Bite club Round 1: MINCE OFF

My mate Matt from Dad Down Under sent me an email challenge a few weeks ago and after a bit of to-ing and fro-ing  BITE CLUB was born.

BITE CLUB

The rules are pretty simple:

  1. The first rule of Bite Club is that recipes must come in under $20 and feed 4.
  2. The second rule of Bite Club is that all recipes must be prepped and cooked in under 1 hour.
  3. The third rule of Bite Club is that all recipes must be family friendly; simple, healthy(ish) and delicious.

So Monday night we took it to the people. What style of cooking or key ingredient should be focus on this round? And the answers were varied and interesting. Bacon, use of the whole chook, pasta…but the most popular? Mince. MINCE MEAT. That old chestnut that ends up in most people’s trolley each week. That cheaper meat option that more often than not gets thrown into a spag bol. What way could we stretch our imaginations to create something a little more interesting from the humble 500 grams of minced meat. Chicken, beef, lamb or pork…even one of my readers uses Moose mince…let’s see what we came up with in THE MINCE OFF.

This recipe is something that I made up a number of years ago and have been meaning to cook again with the girls. Kids love tacos right? Kids love ANYTHING they can serve themselves from little bowls in the centre of the table. And kids love wraps. This tries to incorporate ALL of those things with some different flavours. Nothing too spicy…but different from tacos. A dash of hommus, some greens and sweet potatoes roasted for some crunch and it’s a winner that both the adults and the kids will smash.

Moroccan Lamb wraps

500 grams lamb mince
1 brown onion
Olive oil for frying
1 clove garlic crushed
1 Tablespoon cumin
1 teaspoon sweet paprika
1 teaspoon ground coriander
1/4 teaspoon nutmeg
1/2 bunch mint
Salt & Pepper
1 sweet potato
1/2 teaspoon cinnamon
Tub of hommus
Pack baby spinach leaves
8 wraps

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1. Preheat the oven to 200 degrees. Peel and cut the sweet potato into small cubes. Drizzle over olive oil, plenty of good salt, pepper and 1/2 teaspoon cinnamon. Whack it into the hot oven and bake for 20 mins or until golden brown and a little crispy.

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2. Dice the brown onion, drizzle some olive oil into a hot pan add in some garlic and fry off for a minute or so or until translucent.

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3. Add in the lamb mince and brown off.

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4. Once browned off add in the spices: cumin, sweet paprika, coriander and nutmeg as well as a good amount of salt and pepper. Let it simmer for a few minutes the transfer into a bowl for the table. Roughly chop half a bunch of mint and sprinkle on top of the mint. If you had more budget than the $20 we were allowed I would toast some pine nuts and sprinkle them on top too for some texture and flavour.

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5. Transfer the crispy cooked sweet potato into a bowl along with the hommus, baby spinach leaves and wraps slightly warmed.

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6. Grab a warp, slap some hommus on, then the mince, sweet potatoes and baby spinach leaves…roll and DEMOLISH.

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I had 2 little ladies that gobbled up 2 wraps each in between pauses to tell me “this is MAHDISHIOUS” (that’s how it sounds when you have your mouth full), a happy husband who smashed it and a happy me because: empty plates. At the end of the whole thing, I’ve got a new dinner that will be on rotation…so I’ve won!

Moroccan Lamb Wraps

Serves 4
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Meal type Main Dish
Misc Child Friendly, Serve Hot

Ingredients

  • 500g Lamb mince
  • 1 Medium Brown onion
  • 1 clove Garlic (Crushed)
  • 1 tablespoon Cumin (Ground)
  • 1 teaspoon Sweet paprika
  • 1 teaspoon Coriander (Ground)
  • 1/4 teaspoon Nutmeg (Ground)
  • 1/2 bunch Mint (Roughly chopped)
  • 1 Medium Sweet potato (Cubed)
  • 1/2 teaspoon Cinnamon (Ground)
  • 1 carton Hommus
  • 1 packet Baby Spinach leaves
  • 8 Wraps

