Nici Wickes: Father's Day Mince on Toast

This is such a great brunch idea and a great start to Father’s Day. This mince is spiked with some fried onions and chilli and served with an egg. 

Serves 4-6  

 

Ingredients 

2 tbsp olive oil  

400g beef mince 

2 carrots, grated  

1 bay leaf  

¼ cup red wine  

400g tin chopped tomatoes  

½ tsp sea salt + pepper 

2 medium onions, sliced thinly  

1 tbsp butter or oil  

1-2 red chilli, sliced thinly  

1 fried egg per person to serve 

Ciabatta slices to serve, toasted  

Finely chopped chives to garnish  

 

Method 

1.Heat oil in medium sized saucepan and brown mince, breaking it up with a fork as it cooks to keep it loose. Add grated carrot, bay leaf and red wine. Cook for 3-4 minutes then add tomatoes and seasoning. Reduce heat to a simmer and cook for 20-30 minutes.  Taste and season with more salt or pepper to dad’s taste.  

2.Whilst mince cooks, fry onions in butter or oil. Get some really good colour on them before adding the chilli at the end. Set aside and use pan to fry eggs. 

3.Plate up, topping mince with fried egg and chilli onion mix and toasted ciabatta slices on the side. Sprinkle with chives. 

 

Nici’s notes

- Cooked mince, like casseroles, curries and soups, ages well overnight so prepare it the day before Fathers’ Day, refrigerate, then re-heat for brunch.  

- Use one tablespoon of balsamic vinegar instead of red wine if you prefer. 

 

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Episode Transcript

Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack Team podcast
from News Talk st.

Speaker 2 (00:11):
Be Father's Day tomorrow, of course, and if you're leaving
things kind of late, but you want to give your
dad a bit of a treat on Father's Day morning,
NICKI waks our cook has the recipe for you, Kilda.

Speaker 3 (00:25):
Yes, Marina, I certainly do. And it's not too late
to think about it.

Speaker 2 (00:29):
Do you know what I was going through this? Because yeah,
you hear mint on toast, right, and you think, oh aye,
but then you think fancy Minton toast with chili, onions
and egg. And then I go through that. I go
through the ingredients which I'm not going to give away
just yet, and I think, oh, man, that looks like
a bit of me on a Saturday morning. That looks
like a big bit of meat.

Speaker 1 (00:46):
Yeah.

Speaker 3 (00:46):
And I don't know about you, but if I'm at
a cafe and there is Minton toast on their breakfast
slash brunch menu, I'm straight there. I don't even look
at anything else. I adorn mins on toast, a buttery
piece of toast. It's left over from my youth. I
just I just adore it.

Speaker 2 (01:01):
Yeah, yeah, okay, So.

Speaker 3 (01:04):
Look and Look, it's really great if you were to
make this today because it does age well. I always
think things like this kind of tastes better on the
second day in some ways. And you don't really want
to be whipping this up tomorrow morning for brunch, So
make it today. All the ingredients, though they're they sort
of sound anxiety, you should be able to find them everywhere.
So look, I start off by heating out. I do

(01:24):
this in a big saucepan, a big pot, and you
want to brown the mints off, and you want to
do a little bit of quality olive oil if you can,
or some other oil it doesn't really matter, but probably
not butter because it'll burn. You want to brown that
mints to get a little bit of flavor in it.
Jack just you don't have to go all out, but
you just want a little bit of it so that
you kind of get some color, so that you don't
have one of those gray mints episodes, because that's not

(01:46):
going to say Happy Father's Day. And I break it
up with a fork as it cooks. But first of all,
let it kind of cook and stick to the bottom
of your pot, and that'll brown it up a little bit.
Then I add some grated carrot. I've used two graded carrots.
One to pad out your mints, because you've brought good
quality mints, but also it gives it color and it
gives it a little sweetness, which really nice. I chuck

(02:07):
a bay leaf in there. Bay leaves are a really
wonderful kind of what I refer to as a grounding flavor,
So they really kind of ground a ditch, and everything
else can kind of dance around it, which is great.
I've gone a quarter a cup of red wine because
my dad loves his red wine. But you could use
sort of a tablespoon or two of balsamic vinegar. You
could also use worster sauce, or you could use maybe

(02:31):
your tablespoon off soy sauce will get you there too,
So just something like that is kind of nice game
color flavor, all of that. Cook it for three to
four minutes. Then add in your tomatoes. I've used a
good tin of tinned chopped tomatoes. Whatever you like really there.
I do tend to buy the muoty ones. Yes, they're
about fifty cents more for a can, but they're so
delicious and they're all broken up really nicely. And then

(02:54):
you just want to sim of that for about twenty
to thirty minutes. I do a little combo of lid
on lid off kind of thing. I start off with
the lid on and then I reduce it a little
bit with the lid off, Taste it for a bit
of seas and I add a bit of salt and
pepper in there. Obviously, while the mince is cooking, chops
some onions, nice thin slices going from tip to root,

(03:15):
not across the onion, because if you if you do
it tip to root, it'll cook faster. And you want
to fry those in some butter or oil or a combo,
get some really good color on them. Jack. You want
them to you know that, you don't want them just
kind of softened. You want them to actually have some
color on them. And then add in a bit of
a chopped chili or even some chili flags and set
those aside. And then you're going to use that pan

(03:36):
to also fry your eggs, so the eggs will also
have that kind of oniony flavor to them. Plate up,
you have a nice little bit of a bit of toast,
little dollup of mince on there. You put fried egg on.
There your chili onion mix. You say, I love you
so much, dad, And there you go. You can sprinkle
it with a bit of chive, bit of pasta if
you really want to get flash on it. But it's

(03:58):
good cheese tealing.

Speaker 2 (03:59):
It looks cheeky good. So what do you think? Are
you thinking? Is this a chimato? We've got a sato?
What are you think any I said chipato?

Speaker 3 (04:05):
I think it depends on the age of your dad's teeth. Yeah, right,
so my mom and dad, bless them both. I've still
got them in their eighties and they find a lot
of that sourdough carry on, just a little bit too tough. Okay,
that crust, that crust once it's toasted, jabbat is a

(04:27):
nice soft one, which is great. But look, anything will do.
To be honest, I'd look, if you've got a thick
toast slice of tip top white bread, it's still going
to be fantastic. So yeah, don't you be worrying about that.

Speaker 2 (04:40):
I've said, Oh you've said, what toast jamata? Oh well,
well we're going to say goodbye anyway, Thank you very much, Nikki.
We'll make sure that Nicki's recipe for that super fancy
Father's Day mince on toast with chili, onions and egg
is available on the News Talks he'b webs.

Speaker 1 (04:56):
For more from Saturday Morning with Jack team, listen live
to News Talks That'd be from nine am Saturday, or
follow the podcast on iHeartRadio