Nadiya Hussain’s Sloppy Joes
In this take on an American classic, a rich, flavourful lamb mince is piled into soft floury bread rolls and finished with grated pickled eggs and red onion for contrast. As seen on Cook Once Eat Twice BBC2.
From the book
Cook Once, Eat Twice
Creative, efficient, and cost-effective recipes that hero simple fresh ingredients.
Clever ideas for meal planning and transforming leftovers into delicious meals.
Stretch the weekly shop further with batch-cooked dinners and freezer-friendly bakes.
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Introduction
These are the burgers that you see all over teen American movies, served up by grumpy kitchen staff to even grumpier teenagers. Don’t believe everything you see in teen movies – they are absolutely delicious. The mince is cooked till rich and thick and it’s served with tangy pickled eggs and onions, all in a floured bap!
Ingredients
| For the mince: | |
|---|---|
| 3 tbsp | olive oil |
| 6 cloves | of garlic, minced |
| 2 | onions, finely diced |
| 1 tsp | salt |
| 4 tbsp | tomato purée |
| 2 x 400g tins | of cream of tomato soup |
| 4 tbsp | Worcestershire sauce |
| 2 tsp | Marmite |
| 3 tbsp | ground cumin |
| 2 tbsp | chilli flakes (optional) |
| 1 kg | lamb mince |
| 100ml | whole milk |
| 2 tbsp | gravy granules |
| To serve: | |
| 8 | large floury baps |
| 4 | pickled eggs, grated |
| 1 | red onion, thinly sliced |
Method
Let’s start by making the sloppy part of the sloppy Joe (who is Joe anyway?). Pour the olive oil into a deep pan and place over a medium heat. As soon as the oil is hot, add the garlic and cook till golden brown.
Now add the onion and salt and cook till the onion is translucent, golden brown and soft. Add the tomato purée and cook into the onion for a few minutes.
Pour in the cream of tomato soup and add the Worcestershire sauce, Marmite, ground cumin and chilli flakes, mix through and leave to simmer till the Marmite has melted away.
Crumble in the lamb mince and stir, breaking up the meat while it cooks in the sauce to prevent any huge clumps of mince.
Pour in the milk and simmer for about 30 minutes till the sauce has thickened and really coated the meat. Add the gravy granules, stir and let the granules dissolve. Leave on the lowest heat, covered with a lid, for 10 minutes and then take off the heat.
To serve, cut open the baps and toast them on both sides under the grill or in a toaster. To each one add a generous helping of the mince, sprinkle on the pickled egg and red onion, top with a bap and get it in your mouth!
Tip: Gravy granules are not just great for instant gravy, they are amazing as a thickener for curries, casseroles, stews and sauces.
Also makes: Cheese and Lamb Samosas.
Reviews
From the book: Cook Once, Eat Twice
Cook Once, Eat Twice
Creative, efficient, and cost-effective recipes that hero simple fresh ingredients.
Clever ideas for meal planning and transforming leftovers into delicious meals.
Stretch the weekly shop further with batch-cooked dinners and freezer-friendly bakes.
