Wednesday, April 18, 2007
Do you have the burger? Do you have the lamb burger? Do you have the ultimate lamb burger? Yes! Behold - The ultimate lamb burger!
Makes 4 burgers
1 small thumb ginger, grated
2 garlic cloves, crushed
1 shallot, finely chopped
1 mild red chili, deseeded and chopped
2-3 pinch of cumin
4 green cardamon pods, seeds crushed and husks discarded
one large pinch ground coriander
one large pinch allspice powder
small handful of freshly chopped coriander
Salt and pepper for seasoning
2 tablespoons low fat yogurt
400g coarsely grinded lamb mince
1 small egg white, whisked
olive oil for coating
1) Combine everything except mince lamb, egg white and oil. Then mix in the lamb mince, followed by the egg white. Mix everything lightly, then form 4 patties. Try not to compress the meat as it will make the burgers tough.
2) Refrigerate for 30 minutes (not a lot longer as the acidity of the yogurt will break down the meat and ruin the texture if left too long)
3) Heat up frying pan. While waiting for the pan to be hot, lightly oil the burgers and season with some salt. Cook first side for 3 minutes undisturbed, then turn and cook for 5-6 minutes or until just pink in the middle.
4) Let the burgers rest for a few minutes before serving them with your burger bread with lettuce tomatoes and onion. Hmmm....
Friday, April 06, 2007
2 cups self-raising flour
pinch of salt (will depend on how much salt was added to the potatoes)
2 tablespoons butter
1 to 1½ cups mashed potatoes
¼ cup milk
Preheat oven to 450F/200C.
Add the pinch of salt to the flour and cut in the butter.
Stir in the mashed potatoes and the milk until you have a stiff dough. Roll out loosely on a floured board, to about ½ inch thick.
Using a glass or other round cutter, cut into approximately 3-inch rounds. Sprinkle sesame seeds on top, if desired, and place on baking sheet.
Bake for 20-25 minutes or until the cakes start to turn golden. You can serve them split, with more butter slathered inside, or plain.
Note: If you don't have self-raising flour, add 1 teaspoon baking powder to 2 cups all-purpose (plain) flour.
Wednesday, April 04, 2007
* 1 (450-500 g) package extra firm tofu
* 1/3 cup soy sauce
* 2 teaspoons Chinese black vinegar
* 1 teaspoon sesame oil
* 1 teaspoon white sugar
* 3 tablespoons olive oil
* 3 cloves garlic, minced
* 1/4 cup chopped green onions
* salt and pepper to taste
1. Cut the tofu in half lengthwise down the top. Slice into squares 1/4 inch thick. Stir together the soy sauce, vinegar, sesame oil, and sugar in a small bowl, set aside.
2. Heat a little bit of the oil in a large, nonstick pan over medium heat. Brown tofu well on each side, then set aside.
3. After that, heat the remaining oil , add garlic and green onions, and cook until fragrant, about 20 seconds. Stir the tofu in and then pour in sauce and cook until the sauce has been incorporated by the tofu, 2 to 3 minutes. Season to taste with salt and pepper.
Sunday, April 01, 2007
I can't believe that people can get so worked up over a chocolate sculpture. How sensitive can you get? I am sure the sculptor never meant any harm, he was just being a sculptor and I bet he worked damn hard to make that statue and very proud of it, only to be faced with a group of overly sensitive narrow minded catholics.
Catholic League head Bill Donohue called it "one of the worst assaults on Christian sensibilities ever".
That was probably THE MOST OVERATED statement of all time. Worst assaults? A chocolate sculpture? You gotta be kidding me! I am sure there are many other greater evils. Pfftt - -