10 Ways To Cook Athleat's Grass Fed Mince!
THE MEATZA - like a pizza but better.
Ever tried this revelation of taste and innovation? It's Awesome! Check out our recipe here.
Fry 450g minced beef (or one of Athleat's 500g packs) in 2 tablespoons of your favourite oil (coconut oil, rapeseed oil, olive oil?) until brown, then add 1 tin chopped tomatoes, 1 chopped onion, 1 chopped clove garlic, 1 finely chopped red chilli (or a teaspoon chilli powder) and a squeeze of lemon juice, and cook for 5 minutes. Serve in taco shells if you don't give a monkeys about the carbs or wrap it with a whole large lettuce leaf, sour cream, grated cheese, ripe avocado slices and tomato salsa.
MINCED BEEF AND ONIONS
Fry 2 finely sliced onions until well-browned, and remove from the pan. Fry 450g minced beef until browned, return the onions, and add 1 beef stock cube in 100ml water, a splash of Worcestershire sauce, 1 tin chopped tomatoes and 2 tablespoons tomato puree with a teaspoon sugar (or just tomato ketchup) and cook together for 15 minutes or until thickened. Season well and serve with whatever takes you fancy, sweet potato?
THAI STYLE PORK CAKES
In a bowl combine 400g pork mince, 1 small finely chopped onion, teaspoon chopped chilli, 2 tablespoons Thai green curry paste and 10g finely chopped fresh coriander. With lightly floured hands shape into 16 balls, then flatten slightly. Cook the patties in oil for 10-12 minutes, turning frequently, without overcrowding the frying pan. Serve with stir fry vegetables of your choice.
Fry 1 chopped onion, 2 cloves of crushed garlic and 450g minced beef together in a frying pan. Add a tin of chopped tomatoes, 2 tablespoons tomato purée, 1 tablespoon chopped basil and a glass of red wine, and cook together for at least 20 minutes (longer if you have the time to allow the flavours to develop). Occasionally mash with a masher to break up the meat. Boil off any excess liquid and serve with your favourite pasta or paleo friendly carbs.
MEATBALLSProcess 450g minced lamb with 1 very finely chopped onion, 2 teaspoons ground cumin, a pinch of cayenne, plenty of seasoning and 4 tablespoons chopped coriander leaves. With wet hands make walnut-sized balls out of the mixture and fry them until browned all over. Serve in pitta bread with tzatziki.
Fry 450g minced lamb with 1 chopped onion and a clove of crushed garlic, then add a pinch of cinnamon, a tablespoon tomato purée and seasoning. Mix in a handful of chopped parsley and stuff into halved hollowed-out beef tomatoes. Bake at 200°C/400°C/gas mark 6 until the tomatoes are cooked.
Fry together a chopped onion, a chopped clove of garlic, chopped carrot and 450g minced beef. Add a dash of Worcestershire sauce, 1 tablespoon tomato ketchup and cook together for 10 minutes. Put in a baking dish, drizzle with cream and top with creamy mash, then bake at 180°C/350°F/gas mark 4 for 20 minutes.
MOROCCAN FILO PARCELS
Fry 450g minced lamb with 1 finely chopped onion, 2 tablespoons pine nuts and a 5ml teaspoon of cinnamon. Using 2 sheets of filo pastry one on top of the other, cut them in half lengthways, put some filling at one end of each sheet and fold into a parcel. Bake at 200°C/400°F/gas mark 6 for 15 minutes.
Mix 450g minced beef with 1 very finely chopped small onion (blended in a food processor is best), a tablespoon chopped parsley and plenty of freshly ground black pepper. Divide the mixture into 4 and shape into burgers. Salt the outsides and fry on each side for 3 minutes on a medium heat. Serve in buns (or griddles marrow slices) with loads of relish.