Barbecued Lamb Patties Recipe. A great healthy alternative to the traditional hamburger. Enjoy our Barbecued Lamb Patties recipe.
Step 1:
You will need
* 400 g minced lamb
* 2 medium slices white bread , crusts removed
* 1 medium onion, finely chopped
* 1 medium garlic clove, finely chopped
* 4 Tbsp parsley, chopped
* 1 Tbsp cumin
* salt and pepper
* for the minted yoghurt
* 120 ml natural yoghurt
* 1 Tbsp mint, chopped
* 2 Tbsp olive oil
* 2 medium aubergines
* 1 small handful, parsley leaves , to garnish
* 1 barbecue, coal or gas
* 2 bowls
* 2 spoons
* 2 trays
* 1 small knife
* 1 metal spatula
* 1 pair of tongs
Step 2:
Prepare the barbecue
If you have a charcoal barbeque, light it 30-45 minutes before you plan to cook. If you are using gas, light it up, turn it to it's highest setting and leave for 15-20 minutes to heat up.
Step 3:
Barbecue the aubergines
With the small knife, prick the aubergines and place a few at a time on the barbecue and cook for 8-10 minutes each side.
Step 4:
Soak the bread
Fill a bowl with water, add the bread and allow to soak for a few seconds, then squeeze to remove excess water.
Step 5:
Start the lamb patties
Into a bowl add the minced lamb, bread, onions, garlic, parsley, cumin, salt and pepper. Mix with your hands until combined well.
Step 6:
Turn the aubergines
Now is time to turn aubergines on the other side.
Step 7:
Make yogurt sauce
Add chopped mint,olive oil,salt and pepper to the yogurt and mix well.
Step 8:
Remove aubergines
The aubergines are cooked when soft. Remove from the barbecue and allow to cool.
Step 9:
Continue with the lamb patties
Take a small amount of the lamb mixture and mould into a ball with your hands. Flatten slightly and place onto a tray. Continue until you have used up all the mixture.
Step 10:
Barbecue the patties
Place the lamb patties onto the barbecue and cook for 2-3 minutes on each side until nicely browned.
Step 11:
Serve
Using a small knife, make an opening on one side of the aubergine, place 3-4 patties on top and drizzle the minted yogurt over. Garnish with parsley and serve.
Showing posts with label Foods(Meat Recipes ). Show all posts
Showing posts with label Foods(Meat Recipes ). Show all posts
Friday, July 18, 2008
How To Make Lamb Chops With Roasted Vegetables
Lamb Chops with Roasted Vegetables Recipe. Juicy Lamb Chops served with roasted vegetables perfect for a family meal or as a traditional Sunday Roast! Experience our lamb chops with roasted vegetables recipe.
You Will Need
* A rack of 16 lamb chops, divided into 4
* 4 sprigs of fresh rosemary or 2 tbsp of dried rosemary
* 6 sprigs of fresh thyme or 1 tbsp of dried thyme
* 4 carrots cut into chunks
* 1 whole celery root (celeriac) cut into cubes
* 2 large sweet potatoes cut into cubes
* 1 whole garlic bulb seperated into cloves
* 8 shallots
* 6 Tbsp olive oil
* 50 g butter
* 2 Tbsp chopped fresh parsley
* freshly ground black pepper
* salt
* 1 baking tray
* 1 frying pan
* 1 fork
* 1 knife
* 1 spoon
* 1 cutting board
Step 1:
Preheat the oven
Preheat the oven to 250 C.
Step 2:
Prepare the vegetables
Crush the garlic cloves with a knife. Place all the vegetables in the roasting tray.
Step 3:
Season the vegetables
Sprinkle the vegetables with the thyme, rosemary, salt and pepper. Then drizzle them with half the oil and add half the butter to the roasting tray.
Step 4:
Mix with oil
Mix the vegetables around to give them a good coating of the oil and herbs.
Step 5:
Put in the oven
Place them in a pre heated oven.
Step 6:
Roast the vegetables
Roast the vegetables for 25 minutes. Keep gently basting the vegetables throughout the cooking time to ensure they remain covered in oil.
Step 7:
Season the lamb
Take the lamb and season it with salt and pepper.
Step 8:
Brown the lamb
Heat up the rest of the oil and butter in the frying pan and put in the lamb chops. Cook for 5 minutes until nicely browned.
Step 9:
Cook the lamb
Once browned add the lamb to the vegetables in the oven. Cook for 10 minutes.
TIP
Make sure the vegetables are just done before adding the lamb. If you like your lamb on the well done side, give it another 15 minutes.
Step 10:
Sprinkle and serve
Once cooked, take the tray out and sprinkle fresh parsley over the top and serve.
You Will Need
* A rack of 16 lamb chops, divided into 4
* 4 sprigs of fresh rosemary or 2 tbsp of dried rosemary
* 6 sprigs of fresh thyme or 1 tbsp of dried thyme
* 4 carrots cut into chunks
* 1 whole celery root (celeriac) cut into cubes
* 2 large sweet potatoes cut into cubes
* 1 whole garlic bulb seperated into cloves
* 8 shallots
* 6 Tbsp olive oil
* 50 g butter
* 2 Tbsp chopped fresh parsley
* freshly ground black pepper
* salt
* 1 baking tray
* 1 frying pan
* 1 fork
* 1 knife
* 1 spoon
* 1 cutting board
Step 1:
Preheat the oven
Preheat the oven to 250 C.
Step 2:
Prepare the vegetables
Crush the garlic cloves with a knife. Place all the vegetables in the roasting tray.
Step 3:
Season the vegetables
Sprinkle the vegetables with the thyme, rosemary, salt and pepper. Then drizzle them with half the oil and add half the butter to the roasting tray.
Step 4:
Mix with oil
Mix the vegetables around to give them a good coating of the oil and herbs.
Step 5:
Put in the oven
Place them in a pre heated oven.
Step 6:
Roast the vegetables
Roast the vegetables for 25 minutes. Keep gently basting the vegetables throughout the cooking time to ensure they remain covered in oil.
Step 7:
Season the lamb
Take the lamb and season it with salt and pepper.
Step 8:
Brown the lamb
Heat up the rest of the oil and butter in the frying pan and put in the lamb chops. Cook for 5 minutes until nicely browned.
Step 9:
Cook the lamb
Once browned add the lamb to the vegetables in the oven. Cook for 10 minutes.
TIP
Make sure the vegetables are just done before adding the lamb. If you like your lamb on the well done side, give it another 15 minutes.
Step 10:
Sprinkle and serve
Once cooked, take the tray out and sprinkle fresh parsley over the top and serve.
How To Make Stuffed Leg Of Lamb
Stuffed Leg of Lamb Recipe. Leg of lamb stuffed with chestnuts and served with home cooked gravy. An alternative for a Sunday Roast with no compromise on taste. Delight in our Stuffed Leg of Lamb recipe.
You Will Need
* 1 leg of lamb de-boned
* 2 cloves of garlic, chopped
* 120 g mushrooms, chopped or sliced
* 3 shallots, roughly chopped
* 150 g tinned chestnuts
* 1 bunch of parsley, chopped
* 4 sprigs of thyme
* 4 Tbsp olive oil
* 3 carrots
* 1 onion
* 150 ml beef or chicken stock
* 2 celery sticks
* 1 bulb of garlic
* 1 knob of butter
* freshly ground black pepper
* salt
* 1 frying pan
* 1 chopping board
* 1 bowl
* string
* 1 chopping knife
* 1 roasting dish
* 1 scissors
* 1 spoon
* 1 fork
Step 1:
Preheat the oven
Preheat the oven to 220°C.
Step 2:
Sauté the mushrooms
In a frying pan add 2 tbsp of oil with a knob of butter. When hot add the mushrooms. When they are slightly brown add the shallots.
Step 3:
Add the garlic
Continue cooking for 2 minutes then add the 2 cloves of chopped garlic. Season with salt and pepper and continue to cook for a further 2 minutes. Set it aside to cool down.
Step 4:
Chop the chestnuts
Once cooled down put the onion mixture on a chopping board with the chestnuts on top and roughly chop.
Step 5:
Mix the stuffing and season
Put the chopped mixture into a bowl, add the thyme and parsley and mix together thoroughly.
Step 6:
Stuff the lamb
Take the de-boned lamb and place it fat side down on a board. Season well. Put the stuffing in the middle of the leg right along the whole length.
Step 7:
Roll the lamb up
Start rolling the lamb from one side to the other. Tie with 6 separate lengths of string along the length of the rolled up leg.
Step 8:
Chop the vegetables
Roughly chop the carrots, onion, celery and bulb of garlic. Put all the vegetables into the centre of the roasting dish and drizzle some oil over the top.
Step 9:
Season the lamb
Now take the lamb roll and drizzle with oil. Season with salt and pepper and place it on top of the vegetables in the roasting dish.
Step 10:
Place in the oven
Place the dish in the oven and cook for 1 hour. After 1/2 hour of cooking time lower the temperature to 170° C and cook for a further 30 minutes.
Step 11:
Add the stock
15 minutes before taking out the lamb add the stock into the dish.
Step 12:
Take the string off
Once cooked, take it out of the oven and remove the string.
Step 13:
Carve
Carve and serve with vegetables and the natural gravy in the roasting dish.
You Will Need
* 1 leg of lamb de-boned
* 2 cloves of garlic, chopped
* 120 g mushrooms, chopped or sliced
* 3 shallots, roughly chopped
* 150 g tinned chestnuts
* 1 bunch of parsley, chopped
* 4 sprigs of thyme
* 4 Tbsp olive oil
* 3 carrots
* 1 onion
* 150 ml beef or chicken stock
* 2 celery sticks
* 1 bulb of garlic
* 1 knob of butter
* freshly ground black pepper
* salt
* 1 frying pan
* 1 chopping board
* 1 bowl
* string
* 1 chopping knife
* 1 roasting dish
* 1 scissors
* 1 spoon
* 1 fork
Step 1:
Preheat the oven
Preheat the oven to 220°C.
