I have the huge luck of having a child who eats well and, despite asking for pasta all the time, is open to trying new things and this Instant Pot Thai Pork Larb Recipe (Thai Minced Pork) is one of her favourites….
I love meat loaf and it turns out that so does the little Tapita! It’s delicious hot or cold so really convenient. Perfect for picnics for that imminent spring weather that is round the corner. This Instant Pot Meat Loaf is delicious!…
When I scribbled notes for this recipe, I entitled it Tasty Mince with a Feisty Kick. As you may know by now, there are days when I am all about flavours. I like to look at what’s in the fridge and in the cupboard and improvise. This happened during one of those day, also known as the day after I received two pudding basins to play with my Instant Pot so, clearly, something had to happen pot in pot. Right?
So, what is Pot-in-Pot (PIP) cooking? I have a whole post about it right here. It really is not very difficult and, once you have the hang of it, you’ll love it and will be thinking ahead to decide what else you can cook in your Instant Pot at the same time as your normal meals.
I used this Arga Pudding Mould (perfect for Crème Caramel too) but to be honest it is quite flimsy for the price. Although at the same time fantastic for Pot-in-Pot (PIP) cooking. You could use any bowl that fits in your Instant Pot, always bearing in mind the requirements. And a taller trivet is handy to have. Find all details of the dimensions you need in my What is Pot-in-Pot (PIP) cooking post.
You can totally cook this Lemony Mince in Oyster Sauce without the PIP rice of course! The mince is totally worth it as it’s so full of flavour. Or you could replace the rice with quartered potatoes in the pot-in-pot bowl and almost cover them with water then proceed as below (pretend they are the rice). In fact this is great for those of you wanting to make cottage pie. Can I feel a new recipe coming soon?
Ready for the recipe?
Instant Pot Lemony Mince in Oyster Sauce with Pot-in-Pot (PIP) Rice
Hello and happy new year! Yes, 2014 is upon us and I haven’t posted for ages… so I have promised myself to be less of a perfectionist this year and publish more recipes on here. The main reason is that my permanent lack of time has turned me into my grandmother and I now more than ever scribble recipes (and my never-ending lists) on the back of envelopes or scraps of paper and then lose them, and then find them and make some more notes, and then lose them again… The perfect example is this Thermomix Bolognese which I have now lost many times despite also cooking it many times as it is so easy with the Thermie. So, before I lose it again, here it goes.
Because publishing a photo of my scribbles on the back of an envelope doesn’t count, does it?
So, it’s going on here as a point of reference for me and so that you can tell me: how do you make your bolognese? What do you add that I don’t? Do you have a “secret ingredient”?
Don’t know what a Thermomix is? This post will tell you all about it. If you live in the UK and you already have a Thermomix or are considering buying one, don’t forget we now have a really friendly and supportive Thermo Cooking UK with Feisty Tapas Facebook group. Come join the Thermie chat.
- 140 g onion, quartered
- 2 garlic cloves
- 120 g carrot, in chunks
- 100 g courgette, in chunks (optional)
- 20 g celery, in chunks (optional, you can add none or you can add more to taste)
- 1 red, in chunks, orange or yellow pepper or a mixture of them
- 20 g olive oil
- 500 g beef mince or pork mince (or 250 g of each)
- Red wine to taste (optional), I tend to add a good glug
- 1 tbsp (more or less) Worcestershire sauce, the not-so-secret ingredient
- 800 g chopped tomatoes (2 tins). Obviously if you live in a land with good quality fresh tomatoes that actually taste of something… use them!
- Squirt of tomato purée
- 1 tsp dried mixed herbs
- 1 bay leaf
- 3 biggish mushrooms
|The “secret” ingredient (really not a secret)|
- Add onion, garlic cloves, carrot and celery to Thermomix bowl: 5 seconds, speed 5.
- Add the courgette and pepper: 2 seconds, speed 5.
- Add 20 g olive oil: 5 minutes, 100ºC, speed 1.
- Add the mince (if it’s in a block, don’t break it up, leave it whole): 10 minutes, 100ºC, reverse, soft speed.
- Drain (you can insert the inner basket and tip the liquid) or just hold off the meat with a wide spatula while you drain, it should be fairly easy either way.
- Add the wine and/or 1 tbsp Worcestershire sauce: 3 minutes, 100ºC, reverse, soft speed.
- Add 800 g chopped tomatoes, a good squirt of tomato purée, the teaspoon of mixed herbs (you can add more if you like it herby) and the bay leaf, place the inner basket on top instead of the measuring cup: 45 minutes, Varoma, reverse, soft speed.
- In the last 15 minutes, lift the measuring cup and add the mushrooms (that way you don’t have to stop your Thermie).
If you need it a bit faster, try placing the basket on top of the lid instead of the measuring cup.
If you want to serve it as a lasagna you just need to preheat the oven to 180ºC, some fresh lasagna sheets (it’s faster with them) and a Quick bechamel (slightly adapted from the Spanish Imprescindible book), it turns out perfectly smooth every time!
- 1 tablespoon extra virgin olive oil (EVOO)
- 50 g butter
- 110 g flour
- 800 g whole milk
- 1 teaspoon salt
- A few twists of the black pepper mill
- 1 pinch of nutmeg (optional)
- Place all ingredients in bowl: 8 minutes, 100º, speed 4.
Make the lasagna in a Pyrex/ceramic dish with one layer of bolognese, one layer of lasagna sheets, one layer of bolognese, one layer of lasagna sheets… until you are near the top, then top with the bechamel and sprinkle with your choice of cheese.
Bake it in the oven until the lasagna sheets are soft and the top golden. Just stick a fork in to check.
Leave it to rest for a little while, serve. It makes great leftovers too.