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Monster Burger

Monster Burger recipeStrictly speaking we broke our self imposed £4 a day budget, but we will be snacking on burger all day today as well! This was a bit of fun and you would probably not really want everything Sue added. But if you do go for it!
 
Monster (Gluten Free) Burger Bun.
 
Ingredients:-
 
240g Plain (GF) flour
2 tsp Baking powder
½ tsp Salt
240ml Milk
4 tbls Mayonnaise
Chilli flakes
Garlic Salt
Onion Salt
Grated Italian style Cheese
Mixed herbs
 
Method:-
 
(1) Mix all the dough ingredients in a bowl.
(2) Pre heat the oven to 200c
(3) Cook at 200c in a deep sided large bun tray for 20 minutes.
(4) Allow to cool on a wire stand.
 
Monster Burger.
 
Ingredients:-
 
500g minced Beef
Chilli flakes
2 cloves of Garlic grated
Onion salt
Paprika
Black Pepper
 
To dress Ingredients:-
 
Iceberg Lettuce chopped
Tomatoes sliced
Red Onion sliced
Mayonnaise
Mushrooms sliced
Chorizo sliced
Edam Cheese slices
 
Onion Rings:-
 
Ingredients:-
 
Batter mix (We use Gluten free)
1 large white Onion sliced
 
Method:-
 
(1) Rub the Onion in the dry batter mix.
(2) Add the required liquid ingredients and mix your batter.
(3) Coat the Onion Rings in the batter in manageable numbers and deep fry.
(4) Remove and lay on kitchen roll to drain.
 
Method and assembly:-
 
(1) Cut the bun in half horizontally.
(2) Mix all the burger ingredients and form 4 large burgers by hand.
(3) Gently fry the burgers turning regularly until they are cooked through but avoid over cooking as they will dry out.
(4) Fry the Mushrooms, Red Onion and Chorizo
(5) Grill the bun with the outside up until lightly browned.
(6) Spread Mayonnaise on the bottom of the bun.
(7) Add layers of Lettuce, Sliced Red Onion and finally sliced Tomatoes
(8) Add you burgers
(9) Add the fried Mushrooms, Red Onion and Chorizo
(10) Add slices of Cheese to cover.
(11) Place the bun lid on top.
(12) Drive a knife or wooden burger skewer through and place your Onion Rings over it.
 
We served outs with hand cut chips, Celeriac Coleslaw and Tomato sauce to dip.
 

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Salt Cod Balls with Asian dipping sauce

Ingredients for the Fish Balls:-

500g of Salt Cod (We found this at a local Continental Shop)
1 Tbsp of dried Basil
1 Tbsp of dried Mint
3 Cloves of Garlic, minced
2 Spring Onions, thinly sliced (Just the greens)
½ Tsp of Chilli Flakes
1 Tsp of fresh Ginger, grated
2 Eggs, beaten
1 Tbsp of Sesame Oil
300g of Breadcrumbs (Gluten free for us)
20g of Sesame Seeds, to coat
Salt & Pepper to season

Ingredients for the dipping sauce:-

300ml of Sesame Oil
300ml of Chilli Garlic Sauce (Another Continental Shop purchase)
30ml of Sweet Chilli Sauce
2 Tbsp of Honey
Spring Onions, sliced (The white bulb from above only)
30ml of Fish Sauce

Method for the Salt Cod Balls:-

(1) De-salt the fish by soaking it in water and repeatedly draining and replacing the water over a 24 hour period.
(2) Bring a large pan of water to the boil and add the de-salted Cod.
(3) Cover tightly, turn off the heat and allow to sit for 15 minutes.
(4) Remove the fish and flake in a large bowl.
(5) Stir in the Herbs, Garlic, Spring Onions, Chilli Flakes, Ginger and season with Salt & Pepper.
(6) Add ½ of the Breadcrumbs and stir until the mixture is slightly stiff.
(7) Stir in the Eggs and mix will.
(8) Form the mixture into balls and set aside.
(9) In a dish combine the Sesame Seeds and remaining Breadcrumbs.
(10) Roll the Fish balls in the Breadcrumb mixture to coat and place in the fridge for 30 minutes.
(11) Heat a fryer to 170c and fry in batches, then drain on kitchen paper.

Method for the Dipping Sauce:-

(1) Simply whisk all the ingredients together and pour into a ramekin.

We made a bit of a ‘Buffet Platter’ with our and they were very good, if maybe a little filling! The rest we’ll have as a side tonight…..


 

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