Step 2:
Sauté the mushrooms
In a frying pan add 2 tbsp of oil with a knob of butter. When hot add the mushrooms. When they are slightly brown add the shallots.
Step 3:
Add the garlic
Continue cooking for 2 minutes then add the 2 cloves of chopped garlic. Season with salt and pepper and continue to cook for a further 2 minutes. Set it aside to cool down.
Step 4:
Chop the chestnuts
Once cooled down put the onion mixture on a chopping board with the chestnuts on top and roughly chop.
Step 5:
Mix the stuffing and season
Put the chopped mixture into a bowl, add the thyme and parsley and mix together thoroughly.
Step 6:
Stuff the lamb
Take the de-boned lamb and place it fat side down on a board. Season well. Put the stuffing in the middle of the leg right along the whole length.
Step 7:
Roll the lamb up
Start rolling the lamb from one side to the other. Tie with 6 separate lengths of string along the length of the rolled up leg.
Step 8:
Chop the vegetables
Roughly chop the carrots, onion, celery and bulb of garlic. Put all the vegetables into the centre of the roasting dish and drizzle some oil over the top.
Step 9:
Season the lamb
Now take the lamb roll and drizzle with oil. Season with salt and pepper and place it on top of the vegetables in the roasting dish.
Step 10:
Place in the oven
Place the dish in the oven and cook for 1 hour. After 1/2 hour of cooking time lower the temperature to 170° C and cook for a further 30 minutes.
Step 11:
Add the stock
15 minutes before taking out the lamb add the stock into the dish.
Step 12:
Take the string off
Once cooked, take it out of the oven and remove the string.
Step 13:
Carve
Carve and serve with vegetables and the natural gravy in the roasting dish.
How To Make Grilled Honey Rosemary Lamb Chops With Mustard Potatoes
Grilled Honey Lamb Chops with Mustard Potatoes Recipe. Lamb chops served full of flavour from their honey and herb glaze, perfectly complemented with a mustard potato salad. Taste our Grilled Honey Lamb Chops with Mustard Potatoes Recipe.
Step 1:
You will need
* 8 lamb chops
* 4 Tbsp honey
* 2 cloves of garlic, minced
* 1 Tbsp rosemary, chopped
* 1 Tbsp sherry vinegar
* 1 Tbsp water
* 2 medium potatoes, peeled and diced
* 500 ml vegetable oil
* 1 Tbsp whole grain mustard
* 1 tsp mayonnaise
* 1 Tbsp parsley, chopped
* salt
* pepper
* 1 small saucepan
* 1 large saucepan
* 1 slotted spoon
* 1 brush
* 1 tray
* 1 pair of tongs
* 1 bowl
* 1 spoon
* paper towel
* 1 barbecue
* 1 bottle of water to douse any flames
Step 2:
Prepare the barbecue
If you have a charcoal BBQ light it 30-45 minutes before you plan to cook. It is ready to cook on when there are no more flames and the charcoal has turned white.
If you are using a gas BBQ, light it up and turn it to the highest setting. Leave it for 15-20 minutes to heat up.
Step 3:
Make the honey rosemary glaze
Place the honey, garlic, rosemary, sherry and water Into a small saucepan. Heat gently, mixing well and as soon as it comes to a simmer, remove from the heat.
Step 4:
Fry the potatoes
Heat the oil in the large saucepan on moderate heat. When just hot, place the diced potatoes into the pan in batches and let them cook for 7 to 10 minutes until they brown.
Remove them from the pan with the slotted spoon and place on a paper towel to drain the excess oil.
Step 5:
Make the potato mix
Place the potatoes in a bowl and add the mustard, mayonnaise, and parsley. Season with salt and pepper and then mix well.
Step 6:
Grill the lamb chops
Season the lamb with salt and then brush with the honey glaze on both sides.
Place the lamb on the grill and grill for 2 minutes on each side. Brush the glaze over the chops every time you turn them.
Turn them 2 more times, brushing with glaze every time, for a total cooking time of about 6-8 minutes. Dowse the flames with water if necessary to prevent the meat from burning.
Step 7:
Plate
Place some potatoes on each plate and top with a few chops.
Step 8:
Serve
You can serve the chops by themselves as a starter or with the potato as main course.
Step 1:
You will need
* 8 lamb chops
* 4 Tbsp honey
* 2 cloves of garlic, minced
* 1 Tbsp rosemary, chopped
* 1 Tbsp sherry vinegar
* 1 Tbsp water
* 2 medium potatoes, peeled and diced
* 500 ml vegetable oil
* 1 Tbsp whole grain mustard
* 1 tsp mayonnaise
* 1 Tbsp parsley, chopped
* salt
* pepper
* 1 small saucepan
* 1 large saucepan
* 1 slotted spoon
* 1 brush
* 1 tray
* 1 pair of tongs
* 1 bowl
* 1 spoon
* paper towel
* 1 barbecue
* 1 bottle of water to douse any flames
Step 2:
Prepare the barbecue
If you have a charcoal BBQ light it 30-45 minutes before you plan to cook. It is ready to cook on when there are no more flames and the charcoal has turned white.
If you are using a gas BBQ, light it up and turn it to the highest setting. Leave it for 15-20 minutes to heat up.
Step 3:
Make the honey rosemary glaze
Place the honey, garlic, rosemary, sherry and water Into a small saucepan. Heat gently, mixing well and as soon as it comes to a simmer, remove from the heat.
Step 4:
Fry the potatoes
Heat the oil in the large saucepan on moderate heat. When just hot, place the diced potatoes into the pan in batches and let them cook for 7 to 10 minutes until they brown.
Remove them from the pan with the slotted spoon and place on a paper towel to drain the excess oil.
Step 5:
Make the potato mix
Place the potatoes in a bowl and add the mustard, mayonnaise, and parsley. Season with salt and pepper and then mix well.
Step 6:
Grill the lamb chops
Season the lamb with salt and then brush with the honey glaze on both sides.
Place the lamb on the grill and grill for 2 minutes on each side. Brush the glaze over the chops every time you turn them.
Turn them 2 more times, brushing with glaze every time, for a total cooking time of about 6-8 minutes. Dowse the flames with water if necessary to prevent the meat from burning.
Step 7:
Plate
Place some potatoes on each plate and top with a few chops.
Step 8:
Serve
You can serve the chops by themselves as a starter or with the potato as main course.
How To Make Indian Lamb Kebabs
Indian Lamb Kebabs Recipe. Modern Indian cuisine expert Manju Malhi shows here how to make her delicious Lamb Kebabs. These melt in the mouth kebabs are made with finely ground mince, and a perfect blend of spices. These are great on the grill at home, or on a barbeque. Appreciate our Indian Lamb Kebabs recipe.
Step 1:
You will need
* ½ lemon
* 450 g minced lamb
* 1 Tbsp vegetable or olive oil
* 4 cloves of garlic
* 3 cm root ginger
* 4 green chillies
* 25 g fresh coriander leaves
* ½ tsp ground coriander
* 1 tsp ground cumin
* ½ tsp black peppercorns
* ½ tsp turmeric
* ½ tsp garam masala
* 1 tsp salt
* 1 large tub
* 8 to 10 skewers
* 1 chopping board
* 1 sharp knife
* 1 garlic press
* 1 fine grater
* 1 mixing bowl
* 1 teaspoon
* 1 pestle and mortar
* 1 pastry brush
* 1 plates
* 1 oven gloves
Step 2:
Soak Skewers
Soak about 10 wooden skewers in a large tub or bowl of cold water for about 15 minutes.
Step 3:
Lemon and mince
Add a tablespoon of fresh lemon juice to 450g of lamb mince in a mixing bowl.
Step 4:
Prepare
Crush 4 cloves of garlic with the flat of a knife, and remove the hard outer skin. Cut any larger pieces up, to fit into the press. Crush onto a plate for later.
Cut the rough outer skin off about 3cm, or 1 to 2 inches of fresh ginger. Grate until you have about 15ml, or a tablespoon full.
Cut 4 green chillies in half, and unless you want an extremely hot curry, remove as many seeds as you can. Then, chop finely.
Coarsely chop 25g of fresh coriander leaves.
Step 5:
Mix
In a mixing bowl, blend 1 tablespoon of oil, the garlic, ginger, chillies, and coriander leaves.
Step 6:
Mix spices
Then add 1/2 teaspoon of ground coriander, 1 teaspoon of ground cumin, 1/2 teaspoon turmeric, 1/2 teaspoon of garam masala, 1 teaspoon of salt, and the rest of the juice of half a lemon. Make sure no lemon seeds fall into the bowl.
Coarsely crush 1/2 teaspoon of black peppercorns using a pestle and mortar. Add to the bowl.
Step 7:
Blend
Mix with a spatula, to make a coarse paste.
Fold the meat thoroughly into the paste, to make sure that the spices really blend with the mince. Use a spatula, or to seriously blend, use your hands. Wash your hands after touching the meat.
Step 8:
Skewers
Wet your hands, and take about a golf ball sized amount of meat. Mould the meat into a long sausage shape around a skewer, pressing gently. Repeat this with all the skewers, placing each onto a grill pan as you go.
Then, brush the kebabs with a little oil.
Step 9:
Grill
You can barbeque the kebabs, or grill under a medium heat. After about 8 minutes, turn them over, and again, brush with a oil. Grill for another 8 minutes, or until golden and fully cooked.
