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
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.
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.
This is a creation I have been making for a long time for special occasions as it can be expensive to make but most certainty well worth the little extra it costs to make. It may not look very good but the taste is divine and addictive to eat. I cooked it this time for my fiancées birthday as she wanted it, so more than happily I cooked it.
The ingredients are
- 1 pack of bacon (smoked or unsmoked)
- 1 whole chicken (1.2-.15kg will feed 2-4 people)
- 1 jar of pesto (I used a red pesto that had chilli in)
- 2 tins of whole button mushrooms (can use fresh if so use 1 pack of fresh mushrooms usually 150g)
- 1 whole pack of camembert cheese
- 200g of pasta (I find that smaller pasta shapes (like shells or spirals) works best but not mini pasta shapes)
- and gravy to cook the chicken in the slow cooker (if you want to roast the chicken the gravy is unneeded and a roasting bag is recommended as the chicken needs to be very soft and juicy)
I started off by slow cooking the chicken in the slow cooker for 5 hours to make sure the chicken was as soft and juicy and perfectly cooked as possible.
Next came 3 stages I got a pan of water boiling for the pasta and got the pasta boiling, also I cut up the bacon and removed the outer edge of the white on the camembert but leaving the top and bottom white then cutting it up into smallish equal sized pieces. Then putting the cheese and bacon back in the fridge for a few mins while I sorted the mushrooms out. And also I cut up the mushrooms leaving some of the smaller ones whole so they would also be a rough uniform size.
Next came taking all the chicken off the whole cooked chicken this can be tricky to avoid getting any bones in or burning your hands on the chicken as it will still be very hot but with a fork and knife it can be done after the chicken is off it needs to be roughly the same size pieces, usually I try for around and inch cube.
I used a wok but a large pan can also be used I cooked the mushrooms then added the bacon making sure it is well mixed through to avoid the bacon bits sticking together, also before adding the bacon any water needs to be drained from the pan as the mushrooms will leave some water in the pan during the cooking process.
Next you add the cooked pasta to the pan and mix through.
And the pesto comes next and again make sure it is well mixed through so all the pasta is covered.
Then the same with the chicken, at this point the heat under the pan needs to be turned down from hot to medium so nothing burns. this step will take longer as the chicken will be harder to mix through and get covered.
The camembert comes in last and is a lot harder to mix in as it needs to melt in the pan sticking everything together this will take a couple of mins and will add the creamy taste to the dish that makes it addictive.
once all mixed together you get to enjoy, if you need this to feed 3-4 people either add some fresh bead or some garlic bread because to extend the pasta for more people requires a second jar of pesto, a bigger chicken and more bacon so its easier to do some bread and the bread compliments the meal nicely.
These were made from the leftover chicken from the cheating Christmas dinner (or the chicken pies) they were made very easy by breaking down the leftover chicken into small bits and adding a medium covering of grated cheese (I prefer mozzarella but any cheese that melts easily can be used)
Then I use a small George foreman grill but any form of toastie maker can be used for this, you could add some butter to the outside and use a frying pan to toast the outside of the bread and melt the cheese that way but each gives a tasty lunchtime meal or small dinner that can be enjoyed as they are or as a main piece with chips (French/home fries)
This is great snack food or dinner if you don’t like doing bread/pizza base mixes for doing your own pizzas they are also really quick and fun to make and extremely versatile in what you can put on them.
The ingredients were a pack of crusty white bread rolls (pack of 6 makes 12 mini pizzas) 1 bag of mozzarella (about half used), 1 pack of deli chicken (can be pepperoni or bacon or ham or any other loved pizza topping) and a tube of tomato puree (again not all of it is used)
I started off by cutting all the rolls in half and spreading the puree over the bread upto the edges but not making it too thick (this is a personal preference and you can put as much as you feel like on the bread). You will need to preheat the oven to 180 Celsius (350 Fahrenheit)
Next I put the mozzarella on putting enough on that when it melts you get a good covering but not so much that it will run off the bread in the oven taking the toppings with it.
Next i put the chicken (or topping) onto the pizza in small pieces so when you eat it it dosent take all the toppings with it in the first bite, I also added a small amount of extra mozzarella on top of the topping which helps keep the toppings in place when cooking. And I added a fresh chilli (large one) onto half of the pizzas (as I wanted chilli but my fiancee didn’t) I cut it up using a pair of kitchen scissors as its easier and quicker than cutting it up with a knife.
After around 10-15 mins in the oven when the cheese has melted and started going brown they are perfect to take out and enjoy.