Wonders from our little kitchen

Panda and Trampe sharing their recipes with the world

Con-sized dinner sauce February 16, 2010

Filed under: Meat,Sauce,Stew,Trampe — Aleksander Nordgarden-Rødner @ 6:43 pm
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When feeding many people it is imperative that the food is both tasty and easy to make. One way to do this is to use preprocessed foods, but a better way is to use tinned vegetables, minced meat and some fresh vegetables. This recipe will feed roughly 15 people, and is easily scaleable.
 
The ingredients:

  • 3.5Kg mince meat
  • 2Kg chopped, tinned tomatoes (with basil if available)
  • 1 garlic, beaten to a pulp
  • 6 or 7 largeish carrots
  • 2-3 red onions
  • 350 grams (ish) of carrot
  • 1 can of coke
  • Ketchup
  • Salt
  • Pepper
  • Other spices if wanted

 
If you wish to, you could fry off the onion and garlic in a bit of oil, but this is not strictly necessary. If you don’t, just add the garlic, onion and mince meat into a large pot (preferably cast iron, but what you’ve got is good enough.), and start up the heat. You’ll not need to fry off the mince meat either, but once more, do so if you want to. Once the meat starts heating up, use a spatula or something like it to divide the meat. Then, add the can of coke, the tomatoes, carrots and sweet corn.
 
A word about seasoning large dishes: Forget what you think you know about seasoning food for four or so people. The scale is simply so different, you can’t imagine it. When that is said, seson carefully the first couple of times, and take your time. What is important is to taste before you season, then let it simmer, and then taste before seasoning again.
 
Now it is time to season the dish a little, add salt and pepper, and whatever other spice you want (suggestions include cumin, basil, oregano, chili and cayenne pepper). Some ketchup will add a bit of roundness to the dish, but is not strictly necessary. Bring to the boil, and then leave the dish to simmer for a long, long, long time. Really. The longer the better. The very minimum is 20 minutes, but my best results have been achieved when the dish was left for four hours.
 
A word on using coke in meat and tomato dishes: A can of coke will add a hint of sweetness to the dish, and take the edge off the tomatoes. When left to simmer for a while, the result will be a deeper and broader range of tastes, and will add goodness to the dish.
 
Once it is done, serve it with rice, salad and some bread. Enjoy!

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Better soup-in-a-bag: Tomato soup from Guerrero

Filed under: Recipe,Soup,Trampe — Aleksander Nordgarden-Rødner @ 1:09 pm
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This is a variant of the basic soup-in-a-bag called Tomato soup from Guerrero, which you’ll find in norwegian stores, marketed by Toro. Other tomato soups could probably work as well. If you do, you might want to add some chili and other spices, as the tomato soup from Guerrero is kind of spicy.

To serve four to six people, you’ll need:

  • 2 bags of soup mix
  • Milk
  • A tin of chopped tomatoes
  • A tin of sweet-corn
  • Sun dried tomatoes

Replace some of the fluid with the chopped tomatoes, and add a fifty-fifty water to milk ratio. Stir in the bags of soup-mix, and bring to a boil. Add the sweet-corn, and chop the sun dried tomatoes in rough pieces (I usually chop each piece into either three, four or six, depending on its size). Add the tomatoes. Boil for roughly five to ten minutes, and add salt and pepper to taste.

Serve the soup with sour-cream, bread and butter.