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Minced meat, particularly beef, has
long been a part of our diet. Today, a wider variety of prepared minced
meats, such as turkey, chicken, pork and lamb, is readily available in
supermarkets and butchers, which as opened the door to a vast range of
both simple and more unusual recipes for us to cook at home.
Mince may be used extensively, both for
the traditional recipes which we have come to know and love, or in more
exotic foreign recipes, and in quick and easy dishes when time is of the
essence. Full of protein, mince may be bought in different states, the
economical mince being of poorer quality and of a lower nutritional
standard. Where possible, the extra lean ground meats should be
purchased as these contain less fat and are of a higher quality, which
results in a better and much healthier end product.
Mince is an excellent basic foodstuff to
which many different flavorings may be added, making it stretch a little
further for more economical cooking. Traditionally used for burgers and
chili con carne, mince has many other exciting uses. It may be served in
pies, or with pasta, rice and noodles to name but a few, to produce
filling and nutritious family meals.
If using a mincing machine or food
processor, fish, shellfish and other meats not commercially sold as
mince may be put through the machine and used in imaginative ways to
create wonderful and innovative recipes. Be aware of the versatility of
mince, and its endless potential as a base for many exciting and
flavorsome dishes.
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