The what are you eating thread... - Page 22

Glaucus · 07-07-2009, 20:39

Here's the recipe
Makes 2 man sized servings

Burger
500g lean steak mince
1/2red onion grated
1 tablespoon parsley (fresh)
1 tablespoon Thyme (fresh)
1 tablespoon paprika
1 tablespoon chilli powder
1 chilli finely diced
1 egg to bind

Then I had a little red onion and red cabbage salad on the bottom. All it is is thinly sliced red onion and cabbage left to marinade in some lemon juice for 30minutes or more.

Then 2 medium sized sweet potatoes with a little oil and Jamaican jerk seasoning. bunged in the oven.

If you trust the meat cook medium. This was cheapish supermarket so made it well done..

Burble · 07-07-2009, 20:46

For anyone thinking about making their own burgers, avoid extra lean mince because they can be a bit dry. The little bit of fat in lean mince is quite important.

Haly · 13-07-2009, 20:09

Tonight will be an easy one as I feel crappy:
Fusilli pasta bake - cheese sauce, bacon, broccoli - bunged in the oven for a bit with bits of crisps on top for a nice crunchy topping.

Hopefully make enough for lunch tomorrow too.

Dunketh · 13-07-2009, 20:13

I should really stay away from this thread as I'm dieting

Calorie intake today was around 1450, I feel soooo bloody hungry!

Glaucus · 21-07-2009, 17:22

Think I have nearly perfected Deep fried chilli beef.

Serves two
beef (chicken, pork anything really)
corn flour
warm water
2 large carrots
3 spring onion
1 red onion
2 teaspoons garlic
2 teaspoons ginger
4 teaspoons chilli paste
2 red chillis
tablespoon or so of Szechuan Peppercorns
1/2cup red wine or sake vinegar
1/3rd cup sugar
1/3rd cup light soy sauce

either deep fry or "shallow" fry in a decent amount of oil

either Julian or slither with a potatoes peeler the carrots. Then fry until coloured but not crispy. Idea is to suck the water out and concentrate the flavour without turning them into crisps/chips. remove and leave to one side on kitchen towel

Next slice the meat as thin and as you can. In a shallow dish mix some cornflour and warm water in to a sticky paste. remember corn flour turns to a "solid" when impacted. So mixing it is hard work, but just power through it. Use a pestle and mortar on the peppercorns and mix into the corn paste. Take the meat and mix in. Then remove and seprate the big clump. Fry the meat utill dark brown. Takes a surprisingly long time. remove and leave aside.

In a wok or large frying pan add a little oil and start frying the onion. One soft throw in teh garlic, ginger and chilli and fry a little longer. Next throw in the red wine vinegar, sugar, soy sauce. Thow on fll heat if not allready. As it starts to ruduce you can tell by he bubles. Thow in the sliced chilli and spring onion. Continue to reduces. Next once it is starting o thicken nicely. Throw the carrots and meat back in. And wait untill the sauce goes very thick and gooey coating everything.

Serve with egg noodles or what ever you fancy.
It sounds like a lot of chilli, however the vinegar and sugar really hide the chilli and I like this fiery hot. So a just to your liking.

Jonny69 · 21-07-2009, 21:53

Just eaten two mouthfuls of a massive curry that took me 3 hours to cook and I've over seasoned it to the point that it's inedible. I am VERY peed off right now and it's got a lot of expensive lamb in it.

I'll try and save it tomorrow by making more curry to let it down with.

Glaucus · 21-07-2009, 22:12

Rubbish news johnny. What curry was it and do you mean over salted or to much spice?

Jonny69 · 22-07-2009, 16:48

Over salted. I blindly followed a recipe without considering that a stock cube is laden with salt, plus I'm using some French wet crystal salt that's a lot 'saltier' than table salt. I think I can save it now I've collected my temper.

Jingo · 30-07-2009, 21:20

Might you try adding some yoghurt to a small amount of the sauce to reduce the saltiness?