Done
Step 1:
You will need
* ½ lemon
* 450 g minced lamb
* 1 Tbsp vegetable or olive oil
* 4 cloves of garlic
* 3 cm root ginger
* 4 green chillies
* 25 g fresh coriander leaves
* ½ tsp ground coriander
* 1 tsp ground cumin
* ½ tsp black peppercorns
* ½ tsp turmeric
* ½ tsp garam masala
* 1 tsp salt
* 1 large tub
* 8 to 10 skewers
* 1 chopping board
* 1 sharp knife
* 1 garlic press
* 1 fine grater
* 1 mixing bowl
* 1 teaspoon
* 1 pestle and mortar
* 1 pastry brush
* 1 plates
* 1 oven gloves
Step 2:
Soak Skewers
Soak about 10 wooden skewers in a large tub or bowl of cold water for about 15 minutes.
Step 3:
Lemon and mince
Add a tablespoon of fresh lemon juice to 450g of lamb mince in a mixing bowl.
Step 4:
Prepare
Crush 4 cloves of garlic with the flat of a knife, and remove the hard outer skin. Cut any larger pieces up, to fit into the press. Crush onto a plate for later.
Cut the rough outer skin off about 3cm, or 1 to 2 inches of fresh ginger. Grate until you have about 15ml, or a tablespoon full.
Cut 4 green chillies in half, and unless you want an extremely hot curry, remove as many seeds as you can. Then, chop finely.
Coarsely chop 25g of fresh coriander leaves.
Step 5:
Mix
In a mixing bowl, blend 1 tablespoon of oil, the garlic, ginger, chillies, and coriander leaves.
Step 6:
Mix spices
Then add 1/2 teaspoon of ground coriander, 1 teaspoon of ground cumin, 1/2 teaspoon turmeric, 1/2 teaspoon of garam masala, 1 teaspoon of salt, and the rest of the juice of half a lemon. Make sure no lemon seeds fall into the bowl.
Coarsely crush 1/2 teaspoon of black peppercorns using a pestle and mortar. Add to the bowl.
Step 7:
Blend
Mix with a spatula, to make a coarse paste.
Fold the meat thoroughly into the paste, to make sure that the spices really blend with the mince. Use a spatula, or to seriously blend, use your hands. Wash your hands after touching the meat.
Step 8:
Skewers
Wet your hands, and take about a golf ball sized amount of meat. Mould the meat into a long sausage shape around a skewer, pressing gently. Repeat this with all the skewers, placing each onto a grill pan as you go.
Then, brush the kebabs with a little oil.
Step 9:
Grill
You can barbeque the kebabs, or grill under a medium heat. After about 8 minutes, turn them over, and again, brush with a oil. Grill for another 8 minutes, or until golden and fully cooked.
Done
How To Make Beef Florentine Pinwheels
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How To Make Melton Mowbray Pork Pie
Melton Mowbray Pork Pie Recipe. A flavoursome pork and bacon meat pie, encased in a buttery pastry casing. Sample our Melton Mowbray Pork Pie recipe.
Step 1:
You will need…
* 450 g plain flour
* 1 egg yolk
* 180 g lard
* 100 ml milk
* 900 g lean pork, diced
* 3 bacon rashers, diced
* 1 tsp sage, chopped
* 1 tsp thyme
* 1 tsp anchovy oil
* ½ tsp all spice
* 350 ml chicken stock
* 1 egg beaten to glaze
* 15 g gelatine
* 2 Tbsp flour for dusting
* salt and pepper
* 1 spring-form tin, 8 inch/ 20.5 cm approx in diameter
* 2 bowls
* 1 sieve
* 1 saucepan
* 1 wooden spoon
* cling film
* 1 metal spoon
* 1 rolling pin
* 1 pastry cutter
* 1 knife
* 1 pastry brush
* 1 whisk or fork
* 1 circle of parchment paper cut to size of tin
Step 2:
Sift the flour
Tip the flour into the sieve, and patting the sides, gently sift it through to the bowl below.
Step 3:
Add the egg to the flour
Using your wooden spoon, create a well in the centre of the sifted flour. Pour the egg yolk into the centre of the well and set aside for later.
Step 4:
Melt the lard
Tip the lard into the saucepan and add the milk. Place the pan onto a medium heat and allow the lard to melt. Once melted, bring it to a rapid boil.
Step 5:
Add the lard
Immediately add the boiling lard into the well in the bowl of flour. It is very important that it is boiling when added. Using your wooden spoon, draw the ingredients into the centre of the bowl.
Step 6:
Knead the dough
Dust your working surface lightly with flour. Place the ball of dough into the flour and also dust it lightly. Knead the dough, using both the heel of your hand and fingers, for roughly 5 minutes. This will pump some air into the dough and keep it light, so do not rush this step!
Step 7:
Wrap with cling film
Take a sheet of cling film and completely wrap the entire ball of dough. Set it aside in a warm place for 20-30 minutes to rest.
Step 8:
Preheat the oven
Set the oven to 200ºC (400ºF/gas mark 6).
Step 9:
Mix the ingredients
Add the bacon pieces into the bowl of diced pork meat. Follow with the anchovy oil, thyme, sage and all spice. Sprinkle in some salt then pepper and 3 tbsp of the stock. Mix in well with your wooden spoon. Set aside to rest, while we concentrate on the pastry.
Step 10:
Make the pastry bottom
Unwrap the pastry after it has rested, and cut off two thirds. Re-wrap the remaining pastry as we will need it later on. Sprinkle the work surface with flour and place the dough into it. Dust the dough with flour. Carefully start to roll it out with the rolling pin, into roughly into the size of the tin. Lay the cake tin, upside down, into the centre of the dough and cut around the sides. Remove the excess pastry but do not discard. Remove the cake tin, place the parchment paper in the bottom of it, and sliding the knife under the circle of pastry, lift it up, and lay it into the bottom of the tin, pushing it down to mould.
Step 11:
Make the pastry sides
Roll out the second part of the pastry and cut down the middle. Pick up one half and lay against the side of the tin. Gently knead into and around the mould. Take the remaining half and lay it against the other side of the tin and knead in and around the mould. Trim away any excess pastry and reserve for later.
Step 12:
Add the meat mix
When the dough is nicely molded around the tin, take the meat mix and spoon it into the tin. Push it down lightly, then set it aside for a minute.
Step 13:
Make the lid
Roll out all the remaining pastry. Place the cake tin into the middle of the dough and cut around it to create a circle. Take away the excess pastry and reserve for the decoration, later on. Taking your tin, begin to cut away and tidy up any excess pastry from the sides, but leaving enough to make a tight seal, when we put the lid on. Take your pastry lid and lay it gently over the meat, pushing it down lightly with your fingers, to create the tight seal. Finally cut a small hole in the centre of the pastry lid, to pour the liquid in later on.
Step 14:
Decorate
Dust some flour onto your work surface. Roll out any of the remaining dough, dusting it occasionally with flour to avoid sticking. Then with your pastry cutter, cut out three shapes and place them decoratively around the hole on the pie.
Step 15:
Brush with egg wash
Lightly coat the entire pastry lid with the beaten egg. It is now ready to bake!
Step 16:
Bake
Place the tin into the centre of the oven and bake at 200ºC for 20 minutes. After this time, reduce the heat to 180ºC (350ºF/ gas mark 4). Cook for a further 2 hours. Rebrush with the egg wash, and cook for a further ten minutes, after this time. Remove from the oven.
Step 17:
Leave to cool
After removing the pie, leave it to cool completely before continuing with adding the stock (step 19).
Step 18:
Heat the stock
Place a small saucepan on a medium heat, pour in the stock and bring to the boil, which will take approx 5 minutes. Add the gelatine into the boiling stock and whisk well to dissolve.
Step 19:
Add the stock
Now that your pie has cooled, pour the stock into a jug and carefully begin to add the stock in little amounts through the hole in your pastry. Allow it to seep through. Then add a little more. Continue to add and allow to soak until all the stock is used. Be patient, as this will take some time. Allow to cool overnight.
Step 20:
Serve
When completely cooled, remove your pie from the tin. Slice into generous portions and serve with a good English mustard.
Step 1:
You will need…
* 450 g plain flour
* 1 egg yolk
* 180 g lard
* 100 ml milk
* 900 g lean pork, diced
* 3 bacon rashers, diced
* 1 tsp sage, chopped
* 1 tsp thyme
* 1 tsp anchovy oil
* ½ tsp all spice
* 350 ml chicken stock
* 1 egg beaten to glaze
* 15 g gelatine
* 2 Tbsp flour for dusting
* salt and pepper
* 1 spring-form tin, 8 inch/ 20.5 cm approx in diameter
* 2 bowls
* 1 sieve
* 1 saucepan
* 1 wooden spoon
* cling film
* 1 metal spoon
* 1 rolling pin
* 1 pastry cutter
* 1 knife
* 1 pastry brush
* 1 whisk or fork
* 1 circle of parchment paper cut to size of tin
Step 2:
Sift the flour
Tip the flour into the sieve, and patting the sides, gently sift it through to the bowl below.
Step 3:
Add the egg to the flour
Using your wooden spoon, create a well in the centre of the sifted flour. Pour the egg yolk into the centre of the well and set aside for later.
Step 4:
Melt the lard
Tip the lard into the saucepan and add the milk. Place the pan onto a medium heat and allow the lard to melt. Once melted, bring it to a rapid boil.
Step 5:
Add the lard
Immediately add the boiling lard into the well in the bowl of flour. It is very important that it is boiling when added. Using your wooden spoon, draw the ingredients into the centre of the bowl.
