So I finally, decided to update my blog, since I believe I have somewhat done enough study to get me a pass (hopefully) in the furthers test...(it's an open book test too...so yeah...)
- 1/2 onion
- 1/2 clove of garlic
- 1 Tb cooking oil
- 1/4 loaf of bread
(I just used 1 crust slice of a sandwich loaf)
- water for soaking bread
- 150 g beef mince
- 150 g pork mince
- salt and pepper, as required
- 1/2 beaten egg
- cooking oil
- Peel the onion and garlic and finely chop.
Heat oil in a frying pan over moderate heat and fry onion and garlic until browned and fragrant.
Leave to cool.
- Soak bread in water. Once the bread swells, remove it and squeeze out water.
- Put mince and seasoning in a bowl and knead thoroughly.
Add cooled onion and garlic.
Add bread, beaten egg.
Knead well until mixture becomes sticky.
- Apply cooking oil to both hands and divide mixture into 6 equal sized balls.
Toss each meat patty between your hands to release trapped air.
Shape into ovals and use a finger to make an indention in the middle of each one.
- Heat oil in a frying pan over a moderate heat.
Add the meat patty and fry until brown on one side.
Turn over and continue to fry.
Press fork against patties. If the juice runs clear, turn off heat and remove from pan.
I really liked the burger and going to make them again some time. I'll probably add some grated vegetables in the meat patties and make a bit of chutney too, if I can be bothered.
There was also an accompanying sauce for the patties, but I didn't make it since we stuck to the good 'ol tomato sauce. But if you're interested here's the recipe.
sauce for frikadellen
adapted from Cooking Guide DS
- 1 tsp cornflour
- 1 tsp water
- 50 ml red wine
- 100 ml stock
- 1 Tb sugar
- salt and black pepper, as required
- Dissolve the cornflour with water.
- Put the red wine in the saucepan and bring it to the boil over a moderate heat.
Add the stock, sugar, salt and pepper and bring the mixture to the boil.
Gradually add the cornflour mixture, stirring it as you like.
- Bring the sauce to a brief boil while stirring to thicken it, then turn off the heat
Was going to make beef ragu this weekend, but it's going to be changed to something else since my mum doesn't like the idea of simmering the beef gravy for 2 hours. I'm thinking Korean bimbap, but maybe something else would be better.