Mince and onions - historically this was a dish created by border reevers and Geordies from the North East of England and the border countries. This is a dish rich in history as it is rich in gravy.
By itself, M & O as it is also known, is a sustaining stew from minced cheap cuts of beef or lamb and just one vegetable - if one counts an onion as a vegetable.
But like a basic / boring grey gentleman's suit can be made more natty by adding a colourful cravat or shirt, the mince and onions mix can also be 'tarted up' by putting it in a pie to make mince and onion pie; or by adding a tin of tomatoes and some Italian herbs to transform M & O into a more than acceptable and nearly classic Bolognese (or Bloganese for the 21 century on-line foodanistas amongst us).
Turning again to the cook book of history, Geordie navvies exported mince and onions to the railway building programmes in South America in the early Victorian era; our humble mince and onions became chilli con carne with the addition of a chilli or two, and some South American beans favoured by the indigenous population.
Similarly, mince and onions has also become the basis for shepherd's pie, and of course it's Greek cousin Mousakka. Although some would say the addition of the Deadly Nightshade family ingredients (potatoes,tomatoes, aubergine) make for a depressive's lasagne.
Mince and onions - historically this was a dish created by border reevers and Geordies from the North East of England and the border countries. This is a dish rich in history as it is rich in gravy.
ReplyDeleteBy itself, M & O as it is also known, is a sustaining stew from minced cheap cuts of beef or lamb and just one vegetable - if one counts an onion as a vegetable.
But like a basic / boring grey gentleman's suit can be made more natty by adding a colourful cravat or shirt, the mince and onions mix can also be 'tarted up' by putting it in a pie to make mince and onion pie; or by adding a tin of tomatoes and some Italian herbs to transform M & O into a more than acceptable and nearly classic Bolognese (or Bloganese for the 21 century on-line foodanistas amongst us).
Turning again to the cook book of history, Geordie navvies exported mince and onions to the railway building programmes in South America in the early Victorian era; our humble mince and onions became chilli con carne with the addition of a chilli or two, and some South American beans favoured by the indigenous population.
Similarly, mince and onions has also become the basis for shepherd's pie, and of course it's Greek cousin Mousakka. Although some would say the addition of the Deadly Nightshade family ingredients (potatoes,tomatoes, aubergine) make for a depressive's lasagne.
Mince and onions is also dogging term.