Meat Halfway Spicy beef flatbreads with mint yoghurt
Beef and Quorn mince, spicy jalapeno sauce , Greek style flatbread, tomatoes, red onion, cooling mint yoghurt
Ingredients
• 150g Quorn mince
• 150g minced beef
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 150g carrots, grated
• 1tbsp cumin
• 45g green jalapenos, very finely chopped
• 1tbsp coriander, chopped
• 75ml vegetable stock
• Seasoning
For the flatbreads
• 4 flatbreads
• 50g salad leaves
• 2 tomatoes, diced
• 1 red onion, thinly sliced
• 50g natural yoghurt
• 2tsp mint jelly
Method
4 Portions flakes
• Dry fry minced beef in a frying pan until brown. Add onions and sauté for 3-4 minutes. Add garlic and carrots and continue stirring for another 3 minutes.
• Add cumin and stir for a minute to cook the spice.
• Add jalapeno, stock and half the coriander. Simmer, covered for 10 minutes.
• Add Quorn mince and heat through for a further 10 minutes, uncovered to reduce the sauce. Season to taste.
• Combine yoghurt and mince sauce and mix well.
• When ready to serve, warm flatbreads, top with lettuce and spicy mince, tomatoes and red onion, Drizzle over the mint yoghurt and garnish with remaining coriander.
Chefs Tip – Use tortilla wraps or filled pitta bread as an alternative to flatbreads
Try with minced lamb instead of beef
For a milder version reduce the amount of jalapenos or use more to spice it up!
Meat Halfway Katsu Cottage Pie
Traditional cottage pie with a twist, beef and Quorn mince, Katsu sauce, creamy root mash
4 portions
Ingredients
• 200g Quorn mince
• 200g beef mince
• 1 tbsp vegetable oil
• 1 onion, chopped
• 1 clove garlic, crushed
• 1 tsp ginger, peeled & grated
• 100g carrots, grated
• 50-75g Katsu paste, depending on taste
• 1tbsp soy sauce
• 300ml beef or vegetable stock
• 100g frozen peas
• ½ tsp sugar
For the root mash
• 700g potatoes, peeled & roughly chopped
• 300g sweet potatoes, peeled and roughly chopped
• 2tbsp milk
• 25g butter
• Seasoning
Method
• Dry fry meat mince in a large pan until browned. Add onion and cook for 3 minutes, then add in garlic, ginger and carrots, stirring for 3-4 mins until the vegetables are beginning to soften
• Add the katsu sauce, soy sauce, stir well and cook for 2-3 minutes.
• Pour in the stock, Quorn mince and peas. Simmer for 6-8 minutes, uncovered, stirring occasionally.
• Meanwhile, cook the potatoes and sweet potatoes in a large pan of boiling water for 12-15 minutes or until just tender. Drain well, then mash with the milk and butter.
• Preheat oven to 180C
• Pour meat into an oven proof dish, top with the mash and ruffle with a fork
• Bake for 30- 35 minute or until the potatoes are golden and the mince is bubbling through at the edges.
Chefs Tip – try using carrots and parsnips in the root crush mash as an alternative