Friday, February 17, 2012

Week 6: Macaroni-topped Mince

The Recipe
1 tbsp olive oil
1 onion
3 gloves garlic
600g lamb mince (impossible to find in DK - I used a mix of pork/beef)
2 400g can tomatoes
2 tsp oregano
2 tbsp tomato paste
150-200g corn (~1 small can)
400g macaroni
3 eggs
200ml Greek yoghurt
1 cup grated cheese
100g feta cheese, crumbled.

Boil the pasta according to the instructions on the package.

Chop onion and garlic and cook in olive oil until translucent. Add mince and cook for 10 minutes. Add corn, tomatoes, oregano and tomato paste and cook for another 10 minutes until the meat is done.

Mix together eggs and yoghurt - season well with salt and pepper.

Pour meat sauce into an oven-proof dish and cover with macaroni. Add the egg-yoghurt mix and cover with the two cheeses.

Cook at 200C for 25 minutes.

The Verdict
Hmmm... I wasn't terribly impressed. It was macaroni bolognese just made in the oven. Easy enough to make, but tasted only average. The feta did make a nice touch.

I served it with hot taco sauce which did improve it somewhat though.

No comments:

Post a Comment