Nan’s Savoury Mince On Toast
KYLE NICOL
Leaning into the classic flavours of French-bistro- comfort mixed with nostalgic Australian dishes from his childhood, Michelin star-trained chef Kyle Nicol serves up eclectic food that celebrates local, seasonal, and native Australian produce. When Kyle’s not ageing his own meats for charcuterie, he’s likely out foraging for produce for Melbourne’s Lilac Wine bar.
This recipe is inspired by Kyle’s grandmother. “Savoury mince is something that she would pull out very quickly when anyone would turn up to the house unannounced. The retro nostalgia of Keens Curry Powder with caramelised mince and sweetened onions has a humbleness and comfort level that is unmatched. This takes me straight back to Nan’s kitchen.”
INGREDIENTS
50g Butter
1kg Beef Mince
1 Brown Onion, finely chopped
10 Garlic Cloves, minced
2 tbs Tomato Paste
5 tbs Keens Curry Powder
A Glass of Red Wine
Salt & Pepper, to taste
Worcestershire Sauce, to taste
1 Carrot, finely diced
500ml Chicken Stock
Sherry Vinegar (or any nice, dark vinegar will do)
Sliced Brioche Bread
Parsley, finely chopped
Parmesan Cheese, to finish
METHOD
Heat a large fry pan until very hot. Add half the butter and a splash of oil (to stop the butter burning). A bit of colour on the butter is good.
Carefully add the mince to the pan. Break it up with the back of a spatula to remove the big pieces of mince.
Cook until it turns a dark caramelised colour and then remove from the pan into a bowl.
Deglaze the pan with a splash of water and scrape the crispy bits off the bottom. Add to the bowl of mince.
Get the pan hot again and add the other half of butter and another splash of oil. Add the onions and garlic and cook until they begin to turn golden brown.
Add the tomato paste and cook for a minute to caramelise. Then add the curry powder and pepper and toast for a further 30 seconds.
Pour in the cup of wine and mix well, scraping the bottom of the pan.
Cook this mixture until the alcohol is cooked off and it thickens to a syrup consistency.
Next add the mince, carrots and chicken stock into the pot and simmer for an hour or until a Bolognese sauce-like consistency.
To finish, toast the brioche until nice and crispy (this will hold all the saucy mince flavours), and then season the mixture with vinegar and Worcestershire. Add more salt and pepper if needed.
To serve, spoon the mince onto the toast, sprinkle the chopped parsley over and then cover the top liberally in finely grated parmesan cheese.