New Zealand-Style Mince

I recently returned from an amazing visit to New Zealand. Incredible vistas were the common theme on this South Island hiking adventure. A wonderful place full of gracious people with welcoming charm. New Zealanders refer to themselves as Kiwis, an endearing title. Sheep, cattle and grapes are farmed in abundance fueling a large export economy. Fine wines as well.

I thought I would find, new, inspiring foods and menus but to my surprise I found was the contemporary food scene is much as it is here. Caesar salad variations, chicken wings and burgers are standard. Considering its location in the South Pacific and the visitors from various Asian nations, there was less Asian influence than I imagined The British Isles have had a greater influence. Lamb, beef and venison dishes prevail with local fish catches. Pastries are much like twhat is available here in the finer bakeries and patisseries. Standard breakfast fare nearly always includes eggs, superb bacon, sausage, potatoes, grilled tomatoes and some form of a mushroom.

One dish stood out, one that had origins in England, Ireland and Scotland. A classic New Zealand-style recipe for Mince Pie. A simple savory meat stew flavored with Marmite or Vegemite, baked in a pastry crust. Marmite and Vegemite are yeast and vegetable extracts popular among the British Isles. Mince refers to ground meat such as beef, lamb or pork. The name is just another name for what we more commonly refer to as ground meat. Historically, before ground meats were available commercially, meat would have been chopped with a knife or knives, by hand. Mince does not refer to the sweet holiday treat mincemeat pie.

Mince pies, in several variations, are available everywhere in New Zealand ranging in size from hand-held versions to full sized ones. A layer of cheddar cheese is often added to the pie before baking-creating a popular version called mince and cheese pie.

Another variation is one that I present here today. A bit like a Sloppy Joe, it is served open face on a well-buttered slice of toasted bread. The mince meat stew is spooned over the bread, topped with cheese and maybe a fried egg. Often, it is garnished with horseradish or horseradish cream. This is delicious, filling and easy to prepare.

NEW ZEALND-STYLE MINCE
Serves 4

Ingredients:

• 1 pound ground beef, lamb or pork

• 2 tablespoons unsalted butter or ghee

• 1 ¼ cups finely chopped onion

• ¾ cup finely chopped carrot

• 2 cloves garlic, minced

• 2 tablespoons AP flour

• 1 tablespoon Worcestershire sauce

• 1 tablespoon Marmite or Vegemite for authentic Kiwi taste

• 1 cup beef stock

• 1 tablespoon tomato paste

• ½ teaspoon dry thyme

• ½ teaspoon salt

• A few grinds of black pepper

• 4 ounces shredded sharp cheddar cheese

• ½ cup sour cream blended with 1/4 cup prepared horseradish

• 4 slices hearty toast, buttered

Method:

• Melt the butter in a skillet over medium heat

• Cook the onion and carrot for a few minutes until soft

• Add the garlic and the ground meat and cook until beginning to brown while breaking the meat up into small bites

• Add the flour, thyme, salt, pepper and cook for one minute

• Stir in the stock, Worcestershire, tomato paste and Marmite or Vegemite

• Cook for 5 to 10 minutes until the mixture has thickened and reduced to a stew-like consistency

• Spoon the stew evenly over the buttered toast. Sprinkle the cheese over the top while the stew is still hot and then garnish with the horseradish cream.

This classic New Zealand dish is available for breakfast and lunch in countless cafes and roadhouses around both the North and South Islands. It is easy to make and the basic stew can be made ahead, refrigerated and reheated. Top it with a fried egg or mushrooms and you can feel like a Kiwi.

Enjoy!