I am switching this to piespizzaandpasta.com in the next couple of days and I hope that it will keep all my epic e-mail followers, if not please refollow on the new site.
This was really easy and quick and didn’t require frying or microwaving. I did these with some leftover cheese and some chilli flakes into some chilli wraps (these were Tesco.com chilli wraps which were disappointingly non-spicy) once I finished setting them up with the cheese and the chilli I put them into a George Foreman for around 5 mins or until you can hear the cheese just starting to melt and coming out onto the plattern. when you put them onto the grill make sure that the fold is straight and at the bottom or all the cheese will melt out and make a mess.
These are really tasty and quick and make a good lunch or snack
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This is my new toy for the kitchen, its a manual stuffed burger press that has a silicone piece in the middle that gives you a shallow hollow to put your filling of choice in (in this case it was a small amount of mozzarella and chilli flakes. This particular press can make just standard quarter pounder burgers or 3 mini burgers (great as meatballs).
Using fresh beef mince I filled both top and bottom sections then used the silicone insert to create the hollow and then pressed it back together. Without the greaseproof circles that you can buy it was quite fiddly to get the burger out of the press however with a single spray or spray oil in the top and bottom of the press before putting the mince in, made it a lot easier to remove.
I made 4 which with 4 bread rolls was a filling meal for 2, They were cooked for around 5 mins on a George foreman grill and stayed juicy without being greasy like a lot of shop bought burgers can be.
I apologize for the lack of posts recently as we have just moved house, more will be posted
This started out by combining my 4 favourite foods Smoked bacon, meatballs, mozzarella and fresh bread.
To start I followed the instructions on the Hovis bread mix until the bread has risen.
Then after separating the bread into 12 pieces to make 12 mini bread rolls flatten the 12 meatballs and put them into the oven with the breadrolls for about 20 mins until cooked. Then just before the meatballs come out lightly cook the bacon
Then once the bread has cooked put a piece of bacon (bacon rounds here) then 2 meatballs (as they shrink in the oven) and some cheese on each roll. If you want to make 12 burgers you will need 24 meatballs, but I found it nice to have 6 fresh rolls filled with melted mozzarella. Once the burgers have been prepared I put them back in the oven for 5 mins until the cheese has melted, then enjoy.
I did this meal twice once with pork sizzle steaks and once with pork shoulder steaks so I could see the difference and it wasn’t much but the sizzle steaks were easier and quicker to cook but the shoulder steaks had more flavour to them. This is for 2 people but can made into a 4 person meal just by doubling up the ingredients or if you are just wanting a light snack this can be used for 1 wrap each for 4 people.
In this I used
- 1 pack of pork shoulder steaks/sizzle steaks
- 1 pack of mushrooms
- 1 red onion
- 4 tortilla wraps
- 1 fresh red chilli
This difference between shoulder steaks and sizzle steaks are that the sizzle steaks are thin steaks (double the thickness of standard bacon) and are from the belly of the pig and not the shoulder.
I started by cutting up the onion and placing it into a small sauce pan (milk pans work) and liberally covering in water and setting on a simmer for around 10-15 mins to make it soft (as my partner she is a little fussy on onion and it needs to be soft) if you don’t want super soft onion you can stirfry it in the wok first before you add the mushroom to get it cooking.
while the onion is cooking I cut the pork into strips and the mushrooms to be prepared as this meal cooks fast.
then I add the onion and its water to the wok with the mushrooms and have them on a high heat for around 5 mins stirring constantly to get the mushrooms soft and cooked, then using a large sauce pan lid to keep the contents in the wok. I drained the water from the pan and added the fresh chilli that has been diced up nice and small as well as adding the pork.
Then around 5-10 mins of stirring the pork should be cooked though so there is no pink in the pork at all. The taste of the chilli should have seeped into the pork and onion and there will be a pleasant spicy kick to this meal. the sizzle steaks will cook a lot faster than the shoulder steaks and will be done in around 2-5 mins.
this one is the shoulder steaks and the picture below is of the sizzle steaks where I didn’t use mushrooms but both are equally enjoyable. This can e done without the chilli if you are not a fan of spic foods and will still be just as enjoyable.