Review: Mincepiration by Dean Edwards

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Dean Edward’s career as a TV chef began when he appeared in BBC’s Masterchef Goes Large in 2006. Since then, he has had his own series ‘Take on Takeaway’, appeared on ‘This Morning’, and is a regular on ITV’s ‘Lorraine’. Despite his increasing popularity, this is his first cookbook.

The theme of the recipes, as the title implies, is minced meat. Personally, I think that this could not have come at a better time, as mince, particularly beef, is very topical. If you are at all concerned about your supermarket’s minced beef, then rather than ignore this very versatile ingredient, visit your local high street butcher.

The recipes are split into seven chapters: Beef, Pork, Lamb, Chicken and Turkey, Fish, Desserts and Side Dishes. There is a handy index at the back of the book that is ordered by ingredient, making it easy to find the recipe you want. Most recipes have got a page to themselves, with a nice easily readable font.

The recipes themselves are a mixture of weekday staples, weekend family favourites and even dishes impressive enough to use for a dinner party. There is a great mixture of classic British recipes, Mediterranean, Caribbean and Asian so there is something to suit all palettes.

Some of my favourite recipes are the Spiced Cottage Pie, Chicken and Chorizo Lasagne, and the Pork and Cider Cassoulet. Another favourite was the Minced Beef Hash with Poached Egg. It was tasty and satisfying, while simple to produce. The lean steak mince I used was reasonably priced, and so was the savoy cabbage as this is in season at the moment.

The photos are appetizing, and well composed, although one or two I felt were too dark. The hard back binding means you have to crack the spine a little to ensure the page you are working from stays open, but there is also a kindle version available if you prefer working off a tablet.

Minced meat is an ingredient often scorned by snobbish foodies, because there is an assumption that the quality is poor, but this does not have to be the case if you shop wisely. This book will definitely help you come up with some tasty meal plans that are full of flavour and easy on the budget.

Mincepiration is available now from Bantam Press

Minced Beef Hash with Poached Eggs

Serves 4
From book Mincepiration by Dean Edwards

Ingredients

  • 700g Maris Piper potatoes (quartered)
  • 300g Lean Steak Mince
  • 1 Onion (thinly sliced)
  • 150g Savoy Cabbage (shredded)
  • 2 tablespoons White Wine Vinegar
  • 4 Free-range Eggs
  • Fresh Chives (small bunch, copped)
  • Salt and Pepper to season

Directions

1. Put the potatoes in a saucepan of salted boiling water. Bring to the boil and cook for 8-10 minutes.
2. Drain the potatoes, and leave to one side to steam for a few minutes
3. Heat a little olive oil in a non-stick pan, and fry the mince for 8-10 minutes or until browned.
4. Add the onion to the pan and cook for a few more minutes, then add the cabbage and potatoes
5. Cook over a medium to high heat until the mixture has browned, then break it up and brown again. Season to taste
6. Bring a saucepan of water to a rolling boil and add the vinegar. One at a time, crack the eggs into a small bowl and tip gently in to the water
7. Turn off the heat and leave the eggs to cook for 6-7 minutes for a runny yolk
8. Carefully remove the eggs and place onto kitchen paper to drain. Serve the eggs on a bed of hash, and sprinkle with chopped chives
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