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How to cook a truly tasty savory mince for rice - my recipe

Updated on August 22, 2011

How to make "dull" mince more interesting

"Mince (that's ground beef, to you denizens of the US of A!), by itself, is pretty dull." So reads the blurb on label of Robertson's Spice for Mince, one of the ingredients of my idiosyncratic recipe for savoury mince, er, ground beef.

To make the mince more interesting I tend to add a whole heap of stuff, which I hope also adds to the dish's nutritional value. If any nutritionist on Hub Pages can give me some feedback on the nutritional value of my savoury mince I would be grateful. I just add the stuff because I like it!

Anyway, the ingredients (usually - they tend to change from time-to-time, depending on availability and my mood at the time) are:

Click thumbnail to view full-size
Some of the ingredients. Looks as though I have to get some more sherry, doesn't it?The lovely leaves of the basil bushThe curry bush
Some of the ingredients. Looks as though I have to get some more sherry, doesn't it?
Some of the ingredients. Looks as though I have to get some more sherry, doesn't it?
The lovely leaves of the basil bush
The lovely leaves of the basil bush
The curry bush
The curry bush


0.5 kg (about 1 lb) lean minced beef

1 large or 2 small onions

1 medium tomato

1 clove garlic, crushed

Dash of oil

2 - 4 tbs red wine/sherry

1 tsp mild curry powder

1 can boiled white beans

1 tsp Robertson's Spice for Mince (use about a half tsp of ground cloves instead if Spice for Mince is not available. From its smell I assume Spice for Mince is mostly cloves anyway)

125 ml fruit chutney (use a few tbs smooth apricot jam, or even some honey, as a substitute)

1 large or 2 small carrots, finely grated

2 large potatoes, 1 coarsely grated and 1 cut into about 8 pieces

1 apple, coarsely grated

75 ml soy sauce

8 to 10 leaves of fresh sweet basil

Rosemary leaves (fresh)

Curry bush leaves (no - I don't know what this little bush's proper name is, but it smells like curry)

Origanum leaves

Method - part 1

Finely slice the onions and fry gently in the oil in a medium-sized pot with a lid. Add the wine or sherry to taste. As they simmer away peel the tomato and cut into small pieces. When the onions are soft and translucent add the tomato pieces and simmer a little longer over gentle heat, stirring to prevent burning.

When the tomato pieces have disappeared in the mixture, add the curry powder and garlic and keep stirring.

Turn the heat up quite a bit and add the mince. Keep turning the mince over until it is thoroughly cooked through.

While all this has been happening you will also have been grating the carrots and one potato, and cutting the other potato into chunks.

Once there is absolutely no pink left in the mince turn the heat down to the lowest possible and add the carrots and potatoes. Cover the pot and allow to simmer.

While the mince and additions are simmering go out into the garden and appreciate the sunshine and fresh air while you gently cut the herbs from the plants you have lovingly grown. Remember to thank the plants as you harvest their bounty!

Bring the leaves back into your kitchen and, using a half-moon herb cutter, chop them finely.

An aromatic little pile
An aromatic little pile
William Holman Hunt's painting of Isabella and her basil pot
William Holman Hunt's painting of Isabella and her basil pot

Basil - a little riff on a poem, a painting and the herb!

I love the smell of basil and the way its aroma fills the kitchen. Not for nothing do the French call it l'herbe royale! It is also a very rewarding plant to grow, having rich, lovely green leaves which give off a wonderful aroma when touched.

Basil is also the source of some powerful anti-oxidants in the essential oils in which it is rich. It is becoming clear from research that Basil has many other benefits and so is welcome not only for its rich aroma and flavour, but for helping us being more healthy. Its also the main ingredient in that wonderful sauce called basil pesto.

Basil is also rich on cultural associations, perhaps the best known of which, at least in the English-speaking world, is the story of Isabella and the pot of basil, coming from Boccaccio's Decameron , in the long narrative poem by romantic poet John Keats, called "Isabella or the Pot of Basil", which so impressed the Pre-Raphaelite Brethren John Everett Millais and William Holman Hunt that they painted famous pictures illustrating aspects of the story. The Pot of Basil in question is where she buried the head of her murdered lover Lorenzo. Her brothers had killed Lorenzo in a forest and buried him there, but Isabella, accompanied by her nurse, went into the forest and disinterred Lorenzo, and then

"With duller steel than the Persean sword,

They cut away no formless monster's head,

But one, whose gentleness did well accord

With death, as life."

Isabella then wrapped up Lorenzo's head in a silk scarf "sweet with the dews Of precious flowers plucked in Araby"

"... and for its tomb did choose

A garden-pot, wherein she laid it by,

And cover'd it with mould, and o'er it set

Sweet Basil, which her tears kept ever wet."

What a melancholy tale to give rise to some interesting poetry and paintings. I always am reminded of the story when I use Basil in cooking.

