Christ, what a bloody awful last couple of days with this website! We’ve had a right fart-on with moving it from a different server to a fancy new one, but finally, it should mean no more errors and subsquently, no more tearful messages from ladies wanting my beef recipe. SO: here’s the recipe I was going to post two nights ago before it all went to cock.
Not a post tonight, really, but I wanted to chuck this recipe on as quick as we can. By far and away our most popular and visited recipe is the one for our amazing syn-free tater tots. Only problem with that recipe is that, although it tastes bloody amazing, it’s a bit of a fart-on to cut up all the potatoes into cubes. If you have the time, do it, it’s amazing, but if not (or if you’ve spent too long watching “videos” on the Internet despite promising your other half you’d make tea), here’s a much quicker option. This serves four and uses four HEA’s worth of cheese.
to make syn free sloppy joe mac and cheese tater tots you’ll need:
- one small carton of passata
- one tablespoon of tomato puree
- two tablespoons of worcestershire sauce
- pinch of salt and a pinch of pepper
- 500g of beef mince, remember to keep it on or below 5%, like the EXCELLENT MINCE FROM OUR MUSCLEFOOD DEAL JUST SAYIN’ JEEZ
- two garlic cloves, minced, perhaps using one of these fine mincers
- one strong white onion, chopped
- one green pepper, chopped finely
- one beef oxo cube
- spring onions
- 500g of soup pasta – this is tiny, tiny pasta shells you can buy from most supermarkets – in Tesco it’s called marghartine, but essentially any tiny pasta will do (and it’s dirt cheap)
- 120g of grated reduced fat red leicester cheese (3 x HEA)
- 75g of reduced fat Philadelphia (1 x HEA)
- Sriracha (or any hot sauce) – Sriracha is half a syn per tablespoon and that’s all we used for the whole dish, so if you want to be anal-Marie, syn the dish at 0.12 syns a bloody serving, but if you’re that way inclined, just get out
to make syn free sloppy joe mac and cheese tater tots you should:
- it’s really a bolognese bake, but with a few extra nice ingredients, so…
- chop your onion and pepper finely and soften it in a medium-heated pan with dab of oil or bloody Frylight booooooo
- add the minced garlic as the onion starts to go golden and cook for a minute or so
- tip in the mince and brown it off
- add the beef stock cube, worcestershire sauce (reduce this if you’re not a huge fan), salt and pepper, passata and puree
- give it a reet good stir and allow to simmer away so the sauce thickens and you’ve got a nice mince, like so many men tell me I have
- whilst that’s bubbling, cook your tiny pasta – watch it doesn’t go too overcooked, it only needs a minute or so in bubbling water – just try it and if it’s cooked, get it drained and shake as much water out as possible – really go for it
- measure out your philadelphia and stir it through the warm pasta with a pinch of black pepper and salt – you’re not aiming for saturation here, just a nice taste throughout
- mix everything together in one big over-proof pan, top with the grated cheese and grill for around 5 or 7 minutes, until it looks delicious
- sprinkle with chopped spring onions and a few dabs of hot sauce, and serve!
Of course you can tailor this, add more veg, do what you like, but this is syn-free as long as you use your HEAs. It makes a ginormous serving for each person too! In short, we’re replacing the cubed potatoes with tiny pasta, and it becomes more like a super cheesy pasta bake, but by god it’s wonderful! ENJOY.
Remember to share this recipe wherever you can, it really helps us!