Topp Twins' mince on toast - Eat Well Recipe - NZ Herald (2024)

FAQs

Where did mince on toast come from? ›

To me it is a logical and delicious thing to do.”Helen Leach, emeritus professor at the University of Otago says the earliest recipes for mince on toast date to 1865 – in England.

How do you thicken Savoury Mince? Gradually add a thin paste of corn flour and water and simmer until thickened.

The "mince" in mincemeat comes from the Middle English mincen, and the Old French mincier both traceable to the Vulgar Latin minutiare, meaning chop finely. The word mincemeat is an adaptation of an earlier term minced meat, meaning finely chopped meat. Meat was also a term for food in general, not only animal flesh.

The mincemeat filling we know and love today includes ingredients like finely chopped dried fruits, candied orange, spices, sugar and nuts. Its name dates back to 15th century England when mincemeat would actually contain meat, unlike today's version found in our beloved modern mince pies.

Mince is cooked when the temperature has reached 75°C. If you don't have a thermometer, ensure it's been simmering on the heat (it should be bubbling gently) for at least 15 minutes. If you're cooking meatballs or meatloaf, use a thermometer to check the temperature or cut open to check it is cooked through.

Fresh meat breaks apart in your hands easily and separate into chunks—if it has a slimy consistency, the beef is no longer safe to eat. Cooked beef also feels slimy to the touch after it goes bad. It might also be on the mushy side.

Simmer for 20 minutes.

Stir the contents of the skillet every 5 minutes or so. If the liquid evaporates before the mince finishes, add more water. Pour additional water into the skillet 1/4 cup (60 ml) at a time. Do not add any extra water during the last 5 minutes.

Adding too much meat will reduce the temperature of the pan and the meat will not brown. It will release all of its liquid becoming tough, stewed and grey. Avoid over-stirring the mince as it fries. Allow the mince to develop a good brown colour before breaking it up and turning.

Where did chipped beef on toast originate? ›

U.S. military cuisine

In the United States, chipped beef on toast was commonly served to service members of the United States Armed Forces from World War I through Vietnam. It was considered emblematic of the military experience and consequently also served to Boy Scouts of the era.

By the 18th century it was more likely to be tongue or even tripe, and in the 19th century it was minced beef. It was not until the late Victorian period and early 20th Century that mince pies dropped the meat and had all fruit fillings (albeit with suet). Even today there are traditions associated with mince pies.

One of the first references to toast in print is in a recipe for Oyle Soppys (flavoured onions stewed in a gallon of stale beer and a pint of oil) from 1430. Toasting was likely first used to increase the edibility of bread that had become slightly stale.

Mincemeat originally came about as a good way of preserving meat, without salting, curing, smoking or drying it. In 1413, King Henry V served a mincemeat pie at his coronation. Henry the VII was fond of the meaty Christmas pie as a main dish, filled with minced meat and fruit.