Not many of you will have heard of Piedmontese Beef.
Piedmontese is pure Irish Beef and is lean. If you think you can’t eat beef because of a high fat content, you might be pleasantly surprised. Piedmontese beef is bred to be lower in fat than chicken is, and we all tend to associate chicken with low fat cooking.
The official stats for Piedmontese are:
- Calories: 104 per 100g
- 1.9g of fat per 100g
- 31.5mg cholesterol per 100g
- 21.6g of protein per 100g
Chicken per 100g is:
- Calories: 200 per 100g
- 13g of fat per 100g
- 78mg cholesterol per 100g
- 25g protein per 100g
I decided to make my Piedmontese mince into a mild chilli. It was really very good and even my fussy youngest polished his off. If you want to try it, you’d need to head on over to the Fresh Food Guru in the UK and order some for yourself.
- 1kg Piedmontese Beef Mince
- 1 Large Onion (Chopped)
- 200g Soy Beans (Green Endamame for Cooking (I used frozen))
- 2 teaspoons Mild Chilli Powder
- 75g Rice Per Person
- 500g Tomato Passata
- Ground Rainbow Peppercorns (To decorate the Rice)
- Using a thick bottomed pan, add the mince and onions. Use a wooden spoon to move the mince around and break it up as it browns.
- When the mince is completely broken down and browned, add the tomato passata, a little water, the soy beans, chilli powder, salt and pepper. Put your rice on to cook while you finish the chilli.
- Simmer for 10 minutes. Add a little more boiling water if needed while your chilli is cooking. I added around 300ml in total as this was quite a lot of mince.
- Simply serve up on the plate and decorate the rice with rainbow peppercorns.