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Burger Pie
I read a novel many moons ago, I can’t remember the name now. But one of the fictional creations was a Spiders web which had dispensed with the need for the Spider and fed directly on the insects which landed on it. Our Burger had the same contempt for it’s bun, it seems!
Ingredients:-
500g Minced Beef
½ Tsp of Garlic Powder
½ Tsp of Cayenne Pepper
50g of Sauerkraut
1 Gherkin, chopped
2 Pickled Radishes, chopped
50g of grated Cheese or your choice (Lactose free for us)
4 Rashers of Bacon, fried
2 Tbsp of Sweet Pepper & Chilli Sauce (Sue’s own creating)
2 Sheets of Puff Pastry (Just Roll Gluten free for us)
1 Egg, beaten
Oil to fry
Sesame Seeds to garnish
Salt & Pepper to season
Method:-
(1) Combine the minced Beef with the Garlic Powder, Cayenne and Salt & Pepper.
(2) Form into 2 large patties by hand.
(3) Add Oil to a pan and fry the Bacon, then set aside.
(4) In the same pan fry the patties on both sides, just enough to seal them.
(5) Remove and set aside to cool slightly.
(6) Lay out 2 half sheets of Pastry and place each burger in the centre.
(7) Add a table spoon of Sweet Pepper & Chilli Sauce to each and then add the pickles, cooked Bacon, Cheese and top with the Sauerkraut.
(8) Bring up the sides of the Pastry and wrap around.
(9) Brush the other 2 halves of Pastry with Egg around the edges.
(10) Place on top of the Burger and seal the edges.
(11) Brush with Egg and sprinkle over the Sesame Seeds.
(12) Place on a lined tray in a pre-heated oven at 170c for 20 minutes or until the Pastry is golden brown.
The mince was not marked as a special offer as such. But at £1.69 for 500g it was remarkably good value. We served this little creating with hand cut chips, Baked Beans and a few left over dips.
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- Details
- Written by Tony Carson
- Category: Recipes
There’s a tale behind this very odd recipe. We were given a bottle of Fairfax handcrafted Chocolate and Walnut Rum. Quite some gift! It was bankrupt stock and the label was damaged, the loss adjusters didn’t want it, but we’re not complaining. However neither of us drink spirits…
We’re not really into sweets as such so Sue cobbled this Cajun Burger gig together and it was really really good. A bit of a treat which we’d certainly not be able to afford without the gifted Rum!
General Ingredients:-
2 Chicken Breasts
Gluten free Bread Crumbs + 2 tea Spoons of Cajun Spice Mix
Gluten free Plain Flour
2 Eggs beaten
2 Gluten free Bread Buns
2 Eggs
Mayonnaise
Bacon
Cheese
Oil to fry
Ingredients for the marinade:-
Cajun Spice Mix
Sweet Paprika
Garlic Powder
Oregano
Salt & White Pepper
Cayenne Pepper
Cumin
Thyme
A hearty slug of Rum
Ingredients for the Hot Sauce:-
The remaining marinade
Hot Sauce
BBQ Sauce
More Rum!
Lime Juice
Caster Sugar
Method:-
(1) Mix all the marinade ingredients and add the Chicken Breasts.
(2) Allow to sit in the fridge covered overnight.
(3) Remove the Breasts from the marinade and pour the remaining marinade into a sauce pan.
(4) Add the remaining Hot Sauce ingredients to the pan.
(5) Dredge the Breasts in Flour, then coat in the whisked Egg then dredge in the Bread Crumbs.
(6) Set your Hot sauce to simmer over a very low heat.
(7) Grill your Bacon until it is crispy and set aside.
(8) Fry the Chicken Breasts gently turning occasionally until cooked through and golden on both sides.
(9) Place the Bacon over the Chicken Breasts and then add a Cheese which will melt.
(10) Place under the grill.
(11) Dress the base of the bun with Mayonnaise and the top with your reduced and cooled Hot Sauce.
(12) Fry the Eggs until the Yoke is still runny.
(13) Build your Burger with the Eggs on top and secure with a skewer.
Served simply with some chips this was outstanding. I’m guessing we’ll never be able to order this in a restaurant and if we could we’d probably have to sell our souls and our Cat to afford it!!!!!
- Details
- Written by Tony Carson
- Category: Recipes
We had some smoked Mackerel fillets in the freezer, so Sue went to work on a bit of recipe mangling….
Ingredients:-
4 Smoked Mackerel fillets, precooked and chopped
1 Tsp of Turmeric
200g of Long Grain Rice
A handful of fresh Coriander
2 Spring Onions, sliced
10 Cherry Tomatoes, halved
2 Tsp of Medium Curry Powder
2 Eggs, hard boiled and quartered
Salt & Pepper to Season
Oil to fry
2 Tbsp of Margarine or Butter
½ Tsp of Mustard Seeds
400ml of Chicken Stock
A Handful of Peas, thawed if previously frozen
A Handful of Curry Leaves
1 Lemon, quartered
4 Cloves of Garlic, minced
1 Onion, diced
200G of King Prawns, precooked
6 Mushrooms, chopped
Method:-
(1) Over a medium heat dry fry the Mustard Seeds and Curry Leaves until they start to pop.
(2) Add the Oil and Margarine along with the Onion, frying until softened.
(3) Add the Garlic, followed by the Mushrooms.
(4) Stir in the Turmeric, Curry Powder, Salt & Pepper.
(5) Stir in the Rice and add the Chicken Stock.
(6) Allow to simmer stirring to avoid sticking.
(7) Add half of the chopped Coriander and stir in.
