Page 1 of 1
Posted: Tue Dec 17, 2002 12:47 am
by Heners_UK
To make:
* Take 500g of mince and break up nice and good
* Chop up an union and add it
* Sprinkle in some mixed herbs and freshly ground pepper
* Fry untill mince is brown and cooked. Add a few more herbs and pepper if you want 1/2 way through.
* Add 300ml of CHICKEN stock (Knor Chicken Stock works best).
* Add more pepper and herbs.
* Wait untill most of the liquid has evaporated
* When at the right consistency for you (make sure theres some juice left there, but not much, about 1/20) add some gravy granules (not many) and stir them in.
* Allow juice to thicken slightly (gravy granules will do this)
* Serve on a bed of rice with peas.
Fucking gorgeous I tell you.
Posted: Tue Dec 17, 2002 1:55 am
by Kindred
This is a good one. I have made something similair, but I am not a big pea fan so I amde mine with corn. This is a definite must try.
Posted: Tue Dec 31, 2002 4:32 pm
by otto
* Chop up an union and add it
fkn unions
Posted: Wed Jan 15, 2003 3:33 pm
by Heners_UK
WTF does that add to the conversation.
The onions are an important part of the overal flavour, they lend a quality to the mince that is lost wihtout them. Your not going to chomp down a raw onion.
Posted: Wed Jan 15, 2003 5:19 pm
by Kindred
Beleive it or not Heners I know people that eat onions like other people eat apples.
Posted: Wed Jan 15, 2003 6:51 pm
by Heners_UK
Posted: Wed Jan 15, 2003 8:51 pm
by Jusander
Beleive it or not Heners I know people that eat onions like other people eat apples.
Not so surprising to me. I remember hearing that the onions grow larger and less bitter in the warmer climate areas where they get more sunlight.
Posted: Thu Jan 16, 2003 3:02 am
by Kindred
I only know one guy here and thats my wifes uncle. If you ever get a chance to try a Maui Onion though I highly recommend it they are too die for. All the poeple I know that do it are from the mainland though. Like my dad(Pennsylvania).