tsp Turmeric ½ tsp Salt and black pepper Vegetable oil 15ml Rice or pasta Mincemeat (lamb or beef) 250g White onion, large 1 Seven spice 1 tsp Coriander, dried 1 tsp Black pepper ¼ tsp Basmati rice 350g/2 cups Peas, frozen 100g Vegetable oil 2 tbsp Country of origin Lebanon Country of origin Mexico Servings 3 Recipe by Student Recipe by Varvara Vecerka Cooking time 45 minutes Cooking time 45 minutes Cooking instructions Cooking instructions Servings 5-6
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