This turned out to be an amazing dish for my night munchies. Not too fancy, not too difficult, quick and tasty. It only takes about 45 minutes with not much preparation. Here it goes:
This portion serves 2 people easily. If your portions are smaller usually by all means you can reduce any of the above.
Prepare all your ingredients before you begin. It is important to use mince from a cut of meat that has a little fat. This will not only add flavour, it also ensures a tender burger by preventing the patties from drying out during cooking.However, mince that is too fatty will expel the excess fat during cooking, causing the patties to shrink and toughen considerably. Topside is the recommended mince for making beef burgers as it contains the right amount of fat.Breadcrumbs are not usually included in the traditional burger patty mixture, but their addition to this recipe helps to give the cooked patties a lighter, more tender texture.The egg acts as a binding ingredient so that the patties can be easily shaped. It also helps them hold together when cooked.
Beat egg and water in a bowl. Add onion, garlic Worcestershire sauce, Tabasco sauce parsley, breadcrumbs and beef mince. Season with salt and pepper. Mix with your hands until evenly combined.
Divide the mixture into 4 equal portions (you can use a 125mls / 1/2 cup measuring cup if you like). Shape each portion with your hands into a patty about: 10cm in diameter and 1.5cm thick.
Place the patties onto a tray lined with- greaseproof paper. Cover with plastic wrap and place in the fridge for at least 30 minutes to rest. Chilling the patties will help them hold together when cooked. This also allows the flavours in the patties to blend and develop. If you chill the patties for any longer, increase the cooking time slightly.
Heat half the olive oil in a large, non-stick frying pan over medium-low heat and cook half the patties for about 4 minutes on each side or until browned and cooked through. It is important to cook mince right through because it has a larger ratio of surface area to volume than whole pieces of meat, and is therefore at greater risk of contamination by bacteria in the air. Transfer the patties to a plate, set aside and keep warm. Repeat with the remaining oil and patties.
Meanwhile, preheat grill on high. Place the hamburger buns, cut-side up, under the preheated grill and toast for 1 minute or until golden. Leave the grill on.
To serve, top the bottom halves of the toasted hamburger buns with the patties and then the cheese slices. Return the bottom bun halves under the grill for 1 minute or until the cheese is just melted. Top each with the sliced tomato, tomato sauce and shredded lettuce, sprinkle with salt and pepper and then cover with the hamburger bun tops.
In a large saucepan cover dried beans with triple their volume of cold water. Bring water to a boil and cook beans, uncovered, over moderate heat for 2 minutes. Remove pan from heat and soak beans 1 hour.
This is a very common dessert found on the menus of most Chinese restaurants. My first attempt proved to be quite successful. How did I do it? Here you go:
1 tablespoon sesame seeds
1/2 cup all-purpose flour
2 firm bananas (ripe but not mushy)
Cooking oil for deep-frying
A little bit of water
A small bowl of cold water with some ice cubes
Add the sesame seeds in a frying pan over medium heat, stirring them frequently until the seeds are lightly browned (around three minutes). When ready remove from the pan in a small bowl and let them cool down.
Add the flour in a small bowl. Add the water while stirring to form a nice thick batter.
Peel and cut the bananas into three or four pieces.
Heat the oil for deep-frying in maximum temperature.
Just before deep-frying, spear the banana pieces with a fork and drop them in the batter turning them around until fully coated.
Add a few pieces at a time in the hot oil turning frequently, until golden brown, about 3 minutes.
Remove the bananas with a slotted spoon and drain the bananas on paper towels.
Combine the sugar and water in a small saucepan.
Cook over medium heat until the mixture caramelizes (around 8 minutes). No need to stir because the sugar should melt and incorporate into the water.
Immediately remove from the heat.
Take the fried bananas 3-4 at a time and dip them into the caramelized sugar turning them around so they are fully covered.
Place the bananas on a lightly greased serving plate (you can use butter or a bit of cooking spray so that the caramel doesn't stick to the plate), sprinkle with the toasted sesame seeds and serve immediately.
Serve with Vanilla Ice-Cream ... THIS IS A NO BRAINER.
Original recipe makes 4 to 6 servings
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
1/2 teaspoon grated fresh ginger root
1/2 teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper
Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes
Place the potato in a large saucepan of cold water. Bring to the boil over high heat. Simmer for 5 minutes or until slightly tender. Drain. Place, in a single layer, on a tray lined with paper towel. Set aside for 30 minutes to cool. (I used a bowl with ice and water to stop the cooking process and cool them down immediately as I had limited time)
Preheat oven to 180°C. Brush 2 large baking trays with a little oil. Combine the butter and remaining oil in a small bowl.
Use a fork to scrape the curved side of the potato lengthways. Place, in a single layer, cut-side down, on the prepared trays. Brush with butter mixture. Roast in oven, brushing with the butter mixture once, for 50 minutes or until golden brown. Sprinkle with sea salt to serve.
This is a recipe I recently tried and worked PERFECTLY. I mean I'm thinking about staying at home cooking this instead of going to the best restaurants to try them out. It is actually a mix of two different recipes, The first one has the perfect dry rub (trust me you're gonna love it) but it is too slow for the everyday cooking needs and in comes the second one which gives an alternate - quicker method. Feel free to visit both recipes (links at the top of the article) and pick something else if you need.
Since I don't have a broiler, I just uncovered the ribs, covered with an extra layer of barbecue sauce and left them for another 10 minutes to color up.
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