Just where did Mince on Toast originate? Some would say it was a British dish but apparently not! Helen Jackson joins Wendyl Nissen to discuss the debate.
Mince on toast
- 1 cup country-style mince (see below)
- Dash of Worcestershire sauce
- 2 thick slices bread
- ¼ cup grated tasty cheddar cheese
Heat the mince in a small saucepan and add Worcestershire sauce to taste. Toast the bread until golden and butter if you like. Place the toast on a dinner plate, spoon over the mince and sprinkle with grated cheese.
- 750g prime beef mince
- 2 tablespoons olive oil
- 2 onions, finely chopped
- 2 carrots, diced
- 1 stalk celery, finely sliced
- 2 cloves garlic, crushed and chopped
- 3 cups beef stock
- 2 tablespoons tomato paste
Heat a large frying pan and brown mince in batches; transfer to a large saucepan once it is well browned.
Heat olive oil in the frying pan and gently cook onions, carrots, celery and garlic for 10-15 minutes until the onions are tender.
Transfer vegetables to the saucepan and add stock and tomato paste. If using a good quality stock you will need to add salt, whereas commercial stocks are often salty so if using them wait to taste before seasoning.
Bring to the boil and simmer for two hours, topping up with a little water if needed.
Rub butter into flour until you get a smooth ball – you may need to add a little more flour if it is sticky. Gradually add small balls of mixture into the mince and allow to dissolve and thicken the mince. Once you get to the desired thickness of sauce then you won’t need to add any more.
Simmer for a further 15 minutes to cook the flour and then remove from the heat. Once cool, refrigerate until cold.
Helen Jackson’s mince on toast recipe is courtesy of www.foodlovers.co.nz.