Directions

Step 1
Preheat the oven to 200 degrees. Peel and cut the sweet potato into small cubes. Drizzle over olive oil, plenty of good salt, pepper and 1/2 teaspoon cinnamon. Whack it into the hot oven and bake for 20 mins or until golden brown and a little crispy.
Step 2
Dice the brown onion, drizzle some olive oil into a hot pan add in some garlic and fry off for a minute or so or until translucent.
Step 3
Add in the lamb mince and brown off.
Step 4
Once browned off add in the spices: cumin, sweet paprika, coriander and nutmeg as well as a good amount of salt and pepper. Let it simmer for a few minutes the transfer into a bowl for the table. Roughly chop half a bunch of mint and sprinkle on top of the mint. If you had more budget than the $20 we were allowed I would toast some pine nuts and sprinkle them on top too for some texture and flavour.
Step 5
Transfer the crispy cooked sweet potato into a bowl along with the hommus, baby spinach leaves and wraps slightly warmed.
Step 6
Grab a warp, slap some hommus on, then the mince, sweet potatoes and baby spinach leaves...roll and DEMOLISH.

But, you know, if you wanted to cast a vote. You could do so here. Be sure to check out what Matt did on his blog.

What’s your family favourite with mince?

Comments

  1. Oh my … they’re both great. Could you send some up for dinner tonight!

  2. Robyn (Mrs D) says:

    YUM!! I’ve actually never tried lamb mince before but these look delicious!! Good luck Matt, this one is a goodie!! xx

  3. Bree Di Mattina says:

    Did you discuss before ? Cause they are very similar…..

  4. On the meal plan for this coming week x

  5. Linley Simons says:

    Oooh quite similar dishes. Yours sounds great Beth but DDU wins for the tatziki and fatoush for me (I’m sure I’ve spelt those wrong!)

  6. daddownunder says:

    Very nicely done Beth, Mahdicious indeed. I had a sneaking suspicion we’d make the same thing, can we play the great minds think alike card?

  7. Tara Lucas says:

    I love that they are similar dishes!
    BUT I do love the sound of yours as its more “our style”.
    I have been looking for a new mince based recipe.
    I will be adding this to the new meal plan, thanking you x

  8. Nicole Jackson says:

    Oooooo they both seem super yummy but Beth you win my vote as I could try this dish with my 2 year old son who has multiple food allergies (peanuts, tree nuts, eggs & dairy). This one is being saved for future reference :) YUM!!

  9. Reannon Hope says:

    We love lamb mince in our house & have a few recipes that we roll out semi regulary but no wraps!

  10. Great minds think alike, they both look very delicious!

  11. Can you guys tell who I vote for?

  12. joolzmac1 says:

    Delicious! I’ve passed it on to my girls, this is right up their alley – quick and full of flavour!

  13. I have opted to cook both, then vote. After I believe it should be a taste test.

  14. Sarah Derrig says:

    Thank you!!! I’ve put mince out to defrost and it was either going to be boring old spag bowl or lasagne. Tonight it’s going to be Moroccan Lamb Wraps!

  15. Little Munch says:

    I think DDU went a bit too fancy pants with his styling!

  16. Sally Boyle says:

    Oooh, I want to play ;)

  17. MotherDownUnder says:

    I love this idea!
    And your meal sounds amazing…you had me at lamb and mint.
    I am off to check out DDU and then to vote!

    • BabyMacBlogBeth says:

      This is really good. Simple flavours that work and it can be whipped up in no time at all. Enjoy Caitlin!

  18. ahoy.jenni says:

    He is a brave man taking you on! You get my vote this time but you lose marks because you should have bought a tin of chickpeas and made your own humous! Harsh judge I know…

  19. Lisa Mckenzie says:

    They both look amazing too hard to pick who’s is the best , I am sure they were equally delicious Beth!

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