Mincemeat Havana-style

Ingredients for four people:

  • 500g minced beef
  • 1 onion
  • 2 red peppers
  • 4 garlic cloves
  • 4 tomatoes
  • 100g black olives
  • 2 tbsp tomato purée
  • 0.1l dry white wine
  • oil, salt, pepper
  • rice for four people
  • 2 green bananas

Fry the mincemeat in the oil; steam the finely chopped onion, garlic, pepper, olives and tomatoes in a second pan until tender, add the tomato purée and white wine and cook for a further two minutes. Stir in the minced meat, add salt and pepper to taste. With this are served white rice and green bananas: peel the bananas and cut into pieces about two fingers wide, heat in cold oil and fry on both sides until golden-brown, drip dry and press flat, return them to the hot oil and fry for a further three minutes; salt lightly.


Cuba Libre

  • 4-6cl Havana Club 3 y.o. or Añejo Reserva
  • Cola
  • Lime

Put some ice cubes in a long glass, add lemon or lime juice (best freshly pressed). Add the rum and top up with Cola, finally stir well.


  • 5 cl Havana Club 3 y.o. or Silver
  • 3 cl lime juice, freshly pressed
  • 1.5 cl cane sugar syrup or 2 teaspoons of white cane sugar
  • Ice cubes/crushed ice

Put all ingredients in a cocktail shaker and mix well.


  • 6 cl Havana Club 3 y.o. or Silver Dry
  • 1/2 teaspoon very fine white cane sugar
  • 1/2 bis 1 lime
  • Soda water and fresh mint

Put the cane sugar in a cocktail glass and press out the lime over it. Add a few fresh mint leaves and press lightly with a long spoon (or wooden pummel). Add 6 cl Havana Club 3 y.o. or Silver Dry, soak with soda water, stir well and top up with ice cubes. Decorate before serving with a sprig of mint.