Back to Basics
With the ever rising prices in all our supermarkets and shops, Mince, (Ground Beef to our friends across the pond) has become back into fashion. Versatility is now the name of the game. It makes sense to let mince become a major part of the weekly menu.

Cottage pie, Shepherd’s pie, savoury mince, mince pie, Lasagna, and of course the infamous Spaghetti Bolognese, just to name a few. The possibilities are nearly endless as you can also use lamb mince, and pork mince.

Cooking tips

• Before cooking, thaw frozen Mince in the refrigerator (never on the Bench) so that its natural juices have time to melt back into the meat.
• Pat excess moisture from Mince with paper towels so beef will brown, not steam.
• Mince broken into tiny pieces dries out when it's cooked, especially if the heat is higher than medium. Instead, break beef gently into chunks or cut it into 1-inch squares before browning.
• Never press on hamburger patties with a spatula. That squeezes out juices and flavor.
• Salt draws out moisture from foods, so season Mince at the end of cooking, not the beginning.

Kickin' Cajun Dirty Rice
From National Cattlemen's Beef Association.

1 pound Mince, 75 percent to 80 percent lean
1 medium green bell pepper, chopped
1 package (6- to 8-ounce) Cajun-style dirty rice mix
1 can (14½-ounce) diced tomatoes, drained

Brown Mince with bell pepper in large nonstick skillet over medium heat 8 to 10 minutes, or until beef is no longer pink, breaking beef up into ¾-inch crumbles. Pour off drippings. Stir in rice mix and water as needed (check package directions, but omit any oil or margarine called for). Bring mixture to a boil. Reduce heat; cover skillet and cook according to time indicated in package directions, or until rice is tender. Stir in tomatoes. Cook until heated through, stirring occasionally. Makes 4 servings.

Preheat oven to 400 degrees. Pat Mince dry. Preheat frying pan, add oil and drop in Mince. Break up with wooden spoon. Cook over medium-high heat until brown all through.

Drain beef on paper towels, then return it to frying pan. Add tomato paste, Parmesan, onions, olives and seasonings. Place French bread halves on large baking sheet lined with foil. Spread beef mixture evenly across both halves. Top with sliced cheese, tomatoes and bell pepper. Bake approximately 10 minutes, until cheese melts and turns golden brown. Makes 4 servings.