Recipe mincemeat - from the original to the simplest

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Children probably don't like this dish. You just need to grow up to such dishes. Of course, this is not a gourmet dish, but still…

First recipe: Mincemeat with onion and tuna

A small amount of ingredients with the right dosage and combination gives an amazing result. So. My large onion, peel and finely chop. Mash one can of canned tuna with a fork. With fish, I mix one processed cheese and two boiled eggs, grated on a medium grater. I add the onion to the mass. All. It remains to season with mayonnaise, s alt and pepper, and we answered the question of how to cook minced meat with the first recipe. Let's see what happens next.

Second recipe: mincemeat with herring

This dish is good to serve as an appetizer with cold vodka. It is with her that the taste of forshmak is best combined. But let's not digress. For this recipe, I chose herring. Large fish (four hundred - five hundred grams) I gut, mine, clean from the skin, free from the bones. I soak half a loaf of white bread in slightly warm milk. I boil three quail eggs. On a largegrater (better if it is plastic) I rub one large apple. I chop one large onion very finely. It's time to work with the blender. Mix all of the above prepared ingredients. Grind to minced meat in a blender. I do not forget to add fifty grams of butter to it. To make our dish not only tasty, but also look beautiful, I put it on a plate in the form of a ball or tubercle. The second recipe answered the question: "How to cook mincemeat from herring?" Before serving, it remains to pepper a little and sprinkle with finely chopped dill.

Third recipe: mincemeat with herring and potatoes

In this method of cooking a traditional Jewish dish, I also use herring. But the rest of the ingredients are slightly different from the previous recipe. As in the first case, I gut my herring, clean it from the skin, free it from the bones. In principle, it is not necessary to take a whole fish; you can immediately purchase a fillet, which must be passed through a meat grinder during the cooking process. I add one teaspoon of apple cider vinegar to the resulting minced meat. In parallel, while I manage the herring, I boil four medium-sized potatoes and four eggs. Then I cool them and, like fish, either pass through a meat grinder or rub on a coarse grater. Of course, I mix with herring. I put it in the fridge for a couple of hours. I serve it as an independent dish or as sandwiches, spreading minced meat on white bread croutons.

Fourth Recipe: Carrot Mincemeat

All ways of preparing this dish are similar to each other. But this one differs from others in that the mincemeat of an unusual color is obtained at the output. This is due to the carrots present in the recipe and dish. But more to the point. I boil two eggs. I separate the yolks from the whites. We don't need the latter. I grate one large carrot. I cut the herring fillet into pieces. The turn has come to skip all the ingredients through a meat grinder. After that, I knead everything well with a spoon, adding one hundred and fifty grams of butter. Done.