Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Mince
Grape chutney
To serve
How it's done
Mince
Heat the oil in a frying pan. Brown the mince for approx. 4 mins. Remove, season with salt, reduce the heat.
Peel and finely chop the onions and garlic. Sauté briefly in the same pan for approx. 3 mins. Return the mince to the pan with the resulting cooking juices, season, mix.
Pour in the wine, reduce by half. Pour in the stock, simmer for approx. 30 mins., stirring occasionally.
Grape chutney
Halve the grapes, peel and finely grate the ginger.
Heat the oil in a pan. Add the grapes, ginger and star anise, sauté for approx. 2 mins. Add the balsamic, season, simmer for approx. 3 mins.
To serve
Plate up the hummus, top with the mince and grape chutney. Roughly chop the coriander, sprinkle on top.
| Tip: | Instead of lamb mince, use beef mince. |
|---|---|
| Serve with: | Pita bread |
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