Step 6:
Knead the dough
Dust your working surface lightly with flour. Place the ball of dough into the flour and also dust it lightly. Knead the dough, using both the heel of your hand and fingers, for roughly 5 minutes. This will pump some air into the dough and keep it light, so do not rush this step!
Step 7:
Wrap with cling film
Take a sheet of cling film and completely wrap the entire ball of dough. Set it aside in a warm place for 20-30 minutes to rest.
Step 8:
Preheat the oven
Set the oven to 200ºC (400ºF/gas mark 6).
Step 9:
Mix the ingredients
Add the bacon pieces into the bowl of diced pork meat. Follow with the anchovy oil, thyme, sage and all spice. Sprinkle in some salt then pepper and 3 tbsp of the stock. Mix in well with your wooden spoon. Set aside to rest, while we concentrate on the pastry.
Step 10:
Make the pastry bottom
Unwrap the pastry after it has rested, and cut off two thirds. Re-wrap the remaining pastry as we will need it later on. Sprinkle the work surface with flour and place the dough into it. Dust the dough with flour. Carefully start to roll it out with the rolling pin, into roughly into the size of the tin. Lay the cake tin, upside down, into the centre of the dough and cut around the sides. Remove the excess pastry but do not discard. Remove the cake tin, place the parchment paper in the bottom of it, and sliding the knife under the circle of pastry, lift it up, and lay it into the bottom of the tin, pushing it down to mould.
Step 11:
Make the pastry sides
Roll out the second part of the pastry and cut down the middle. Pick up one half and lay against the side of the tin. Gently knead into and around the mould. Take the remaining half and lay it against the other side of the tin and knead in and around the mould. Trim away any excess pastry and reserve for later.
Step 12:
Add the meat mix
When the dough is nicely molded around the tin, take the meat mix and spoon it into the tin. Push it down lightly, then set it aside for a minute.
Step 13:
Make the lid
Roll out all the remaining pastry. Place the cake tin into the middle of the dough and cut around it to create a circle. Take away the excess pastry and reserve for the decoration, later on. Taking your tin, begin to cut away and tidy up any excess pastry from the sides, but leaving enough to make a tight seal, when we put the lid on. Take your pastry lid and lay it gently over the meat, pushing it down lightly with your fingers, to create the tight seal. Finally cut a small hole in the centre of the pastry lid, to pour the liquid in later on.
Step 14:
Decorate
Dust some flour onto your work surface. Roll out any of the remaining dough, dusting it occasionally with flour to avoid sticking. Then with your pastry cutter, cut out three shapes and place them decoratively around the hole on the pie.
Step 15:
Brush with egg wash
Lightly coat the entire pastry lid with the beaten egg. It is now ready to bake!
Step 16:
Bake
Place the tin into the centre of the oven and bake at 200ºC for 20 minutes. After this time, reduce the heat to 180ºC (350ºF/ gas mark 4). Cook for a further 2 hours. Rebrush with the egg wash, and cook for a further ten minutes, after this time. Remove from the oven.
Step 17:
Leave to cool
After removing the pie, leave it to cool completely before continuing with adding the stock (step 19).
Step 18:
Heat the stock
Place a small saucepan on a medium heat, pour in the stock and bring to the boil, which will take approx 5 minutes. Add the gelatine into the boiling stock and whisk well to dissolve.
Step 19:
Add the stock
Now that your pie has cooled, pour the stock into a jug and carefully begin to add the stock in little amounts through the hole in your pastry. Allow it to seep through. Then add a little more. Continue to add and allow to soak until all the stock is used. Be patient, as this will take some time. Allow to cool overnight.
Step 20:
Serve
When completely cooled, remove your pie from the tin. Slice into generous portions and serve with a good English mustard.
How To Make Barbecued Asian Pork Sandwich
Barbecued Asian Pork Sandwich Recipe. A succulent, barbecued sandwich made with marinated pork.
Step 1:
You will need
* 250-300 pork tenderloin, thinly sliced
* 1 baguette
* 2 Tbsp mayonnaise
* few sprigs of mint
* few sprigs of basil
* few sprigs of coriander
* 1 Tbsp shallots, chopped
* 1 chilli, chopped
* 1 ½ Tbsp sugar
* 2 Tbsp soy sauce
* 2 Tbsp fish sauce
* 2 Tbsp rice wine vinegar
* 3 Tbsp sesame oil
* 100 ml rice wine vinegar
* 100 ml water
* 1 Tbsp sugar
* ½ tsp salt
* 1 clove of garlic, crushed
* 1 carrot, cut into sticks
* ½ green pepper, cut into sticks
* ½ red pepper, cut into sticks
* 1 large saucepan
* 1 small saucepan
* 2 spoons
* 1 bowl
* 1 pair of tongs
* 1 tray
* 1 chopping board
* 1 knife
* 1 barbecue
* 1 bottle of water to douse any flames
Step 2:
Prepare the barbecue
If you have a charcoal BBQ light it 30-45 minutes before you plan to cook. It is ready to cook on when there are no more flames and the charcoal has turned white.
If you are using a gas BBQ, light it up and turn it to the highest setting. Leave it for 15-20 minutes to heat up.
Step 3:
Make the marinade
Place the small saucepan on the stove and add the shallots, chopped chilli, sugar, soy sauce, fish sauce, rice wine vinegar and sesame oil.
Bring it to the boil, give it a quick stir to make sure the sugar has dissolved then remove it from the heat and leave it to cool down.
Step 4:
Marinate the pork
Put the pork in a bowl and pour the marinade over the top, making sure the pork is completely covered. Marinate for a minimum of half an hour or up to 4 hours in the fridge.
Step 5:
Pickle the vegetables
Put the vinegar, water, sugar, salt and the crushed garlic into the other saucepan. Bring it to the boil and then once boiling, add the carrots, green pepper and red pepper. Stir so that the vegetables are submerged in the liquid.
Bring back to the boil, then immediately remove from the heat and leave the vegetables to cool down.
Step 6:
Barbeque the pork
Place the marinated pork on the barbecue. Grill for a minute and a half on the first side, then turn each piece over, cook for a further minute and a half and remove from the barbecue.
Step 7:
Assemble the sandwich
Chop the rounded ends off the baguette and then slice the baguette lengthwise to open each one up.
Take one of the halves and spread it with mayonnaise, then add the pork followed by some coriander, mint, basil and finally, arrange some of the pickled vegetables on top.
Complete the second sandwich and serve immediately with spicy prawn crackers.
Step 1:
You will need
* 250-300 pork tenderloin, thinly sliced
* 1 baguette
* 2 Tbsp mayonnaise
* few sprigs of mint
* few sprigs of basil
* few sprigs of coriander
* 1 Tbsp shallots, chopped
* 1 chilli, chopped
* 1 ½ Tbsp sugar
* 2 Tbsp soy sauce
* 2 Tbsp fish sauce
* 2 Tbsp rice wine vinegar
* 3 Tbsp sesame oil
* 100 ml rice wine vinegar
* 100 ml water
* 1 Tbsp sugar
* ½ tsp salt
* 1 clove of garlic, crushed
* 1 carrot, cut into sticks
* ½ green pepper, cut into sticks
* ½ red pepper, cut into sticks
* 1 large saucepan
* 1 small saucepan
* 2 spoons
* 1 bowl
* 1 pair of tongs
* 1 tray
* 1 chopping board
* 1 knife
* 1 barbecue
* 1 bottle of water to douse any flames
Step 2:
Prepare the barbecue
If you have a charcoal BBQ light it 30-45 minutes before you plan to cook. It is ready to cook on when there are no more flames and the charcoal has turned white.
If you are using a gas BBQ, light it up and turn it to the highest setting. Leave it for 15-20 minutes to heat up.
Step 3:
Make the marinade
Place the small saucepan on the stove and add the shallots, chopped chilli, sugar, soy sauce, fish sauce, rice wine vinegar and sesame oil.
Bring it to the boil, give it a quick stir to make sure the sugar has dissolved then remove it from the heat and leave it to cool down.
Step 4:
Marinate the pork
Put the pork in a bowl and pour the marinade over the top, making sure the pork is completely covered. Marinate for a minimum of half an hour or up to 4 hours in the fridge.
Step 5:
Pickle the vegetables
Put the vinegar, water, sugar, salt and the crushed garlic into the other saucepan. Bring it to the boil and then once boiling, add the carrots, green pepper and red pepper. Stir so that the vegetables are submerged in the liquid.
Bring back to the boil, then immediately remove from the heat and leave the vegetables to cool down.
Step 6:
Barbeque the pork
Place the marinated pork on the barbecue. Grill for a minute and a half on the first side, then turn each piece over, cook for a further minute and a half and remove from the barbecue.
Step 7:
Assemble the sandwich
Chop the rounded ends off the baguette and then slice the baguette lengthwise to open each one up.
Take one of the halves and spread it with mayonnaise, then add the pork followed by some coriander, mint, basil and finally, arrange some of the pickled vegetables on top.
Complete the second sandwich and serve immediately with spicy prawn crackers.
Thursday, July 17, 2008
How To Make Clam And Pork Stew
Clam and Pork Stew Recipe. This hearty winter dish combines fish and meat - an ideal dish for those who enjoy the contradictory flavours of surf and turf. Devour our Clam and Pork Stew recipe.
Step 1:
You will need.
* 500 g pork spare ribs , cut into chunks
* 6 slices of bacon , chopped
* 1 onion , diced
* 2 carrots , diced
* 4 cloves of garlic, sliced , crushed
* 6 g tomato paste
* 2 tomatoes , peeled and chopped
* 100 g black beans , pre-soaked
* 100 ml white wine
* 2 bay leaves
* few sprigs of thyme
* 750 ml chicken stock
* 200 g clams
* 2 Tbsp parsley , chopped
* 60 ml olive oil
* salt
* pepper
* 1 saucepan
* 1 wooden spoon
* 1 slotted spoon
* 1 tray
Step 2:
Season pork.
