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Sour Dough Monster Burger
Excessive? Perhaps, but it fed us for two days!
No recipe required here. The Sour Dough loaves were loitering in the Yellow Sticker fridge in the local supermarket. We love their Gluten free Sour Dough loaves but we don’t generally love the price. But at 25p I grabbed two… The Mince for the hand pressed burger was originally from Waitrose, which is forbidden territory. But it had done the rounds through the local food banks, had been frozen and was thawing out. It was free and heading to be composted. Much better eaten than composted!
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- Written by Tony Carson
- Category: Recipes
We’ve decide to have a pop at a few Polish dishes as we’re getting a bit bored of freestyling! I might need to learn a few key combinations for their odd letter system, but that’s cool!
Ingredients:-
500g of Beef & Pork mixed mince
1 Cup of boiled White Rice
2 Onions, diced
6 Cloves of Garlic, minced
2 Cans of Chopped Tomatoes
½ of Cup of Brown Sugar
¾ of a cup of Breadcrumbs (Gluten free for us)
2 Tsp of dried Oregano
2 Tbsp of Olive Oil
1 Large Cabbage, blanched
3 Eggs
4 Tbsp of Cider Vinegar
½ of an Apples, grated (Cooking Apple, as it gives a nice sharpness)
120ml of Cabbage Water
Fresh Dill to garnish
Salt & Pepper to taste
Method:-
(1) Remove the stalk from the bottom of the Cabbage.
(2) Blanch the whole Cabbage for 3 to 4 minutes.
(3) Remove from the water and allow to cool.
(4) In a large bowl combine the Mince, 1 Diced Onion, Apple, 1 Tsp of Oregano, 3 Cloves of Garlic, Rive, Breadcrumbs, Eggs, Salt & Pepper.
(5) In a flameproof dish heat the Oil and fry the remaining Onion until softened.
(6) Stir in the remaining Garlic and Apple, seasoning with Salt & Pepper.
(7) Add a teaspoon of dried Oregano.
(8) Add the chopped \Tomatoes, Brown Sugar, Cider Vinegar and Cabbage Water.
(9) Bring to the boil and then reduce the heat to simmer for 15 minutes.
(10) Remove the outer leaves from the Cabbage, cutting the thick core section out in a ‘V’ shape on each leaf.
(11) Place 2 teaspoons of the Mince mixture on each leaf and wrap up tightly.
(12) Line a casserole dish with Cabbage leaves and spoon in enough Tomato based Sauce to cover the leaves.
(13) Add the stuffed Cabbage leaves and pour over the remaining Sauce.
(14) Cover with any remaining leaves and place the lid on the casserole.
(15) Cook in a pre-heated oven at 170c for 40 minutes or until the meat filling is cooked through.
(16) Garnish with freshly chopped Dill.
These made a surprisingly welcome change. The Rice and Breadcrumbs not only packed the meat out making this a very inexpensive dish, but they also absorbed the fat from the meat, making these remarkably finning. WE have enough of the meat mixture left to make hand pressed burgers tonight. So all in all a very cost effective recipe…..
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- Written by Tony Carson
- Category: Recipes
This used to be a common and low cost cut. But it’s generally bought by the Burger Chains now and it’s not often available in the supermarkets around here. So when I found 500g packs yesterday we thought it would be a bit of a treat and essentially within budget. We were not wrong!
Ingredients:-
500g of Shin Beef, cut into larger cubes
2 Red Onions , peeled and roughly chopped
3 Carrots , peeled and roughly chopped
3 sticks of Celery , trimmed and roughly chopped
4 cloves of Garlic , peeled
2 Sprigs of fresh Rosemary
2 Bay Leaves
1 Box of ‘Wild’ Mushroom, roughly chopped
1 Stick of Cinnamon
1 tablespoon of Plain Flour (Gluten free for us)
2 Tins of Plum Tomatoes
⅔ of a bottle low price Red Wine
Olive Oil
Freshly ground Black Pepper
Sea Salt
Method:-
(1) Preheat your oven to 180ºC/350ºF/gas 4. In a heavy-bottomed ovenproof saucepan / Dutch Oven, heat a splash of olive oil and gently fry the onions, carrots, celery, garlic, herbs, Muchrooms and cinnamon for 5 minutes until softened slightly.
(2) Meanwhile, dust the pieces of beef in a little seasoned flour, shaking off any excess. Add the meat to the pan and stir everything together, then add the tomatoes, wine and a pinch of salt and pepper.
(3) Gently bring to the boil, cover with the lid and place in your preheated oven for 3 hours or until the beef is meltingly tender and can be broken up with a spoon. Taste and check the seasoning, remove the cinnamon stick and rosemary sprigs and serve.
We served ours on a bed of mashed Potatoes with Savoy Cabbage & fried Bacon Lardons and Courgette Fritters.
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- Written by Tony Carson
- Category: Recipes
OK I noticed the other day that we’ve never actually posted our recipe for Gluten free Onion Rings. So….. I’m not going to! Work it out yourselves!
Joking aside, I added Fenugreek and Chipotle Chilli Flakes to our usual batter to give this version a bit of an ‘Indian’ twist, which worked remarkably well.
Batter Ingredients:-
50% Cornflour
50% Gram Flour
Soda Water
1 Tsp of Baking Powder
1 Tsp of Garlic Salt
1 Tsp of Fenugreek
½ Tsp of Chipotle Chilli Flakes
Method:-
(1) Mix the dry ingredients in a large bowl.
(2) Add enough Soda Water to make a stiff batter.
(3) Dredge the cut Onion in Cornflour.
(4) Fry in small batches at 170c.
(5) Drain on kitchen paper before serving.
We had some discounted Rump Steaks to use on this occasion. So the Onion Rings are on top of Steak with a fried Egg, I know it’s not clear from the picture….. There are no precise measurements for the flours, just use enough Flour and Soda Water so you have enough batter.
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- Written by Tony Carson
- Category: Recipes
Gammon Joint. It's fair to say we'd never have considered paying the full proce of £11.09. But at £4.82 for over 2Kg of meat, we're not complaining!
There will doubtlessly be Gammon recipes all week. Snooze us now if you're Jewish or Muslim!
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- Written by Tony Carson
- Category: Recipes
This was a real DIY Job. We used some of our own home cured meats:-
Pepperizo - http://www.eatwellonuc.org.uk/index.php/recipes/633-pepperizo
Bacon - http://www.eatwellonuc.org.uk/index.php/recipes/635-home-cured-bacon-5
Botulism didn’t get us and the whole gig was really tasty!
Gluten free Pizza Base
Ingredients:-
¾ Cup of warm water
1 Tbsp of Sugar
1/4oz of Yeast
2 Cups of all purpose Gluten free flour
1 Tsp of Salt
1 Egg
1 Tbsp of Olive Oil
1 Tsp of Cider Vinegar
Method:-
(1) Mix the Water, Sugar and Yeast and allow to stand until it begins to foam.
(2) Mix the Flour and Salt.
(3) Add the Egg, Olive Oil, Vinegar and yeast mixture.
(4) Mix until you form a dough.
(5) Transfer to a baking tray lined with Parchment Paper.
(6) Oil your hands and spread the dough into a 12” circle.
(7) Bake in a pre-heated oven at 200c for 10 minutes.
(8) Add topping of your choice and bake at 200c for a further 10 minutes.
It was an American recipe Sue modified, so the measurements are in cups etc. We’re having a no cook day today as there’s nearly half of this monster left. Hand cut chips and a bit of dressed Salad will do the job!
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