A Meat Lover's snack...



Burgers and sausages are my favorite kinds of meat. They are the best kind for quickie parties with close friends. Good quality bread, burger patties, cheese slices, country sausages, a nice big salad, beer and wine and you've made it.

I have written about burger patties many times in the past. I believe this time I came up with the best recipe......
Burger Patties:

Ingredients:
  • 1 kg of lean ground beef.
  • 2 large eggs whole (one egg per 500 gr of ground meat).
  • 1 medium onion very finely chopped.
  • 1/2 cup of fine bread crumbs.
  • 1/8 cup oregano.
  • Some olive oil.
  • Salt and pepper to taste.

Ketchup and Hot Mustard Mix Topping And A Chili Pepper Or Cheese Slice On Demand.
Method:
  • Mix by hand till all ingredients are very well incorporated. The mixture should be hardish and dry.
  • Form into balls 150 gr each.
  • Pour some oil on each ball.
  • Heat stove top grill to sizzling hot.
  • Place each ball on the grill and immediately press to the required thickness.
  • Grill till burger detaches itself from the grill.
  • Overturn and cook till you see clear juices appearing on the surface.
  • Time to serve.
Grilled Sausages:

Ingredients / Method
  • Any kind of sausages you like. Country style sausage would be best. No dressing.
  • To give the sausages a special look when they are cooked do the following trick. Hold each sausage from the top with one hand and slightly cut the surface of the sausage from the other end in a solenoid coil style.
  • Place on hot grill and keep turning them until you see the coil unwinding as in picture above and the meat inside getting cooked. 
  • When satisfied take off the grill and serve with the patties.
Roasted Potato Wedges:

Ingredients:

  • 4 big potatoes peeled and cut into wedges.
  • 1/4 cup of olive oil.
  • Salt and pepper to taste.
  • Thyme.
Method:
  • Put all the potato wedges in a bowl.
  • Add oil and mix making sure all the wedges are coated in oil.
  • Add salt and pepper.
  • Half way through the cooking,sprinkle thyme over the potatoes continue cooking till the end.
  • Cooking time is 1 hour at 200 degrees Celsius with the grill on.
Tip: The way I like my potato wedges is for them to be crispy and nearly burnt just like the picture below.


Hope you enjoy this common type of food, 

All the best,
Stelio

Comments

Post a Comment

Popular posts from this blog

Bamia Mafroukeh--Ladies fingers with beef or lamg -Taste of Sudan.

S udan is the largest country in Africa. Lately there was a quarrel between the North and South (Juba). The reason: Oil. Chevron and other Petroleum companies found lots of Oil reserves in the South and so the fight started. I personally visited the village of Bentu, in the South during one of my visits to Chevron Oil Company in the South. As all countries, the Sudan also has its local foods. A very popular one is Molokhia which grows only in summer. Bamia, in Arabic, lady's fingers or internationally known as Okra can be readily found all year round. Bamia Mafroukeh is a delicious food eaten with the Sudanese bread called Kisra. The term Mafroukeh is act of breaking down the bamia when it well cooked to turn it into a thick, soup. There is special wooden utensil the Sudanese use. Ingredients: - 1 kg bamia Lady's fingers or Okra. - 1 kg beef or lamb bone free. - 1/2 kg fresh tomatoes cut in quarters. - 1 big onion roughly cut. - 6 cloves of garlic finely cut. - 
Read more

First Post (after a long time) January14th 2020 Pommes Dauphinoise

Image
A  most delicious common side dish for the Christmas Holidays, where fresh cream may be consumed without too much worry, is baked dish of sliced cream potatoes or culinarily the French would call  Pommes Dauphinoise. Please bear with me as it has been over 3 years I haven't blogged or used this program. Ingredient: - 1.4 kg of potatoes. - 500 ml full cream 35% - 500 ml full fat milk. - 2 cloves of garlic very finely cut. - some butter, salt and pepper to taste. Procedure: - Buy the potatoes as clean as possible. Peel and slice without washing into half inch slices. -  Mix sliced potatoes into a pan which can withstand the fire of the hob,all the milk and all the cream. Mix well. - Add the garlic. - Season with salt. pepper and nutmeg to taste. - Boil the potato mix till the potatoes are nearly soft. - At this point scatter a few pieces of butter around the pan and immediately transfer the pan into the oven till a nice color is obtained. 40 to 60 minutes. Carefu
Read more

Brandade de Morue - Cod / Potato Mash Gratin.

Image
T his recipe is based on Jacques Pepin's with a slight twist from myself to suit Greek taste. This recipe is for 4 persons as a starter. Ingredients : - 1 kg of salted cod fillet. - 1 kg of potatoes skinned. - 1.5 cups full fat milk. - At least 6 large cloves of garlic - 2 tsp. grated lemon zest. - 4 tsp, lemon juice. - Cayenne pepper to taste. - 1 cup of olive oil. - Freshly ground black pepper to taste - Freshly grated Parmigiano cheese. Procedure : - Preheat oven to 200 deg. C. - Skin the cod fillet and immerse into cold water and refrigerate. - Change water as many times as possible over the next 24 hours to desalinate. - Meanwhile boil the potatoes till tender (fork easily pearces potato).Peel and cut into pieces when cool. - When the cod is desalinated, cook in water by lightly simmering water until fork easily pearces the fish. Do not over cook the fish lest it becomes too hard. - Once cooled, make sure to the best of your ability to omit all the bon
Read more