Begin by seasoning the chunks of pork spare ribs with salt and pepper. Use your hands to mix it in and, turning the chunks over, do the same with the other side.
Step 3:
Brown pork.
Place the saucepan on a high heat and add a little olive oil. Sear the chunks of pork spare ribs on both sides until browned, then remove the pork and place on the tray.
Step 4:
Continue to make the stew.
You should continue by adding the bacon to the saucepan. Once the bacon has browned, add the onion, carrots, garlic and tomato paste. Mix before adding the white wine.
Step 5:
Add the remainder of the ingredients.
Now add the tomatoes, black beans, seared pork, chicken stock, bay leaves and thyme. Ensure that all of the ingredients are allowed to simmer and cook for approximately 2 hours.
Step 6:
Add clams.
Once the 2 hours have passed, add the clams and cook them for 5-10 minutes on a low heat.
Step 7:
Finish with parsley.
Check for clams that have failed to open and be sure to discard them. Finally, add the parsley and mix well.
Step 8:
Plate and serve.
Spoon the stew into a serving bowl and garnish with any remaining parsley. Goes well with a slice of crusty bread and potatoes. Be sure to add lots of salt and pepper to taste!
Step 1:
You will need.
* 500 g pork spare ribs , cut into chunks
* 6 slices of bacon , chopped
* 1 onion , diced
* 2 carrots , diced
* 4 cloves of garlic, sliced , crushed
* 6 g tomato paste
* 2 tomatoes , peeled and chopped
* 100 g black beans , pre-soaked
* 100 ml white wine
* 2 bay leaves
* few sprigs of thyme
* 750 ml chicken stock
* 200 g clams
* 2 Tbsp parsley , chopped
* 60 ml olive oil
* salt
* pepper
* 1 saucepan
* 1 wooden spoon
* 1 slotted spoon
* 1 tray
Step 2:
Season pork.
Begin by seasoning the chunks of pork spare ribs with salt and pepper. Use your hands to mix it in and, turning the chunks over, do the same with the other side.
Step 3:
Brown pork.
Place the saucepan on a high heat and add a little olive oil. Sear the chunks of pork spare ribs on both sides until browned, then remove the pork and place on the tray.
Step 4:
Continue to make the stew.
You should continue by adding the bacon to the saucepan. Once the bacon has browned, add the onion, carrots, garlic and tomato paste. Mix before adding the white wine.
Step 5:
Add the remainder of the ingredients.
Now add the tomatoes, black beans, seared pork, chicken stock, bay leaves and thyme. Ensure that all of the ingredients are allowed to simmer and cook for approximately 2 hours.
Step 6:
Add clams.
Once the 2 hours have passed, add the clams and cook them for 5-10 minutes on a low heat.
Step 7:
Finish with parsley.
Check for clams that have failed to open and be sure to discard them. Finally, add the parsley and mix well.
Step 8:
Plate and serve.
Spoon the stew into a serving bowl and garnish with any remaining parsley. Goes well with a slice of crusty bread and potatoes. Be sure to add lots of salt and pepper to taste!
How To Make Barbecue Pork Loin With Crushed Pepper And Maple Glaze
Barbecue Pork Loin with Crushed Pepper and Maple Glaze Recipe. This succulent grilled pork dish will melt in your mouth with its pepper and maple-flavoured glaze. Savour our Barbecue Pork Loin with Crushed Pepper and Maple Glaze recipe.
Step 1:
You will need...
* 600 g pork loin
* 5 garlic cloves , crushed
* 2 carrots , peeled and roughly chopped
* 2 celery stalks , roughly chopped
* 2cm of ginger , chopped
* 80 ml orange juice
* 80 ml maple syrup
* 160 ml rice wine , or dry white wine
* 2 Tbsp black pepper , crushed
* salt , to taste
* 2 Tbsp vegetable oil
* 1 barbecue grill
* 1 set of tongs
* 1 cutting board
* 1 knife
* 1 bowl
* plastic wrap (cling film)
* 1 paper towel
* 1 sieve
* 1 saucepan
* 1 brush
* 1 spoon
* 1 tray
Step 2:
Make the marinade
In a bowl mix together the celery, carrots, garlic, ginger, orange juice, maple and wine.
Step 3:
Marinate the pork
Place the pork loin in the marinade, cover with plastic wrap and refrigerate for a few hours or up to 24 hours.
Step 4:
Dry the pork
After the pork has marinated take it out of the liquid and pat it dry.
Step 5:
Reduce the marinade
Using a sieve strain the marinade into a saucepan. Boil it down until you are left with about half of the original amount and it has a syrupy consistency. Stir it while it is boiling.
Step 6:
Season the pork
Next, brush the pork with a little oil and season with salt and the crushed pepper.
Step 7:
Grill the pork
Place the pork on the barbecue and cook it for 2 to 4 minutes then turn it over, brush with marinade, and repeat until it is nicely browned. This takes about 15 minutes in total. When done, take it off the heat. Let it stand for 5 minutes. Then cut the loin into slices.
Step 8:
Serve
Place the pork loins on a plate and drizzle some more of the marinade on top. Sprinkle the crushed black pepper over. Garnish with some fresh sprigs of coriander.
This delicious pork dish can be served with fresh herbs like basil, coriander and mint, with rice or stirred fried vegetables. Enjoy!
Step 1:
You will need...
* 600 g pork loin
* 5 garlic cloves , crushed
* 2 carrots , peeled and roughly chopped
* 2 celery stalks , roughly chopped
* 2cm of ginger , chopped
* 80 ml orange juice
* 80 ml maple syrup
* 160 ml rice wine , or dry white wine
* 2 Tbsp black pepper , crushed
* salt , to taste
* 2 Tbsp vegetable oil
* 1 barbecue grill
* 1 set of tongs
* 1 cutting board
* 1 knife
* 1 bowl
* plastic wrap (cling film)
* 1 paper towel
* 1 sieve
* 1 saucepan
* 1 brush
* 1 spoon
* 1 tray
Step 2:
Make the marinade
In a bowl mix together the celery, carrots, garlic, ginger, orange juice, maple and wine.
Step 3:
Marinate the pork
Place the pork loin in the marinade, cover with plastic wrap and refrigerate for a few hours or up to 24 hours.
Step 4:
Dry the pork
After the pork has marinated take it out of the liquid and pat it dry.
Step 5:
Reduce the marinade
Using a sieve strain the marinade into a saucepan. Boil it down until you are left with about half of the original amount and it has a syrupy consistency. Stir it while it is boiling.
Step 6:
Season the pork
Next, brush the pork with a little oil and season with salt and the crushed pepper.
Step 7:
Grill the pork
Place the pork on the barbecue and cook it for 2 to 4 minutes then turn it over, brush with marinade, and repeat until it is nicely browned. This takes about 15 minutes in total. When done, take it off the heat. Let it stand for 5 minutes. Then cut the loin into slices.
Step 8:
Serve
Place the pork loins on a plate and drizzle some more of the marinade on top. Sprinkle the crushed black pepper over. Garnish with some fresh sprigs of coriander.
This delicious pork dish can be served with fresh herbs like basil, coriander and mint, with rice or stirred fried vegetables. Enjoy!
How To Make Pork Chops With Oyster Mushrooms
Pork Chops with Oyster Mushrooms Recipe. This enticing barbequed pork chop and mushroom dish is just the thing to please the proud carnivores in your family. It goes wonderfully with risotto rice. Delight in our Pork Chops with Oyster Mushrooms recipe.
Step 1:
You will need...
* 2 X 300 g thickly cut pork chops
* 60 ml olive oil
* 2 Tbsp sage , chopped
* 2 Tbsp parsley , chopped
* 1 Tbsp thyme , chopped
* 2 garlic cloves , minced
* 150 g oyster mushrooms
* 1 garlic clove , minced
* ½ Tbsp thyme , chopped
* salt and pepper
* 1 barbecue grill
* 1 pair of tongs
* 2 bowls
* 1 tray
* 1 spoon
Step 2:
Marinate the pork
Place the two chops into a bowl and add the sage, thyme, parsley, and garlic. Season with salt and pepper on both sides and add 2-4 tbsp of oil and mix well. Let it sit for at least half an hour before grilling.
Step 3:
Season the mushrooms
Place the mushrooms in a bowl. Pour over 1-2 tbsp of oil, the garlic, and season with salt and pepper. Mix well.
Step 4:
Grill the pork and mushrooms
First, cook the pork and give each side about 5 to 7 minutes. When the first side is done, place the pork a little to the side of the grill to make space for the mushrooms.
Now put the mushrooms on, watching out for the flames. Have a bottle of water ready in case you need to put them out. Grill the mushrooms for 2 minutes on each side and then put them back into the bowl.
Step 5:
Add the herbs
Into the bowl of cooked mushrooms, add the parsley and thyme and mix together.
Step 6:
Serve
Place one chop on a plate and top with the grilled mushrooms, add some left over oil to the mushroom bowl and dress the dish. Accompany the dish with a tasty risotto to make a hearty main course meal.
Step 1:
You will need...