(8) When the Stock has almost absorbed add the Mackerel, Prawns, Peas and Tomatoes. Stirring in.
(9) Stir gently until the Mackerel and Prawns are heated through.
(10) Garnish with the Egg, Lemon, Spring Onion and remaining Coriander.
Sue is not generally a great fan of Smoked Fish. But we both really enjoyed this dish.
- Details
- Written by Tony Carson
- Category: Recipes
Two Duck Breasts for £1.38 seemed too good an offer to refuse. So Sue combined a few recipes and came up with this.
Ingredients:-
2 Duck Breasts
2 Cloves of Garlic, minced
1 Thumb of Ginger, grated
6 Tbsp of Tamarind Puree
2 Tbsp of Fish Sauce
100ml of Chicken Stock
2 Tbsp of Oyster Sauce
1 Tbsp of Five Spice
4 Tbsp of Sugar
1 Tbsp of Thyme
1 Tbsp of Olive Oil
Salt & Pepper to season
Method:-
(1) Score the fat on the Duck Breasts and season with Salt & Pepper, Five Spice and Thyme.
(2) Place the Breasts skin side down in a dry frying pan and fry for 8 minutes, until the fat has rendered and the skin is crispy.
(3) Turn over and seal the flesh side.
(4) Transfer to a pre-heated oven (Air Fryer in our case) at 160c and cook for a further 8 minutes.
(5) Set aside to rest for 5 minutes.
(6) Add the Olive Oil to a frying pan on a medium heat.
(7) Fry the Garlic and Ginger stirring continuously.
(8) Add the Tamarind Puree, Oyster Sauce, Fish Sauce and Sugar.
(9) Cook and stir until the Sugar has dissolved.
(10) Stir in the Stock and season with Salt & Pepper.
(11) Slice the Breasts into 1cm slices and pour over the Sauce.
We served ours over a bed of Rice Noodles with stir-fry vegetables and garnished with Spring Onions and Sesame Seeds. Duck always goes well with citric flavours, but this was something else!
- Details
- Written by Tony Carson
- Category: Recipes
Another Tagine recipe. Sometimes King Prawns are available from the local Home Bargains at considerably less than the general supermarket price. So while they were to hand the Tagine came out to play…..
Ingredients:-
300g of Cooked King Prawns
Zest and Juice of a Lemon
1 Tsp of Sweet Paprika
1 Tsp of Ground Ginger
A Pinch of Saffron
3 Cloves of Garlic, minced
1 Tsp of Cumin
2 Carrots, batoned
1 Onion, sliced
2 Large Potatoes, Par boiled and cubed
A handful of fresh Coriander, chopped
½ a Red and ½ a Yellow Pepper, sliced
3 Tsp of Ras-El-Hanout
2 Tsp of Tomato Puree
1 Tbsp of Honey
4 Large Tomatoes, chopped
A handful of Pitted Green Olives
1 Red Chilli, sliced
Oil to fry
Salt & Pepper to season
200ml of Water
Method:-
(1) In a bowl add the Prawns, a squeeze of Lemon Juice and stir in 1 Tsp of Ras-El-Hanout.
(2) Stir well and place in the fridge for 20 minutes.
(3) Add a little Oil to the Tagine over a medium heat.
(4) Add the Onions, Peppers and Carrots and cook until softened.
(5) Add the Garlic and stir for a minute.
(6) Add the Potatoes and season with Salt & Pepper.
(7) Stir in the Tomato Puree and Chopped Tomatoes.
(8) Add the Paprika, Ground Ginger, Saffron, Chopped Coriander, Lemon Juice & Zest, Cumin, 2 Tsp of Ras-El-Hanout and stir gently.
(9) Add Water if the sauce is too thick.
(10) Bring to the boil and then reduce to a simmer for 30 minutes.
(11) Add the Prawns, Olives, Honey and simmer until the Prawns are heated through.
(12) Garnish with Chillies and Coriander.
The 3rd Tagine recipe with a real depth of flavour. One we’ll most probably revisit next time all the ingredients are available.
- Details
- Written by Tony Carson
- Category: Recipes
The second in our experiments with the Tagine mum gave us.
Ingredients for the Spice Rub:-
2 Tsp of Ras-El-Hanout
1 Tsp of Ground Cinnamon
1 Tsp of Sweet Paprika
1 Tsp of Ground Ginger
1 Tsp of ground Black Pepper
Ingredients for the main dish:-
6 Chicken Thighs
1 Onion Chopped
4 Cloves of Garlic
A handful of fresh Coriander, chopped
1 Lemon, thinly sliced
8 Green Olives, halved
12 Apricots, halved
A handful of Raisins
3 Tbsp of Tomato Puree
400ml of Chicken Stock
Oil to Fry
4 Tomotoes, chopped
1 Tbsp of Honey
To Garnish:-
1 Lemon, thinly sliced
Toasted Almonds
Chopped Coriander
Method:-
(1) Combine the Rub ingredients and rub over and under the skin.
(2) Place in the fridge to marinade for at least 2 hours.
(3) On a medium heat add a little Oil to the Tagine.
(4) Fry the Onions until softened.
(5) Add the Garlic and fry for a further minute.
(6) Stir in the Tomato Puree and then add the Chicken Stock & Chopped Tomatoes.
(7) Bring to the boil and then reduce to a simmer.
(8) Add the Chicken, Apricots, Raisins, Olives and Honey.
(9) Simmer for 30 minutes.
(10) 10 minutes before serving add the Lemon & Coriander.
(11) Garnish with Lemon, Toasted Almonds and Chopped Coriander.
We served ours over Rice and it was an outstanding dinner with real depth of flavour.
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