So this week I got sent a parcel full of tins of spices. What happiness! Bart have come up with a new range of spices inspired by flavours from around the world. A brilliant way to transform the simplest of dishes into something bursting with flavour.
I have to admit to not having much cooking mojo this week (yes, it does happen), so kept dinner really simple. And I have to say the results were surprisingly good. We ate the mince for dinner served with cabbage and boiled potatoes, it would be just as good with rice or mash. The leftovers were fantastic on toast for lunch the next day.
Oh, and don’t you love my new tea towel – a gift from South Africa from my friend, Candy. It’s from one of her favourite shops in Cape Town called SkinnylaMinx, check it out at www.skinnylaminx.com
Serves 2 with leftovers for lunch
500g lamb mince
1 carrot, peeled and chopped into small dice
1 onion, peeled and chopped
3 tsps Barts Thai spice
300ml chicken stock
1 tbsp oil for frying
Heat the oil and cook the carrot and onion in it for 5 mins. Then add the lamb mince and brown. Add the spice mix and stir. Pour in the chicken stock and simmer on a low heat for about 30 mins until most of the liquid is absorbed. Keep an eye on the pan and add a bit more stock if it starts looking too dry.