* 2 X 300 g thickly cut pork chops
* 60 ml olive oil
* 2 Tbsp sage , chopped
* 2 Tbsp parsley , chopped
* 1 Tbsp thyme , chopped
* 2 garlic cloves , minced
* 150 g oyster mushrooms
* 1 garlic clove , minced
* ½ Tbsp thyme , chopped
* salt and pepper
* 1 barbecue grill
* 1 pair of tongs
* 2 bowls
* 1 tray
* 1 spoon
Step 2:
Marinate the pork
Place the two chops into a bowl and add the sage, thyme, parsley, and garlic. Season with salt and pepper on both sides and add 2-4 tbsp of oil and mix well. Let it sit for at least half an hour before grilling.
Step 3:
Season the mushrooms
Place the mushrooms in a bowl. Pour over 1-2 tbsp of oil, the garlic, and season with salt and pepper. Mix well.
Step 4:
Grill the pork and mushrooms
First, cook the pork and give each side about 5 to 7 minutes. When the first side is done, place the pork a little to the side of the grill to make space for the mushrooms.
Now put the mushrooms on, watching out for the flames. Have a bottle of water ready in case you need to put them out. Grill the mushrooms for 2 minutes on each side and then put them back into the bowl.
Step 5:
Add the herbs
Into the bowl of cooked mushrooms, add the parsley and thyme and mix together.
Step 6:
Serve
Place one chop on a plate and top with the grilled mushrooms, add some left over oil to the mushroom bowl and dress the dish. Accompany the dish with a tasty risotto to make a hearty main course meal.
Barbecued Thai Pork Satay Recipe. A fun and tasteful way to use your barbecue. Sample our Barbecued Thai Pork Satay recipe.
Barbecued Thai Pork Satay Recipe. A fun and tasteful way to use your barbecue. Sample our Barbecued Thai Pork Satay recipe.
Step 1:
You will need…
* 220 g pork fillet , or loin cut into 8 strips
* 4 Tbsp soy sauce
* 4 Tbsp oyster sauce
* 2 Tbsp coriander , chopped
* 2 cloves of garlic , minced
* 2 Tbsp brown sugar
* 1 shallot , finely chopped
* 4 Tbsp fish sauce
* 1 ½ lime juice
* 1 red chilli , deseed and chopped
* 1 Tbsp sesame oil
* 1 tsp brown sugar
* 1 bowl
* 1 bowl
* 1 spoon
* 2 tongs
* 8 wooden skewers
* 1 charcoal or gas barbecue
* 1 bottle of water to douse any flames
Step 2:
Prepare the ingredients
Get all your ingredients ready to cook.
Step 3:
Check the barbecue
If you have a charcoal BBQ light it 30-45 minutes before you plan to cook. It is ready to cook on when there are no more flames and the charcoal has turned white.
If you are using a gas BBQ, light it up and turn it to the highest setting. Leave it for 15-20 minutes to heat up.
Step 4:
Make the marinade
In a large bowl place the soy sauce, oyster sauce, coriander, garlic and sugar. Mix well.
Step 5:
Marinate the pork
Marinate the pork strips for a minimum of an hour.
Step 6:
Make the kebabs
When the pork has marinated, thread each slice onto a skewer. Place on a tray ready for grilling.
Step 7:
Make the chilli sauce
In a small bowl place the shallots, fish sauce, lime juice, sugar , chilli and sesame oil and mix well.
Step 8:
Barbecue the pork
Place the pork on the barbecue giving the first side about 3 minutes and the second side one and a half to two minutes. Then remove them.
Step 9:
Serve and enjoy
Place the pork kebab on a plate together with the dipping sauce.
This can either be an appetiser at a barbecue party or passed around as canapés .
Step 1:
You will need…
* 220 g pork fillet , or loin cut into 8 strips
* 4 Tbsp soy sauce
* 4 Tbsp oyster sauce
* 2 Tbsp coriander , chopped
* 2 cloves of garlic , minced
* 2 Tbsp brown sugar
* 1 shallot , finely chopped
* 4 Tbsp fish sauce
* 1 ½ lime juice
* 1 red chilli , deseed and chopped
* 1 Tbsp sesame oil
* 1 tsp brown sugar
* 1 bowl
* 1 bowl
* 1 spoon
* 2 tongs
* 8 wooden skewers
* 1 charcoal or gas barbecue
* 1 bottle of water to douse any flames
Step 2:
Prepare the ingredients
Get all your ingredients ready to cook.
Step 3:
Check the barbecue
If you have a charcoal BBQ light it 30-45 minutes before you plan to cook. It is ready to cook on when there are no more flames and the charcoal has turned white.
If you are using a gas BBQ, light it up and turn it to the highest setting. Leave it for 15-20 minutes to heat up.
Step 4:
Make the marinade
In a large bowl place the soy sauce, oyster sauce, coriander, garlic and sugar. Mix well.
Step 5:
Marinate the pork
Marinate the pork strips for a minimum of an hour.
Step 6:
Make the kebabs
When the pork has marinated, thread each slice onto a skewer. Place on a tray ready for grilling.
Step 7:
Make the chilli sauce
In a small bowl place the shallots, fish sauce, lime juice, sugar , chilli and sesame oil and mix well.
Step 8:
Barbecue the pork
Place the pork on the barbecue giving the first side about 3 minutes and the second side one and a half to two minutes. Then remove them.
Step 9:
Serve and enjoy
Place the pork kebab on a plate together with the dipping sauce.
This can either be an appetiser at a barbecue party or passed around as canapés .
How To Make Barbecue Grilled Satay Pork
This quick and delicious barbecue grilled Satay pork recipe has a decidedly oriental flavour. If allowed to marinate beforehand, this meal can be grilled in a matter of minutes. Experience our Barbecue Grilled Satay Pork recipe.
Step 1:
You will need...
* 220 g pork fillet , or loin cut into 8 strips
* 1 tsp cumin powder
* 2 tsp coriander powder
* ½ tsp ground black pepper
* 1 small chilli , chopped
* 25 g brown sugar
* 2 tsp turmeric powder
* the zest of 1 lime
* 2 Tbsp soy sauce
* 2 Tbsp peanuts , crushed
* 200 ml coconut cream
* 2 tsp salt
* a few coriander leaves , for garnish
* 1 barbecue grill
* 1 sauce pan
* 1 wooden spoon
* 1 bowl
* 2 trays
* 1 spoon
* 1 set of tongs
* 8 wooden skewers, soaked in water
* 1 cutting board
* 1 knife
Step 2:
Make the marinade
Put into a saucepan the cumin, coriander, pepper, chilli, turmeric, zest, sugar, soy sauce, salt, coconut cream, and crushed peanuts. Slowly heat while stirring until everything is nicely incorporated. Now remove from the heat and allow to cool down.
Step 3:
Marinate the pork
Place the pork into a bowl and marinate for 1 to 4 hours.
Step 4:
Skewer the pork
Place a piece of pork on a skewer and set aside on a tray. Repeat for the other seven pieces.
Step 5:
Grill the pork
Place the skewers on the grill and cook for about 3 minutes on the first side and 1.5 to 2 minutes on the other side or until done.
Step 6:
Serve
Lay the skewers out on a plate with a bit of coriander as a garnish and eat them while hot from the grill. They make great snacks or perfect appetizers .
Step 1:
You will need...
* 220 g pork fillet , or loin cut into 8 strips
* 1 tsp cumin powder
* 2 tsp coriander powder
* ½ tsp ground black pepper
* 1 small chilli , chopped
* 25 g brown sugar
* 2 tsp turmeric powder
* the zest of 1 lime
* 2 Tbsp soy sauce
* 2 Tbsp peanuts , crushed
* 200 ml coconut cream
* 2 tsp salt
* a few coriander leaves , for garnish
* 1 barbecue grill
* 1 sauce pan
* 1 wooden spoon
* 1 bowl
* 2 trays
* 1 spoon
* 1 set of tongs
* 8 wooden skewers, soaked in water
* 1 cutting board
* 1 knife
Step 2:
Make the marinade
Put into a saucepan the cumin, coriander, pepper, chilli, turmeric, zest, sugar, soy sauce, salt, coconut cream, and crushed peanuts. Slowly heat while stirring until everything is nicely incorporated. Now remove from the heat and allow to cool down.
Step 3:
Marinate the pork
Place the pork into a bowl and marinate for 1 to 4 hours.
Step 4:
Skewer the pork
Place a piece of pork on a skewer and set aside on a tray. Repeat for the other seven pieces.
Step 5:
Grill the pork
Place the skewers on the grill and cook for about 3 minutes on the first side and 1.5 to 2 minutes on the other side or until done.
Step 6:
Serve
Lay the skewers out on a plate with a bit of coriander as a garnish and eat them while hot from the grill. They make great snacks or perfect appetizers .
How To Make Beef Stir Fry With Broccoli
Beef Stir Fry with Broccoli recipe. Stir frying is a quick cooking method adapted from the Orient. This simple recipe is bound to become a favourite in your home. Enjoy our Beef Stir Fry with Broccoli recipe.
Step 1:
You will need:
* 300 g sirloin steak , thinly sliced into strips
* 2 garlic cloves , minced
* 1 Tbsp ginger , peeled and grated
* 1 chilli , chopped
* ½ tsp crushed black pepper
* 1 head of broccoli , cut into small florets
* 1 Tbsp lime juice
* 2 Tbsp fish sauce
* 1 Tbsp coriander , chopped
* 1 Tbsp basil
* 2 spring onions , sliced
* 6 Tbsp peanut oil
* 1 wok
* 1 tray
* tongs
* 1 wooden spoon
Step 2:
Cook the meat
Place the wok onto a high heat and allow to heat through. When it's hot enough to stir fry, add some oil and fry the garlic, ginger, chillies and the black pepper. Stir well then add the meat in small batches so it doesn't cool down the wok. Add more oil when necessary. Cook it for a couple of minutes, stirring occasionally, then remove and transfer the meat to the tray.
