Double beast burger

Beef, Burger book

There is not a single way I could promote this as healthy but I’ll try….

  1. It is made of lean beef
  2. It has salad 
  3. It’s fresh

Convinced? 


No, I would be either! This is a beast of a burger, 2 home made beef patties, lettuce, tomatoe, gherkins and a whole lot of cheese!!

Really simple parties, just beef mince, seasoning, egg yolk and chopped onion.


Delish 😊

Whisky burger

Beef, Hamburger gourmet

Last night I made a whisky burger and there was no mistaking the whisky. Boy did it pack a punch!

I used the Hamburger gourmet book and it stated to use bourbon but as Gav isn’t too fond of that type of whisky I used a really peaty Scottish whisky called Smokehead. It was flipping amazing, really powerful and smoky.

It’s a really straightforward pattie, literally just 125g mince, doused in whisky and shaped. Griddle it for 2 minutes each side and it’s done. It was served in a brioche bun with rocket and a simple cheese sauce (chedder, water, chopped pepper)

A great Saturday night plate of food.

Chorizo pate perfection!

Pork

Movie night food this week was AMAZING!

I made a chorizo pate and served it with some thick crunchy bread and a sweet tangy beetroot relish.

The chorizo was definitely the star of the dish and it was super simple to prepare, simply whiz all of the following together and chill:

  • Chorizo
  • Cream cheese
  • Cream
  • Basil
  • Tomato purée 

It was thick, creamy and meaty! Nom city.

  

Profiterole Passion

Chocolate, Food, Fruit, Uncategorized

I have been making a lot of profiteroles recently. After the 1st time making Chox pastry I just could not believe how easy it is to do and since then I have been a profiterole baking machine.

I have often heard people say they get a lot of enjoyment out of making bread, that they like the way the gluten comes together and the dough forms. For me, that feeling comes when the wet, gloopy Chox dough transcends into a glossy thick mixture. It’s my therapy.

My favorite filling at the moment is a passion fruit cream, the tang of the passion fruit is amazing with the bittersweetness of the dark chocolate top.

  
To make the cream simply sieve your passion fruit so your left with a juice without the pips, whisk up a pot of double cream and add the juice plus sugar to taste. You can play around withthe measurements  here, I like a really strong passion fruit hit so I go heavy in the passion fruit!

If you need an exact recipe, let me know.