a load of mince

We are having the kitchen refitted ┬áin the next few weeks. I cannot tell you how much I’m looking forward to the process, not least because I’m not. I want it to be done, obviously, but oh my … blocking up doors and knocking out walls and moving the gas points, etc. Still, it will be lovley when it’s finished, or so I keep telling myself.

As part of the preparation for this, I’m cooking all the ingredients in the freezer into meals that I can freeze, so we can at least eat well while I weep into the wreckage. So last night, I removed all the minced meat – 2lbs each of pork and lamb, and 1lb of beef. Stuck them all in the microwave to thaw (not to thaw electronically, just as a cat-proof box), then when we were warming the microwave hotties last night (rock’n’roll lifestyle that we live), I stuck them in the oven as it is similarly cat-proof

While rummaging for the mince, I found a box of frozen banana muffin mix: we love muffins, and they’re far nicer fresh, so I often freeze half the batter; banana muffins for breakfast, then! I came down and put the oven on to warm – and you’re all way ahead of me, aren’t you?

Thankfully I realised in time, and removed the meat before anything dreadful befell it, apart from the edge of one packet of lamb, which Iggy and Ron were quite happy to deal with. The pork and beef were turned into meatballs in a sweet pepper sauce quite, but not exactly, like this – only had two fresh peppers in the veg drawer, so added a jar of roast, and bunged honey and a dash of shoyu in the sauce. They’re in the slow cooker doing their thing.

The lamb was fried off and hurled in a big casserole dish (having realised that the first one I started wasn’t going to be big enough – roll on the dishwasher). Fried of carrots, courgettes, onions, celery in olive oil, added some home made Ras el Hanout, salt, pepper, tin of tomatoes, splash of home made wine and in it went with the meat. Added some bay leaves and thyme from the herb pots

I reckon I’ll get about seven meals worth from that lot for the two of us; moussaka tonight, with spinach under the aubergine (works really well) and a half pack of feta that needs eating up.

And now I must go and clean up the kitchen.