Archive for » November, 2008 «
This is a rather unusual recipe as when I think of a rissole/pattie/burger you think about a bun of some sort. These are served as is and topped with a sauce as you would a chicken breast. We loved these and thought the flavour was so good. They are very easy to make, taste great and are budget friendly. I made a couple of changes to the original recipe which I have listed below. If you want to read other reviews on this recipe please click here.
Ingredients
1kg Ground chicken
1 Cup fresh breadcrumb
1 Tablespoon dried tarragon
1 Small onion, chopped
1/4 Cup mayonnaise
Mushroom Sauce
40g Butter
3 Spring onions, finely chopped
2 Cloves garlic, crushed
300g Button mushrooms, sliced
1 Teaspoon chicken stock granules
1/2 Cup white wine
1 Cup cream
Method
1. Combine chicken, breadcrumbs, tarragon, onion & mayonnaise in a large bowl.
2. Divide mixture into 6 equal portions & shape into 1 1/2cm thick patties.
3. Heat a large fry pan & brush lightly with oil. Cook rissoles over medium heat for 8 Min”s each side, turning once only.
4. Remove from pan & keep warm while preparing sauce.
Sauce
1. Melt butter in a fry pan, add mushrooms and garlic, stir-fry over medium heat for 5 Min’s or until soft and slightly browned.
2. Add spring onions and cook a couple of Min’s more, add wine, stock granules and cream, reduce heat, cook until stock has dissolved and sauce has thickened slightly.
I served mine over parsnip mash topped with spinach and caramelized onion.
All photos taken by me unless otherwise stated.
This is a wonderful recipe for steak, a very quick and easy to make with a lovely end result. I was inspired by another recipe I found, with this one, I made the other as is and it was
very good, I just adjusted for our personal tastes. To see original please click here. I have listed the few ingredients I added below. I really loved the peppercorn crust that forms on the outside of the steak it not only creates another element to the dish but tastes wonderful.
Ingredients
1kg Sirloin steaks (4 x 250 gram steaks)
3 Tablespoons black pepper (cracked)
1 Teaspoon sea salt
200ml Cup cream
90ml Sour cream
2 Tablespoons olive oil (for brushing)
11/2 Teaspoons beef stock
1 Teaspoon horseradish
1 Tablespoon brandy
Method
1. Mix pepper and salt on a plate.
2. Brush both sides of steaks with olive oil.
3. Press steaks into pepper and salt mixture (both sides).
4. Heat a large non-stick frypan over high heat. Place steaks in frypan and cook 4 minutes per side for medium-rare or until your liking.
5. Remove steaks from the pan and rest for 5 minutes. I put them in a 50 degree celsius oven while making sauce.
6. To make the cream sauce, add the cream and sour cream to the pan stirring well to pick up all the peppers for about 2 to 3 minutes. I also add a couple of grinds of the pepper mill as well
7. Add stock, horseradish and brandy, stir to combine and dissolve stock.
I served mine over parsnip mash with vegetables, I topped my steaks with a few mushrooms and poured the sauce over the top.
All photos taken by me unless otherwise stated.