Method - part 2

But back to the rather more mundane savoury mince.

While the mince is continuing to simmer very gently, peel and coarsely grate the apple.

When the pieces of potato in the pot are cooked, add the grated apple, the chutney or apricot jam, the tin of beans and the soy sauce to taste.

After a few minutes, when all is warmed through again and the apple gratings are no longer visible in the pot, add the herbs and cook gently for a few minutes more.

Then turn the heat up quite high and bring the whole lot to a rapid boil. As soon as it has come to a rapid boil turn off the heat and allow it to come gently off the boil.

If the meat catches a bit on the bottom of the pot this is all to the good. My late mother-in-law used to say that to taste great savoury mince had to catch a bit. I don't mean charcoal, though!

This savoury mince is great with pasta, couscous, rice, in a wrap or roti, or even on a piece of bread or toast.

Best served with a nice green salad on the side.

Bon appetit ! Hope you enjoy this dish as much as we do!

Copyright notice

The text and all images on this page, unless otherwise indicated, are by Tony McGregor who hereby asserts his copyright on the material. Should you wish to use any of the text or images feel free to do so with proper attribution and, if possible, a link back to this page. Thank you.

© Tony McGregor 2009


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    • Teresa McGurk profile image

      Sheila 8 years ago from The Other Bangor

      This sounds genuinely fabulous. I remember being faced with mountains of mince and potatoes, and having to put tomato ketchup on it in order to be able to swallow it -- this sounds much more palatable.

    • profile image

      ESAHS 8 years ago

      "Great dish idea!" "Yummy!"

      "I enjoy creative cooking too!"

      "Two thumbs up!"


      CEO E.S.A.H.S. Association

    • 2patricias profile image

      2patricias 8 years ago from Sussex by the Sea

      This sounds great and I shall try something like it. My favourite is never the same twice, but involves mince, rice and tomatoes. Plus onion, garlic and basil.. You are certainly right about the basil!

    • ibhandy profile image

      ibhandy 7 years ago from south Georgia

      Aw sweet basil.

    • profile image

      BILLY HALL 7 years ago


    • tonymac04 profile image

      Tony McGregor 7 years ago from South Africa

      Thanks Billy - let me know how you like it!

      Thanks for the read and the comment.

      Love and peace


    • Coolmon2009 profile image

      Coolmon2009 7 years ago from Texas, USA

      Thanks for this article; I will have to try some of your suggestions.

    • tonymac04 profile image

      Tony McGregor 7 years ago from South Africa

      Coolmon - thanks for stopping by and hope you enjoy it!Love and peace


    • katiem2 profile image

      katiem2 6 years ago from I'm outta here

      Yummy tips and I just know your directions on how to cook a truly tasty savoury mince would work great for chicken, turkey or tofu... Thanks for the tips. Peace :)

    • tonymac04 profile image

      Tony McGregor 6 years ago from South Africa

      Katie - I guess it would at that!

      Thanks for coming by and commenting.

      Love and peace


    • Peggy W profile image

      Peggy Woods 6 years ago from Houston, Texas

      I had never heard of mince meaning ground beef so I learned something today. The day is not a loss! Haha! I'll never look at our basil quite the same again after hearing this tale about her lover's head, etc. You certainly spiced up your recipe with that legend!!! Sounds like you make a very flavorful mince.

    • tonymac04 profile image

      Tony McGregor 6 years ago from South Africa

      Peggy - thanks for stopping by. I love your comment. The tale of the Pot of Basil is quaint, isn't it?

      Love and peace


    • profile image

      CollB 6 years ago

      The once a month cookbook looks interesting and the recipe here as well!

    • tonymac04 profile image

      Tony McGregor 6 years ago from South Africa

      Coll - thanks for stopping by and glad you enjoyed the recipe. If you try it out let me know how it goes?

      Love and peace


    • DIY Backlinks profile image

      DIY Backlinks 6 years ago

      Looks like this will be something new to try. Thanks for sharing and looking forward to making it soon.

    • tonymac04 profile image

      Tony McGregor 6 years ago from South Africa

      Backlinks - thanks for stopping by. I hope you enjoy this dish as much as we do.

      Love and peace


    • profile image

      Carl 5 years ago

      Thanks for the lovely mince. The addition of apples and chutney is an eye-opener for me!

    • profile image

      Megan 3 years ago

      Last spring, Hub-pages got Google spapled. So did Ezinearticles and a few other article directories.With Hub-pages, they stopped all accounts and pages. These account pages were converted into a page with a URL. ie: to fit into Google's desire to better index.I almost missed the e-mails sent out by Hub-pages. They converted each account into a domained URL. If you did not click the link to authorize the transfer then it didn't get done. The did say you could sign up for a new account if you did nothing or missed the changeover.

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