-> just an idea

Glaucus · 31-07-2009, 05:29

I'm thinking any advice is probably to late

07-07-2009, 20:39	#211
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	Here's the recipe Makes 2 man sized servings Burger 500g lean steak mince 1/2red onion grated 1 tablespoon parsley (fresh) 1 tablespoon Thyme (fresh) 1 tablespoon paprika 1 tablespoon chilli powder 1 chilli finely diced 1 egg to bind Then I had a little red onion and red cabbage salad on the bottom. All it is is thinly sliced red onion and cabbage left to marinade in some lemon juice for 30minutes or more. Then 2 medium sized sweet potatoes with a little oil and Jamaican jerk seasoning. bunged in the oven. If you trust the meat cook medium. This was cheapish supermarket so made it well done.. __________________

13-07-2009, 20:09	#213
Haly Do you want to hide in my box? Join Date: Jun 2006 Posts: 14,941	Tonight will be an easy one as I feel crappy: Fusilli pasta bake - cheese sauce, bacon, broccoli - bunged in the oven for a bit with bits of crisps on top for a nice crunchy topping. Hopefully make enough for lunch tomorrow too. __________________ Halycopter

21-07-2009, 17:22	#215
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	Think I have nearly perfected Deep fried chilli beef. Serves two beef (chicken, pork anything really) corn flour warm water 2 large carrots 3 spring onion 1 red onion 2 teaspoons garlic 2 teaspoons ginger 4 teaspoons chilli paste 2 red chillis tablespoon or so of Szechuan Peppercorns 1/2cup red wine or sake vinegar 1/3rd cup sugar 1/3rd cup light soy sauce either deep fry or "shallow" fry in a decent amount of oil either Julian or slither with a potatoes peeler the carrots. Then fry until coloured but not crispy. Idea is to suck the water out and concentrate the flavour without turning them into crisps/chips. remove and leave to one side on kitchen towel Next slice the meat as thin and as you can. In a shallow dish mix some cornflour and warm water in to a sticky paste. remember corn flour turns to a "solid" when impacted. So mixing it is hard work, but just power through it. Use a pestle and mortar on the peppercorns and mix into the corn paste. Take the meat and mix in. Then remove and seprate the big clump. Fry the meat utill dark brown. Takes a surprisingly long time. remove and leave aside. In a wok or large frying pan add a little oil and start frying the onion. One soft throw in teh garlic, ginger and chilli and fry a little longer. Next throw in the red wine vinegar, sugar, soy sauce. Thow on fll heat if not allready. As it starts to ruduce you can tell by he bubles. Thow in the sliced chilli and spring onion. Continue to reduces. Next once it is starting o thicken nicely. Throw the carrots and meat back in. And wait untill the sauce goes very thick and gooey coating everything. Serve with egg noodles or what ever you fancy. It sounds like a lot of chilli, however the vinegar and sugar really hide the chilli and I like this fiery hot. So a just to your liking. __________________

21-07-2009, 21:53	#216
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	Just eaten two mouthfuls of a massive curry that took me 3 hours to cook and I've over seasoned it to the point that it's inedible. I am VERY peed off right now and it's got a lot of expensive lamb in it. I'll try and save it tomorrow by making more curry to let it down with. __________________

21-07-2009, 22:12	#217
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	Rubbish news johnny. What curry was it and do you mean over salted or to much spice? __________________

07-07-2009, 20:46	#212
Burble Rocket Fuel Join Date: Jul 2006 Posts: 7,826	For anyone thinking about making their own burgers, avoid extra lean mince because they can be a bit dry. The little bit of fat in lean mince is quite important.

13-07-2009, 20:13	#214
Dunketh Long Island Iced Tea Join Date: Jun 2009 Posts: 178	I should really stay away from this thread as I'm dieting Calorie intake today was around 1450, I feel soooo bloody hungry!

22-07-2009, 16:48	#218
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	Over salted. I blindly followed a recipe without considering that a stock cube is laden with salt, plus I'm using some French wet crystal salt that's a lot 'saltier' than table salt. I think I can save it now I've collected my temper. __________________

30-07-2009, 21:20	#219
Jingo Smother me in chocolate and eat flapjacks with it! Join Date: Sep 2008 Location: North Somerset Posts: 1,854	Might you try adding some yoghurt to a small amount of the sauce to reduce the saltiness? -> just an idea __________________

31-07-2009, 05:29	#220
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	I'm thinking any advice is probably to late __________________