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Keeping it Short and Sweet

They don’t make them like they used to these days.

Back in the day, you’d buy a beef samosa and, if you were lucky, the pocket was crunchy and slightly crispy, while the mince on the inside, tangy, velvety with an aroma of onion and just the right amount of salt holding every thing together.

Beef, has for many years held the title; best protein source. Research shows that it also contains the right amount of essential amino acids required for human nutrition. These essential nutrients are not limited to zinc, potassium, Vitamin B6, Vitamin B12, magnesium, and riboflavin, all of which play an important role in bone health, hormone production and the healing of wounds and tissue repair.

I have a love-hate relationship with beef, but, when I finally realized that it was because I didn’t particularly enjoy chewing steak, or biting it off the bone, mince became a staple in my cooking.

The best way to cook mince, I have found, is by placing in on a hot pan without oil in order to draw out its fat content. Once browned, I add salt, black pepper, chopped garlic, onion, green pepper, and add the juice of one lemon, stir then cover for a few minutes. Once the flavors are infused into the mince, I reintroduce fat buy adding one or two cubes of butter or two tablespoons of olive oil and cook on low heat until ready.

This made for a delicious topping on this bed of couscous I had made the day before. I added raw zucchini slices and some rocket leaves to add fiber into the meal.

Just when I thought I could help myself to some more the next day, my housemate's midnight hunger pangs brought this short and sweet romance to a swift end.


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