This recipe is the basis I use for all my mince dishes. It is a failsafe mince suitable for an elimination diet, and therefore not a tomato in sight! All our plates come back to the kitchen licked clean and my son and husband always come back for seconds. My daughter, like everything she eats, loves a good squeeze of Pear Ketchup on the top of hers. This is a great dish to hide lots of veggies in, and the Thermomix makes that job so easy!
2 cloves garlic
Small handfull of fresh parsley or a sprinkle of dried.
Sprinkle of dried Chives
6 – 8 Brussle Sprouts
50g Vegetable oil
2 pears – tinned or fresh
30g Brown sugar
2 tablespoons of Vegetable Stock Concentrate
50 g pear syrup (from the tinned pears) or water
1 kg mince
Chop leek into chunks and add to TM bowl with the garlic, herbs and Brussle Sprouts. Chop on speed 7 for 2 sec.
Add oil and saute for 3 minutes at 100 deg on speed 1.
Add pears, brown sugar and stock. Mix together for 3 sec on speed 4.
Add syrup then mince. Cook for 15 minutes at Varoma Temperature on Reverse speed 1.
After 2 minutes use the spatula through the lid to help stir the mince. Leave the MC (measuring cup off) and place the basket on top of the lid to help the sauce to reduce and stop the spitting.
Pour into Thermoserver for at least 10 minutes or until ready to eat. Give mince a good stir before serving and serve with pasta or rice pasta.
Variations: You can add some celery ( low salicylates), zucchini and/or carrot (both moderate salicylates) to the dish with the leek.
Tips: If there happens to be any leftovers, I freeze it in quantities that will feed just the kids for a meal to grab out of the freezer. This is great for nights when my hubby and I are going to have a special dinner once the kids are in bed.