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Asian Umami Burger
Hand pressed Burgers used to be a major part of our menu in a previous life. So as we work our way through our “100 Asian Recipe” a Burger was almost inevitable really. We might never go back to our staple mince, salt and pepper gig……
Ingredients:-
500g of Minced Beef
1 Tbsp of White Miso Paste
1 Tsp of Fish Sauce
1 Tbsp of Tomato Puree
1 Tsp of Honey
¼ Tspo of Chilli Flakes
3 Cloves of Garlic, minced
1 Thumb of Ginger, minced
1 Tbsp of Soy Sauce (Gluten free for us)
Salt & Pepper to season
A little Oil to fry
Method:-
(1) Mix all the ingredients in a large bowl.
(2) Press into Burgers.
(3) Fry in a little Oil.
Cheese doesn’t really work with Asian flavours so we simply had Red Onions, Lettuce and Tomatoes in the hand made Gluten free Buns, with DIY Gluten free Onion Rings over the top.
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- Details
- Written by Tony Carson
- Category: Recipes
This is more a tale of generosity combined with an excess of food humour and low Vitamin D levels! Not a recipe as such.
The generosity element is derived from a large tray of products we were given and which has kept us in high quality Meat, Fish and Cheese for the best part of this month. We generally try to give more than we take however we have several friends who are connected with various Food Banks. Sometimes we are offered vegetables and bread which is well past its use by date and is destined for composting. If we can salvage it we are always grateful. But this was something a bit different for us. When items which need refrigeration are donated to Food Banks they can present problems. When things like Veal, Venison, Aberdeen Angus Beef, Sea Bass and high quality Cheese are donated they really do create issues. Much appreciated as I’m sure they were. Dried and ambient produce is much easier for them to store and distribute. So when a friend offered us a green catering crate of goodies we were extremely grateful. The food humour element and Vitamin D levels refer to our best solution to the winter blues. Laughter is the best cure and the enjoyment of cooking together is at least 50% of the benefit of a good meat!
So let’s not be too wordy here. When we ran the Bistro Sue’s hand pressed Bistro Burgers were a major part of the menu and people travelled considerable distances to try our rotating specials. We had a pack of Aberdeen Angus minced Beef in the goodie tray and time on our hands.
Ingredients:-
Gluten free bread bun which was the frozen result of a Tony error and was initially supposed to be a Pizza base!
Home Made Marie Rose Sauce.
Hand cut Salad.
4 Hand pressed Burgers.
Sliced Gherkins.
4 Eggs
4 rashers of Bacon.
Chilli Cheese slices.
1 Polish Smoked Sausage.
1 Large white Onion (For Onion Rings)
Method:-
(1) Wing it.
(2) Laugh a lot.
(3) Enjoy over 2 days!
Joking aside the assembly of the various layers in your burger really are up to you. But that monstrosity you see on the top was part of the joke. “Shall I batter the last Polish Sausage and use it as a centre for the Onion Rings?” - Is the sort of conversation only we have in the kitchen I guess?
Although this truly was a “Gluttony Burger“ all we actually bought specifically for it were the Cheese Slices, A Cannonball Onion and a Tomato. So technically we did shoehorn this into our budget!!!!!
- Details
- Written by Tony Carson
- Category: Recipes
The last of the Sea Bass fillets, they were a real treat for us! We had the remaining fresh Coriander in the fridge which was beginning to look a bit tired, so this was another take on an Asian style Fish dish with a Mediterranean twist.
Ingredients:-
15g of Chinese Dried Mushrooms
1 Tbsp of Thai Fish Sauce
2 Tbsp of Soy Sauce
3 Tbsp of Brown Sugar
2 Tbsp of Lemon Juice
2 Tbst of drained Capers
2 Garlic Cloves, thinly sliced
1 Red Chilli, finely chopped
1 Shallot, finely chopped
Coriander leaves to garnish
A Slug of Apple Juice
A little Tomato Puree
4 Seas Bass Fillets
Margarine
Oil to fry
Salt & Pepper
Method:-
(1) Soak the Mushrooms in hot water for 20 minutes.
(2) Drain and slice thinly.
(3) Pour the Mushroom water into a pan and add the Fish Sauce, Soy Sauce, Sugar, Lemon Juice, Apples Juice, Tomato Puree and Capers.
(4) Bring to the boil and then reduce the heat to a simmer.
(5) Sautee the Chilli and Shallot in a little Margarine until the Shalott is softed and add to the sauce.
(6) Add the Oil to a large frying pan and heat to 190c.
(7) Season the Sea Bass on both sides.
