Momma Holmes’ Stuffing and Gravy Mince

A pre-show feast

My mum used to make this for me and my three brothers as a quick and nutritious dinner during the winter. The smell reminds me of being back at home all those years ago when the family still existed as a single unit, all under the same roof. Cooking this recipe always makes me smile.

This recipe is also perfect for pre-show feasting! Its mix of veggie mince and wholemeal spaghetti provides energy enhancing carbs whilst not lying too heavy on the stomach!

Ingredients;

A handful of veggie mince (frozen Quorn mince is my recommendation)
Half a tin of marrowfat peas
Sage and Onion dry stuffing mix
Veggie gravy – Bisto is a good choice
Garlic pepper
Wholemeal spaghetti

Method;

• Boil the water for the spaghetti, add a pinch of salt and place the spaghetti into the pan – leave this to cook whilst you make the mince mixture
• Heat a pan with a touch of water and add the veggie mince, leaving for a couple of minutes to start to cook
• Add a small cup of warm water and stir in 2 large spoonfuls of the gravy mix – keep stirring until there are no lumps (apart from the mince and the peas of course!)
• Add a large sprinkle of stuffing mix, some garlic pepper (to taste) and the peas and leave to heat for 7-10 minutes
• Drain the spaghetti, and place on the plate. Pour the mince mixture on top and serve! Voila!

This recipe is great as a winter warmer and because there’s no dairy (so your voice won’t be affected) and the ingredients aren’t too heavy it’s a great meal for scoffing just before a high energy musical performance or audition.

Add a few dashes of Worcester sauce or Tabasco for an extra kick.

(c) Vicki Holmes 21 10 2010

Photo (c) Thejase 2010

Beef & Bean Burritos With Re-Fried Beans

Claire Lyons likes it hot

Serves 4

Ingredients
500g lean mince meat (organic/free range)
1 tbsp of olive oil
2 shallots, finely chopped
1 large clove garlic, crushed
1 red chilli, finely chopped
1 250g tin of chopped tomatoes
1 250g tin of mixed beans (berlotti/kidney, any kind you like)
1/2 tsp of cumin
1/2 tsp chilli powder
1/2 tbsp tomato purée
250g of medium cheddar cheese, grated
8 tortilla wraps (or 4 large ones)
1 250g berlotti beans
2oz (1/4 cup) milk
Salt and pepper

Claire Lyons (c) Andrew Brucker 2010

Heat the oil in a skillet or heavy frying pan, add the shallots, garlic and chilli and cook until shallots are golden • Meanwhile empty the tomatoes and their juices into a saucepan and heat gently. When shallots are golden add half the mixture from the skillet to the tomatoes. Also add the cumin, chilli powder, tomato purée and mixed beans, simmer for 10-12 minutes while meat cooks • Cook the beef at med/high heat on the skillet with remaining shallots, garlic and chilli for about 12 minutes or until meat is thoroughly cooked through. Heat tortillas in the microwave for 1 minute (or in the oven at 150 degrees centegrade) to soften them • Meanwhile taste the sauce if you’d like it hotter add another 1/2 tsp of chilli powder and season with salt and pepper. Add the meat mixture to the sauce and stir to combine • Place 3 tbsp of the meat/sauce onto the first tortilla. Then top with the cherry tomatos and a tbsp of cheese and tighlty wrap into a burrito (a rectangular parcel, closed on all sides). To ensure the cheese melts put the burritos into a pre-heated oven of 150 degrees for 5 minutes. Make the re-fried whilst they’re in the oven

For the re-fried beans
Empty drained berlotti beans into a separate pan and mash them with a potato masher. Cook at a med heat for about 3 mins, constantly stirring them to a paste. Season with plenty of salt and a little pepper and gradually add milk. Stir vigorously and continue to cook for 2 more minutes

Serve Burritos with refried beans, fresh guacamole and a salad of gem lettuce and sliced tomato.

(c) Claire Lyons 21 October 2010