Leek and mince casserole: Difference between revisions
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|PrepTime = 2 hours 20 minutes (incl marinading) | |PrepTime = 2 hours 20 minutes (incl marinading) | ||
|CookTime = 2 hours 15 minutes (inc cooling) | |CookTime = 2 hours 15 minutes (inc cooling) | ||
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===Chef's notes=== | ===Chef's notes=== | ||
If you do not wish to make your own [[Mojo verde|mojo verde]], it is available in bottles from [[Delicioso.co.uk]], but make sure you buy the '''picante''' version. If you can only get the mild version, add some green [[chillies]] to taste. We made this with 150 ml [[mojo verde]] but felt that 300 ml would have been better. | If you do not wish to make your own [[Mojo verde|mojo verde]], it is available in bottles from [[Delicioso.co.uk]], but make sure you buy the '''picante''' version. If you can only get the mild version, add some green [[chillies]] to taste. We made this with 150 ml [[mojo verde]] but felt that 300 ml would have been better. | ||
<span class="review"> | |||
<span class="reviewHeader"> | |||
====Random recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Perfect Solution!</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">I'm always looking for good recipes to use up our glut of leeks, which always seen to come at once. Thanks Julia.</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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[[Category:Recipes|Leek and mince casserole]] | [[Category:Recipes|Leek and mince casserole]] | ||
Revision as of 14:26, 11 June 2020
| Leek and mince casserole | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 1034 |
| Ready in: | 4 hours 35 minutes |
| Prep. time: | 2 hours 20 minutes (incl marinading) |
| Cook time: | 2 hours 15 minutes (inc cooling) |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 19th January 2013 |
This recipe needs advance preparation!
A hearty winter meal made with beef and lamb. It is marinated in mojo verde (a sauce from the Canary Islands) overnight.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 225g beef, minced
- 450g lamb, minced
- 200 ml mojo verde
- Large dash worcestershire sauce
- 2 bay leaves
- Seasoning
- 4 large leeks, trimmed, washed and cut into chunks
- 225g carrots, peeled and julienned
- 1 bulb garlic, peeled and finely diced
- 2 tablespoons oil
- 2 tablespoons plain flour
- 600 ml hot beef stock
- 1 kg potatoes, peeled and thickly sliced
- Butter
Mise en place
- Marinate the meats in the mojo verde, Worcestershire Sauce, bay leaves and seasoning for a few hours or overnight.
Mise en place
- Preheat oven to 180° C (350° F - gas 4)
Method
- Using a large pan, fry the leeks, carrots and garlic in the oil for about 5 minutes.
- Add the meats with the marinade and season to taste.
- Stir and fry until lightly brown.
- Stir in the flour and add the stock, little by little.
- Stir constantly to remove any lumps.
- Bring to the boil and transfer into a casserole dish.
- Allow to cool.
- Preheat the oven to 200° C (400° F - gas 6).
- Arrange the potato slices over the top so that they overlap slightly.
- Dot with butter, cover with foil and bake for 30 minutes.
- Remove the foil and bake for a further 45 minutes.
Chef's notes
If you do not wish to make your own mojo verde, it is available in bottles from Delicioso.co.uk, but make sure you buy the picante version. If you can only get the mild version, add some green chillies to taste. We made this with 150 ml mojo verde but felt that 300 ml would have been better.
Random recipe review
Perfect Solution!
5/5
I'm always looking for good recipes to use up our glut of leeks, which always seen to come at once. Thanks Julia.
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