Step 3:
Add the broccoli
Place the wok back onto the heat. Add a little more oil plus the broccoli and stir fry for a few minutes.
Step 4:
Finish the stir fry
Return the meat and spices back to the wok. Stir it in well and add the lime juice, the fish sauce, coriander, basil and spring onion. Mix it all together, tossing a little to combine and remove from the heat.
Step 5:
Serve
Generously heap the stir fry into two serving bowls and it's now ready for the table! This dish goes well with rice or oriental noodles.
Step 1:
You will need:
* 300 g sirloin steak , thinly sliced into strips
* 2 garlic cloves , minced
* 1 Tbsp ginger , peeled and grated
* 1 chilli , chopped
* ½ tsp crushed black pepper
* 1 head of broccoli , cut into small florets
* 1 Tbsp lime juice
* 2 Tbsp fish sauce
* 1 Tbsp coriander , chopped
* 1 Tbsp basil
* 2 spring onions , sliced
* 6 Tbsp peanut oil
* 1 wok
* 1 tray
* tongs
* 1 wooden spoon
Step 2:
Cook the meat
Place the wok onto a high heat and allow to heat through. When it's hot enough to stir fry, add some oil and fry the garlic, ginger, chillies and the black pepper. Stir well then add the meat in small batches so it doesn't cool down the wok. Add more oil when necessary. Cook it for a couple of minutes, stirring occasionally, then remove and transfer the meat to the tray.
Step 3:
Add the broccoli
Place the wok back onto the heat. Add a little more oil plus the broccoli and stir fry for a few minutes.
Step 4:
Finish the stir fry
Return the meat and spices back to the wok. Stir it in well and add the lime juice, the fish sauce, coriander, basil and spring onion. Mix it all together, tossing a little to combine and remove from the heat.
Step 5:
Serve
Generously heap the stir fry into two serving bowls and it's now ready for the table! This dish goes well with rice or oriental noodles.
How To Make Beef In Black Bean Sauce
Beef in Black Bean Sauce Recipe. Chinese style beef in black bean sauce: the perfect accompaniment to a Chinese meal or served individually with steamed rice. Delight in our Beef in Black Bean Sauce recipe.
Step 1:
You will need
* 300 g beef fillet steak, cubed
* 4 Tbsp peanut or vegetable oil
* 2 Tbsp fermented black beans, washed and dried
* 2 cloves of garlic, minced
* 2 cm ginger, grated
* 1 Tbsp soy sauce
* 1 Tbsp rice wine vinegar
* 1 ½ tsp sugar
* 1 ½ tsp corn flour
* 5 Tbsp chicken stock or water
* 1 onion, sliced
* 1 wok
* 1 wooden spoon
* 2 spoons
Step 2:
Mash the beans with garlic and ginger
Using the back of your spoon squash the beans into a paste. Add the ginger and garlic and mix well.
Step 3:
Mix the ingredients into sugar
Into the bowl of sugar add the soy sauce, vinegar, corn flour and using your spoon mix together well.
Step 4:
Fry the beef
Pour the oil into a heated wok and spoon in the beef little by little. This is to ensure that the wok does not cool down. If you have a very high flame you will not need to cook the beef in batches.
Let the meat cook for a few minutes before adding the next batch. Repeat until all the beef is fried.
Step 5:
Add the bean mix
To the beef add the bean mixture and stir, making sure that all the meat is evenly coated. Then add the onions, soy mix, the chicken stock and stir thoroughly.
When it has thickened, remove it from the heat.
Step 6:
Present
Serve the meat into two bowls on top of a bed of steamed rice and garnish with a sprig of basil.
Step 1:
You will need
* 300 g beef fillet steak, cubed
* 4 Tbsp peanut or vegetable oil
* 2 Tbsp fermented black beans, washed and dried
* 2 cloves of garlic, minced
* 2 cm ginger, grated
* 1 Tbsp soy sauce
* 1 Tbsp rice wine vinegar
* 1 ½ tsp sugar
* 1 ½ tsp corn flour
* 5 Tbsp chicken stock or water
* 1 onion, sliced
* 1 wok
* 1 wooden spoon
* 2 spoons
Step 2:
Mash the beans with garlic and ginger
Using the back of your spoon squash the beans into a paste. Add the ginger and garlic and mix well.
Step 3:
Mix the ingredients into sugar
Into the bowl of sugar add the soy sauce, vinegar, corn flour and using your spoon mix together well.
Step 4:
Fry the beef
Pour the oil into a heated wok and spoon in the beef little by little. This is to ensure that the wok does not cool down. If you have a very high flame you will not need to cook the beef in batches.
Let the meat cook for a few minutes before adding the next batch. Repeat until all the beef is fried.
Step 5:
Add the bean mix
To the beef add the bean mixture and stir, making sure that all the meat is evenly coated. Then add the onions, soy mix, the chicken stock and stir thoroughly.
When it has thickened, remove it from the heat.
Step 6:
Present
Serve the meat into two bowls on top of a bed of steamed rice and garnish with a sprig of basil.
How To Make Beef Carpaccio
Beef Carpaccio recipe. This recipe uses thinly sliced, raw beef tenderloin with a tangy lemon dressing. It will be a hit at your next party. Try our Beef Carpaccio recipe today.
Step 1:
You will need:
* 300 g beef tenderloin , trimmed of fat
* 100 g rocket (arugula)
* 2 Tbsp shaved parmesan cheese
* 4 Tbsp olive oil
* 1 cutting board
* 1 knife
* 1 plate
* 1 mallet
* 1 spoon
Step 2:
Prepare the beef
Thinly slice the beef across its grain. Put a sheet of cling film onto the cutting board. Place a few slices of beef into the centre and create a fan shaped circle. Cover it with another piece of cling film. Using the mallet, flatten the meat until it is wafer thin.
Remove the top sheet of cling film and carefully place it meat side down onto a serving plate. Peel off the second sheet of cling film. Rearrange the meat, decoratively in the centre of the plate.
A quick tip! Another way of thinly slicing meat is by placing it in the freezer and allowing it to freeze slightly. This makes it easier to slice thinly.
Step 3:
Garnish, and serve
Season the meat with salt and pepper and a little olive oil. Spoon over a few drops of lemon juice, add a handful of rocket over, drizzle a little more olive oil on top, add some more lemon juice, season once more with salt and pepper and sprinkle over the Parmesan cheese. It is now ready to be served! It also can be garnished with mushrooms, capers, balsamic vinegar or truffle oil. So get experimenting with this exotic appetizer before your next party!
Step 1:
You will need:
* 300 g beef tenderloin , trimmed of fat
* 100 g rocket (arugula)
* 2 Tbsp shaved parmesan cheese
* 4 Tbsp olive oil
* 1 cutting board
* 1 knife
* 1 plate
* 1 mallet
* 1 spoon
Step 2:
Prepare the beef
Thinly slice the beef across its grain. Put a sheet of cling film onto the cutting board. Place a few slices of beef into the centre and create a fan shaped circle. Cover it with another piece of cling film. Using the mallet, flatten the meat until it is wafer thin.
Remove the top sheet of cling film and carefully place it meat side down onto a serving plate. Peel off the second sheet of cling film. Rearrange the meat, decoratively in the centre of the plate.
A quick tip! Another way of thinly slicing meat is by placing it in the freezer and allowing it to freeze slightly. This makes it easier to slice thinly.
Step 3:
Garnish, and serve
Season the meat with salt and pepper and a little olive oil. Spoon over a few drops of lemon juice, add a handful of rocket over, drizzle a little more olive oil on top, add some more lemon juice, season once more with salt and pepper and sprinkle over the Parmesan cheese. It is now ready to be served! It also can be garnished with mushrooms, capers, balsamic vinegar or truffle oil. So get experimenting with this exotic appetizer before your next party!
How To Make BBQ Beef Shish Kebab With Parsley Salad
BBQ Beef Shish Kebab with Parsley Salad Recipe. An easy to make dish with little preparation, nicely accompanied by the parsley salad. Experience our BBQ Beef Shish Kebab with Parsley Salad recipe.
Step 1:
You will need...
* 400 g rump steak, cut into cubes
* 2 medium red onions, quartered
* 4 Tbsp olive oil
* 2 Tbsp ground coriander
* 1 tsp chilli flakes
* 1 Tbsp cumin powder
* 1 Tbsp turmeric
* ½ Tbsp coarse salt
* 1 bunch parsley, roughly chopped
* 2 Tbsp pine nuts
* the juice of 1/2 a lemon
* salt and pepper
* 4 wooden skewers, soaked in water
* 1 large bowl
* 1 medium bowl
* 2 trays
* 1 spoon
* 1 barbecue or grill
* 1 bottle of water, for dousing any flames
Step 2:
Prepare the barbecue
If you have a charcoal barbecue, light it 30-45 minutes before you plan to cook. If you are using a gas barbecue, turn it to its highest setting and leave to heat up for 15-20 minutes before you cook.
Step 3:
Make the marinade
Into the large bowl, add the coriander, cumin, chilli flakes, turmeric and salt and mix well.
Step 4:
Marinate the meat
Place the meat into the marinade and mix well so that all the meat is covered. Add half the olive oil and mix again.
Step 5:
Prepare the kebabs
First place a piece of onion wedge onto the skewer, followed by two pieces of beef and another piece of onion. Continue like this, sharing the meat and onion between the 4 skewers.
Step 6:
Barbecue the kebabs
Place the kebabs onto the barbecue and cook for 8-10 minutes, turning every 2 minutes with the tongs. Once cooked, remove from the barbecue.
Step 7:
Make the salad
Into the medium bowl add the parsley, pine nuts, lemon juice and the remaining oil. Season with salt and pepper and mix well.
