Mince is a cook’s best friend– incredibly versatile, simple and quick to cook, and readily adopting whatever flavours you fancy adding to it. Here are some ideas for using Farro’s beef, lamb and pork mince.
Make succulent burgers by combining lamb mince with one beaten egg, lots of freshly chopped parsley, finely chopped onion, and spices like cinnamon, black pepper, paprika, cumin, allspice and salt. Use a damp hand to shape into patties then grill on the barbecue or in a pan for several mins each side. Serve with a sauce of yoghurt, garlic and mint. Add some lettuce, red onion and tomato inside your two favourite burger buns.
Thai Salad Larb
The Isaan Thai salad larb is a flavoursome way to use pork mince. Sauté mince until just cooked, add some chicken stock and bring to simmer then take off the heat and add a dressing of lime juice, palm sugar and fish sauce, and a generous amount of finely chopped shallots, coriander, and mint.
Finish with toasted, ground jasmine rice and serve with steamed rice.
The trick to really good, moist Italian meatballs is combining pork and beef mince. Add beaten egg, finely chopped onion, garlic and herbs such as parsley, oregano and breadcrumbs that have been soaked in seasoned water, and season generously. Then fry them, taking care not to overcrowd them in the pan, or bake for a lighter version.
Mince On Toast
Try amping up the classic beef mince on toast with various flavour combinations. Think Sichuan pepper, black vinegar, soy sauce and a little sesame oil. Or chilli, coriander and a little cumin and cinnamon offset with a dash of lime juice. Serve on Wild Wheat kumara sourdough, toasted.
Homemade mince pies are a winner! Try well-seasoned beef mince with a little gravy topped with a big slab of havarti. Lamb mince with small chunks of roast orange kumara is another goodie.