Spicy Mince & Salsa Wraps

Spicy Mince & Salsa Wraps

I’ve never really been a savoury mince kind a gal.  I remember going to a friends house after school and being horrified when her mother presented us with mince on toast!  A firm favourite for many, i know, but not for this lady … or at least thats what I thought until, boredom of the same old chicken wrap, led me to experiment with this spicy mince recipe, which was inspired by Chef Pete Evans.  The family and I enjoy it so much that its become a firm favourite.  Even little Hudson is enjoying the mince, I add some spinach, some brown rice and a miellie and he is a very happy little toddler with a big belly.  The state of the floor, the feeding chair and him is another story! If you going to try this with your little ones – feed them outside 😉  Hudson’s portion has less chilli … as does Andrew’s 🙂

This dish is perfect for feeding crowds, place all the prepared elements on the kitchen counter for a self service kind of vibe 🙂 

You could substitute the wraps for oven roasted sweet potato slices, for a gluten free take on this dish.  Enjoy x 

Martha Who_Mince Wrap Blogstomp2

Spicy Mince & Salsa Wraps 

Yield: 15 (Great for lunch boxes the next day or for toddler meals which you can freeze)

For the Spicy Mince:

1kg lean beef mince

2 onions, chopped

4 garlic cloves, crushed and turned into a paste

2 red chilli’s, seeds removed and finely chopped

2 tsp smoked paprika

2 tsp cumin seeds

2 tsp ground coriander seeds

3 tbsp tomato paste

2 x 400g tins of chopped tomato 

salt & pepper 

Dash olive oil

For the Salsa: (The salsa never stretches far enough, so be generous here)

6 tomatoes 

1 red onion, finely diced 

Few generous handfuls of fresh coriander, chopped 

Juice of 2 limes 

For the Guacamole: 

3 ripe avocados, mashed 

1 or 2 garlic cloves, crushed and turned into a paste

3 or 4 tbsp lime juice

1 tbsp olive oil 

salt & pepper to taste 

Method: 

For the spicy mince: Put 2 or 3 tablespoons of olive oil into a pot and bring to heat, add the onions, reduce the heat and fry gently for 5 or so minutes until soft.  Add the garlic and chilli and cook for a further minute or two before adding the mince.  Increase the heat and cook until the meat has browned, stirring continuously to break up the pieces.  Add the spices and the tomato paste and cook for a further minute before adding the tinned tomatoes. Once it comes to the boil, lower the heat and simmer for 15 minutes.  Season with salt and pepper and set aside.

For the Salsa:  Bring a small pot of water to the boil.  Place a container with ice water, which will hold all the tomatoes, next to the stove.  Using a small sharp knife make a small ‘X’ insertion on the bottom of each tomato. Gently place the tomatoes in the boiling water for 30 seconds before removing with a slotted spoon and transferring to the ice bath you have waiting.  (Do not boil the tomatoes for more than 30 seconds else they will soften and begin to cook).  Once the tomatoes have cooled, you can easily peel the skin off, starting from the ‘X’.  To  deseed, cut through the centre of the tomato then cut into quarters. Using the small knife, cut through the flesh at the top and pull out the seeds, or use a teaspoon to scoop out. Cut the tomatoes into diced size pieces, add the finely chopped onion (be cautious of the onion overpowering the salsa so start with half the allocation – you can always add more) and the coriander.  Add the lime juice, salt & pepper.  Taste and adjust seasoning as required. 

For the Guacamole: Mix all ingredients together and season with salt and pepper. 

Prepare your wraps according to the packaging and plate up !  Additional extras could include some grated mature cheddar and cream cheese.  

Lasagne

Lasagne

Who doesn’t enjoy a good Lasagne? This one is quick and easy but packs a delicious punch of flavour that will have you returning for more and more and more …

Ingredients:

Yield: 6

For the Mince

1kg lean beef mince

400grms chopped canned tomatoes

2 tbsp tomato puree

600ml beef stock

2 large onions (finely chopped)

2 celery stems (finely chopped)

4 cloves garlic (crushed to a paste)

60ml vegetable oil

1tsp ground cinnamon

2tsp mustard seeds

3 tbsp dried oregano

2 tbsp fresh Italian parsley

250ml white wine

Freshly ground black pepper

Pinch of salt

Cheddar and Mozzarella cheese for topping

Lasagne sheets (1 – 2 boxes depending on the size of your oven dish)

For the Béchamel Sauce 

60grm butter

60 grm plain flour

1 litre milk

55grms parmesan cheese

½ tsp ground nutmeg (optional)

Pinch or 2 of salt and pepper

Method: 

In a deep pot bring half the oil to temperature, add the mince and cook over a medium heat.   While that’s going on, heat another pan, add the remaining oil and gently *sweat the onion and celery for 2 or 3 minutes, before adding the cinnamon and garlic and cooking for an additional 2 minutes before adding all, to the mince pot.

Now add the tomato puree, parsley, oregano, mustard seeds, canned tomatoes, stock and the wine and stir to combine. Bring to the boil and then drop the temperature and simmer for 30 minutes, stirring regularly to prevent sticking to the pot.

Pour boiling water into the kitchen sink and lay pasta sheets – this will par cook the sheets, lessening the required cooking time.

Preheat the oven to 180ºc

To make the Béchamel sauce … Melt the butter in a heavy-based pot over a low heat, then add the flour. Stir with a whisk, and cook gently for 2- 3 minutes to make a white *roux. Slowly pour the cold milk on to the roux, whisking as you do so, and bring to the boil over a medium heat, whisking continuously.

Once the sauce comes to the boil, lower the heat and simmer gently for about 10 minutes, stirring continuously to prevent lumps forming. Season to taste with salt, pepper (preferably white) and add the nutmeg.   Continue stirring until the sauce thickens to the desired consistency. If it thickens too much, add a little milk, stir through and remove from the heat.   Stir in the parmesan cheese and adjust the seasoning with salt and pepper.

Remove your pasta sheets carefully from the water and lay on a clean dish towel, cover with another dish towel to pat dry.

If your mince still contains a lot of liquid, increase the temperature and bring to the boil for a few minutes, to cook away some of the excess liquid. Remember however, that it is a mince sauce so you don’t want to cook away all the delicious sauce you have just spent 40 minutes creating.

To assemble – spoon some of the mince mixture into your ovenproof dish, cover with lasagne sheets, spread over some of the béchamel sauce and repeat the process ending with a layer of béchamel sauce. Top with a mixture of cheddar and mozzarella cheese and bake in the oven for 25 – 30 minutes or until golden and bubbling goodness

Cook Notes:

*Sweat – to sweat vegetables means to cook on a gentle heat to soften but not brown

*Roux – A roux is a common way of starting many sauces. It is a mixture containing equal parts of flour to fat (butter) used to thicken liquids. The longer a roux cooks, the less its thickening ability.

Lasagna collage 3