Step 8:
Serve
Place two kebabs onto a plate, add some of the parsley salad and serve.
Step 1:
You will need...
* 400 g rump steak, cut into cubes
* 2 medium red onions, quartered
* 4 Tbsp olive oil
* 2 Tbsp ground coriander
* 1 tsp chilli flakes
* 1 Tbsp cumin powder
* 1 Tbsp turmeric
* ½ Tbsp coarse salt
* 1 bunch parsley, roughly chopped
* 2 Tbsp pine nuts
* the juice of 1/2 a lemon
* salt and pepper
* 4 wooden skewers, soaked in water
* 1 large bowl
* 1 medium bowl
* 2 trays
* 1 spoon
* 1 barbecue or grill
* 1 bottle of water, for dousing any flames
Step 2:
Prepare the barbecue
If you have a charcoal barbecue, light it 30-45 minutes before you plan to cook. If you are using a gas barbecue, turn it to its highest setting and leave to heat up for 15-20 minutes before you cook.
Step 3:
Make the marinade
Into the large bowl, add the coriander, cumin, chilli flakes, turmeric and salt and mix well.
Step 4:
Marinate the meat
Place the meat into the marinade and mix well so that all the meat is covered. Add half the olive oil and mix again.
Step 5:
Prepare the kebabs
First place a piece of onion wedge onto the skewer, followed by two pieces of beef and another piece of onion. Continue like this, sharing the meat and onion between the 4 skewers.
Step 6:
Barbecue the kebabs
Place the kebabs onto the barbecue and cook for 8-10 minutes, turning every 2 minutes with the tongs. Once cooked, remove from the barbecue.
Step 7:
Make the salad
Into the medium bowl add the parsley, pine nuts, lemon juice and the remaining oil. Season with salt and pepper and mix well.
Step 8:
Serve
Place two kebabs onto a plate, add some of the parsley salad and serve.
How To Make Barbecued Flank Steak & Salsa
Barbecued Flank Steak & Salsa Recipe. Steak at its best. You'll be begging for more! Enjoy our Barbecued Flank Steak & Salsa recipe.
Step 1:
You will need
* 400 g flank steak
* 1 lime, juiced
* 1 orange, juiced
* 2 Tbsp olive oil
* 2 garlic cloves , chopped
* half a red onion , chopped
* 1 tsp crushed black pepper
* 1 tsp coriander seeds, crushed
* for the salsa:
* half avocado , peeled
* 1 tomato
* 1 green chilli , diced
* half red onion , finely chopped
* 1 ½ Tbsp coriander , chopped
* 1 ½ Tbsp lime juice
* 2 Tbsp olive oil
* salt and pepper
* 1 cutting board
* 1 knife
* tongs
* 1 tray
* 2 bowls
* 1 spoon
* cling film
* 1 barbecue, charcoal or gas
* 1 bottle of water to douse flames
Step 2:
Prepare the barbecue
If you have a charcoal barbecue light it 30-45 minutes before you plan to cook. It is ready when there are no more flames and the charcoal has turned white.
If you are using a gas barbecue, light it up and turn it to the highest setting. Leave it for 15-20 minutes to heat up.
Step 3:
Make the marinade
Add the orange juice to a large bowl. Follow with the lime juice, red onion, chopped garlic, coriander seeds, black pepper seeds, olive oil and combine together well. Place the steak into the marinade and spoon some over, covering well. Cover with cling film. Take it to the fridge and chill for 2-6 hours. Turn the meat back and forth a few times whilst marinating.
TIP
A useful tip! Do not be alarmed when the meat turns white. This is all part of the process.
Step 4:
Cut the avocado
Place the avocado onto the chopping board and slice it horizontally and then lengthways. Turn 90 degrees, dice and put it into a bowl.
Step 5:
Cut the tomato
Place the tomato on the chopping board and slice off the end. Cut in half and again, cut each half in two. Slice sideways to de-seed the tomato and discard the seeds. Dice and transfer into the bowl with the avocado.
Step 6:
Finish the salsa
Add the green chilli, red onion, lime juice, olive oil and the coriander to the bowl of the of avocado and tomatoes. Season with salt and pepper and mix well.
Step 7:
Remove the meat from marinade
Uncover the bowl of marinade. Using your tongs, remove the steak from the marinade and place onto a tray. Season with salt and pepper on both sides.
Step 8:
Barbecue the meat
Place the meat into the centre of the grill and cook for 4-5 minutes on each side. When ready remove form the grill.
Step 9:
Slice the steak
Allow the meat to rest for a few minutes and slice the meat against the grain into thin pieces.
Step 10:
Finishing touches
Place four of the meat slices into the centre of a serving plate. Spoon some salsa over the top.
Step 11:
Serve
Step 1:
You will need
* 400 g flank steak
* 1 lime, juiced
* 1 orange, juiced
* 2 Tbsp olive oil
* 2 garlic cloves , chopped
* half a red onion , chopped
* 1 tsp crushed black pepper
* 1 tsp coriander seeds, crushed
* for the salsa:
* half avocado , peeled
* 1 tomato
* 1 green chilli , diced
* half red onion , finely chopped
* 1 ½ Tbsp coriander , chopped
* 1 ½ Tbsp lime juice
* 2 Tbsp olive oil
* salt and pepper
* 1 cutting board
* 1 knife
* tongs
* 1 tray
* 2 bowls
* 1 spoon
* cling film
* 1 barbecue, charcoal or gas
* 1 bottle of water to douse flames
Step 2:
Prepare the barbecue
If you have a charcoal barbecue light it 30-45 minutes before you plan to cook. It is ready when there are no more flames and the charcoal has turned white.
If you are using a gas barbecue, light it up and turn it to the highest setting. Leave it for 15-20 minutes to heat up.
Step 3:
Make the marinade
Add the orange juice to a large bowl. Follow with the lime juice, red onion, chopped garlic, coriander seeds, black pepper seeds, olive oil and combine together well. Place the steak into the marinade and spoon some over, covering well. Cover with cling film. Take it to the fridge and chill for 2-6 hours. Turn the meat back and forth a few times whilst marinating.
TIP
A useful tip! Do not be alarmed when the meat turns white. This is all part of the process.
Step 4:
Cut the avocado
Place the avocado onto the chopping board and slice it horizontally and then lengthways. Turn 90 degrees, dice and put it into a bowl.
Step 5:
Cut the tomato
Place the tomato on the chopping board and slice off the end. Cut in half and again, cut each half in two. Slice sideways to de-seed the tomato and discard the seeds. Dice and transfer into the bowl with the avocado.
Step 6:
Finish the salsa
Add the green chilli, red onion, lime juice, olive oil and the coriander to the bowl of the of avocado and tomatoes. Season with salt and pepper and mix well.
Step 7:
Remove the meat from marinade
Uncover the bowl of marinade. Using your tongs, remove the steak from the marinade and place onto a tray. Season with salt and pepper on both sides.
Step 8:
Barbecue the meat
Place the meat into the centre of the grill and cook for 4-5 minutes on each side. When ready remove form the grill.
Step 9:
Slice the steak
Allow the meat to rest for a few minutes and slice the meat against the grain into thin pieces.
Step 10:
Finishing touches
Place four of the meat slices into the centre of a serving plate. Spoon some salsa over the top.
Step 11:
Serve
How To Make Steak Tartare
Steak Tartare Recipe. A traditional and exquisite dish made with the highest quality minced beef. A flavoursome dish for all occasions. Savour our Steak Tartare recipe.
Step 1:
You will need…
* 800 g Beef Minced Meat
* 1 medium onion, chopped
* 4 Tbsp capers
* 4 gherkins
* 4 Tbsp parsley, chopped
* 4 Tbsp mayonnaise
* 4 egg yolks (optional)
* salt and pepper
* 2 Tbsp olive oil
* 1 medium bowl
* 4 plates for serving
* 1 spoon
Step 2:
Prepare the meat
Place the minced meat in the medium bowl, and add the olive oil, salt and pepper and using your hands, blend together well. Take approximately one quarter of the seasoned meat, about 200 grams, make a ball with it and then place it on the serving plate. Press lightly on the meat to flatten it.
Take approximately the same amount of meat as the first time and repeat the same process, placing one meat ball on each plate and pressing on it to make it flat.
Step 3:
Add egg yolks
This stage is optional.
Using the tablespoon, press on the centre of the meat to make a small indent. Break the eggs, one at a time into this small indent.
Step 4:
Garnish and serve
Add some mayonnaise, capers and onions to each plate, spread some chopped parsley onto the dish and serve.
Step 1:
You will need…
* 800 g Beef Minced Meat
* 1 medium onion, chopped
* 4 Tbsp capers
* 4 gherkins
* 4 Tbsp parsley, chopped
* 4 Tbsp mayonnaise
* 4 egg yolks (optional)
* salt and pepper
* 2 Tbsp olive oil
* 1 medium bowl
* 4 plates for serving
* 1 spoon
Step 2:
Prepare the meat
Place the minced meat in the medium bowl, and add the olive oil, salt and pepper and using your hands, blend together well. Take approximately one quarter of the seasoned meat, about 200 grams, make a ball with it and then place it on the serving plate. Press lightly on the meat to flatten it.
Take approximately the same amount of meat as the first time and repeat the same process, placing one meat ball on each plate and pressing on it to make it flat.
Step 3:
Add egg yolks
This stage is optional.
Using the tablespoon, press on the centre of the meat to make a small indent. Break the eggs, one at a time into this small indent.
Step 4:
Garnish and serve
Add some mayonnaise, capers and onions to each plate, spread some chopped parsley onto the dish and serve.
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