ZOODLES AND MINCE
Zoodles
Julienned baby marrow, boil salted water in a pot, blanche zoodles for a minute, remove with a slotted spatula, drain.
Mince
Brown 500 g of mince until soft, remove from pan. Lightly fry an onion in the mince juices until translucent, slice a head of baby red cabbage into strips, add to onion as well as a punnet of sliced mushrooms. Return mince to pot, pour in a tin of tomato puree, teaspoon of thyme, rosemary and a beef stock cube, add water as needed, season with salt and pepper to taste, simmer until cooked.
Serve on the zoodles.
Photo: Lesdee Gloak Bam
