WWW. Cheap to Glorious Burgers and Frozen Cakes.

Seeing as Jon’s work is now very different, the Wok will be a little different. Rather than making the nicest, most elaborate or most interesting meal on Wednesday, I will make them as and when he needs them and choose the best food of the week for the Wonderful Wednesday Wok instead.

This week, the main’s some burgers that I made turning cheap, value brand, reduced price beef mince into something with the bite and texture of steak mince and the flavour of a BBQ patty. And the pudding’s an ice-cream cake in a cup I made for Valentine’s day. There were five flavours: pear, blackberry, pear and currant, strawberry and peach. I had the pear and currant one as a carby treat on Valentine’s, but the rest were Jon’s for the week.

The rest of the Valentine's meal.

The rest of the Valentine’s meal.

Cheap to Glorious Burgers.

Ingredients:

-500g cheap mince; ground beef is not suitable, but cheap, unfrozen pork mince or turkey mince would work too

-1 egg

-2tsp herbs

-2tsp onion granules

-2tsp paprika

-2tsp salt

-1tsp pepper

-1tsp soy sauce

-butter or tallow for frying

Utensils:

-mixing bowl and fork

-frying pan

Recipe:

1: With high quality beef you’re told not to overwork the mince or the burger will lose its consistency. With cheap mince you want to do the opposite. Mash it together before adding the spices and the egg. Mash thoroughly until everything is mixed in.

2: Form patties by making a ball, flattening it in the palms of your hands and pinching the middle so it’s got a little “bowl” at either side. This ensures good browning and even cooking.

3: Heat the fat in the pan at medium temperature until all melted. Add the burgers.

4: Cook for 5 minutes either side.

5: Serve with sides of choice. I went for salad, Jon went for beans and cheese.

The burger’s texture is firm and meaty, the taste is subtle, salty and very beefy, the grease levels are minimal and the crust on the outside tastes of soy sauce BBQ.

burgj

burga

Fruity Ice-Cream Cake in a Cup.

Ingredients:

-1 conference pear

-1 peach

-15 blackberries

-8 strawberries

-40g mixed currants

-150ml double cream

-50g 85% chocolate

-80g 55% chocolate

Utensils:

-microwaveable bowl and a fork (not to be put in microwave, obviously)

-chopping board and knife

-mixing bowl and blender / food processor

-jelly molds or other freezable cups/pots

Recipe:

1: Crush the 85% chocolate and share between the bases of the containers.

2: Cut up whatever mix of fruit you like and share between the bases of the containers, leaving room for the chocolate ice cream to drip through.

3: Microwave the cream and 55% chocolate together on medium until they form a smooth chocolate paste.

4: Share the paste between the containers, making sure to get it down into the chocolate later and to cover the fruit. Freeze.

5: Blend the remaining fruit into a smoothie-like paste.

6: Once the chocolate ice cream is frozen, add the fruit paste on top and refreeze.

7: To serve, gently warm the container’s sides only, turn it upside down and squeeze or tap until the cake is released. Leave a little to soften for easy eating.

Pear and currant version.

Pear and currant version.

So those were, in my opinion, the best meals we had this week. What was the best meal you had this week? Recipes, anyone? 🙂

TTFN and Happy Hunting!

Recipe Corner. Peaches-and-Cream Tart.

This is awesome. 😀

Ingredients:

-1kg/2.2lbs can of Del Monte peach slices in grape juice

-50g/1.6oz double cream

-400g/14.1oz rough flour; we used some spelt and some gari, but anything wholegrain or tuber-based should work

-100g/3.5oz butter

-3tbsp sugar

-cinnamon

-ginger

Utensils:

-mixing bowl and spoon

-baking tray

-frying pan and wooden spoon

Recipe:

1: Mix the flour and sugar.

2: Cut or mash in the butter.

3: Add water whilst stirring continually until the mass starts to form a ball or a stiff paste.

4: Pour 2/3 or 3/4 of the mass into a baking tray and spread evenly.

5: Put in the oven at 200C/390F until the base is somewhat firm.

6: Open the can of peach slices. Pour the grape juice into a frying pan. Layer the slices on the base.

7: Form the border around and slightly over the top of the peach slices.

8: Heat the juice until it’s simmering and slowly stir in the cream, cinnamon and ginger.

9: Continue cooking and stirring until the sauce is thick.

10: Pour the sauce over the peaches.

11: Bake at 160C/320F for 40min.

peachesandcream1

12: Leave to cool a little. Serve warm with ice-cream or cold with a dusting of icing sugar.

Yum. :D

Yum. 😀