I’ve started cooking some red lentils in some beef stock, adding them and some breakcrumbs to mince meat to pad the meat out a bit (and hide some extra veg in the meat). With meatballs you cant even tell the difference. What are some of your hacks/tips/tricks?
Oh yeah, my time to shine:
Jaffle iron, wholemeal bread, hot sauce, and the fancy Heinz beans when they’re 1/2 price on sale.
Red lentils, cumin, paprika, pepper, soy sauce. Boil for 15 minutes and you have curry.
Frozen veg of choice, packet Singapore noodles, massel laksa stock cube. Way better than instant noodles for about the price, microwave together for 3 minutes, easy.
Loaded fries. Coles fries in the airfrier, TVP microwaved with soy sauce paprika and pepper, sauce of choice, 1kg Coles hummus.
Sweat down leafy green of choice, in the same pan fry garlic, ginger (jarred) anf chilli flakes in canola oil. Add Coles microwave rice.
Let me know if you like these, I’ll dump more after work
As in baked beans? How do you do them in the jaffle without making lava! Any time I’ve tried a baked bean toastie its ended with sauce covering every inch of the house, and a filling so hot in china syndromes through the core of the earth. Also whats TVP in the loaded fries? But yeah they all sound like winners I’d love to hear more!
Thank you!
Jaffle iron is required to seal it in, and you only need a tablespoon and a half of beans. Many people go overboard, this ain’t toastface over here.
Textured Vegetable Protein is defatted soymeal (the byproduct of soy oil production) and can be used as a mince substitute. Cheap and easy to hydrate.
I reckon if you reduce the amount of liquid (sauce) you add in with the beans, it will retain its structure much better. Get the beans out on a spoon, let the sauce run off them a bit back into the can, add beans to the bread, repeat.