(8) Place the Sea Bass skin side down in the frying pan and fry for one minute.
(9) Turn over and fry for another minute.
(10) Place in a warm oven.
(11) Heat oil in a fresh frying pan and fry the Garlic, Chilli and Ginger over a low heat for a minute.
(12) Add the sliced Mushrooms etc.
(13) Place the Sea Bass on a warmed plate, spoon over the sauce, add the fried mushroom mix over the Fish and garnish with a slice of Lemon and a little fresh Coriander.
We served ours on a bed of Pumpkin and Sweet Potato mash (This was a pack which was destined for composting and was well past it’s use by date!) and Bhaji coated Potato wedges. All very odd flavour combinations, but it worked well…...
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- Written by Tony Carson
- Category: Recipes
We were gifted some outstanding Cheese which originally came from Paxton and Whitfield. Certainly the best Cheese we’ve had in the last few years and it would have been well beyond our budget if it hadn’t been a gift. So armed we a ‘Yellow Sticker’ 0.88p pack of Beef mince, this was Sue’s creation.
Ingredients for the Meatballs:-
Extra Mature Brie Cheese crumbled
Beef mince
Mixed Herbs
Garlic Salt
Salt and Pepper
Oil to fry
Ingredients for the Sauce:-
1 large Onion, chopped
Salt, pepper and Onion Salt to season
2 cloves of Garlic, crushed
½ a tube of Tomato Purée
1 tin of chopped Tomatoes
1 tsp of mixed Herbs
1 tsp of Oregano
2 Bay leaves
Oil
Method for the Meatballs:-
(1) Mix the Herbs and Seasoning into the mince and kneed well by hand.
(2) Form a small pate in your hand and press the crumbled Cheese into the middle.
(3) Roll into a ball so that the Cheese is totally encapsulated.
(4) Set aside.
(5) When your sauce is nearly ready to serve fry the Meatballs in small batches turning regularly so the they are browned on all sides and the Cheese has melted in the middle.
(6) Place under the grill on a medium heat until you are ready to plat up.
Method for the Sauce:-
(1) Fry the Onion in a little oil until soft.
(2) Season with Salt, Pepper and Onion salt.
(3) Add the crushed Garlic.
(4) Add the tinned Tomatoes and Tomato Purée and simmer for about 10 minutes.
(5) Add a little water if the sauce seems too thick.
(6) Add the mixed herbs, Oregano and Bay leaves and simmer for a further 30 minutes.
(7) Remove the Bay leaves before serving.
To serve:-
We served ours on Rice Noodles.
(1) Add the Noodles to Salted boiling water and stir gently until they return to a simmer.
(2) Drain once softened and run a kettle of heated water over to wash the starch out.
(3) Make a nest of Noodle in the middle of the plate.
(4) Add the Meatballs and arrange on the top of the Noodles.
(5) Spoon the Sauce over the top.
(6) Garnish with a little grated Italian style Cheese and a fresh Basil leaf.
Although this would normally be out of our budget of was a really flavoursome treat for us.
- Details
- Written by Tony Carson
- Category: Recipes
We had a pack of Portobello Mushrooms which were coming to the end of there life. So this was Sue’s take on stuffed Mushrooms.
Ingredients:-
2 Mushrooms per person
Mozzarella Cheese, cubed
2 Spring Onions, finely chopped
1 Shallot, Sliced
2 Cloves of Garlic, grated
Grated Italian style Cheese
Mixed Herbs
Margarine
Method:-
(1) Remove the stem from the Mushrooms and use a spoon to scrap out the gills.
(2) Sauté the Shallot, Garlic and Mushroom stems etc. in Margarine into softened.
(3) Place back in the cups.
(4) Sprinkle with the Spring Onions.
(5) Spread the Mozzarella over.
(6) Place in a foil lined tray and pop in the oven for 15 minutes.
(7) Sprinkle with Herbs and Italian style Cheese and place under the grill for a further 5 minutes.
We served these as a side with Allspice seasoned Pork ribs and a little home made Potato salad. For what looks like a very lite meal this was surprisingly filling.
- Details
- Written by Tony Carson
- Category: Recipes
The remaining sauce from the Ox Cheeks was far too good to go. So we cobbled this together. The mini Cumberland Sausages were 21p from the yellow sticker fridge and we probably use 25p worth of Rice Noodles as a bed. A bit of fresh Basil from the window sill plant for colour and “The jobs a good ‘un”!
There’s really no recipe required here. The Ox Cheek recipe is here.
We heated the sauce, grilled the Sausages and immersed Rice noodles in boiling water to soften. Very quick and tasty.
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