Ah the humble pack of ground beef. Many childhood dinners began with banging on the pan around 5 p.m. Irish style spag bol, chilli con carne, meatloaf, koftas, meatballs, hamburgers – the list is pretty much endless with this great value shopping basket savior. Look for packs with a good fat content for the best flavor, and I often grab packs with a minced beef and pork combo when I spot them (they make the best Swedish meatballs, my wife Sofie’s favorite). Continuing our theme of cheap recipes using kitchen essentials, this week’s focus is on transforming your ground beef to feed a family for under €10.
First, a nostalgic interpretation of the American meatloaf classic. I warn you, after many years of photographing food, meatloaf rarely catches the eye. Instead, it’s celebrated for its meaty slice of nostalgia, a throwback to the kind of food you might have eaten as a kid, slathered in ketchup to make sure you’d actually eat it. Here it’s baked Andy Warhol-style with a can of tomato soup to replace the ketchup coating on the outside. Once you have it in the oven, you can serve it with baby potatoes, steamed veggies, or maybe some rice.
While Sofie was pregnant, chili was her craving, hence the recipe’s nickname. We cooked it in batches and froze portions when our little boy arrived. Chipotle paste is a thick, smoky, and flavorful paste that adds depth to the dish—a tablespoon of smoked paprika will do without it. Feel free to use any ground beef you like, but ground turkey is a nice lean alternative to pork or beef.
I like to think that everyone should have a solid recipe for spaghetti and meatballs. It will always be a comfort food for me, and I have sweet memories of my mom cooking her version while I rubbed garlic on toasted bread for our family dinners. Now, as a father of two, it’s a dish I know the kids love and an easy win for a weeknight meal. I have many different versions of it, but here it is in its simplest form, leaving you plenty of room to adapt to your own tastes. If you want to skip frying the meatballs, you can add them to the sauce while it cooks. The balls aren’t as perfectly formed, but just as delicious.
Meatloaf baked in tomato soup
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Meatloaf baked in tomato soup. Image: Donal Skehan
Meatloaf baked in tomato soup. Image: Donal Skehan
Servings: 4 Time: 1 hour 15 minutes
ingredients 500g ground beef (10-12pc fat) 100 g streaky bacon, finely chopped 50 g mushrooms, finely chopped 1 x 300g can of tomato cream soup 75 g fresh breadcrumbs 1 tsp dried oregano Sea salt and freshly ground black pepper
method 1. Preheat oven to 180°C/350°F/Gas mark 4. 2. Mix the ground beef with the streaky bacon, mushrooms, half the soup can, breadcrumbs and oregano. Season well and tip into a 1 pound enamel mold or loaf pan. 3. Place in the oven and cook for 40 minutes. Once cooked, drain the juice from the bowl into a skillet over medium-high heat. Add the remaining tomato soup and simmer until a thick glaze forms and pour over the meatloaf. Place in the oven for another 20 minutes until sticky. 4. Serve sliced with steamed rice or new potatoes and seasonal vegetables.
Back-to-basics meatballs
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Back-to-basics meatballs. Image: Donal Skehan
Back-to-basics meatballs. Image: Donal Skehan
Servings: 6 Time: 45 minutes
ingredients 500 g ground beef 100 g streaky bacon, finely chopped 4 garlic cloves, 2 crushed, 2 finely chopped 40 g fresh white breadcrumbs 1 medium free range egg 40g Parmesan, finely grated, plus extra for serving 30 g flat-leaf parsley, chopped Sea salt and freshly ground black pepper 500g pack of spaghetti 2 tbsp olive oil 1 onion, finely chopped 680 g passata in a glass 1 tsp red wine vinegar
method 1. In a bowl, combine ground beef, bacon, crushed garlic, breadcrumbs, egg, Parmesan, and half the parsley. Season well, then shape into 28 small patties. 2. Cook noodles in boiling salted water for 10-12 minutes. Drain, reserving a few ladles of the cooking water. 3. Meanwhile, heat the oil in a large skillet over medium-high heat and sear the meatballs on all sides and place on a plate. Add the onion to the pan and sauté gently for 5 minutes. Then add the sliced garlic and sauté for another minute. 4. Add the passata and season well and simmer for 5 minutes, then add back the meatballs and cook for 15 minutes, adding some of the cooking water and vinegar for the last 5 minutes. 5. Serve the spaghetti with the meatballs and sauce, sprinkled with the remaining parsley and some extra parmesan.
Sophie’s Big Belly Turkey Chili
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Sophie’s Big Belly Turkey Chili. Image: Donal Skehan
Sophie’s Big Belly Turkey Chili. Image: Donal Skehan
Servings: 6 Time: 2 hours 45 minutes
ingredients 2 tbsp olive oil 1 large onion, finely chopped 1 carrot, finely chopped 2 stalks of celery, finely chopped 1 red bell pepper, seeded and finely chopped 750g ground turkey (2pc fat) 2 tsp ground coriander 2 tsp ground cumin 1 tsp hot chili powder Pinch of ground cinnamon 2 x 400g cans of chopped tomatoes 2 tablespoons chipotle paste sea salt and black pepper 2 x 400g cans of kidney beans, drained and rinsed
Serve: Fresh coriander leaves sour cream Rice or tortilla chips
method 1. Heat the oil in a shallow saucepan over medium-high heat and sauté the onion, carrot, celery, and bell pepper until tender, 10 minutes. Add the ground turkey, increase the heat and brown all over, stirring to break up the ground beef. 2. Add the spices and cook for a minute before adding the chopped tomatoes and chipotle paste. Season well and simmer, uncovered, for 1½-2 hours, adding a splash of water from time to time to keep it from drying out. 3. Once the turkey is nice and tender and the sauce is thick and rich, add the beans with another splash of water and cook for another 10-15 minutes. 4. Serve with cilantro leaves, sour cream, and steamed rice or tortilla chips.
https://www.independent.ie/life/food-drink/recipes/donal-skehans-minced-meat-feasts-for-under-10-meatloaf-baked-in-tomato-soup-simple-meatballs-and-turkey-chilli-42314346.html Donal Skehan’s Mincemeat Feast for under €10 – meatloaf baked in tomato soup, plain meatballs and turkey chili
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