After a slightly confused conversation with Chef J recently I feel I should explain something, for the benefit of the non-European readers amongst you: what we call ‘minced’ beef/pork/lamb you would call ‘ground’ meat.
You should also be aware that mincemeat (all one word) has nothing to do with meat at all (any more) and is in fact a sweet mixture made with dried fruit, spices, suet and sugar, used for filling pies at Christmas. I say ‘any more’ because originally there was chopped up meat in the mixture; I believe it was a way of using up roast meat left overs, with the spices used to help disguise the less than fresh quality of said meat, but that may be wrong…who knows what went on in the minds of 17th century cooks?!
Does that all make sense? We don’t want any Rachel’s trifle type dishes now, do we 😉
Serves 4 hungry people
4 red peppers, washed halved and de-seeded
500g minced pork (or beef or lamb – as you fancy)
1-2 red onions, finely diced
1-2 celery sticks, finely diced
1-2 carrots, finely diced (no need to peel unless they’re very old carrots)
a good glug of olive oil
1 teaspoon cayenne pepper
½ teaspoon ground coriander
½ teaspoon ground cumin
1-2 red chillies, chopped
2 garlic cloves, chopped
8 slices of cheese – not pre-sliced, processed nastiness – some slabs of something good, like a very mature cheddar, carved from the block. Don’t forget to eat one or two pieces, for quality control purposes.
For the sauce
a splosh of olive oil
1 onion, diced
1 courgette, diced
1 tin chopped tomatoes
1 vegetable stock pot/stock cube
½ a glass of white wine (optional)
Preheat the oven to gas mark 4/180°C/350°F
For the sauce – heat the olive oil, add onions and courgettes and cook over a low heat until the onions begin to caramelise (go a little bit brown and sticky!)
Add wine, tinned tomatoes and stock pot. Stir well to mix, bring to a simmer then turn off heat and set to one side.
In a different pan, heat a small amount of oil, add minced pork and cook, stirring, until there is no pink left. Drain off any excess fat, put in a bowl and set to one side.
Now heat another glug of olive oil, add onions, celery and carrots and cook over a medium to low heat until soft but not brown.
Add chillies, garlic and spices and cook for another minute or so.
Throw the cooked meat back in and give it a good stirring to be sure everything’s mixed well.
Pour a layer of sauce into the bottom of an oven proof dish,keeping a few tablespoons in reserve for topping your peppers.
Fill each pepper half with meat mixture, squashing it down well with the back of your spoon. Top each one with a spoonful of the reserved sauce and a slice of cheese then place into the sauce bedded dish.
Bake in the preheated oven for around 45 minutes, or until the pepper has cooked. To test cookedness, you’ll have to put on you asbestos fingers and give it a little squeeze – I know of no other way!
Serve on a bed of steamed rice with now thickened sauce spooned over or around.