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Welcome to my printer friendly recipes
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Saturday, 17 November 2007 |
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You will need: Equipment:- A bowl
- A sharp knife
- A cutting board
- A skillet or heavy frying pan ( or a Grill )
Ingredients: - 1lb/500g ground sirloin
- 1 half onion grated or finely chopped
- 4 pinches ground coriander
- 4 pinches paprika powder
- A dash of fresh ground black pepper
- A pinch of salt
- A tablespoon of Worcestershire sauce
- 1 egg lightly beaten
First, mix all the ingredients in a bowl and using your hands, shape into four balls. Turn the heat to medium under the skillet and add a tiny amount of oil. When the skillet is hot, add the burgers, pushing them flat with a spatula. Cook for about 3 minutes each side for medium rare, longer for well done and less for rare. Just before the burgers are ready, toast the inside of the buns under a broiler or over a grill or in a toaster. If using a grill or broiler, spread a little butter on the buns first. My personal preference for serving them is a little Mayo on the bottom of the bun, then the burger with a thin slice of raw onion, a lettuce leaf and a slice of tomato. Topped off with a dap of ketchup and a good helping of English mustard on the top half of the bread. But, the great thing about making home made hamburgers is, you can add what you want. I like to serve them with home made French fries.
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Last Updated ( Saturday, 17 November 2007 )
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Sunday, 18 November 2007 |
You will need: Equipment: - A sharp knife
- A cutting board
- A shallow baking dish
Ingredients: - 2 lbs potatoes
- 1 large onion
- ¼ pint hot stock (Bouillon cubes are OK for this recipe)
- ¼ pint of milk
- 3 oz butter
- Salt and pepper
- A large bottle of wine
First open the wine, pour and sip. Now, peel the potatoes and cut them into thin slices. Not as thin as for Spanish Omelet, but fairly thin. Don’t worry, if they are a little too thick it just takes a few minutes longer to cook. I promise this one is easy. Now, peel the onion and chop finely. Heat the stock in a small saucepan while cutting the vegetables. Wash the potatoes and pat them dry. Butter the baking dish or Lasagne tray generously. Arrange a layer of potato slices, sprinkle with some chopped onion and salt and pepper. Continue layering in this way until all the potatoes are used. You should finish with a layer of potatoes on top. Season with salt and pepper. This dish should be a little salty. Now pour the stock and milk over. Place a few small knobs of butter on top and bake in the oven at 350F for about 45 minutes, until the top layer is golden brown. This dish goes well with roast chicken, roast lamb or roast beef. If serving with chicken use chicken stock if beef, beef stock. I like to serve this with a vegetable medley: peas, corn and carrots. For variations, try adding a few cloves of garlic, or using leeks instead of onions. For some reason, I can never get a combination of garlic and leeks to work, but if you do, let me know. Bon Apetit! |
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Last Updated ( Sunday, 18 November 2007 )
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The Best Home Made Buffalo Chicken Wings. Ever |
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Saturday, 17 November 2007 |
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You will need: Equipment: - A large skillet or heavy frying pan with a lid or splatter grid
- A pair of tongs
- A large bowl
- A BBQ or Grill
- A sharp knife
- A cutting board
Ingredients: - 2 lb Chicken Wings
- 1 pint peanut oil
- 4 tablespoons of Hot sauce ( there are many hot sauces on the market, just use whichever is your own favorite – personally, I like plain old tabasco sauce or harissa )
- 2 tablespoons butter
- A bowl of seasoned flour (2 tablespoon flour, 1 teaspoon salt , I teaspoon pepper)
For the Blue Cheese Dressing: - 1 cup mayonnaise
- ½ onion finely chopped
- 1 clove garlic, pushed through a garlic press or very finely chopped
- ½ cup chopped fresh parsley
- ½ cup sour cream
- 1 tablespoon fresh lemon juice
- 1 tablespoon white wine vinegar
- 1/3 cup blue cheese, crumbled
- Salt & fresh ground black pepper
First, fill the skillet about a third full of oil and heat over a medium heat. Cut the Chicken Wings in half so that you have a combination of mini drumsticks and double boned wings. Toss the chicken wings in the seasoned flour and place in the oil, turning with the tongs to cook both sides and cook for about 8 minutes, until brown and crispy. You will need a platter guard or lid, the oil will spit. Cook them in batches, they will not all fit in at once. Set them aside on a plate with some paper towels on as they are ready. When all the wings are cooked, take sauce pan and add 2 tablespoons of butter, melt the butter over a low heat and then add 4 tablespoons of hot sauce. This is fairly hot, so adjust the mix up or down to suit your tastes. Put the wings in a large bowl and pour the sauce over. Toss to coat evenly. At this point, the wings can either be put on the grill or in the oven for about 10 minutes. Or, if you wish, leave them to cool and cook when it’s time to serve them. Serve with a blue cheese dip, celery sticks, French fries and a salad.To make the dip:Chop all the vegetables and mix all the ingredients together in a small bowl. I like to chill the dip before serving, which will take about an hour in the fridge.This is another classic American recipe. It’s a really great dish to serve at a BBQ or party because a big pile of buffalo chicken wings, glistening on a platter with a home made dip is hard to resist
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Last Updated ( Sunday, 18 November 2007 )
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