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Cooking, Recipe and Food Blog

Surf and Turf

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Made with Steak usually, this variety uses a Minced Meat Patty – you can experiment with different meats – Beef, Lamb or Pork, even Chicken and Turkey if you really want!

Prawns

Using Patties will give more flavours and colours than you’d expect, and as such, gives your eyes and taste buds a real treat!

To serve 4
225g Minced Meat (in this case, we’re using Beef)
115g Fresh Wholemeal Breadcrumbs
4 Spring Onions, sliced
1 Garlic Clove, peeled and crushed
1tsp Chilli Powder
2tbsp Olive Oil
2tbsp Plain Flour
150ml Dry White Wine
50ml Vegetable Stock
120ml Double Cream
115g Tiger Prawns
4 slices White Bread
2tbsp Butter
Salt and Pepper

1. Mix the Minced Meat with the Breadcrumbs, Garlic, Chilli Powder and Spring Onions. Season well, then shape into four equal balls – squash them slightly flat.
2. Heat the Olive Oil in a heavy-based frying pan, and gently place the Patties into the pan. Cook for around seven minutes, turning them frequently and being gentle with them.
3. To make the sauce, add the Flour to the Frying pan (with the Patties still in there), and cook for a minute. Gradually pour in the Wine, Stock and Cream. Add the Prawns then cook for a further five minutes, stirring the whole time.
4. To make the Croutes (bread base), cut out four ten centimetre rounds from the Sliced Bread. Melt the Butter in a clean fresh Frying Pan, then add the Bread. Cook for two to three minutes, turning once.
5. To serve, place the Patties on top of the Croutes, then spoon the Sauce over the top. Serve with Mangetout and other seasonal vegetables.

Photo Courtesy of: FotoosVanRobin

Classic American Hamburger

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Almost three quarters of Americans believe that the Cheeseburger is the most Classic American Burger, and over eighty five percent prefer Beef over Turkey, Pork or veggie Patties inside.

Classic American Hamburger

The mix of the sauce is also down to personal preference. Add small amounts at the start, and slowly increase the quantities until you get the right taste.

The Burgers can be stored in either the fridge or freezer and then make sure you defrost them thoroughly before cooking, and allow them to get to room temperature before cooking to make sure that they taste as good as possible.

To serve 4
600g Minced Beef
Hamburger Bun
Thousand Island Dressing
Dijon Mustard
Hot Sauce
Fresh Lettuce
Ripe Tomato
Onion
Salt
Pepper
Mixed Herbs

1.       Mix the Beef with Salt, Pepper and the Mixed Herbs, and refrigerate for at least fifteen minutes

2.       Cook the Burger in your preferred method (grill, from or bake – my preference is to Grill them) until the temperature reaches 70C.

3.       Whilst the Burger is cooking, mix the Thousand Island Dressing, Dijon Mustard and Hot Sauce to taste.

4.       Lay the slice of cheese on top of the Burger for thirty seconds, before removing from the cooking tray

5.       Grill the bun for fifteen to twenty seconds on each side, just enough to make it crisp.

6.       Spread the Sauce mixture over the bun, and slice the Tomato and Onion before adding that to the bun, as well as a couple of slices of fresh, crisp Lettuce.

7.       Add the Burger and Cheese to the Bun, and serve either with Chips, or a salad.

Photo Courtesy of: pointnshoot

Lamb Pittas, with a Chilli Yoghurt dip

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A great dish for Lunch or Dinner. Try to use the larger, fluffier Pittas that are available in some Delicatessens rather than the flatter ones in a Supermarket. The thinner the patties, the faster and crisper they will be. Try adding freshly chopped Mint into the Lamb Mince, or other herbs to mix up the flavourings and give you more variations. You can make entire batches of different flavours, and let people pick and choose what they want for BBQ’s and parties.

To serve 4
500gLamb Mince
2 tbsp Olive Oil
1 tbsp Vinegar
1 tsp Mustard
100g Natural Yoghurt
1 tsp Chilli Powder

1. Divide the Lamb Mince into 8 evenly sized, thin patties, and place in the fridge to chill for at least 10 minutes
2. Mix 1 tbsp Olive Oil, 1 tbsp Vinegar, 1 tsp Mustard, 1 tsp Chilli Powder and 100g Natural Yoghurt together and chilli in the fridge
3. Heat 1 tbsp Olive Oil in a pan and fry until piping hot, and cooked all the way through.
4. Toast or grill 4 white Pitta breads, and halve them. Spoon and spread some of the chilli yoghurt inside, and put two of the patties in each one.

Photo courtesy of Roland