bacon-jam-burger

Here are Australia’s top five burgers, according to chef Miguel Maestre

AUSTRALIA’S burger obsession is showing no signs of slowing. Aussie burgers have evolved from the days of canned pineapple and beetroot to a more sophisticated burger.

Coming up on The Living Room on Channel Ten today is the annual ‘Hot List’ episode.

In this episode, Miguel Maestre scours the country to track down his top five burgers in Australia, from the indulgently greasy to the gourmet.

Here we go:

Top 5 Burgers

soy_sauce_eggs

Soy Sauce Eggs Recipe (Shoyu Tamago)

These are as simple as George W Bush to prepare but can make a boring leafy salad interesting and gives the kids something to talk about at school over lunch.

Makes 4 servings

Ingredients:

4 hard boiled eggs
5 tablespoons tamari soy sauce

Method:

1. Pour the soy sauce into a pan that is approximately 10 inches in diameter. Heat the soy sauce of medium-high heat. When the soy sauce starts foaming up, reduce the heat to medium heat and carefully add the eggs. Roll the eggs around in the soy sauce to coat them, and continue rolling them around the pan until the eggs are a dark mohagony color and the soy sauce has been reduced to a thick sludge.

2. Remove the eggs, letting any extra soy sauce drain off, and place on a plate to cool.

3. When the eggs have cooled completely, pack them into lunches or enjoy one as a snack. Just don’t leave them near my daughter, or else you’ll never get to have a bite!

 

 

 

 

 

 

 

 

 


 


nepal

Nepalese Pork Mince Curry

Here’s my take on what is considered a Nepalese curry.

This one not as wet as a weekend in Wales

Although other pork mince-based recipes found on the Net refer to a dry and fragrant dish, I needed mine to go a bit further using what I had. The result is still a fragrant but subtle curry which relies heavily on the use of fresh coriander and is as wet as a weekend in Wales.

 Ingredients

2 tbsp oil (peanut? I used olive oil)
1 tbsp yellow mustard powder
2 onions diced
1 celery stalk finely chopped
2 tsp ground cumin
1 tsp ground turmeric
2 tsp garam masala
1 tbsp coriander minced
3 large cloves garlic minced
1 tbsp ginger minced
500g pork mince
1 cup chicken stock (closer to 2 by the time I finished)
1 tbsp light soy sauce
1 tin cannellini beans (or substitute with green beans)
salt and pepper to taste
1 cup fresh coriander leaves rough chopped
1 tbsp flour (optional)

Method

Chop the onion and celery and toss into the heated pan with olive oil. You could substitute with peanut oil or even ghee. Gently fry until the onion begins to soften and then add the garlic.

Add the mustard, cumin, turmeric and garam masala along with the minced ginger and cook for another couple of minutes.

Add the mince and continue stirring until browned.

At this point I added the minced coriander but if you are not a fan, leave this out.

Add the stock and mix thoroughly.

Add the cannellini beans and let it simmer gently for 20 minutes before adding the freshly chopped coriander and season as desired. If you prefer, use fresh green beans instead; they add great colour to the dish. It’s at this point you may want to add a little flour to help thicken it up a bit.

Serve alone with fresh green beans or with wholegrain rice. Try wheat instead of rice for something different. Just because I can, I’m serving with boiled potatoes tossed in butter and a little white pepper.

Enjoy!

Red Chilli Chicken and Sour Cream

Leftovers Part 1 – Red Chilli Chicken and Sour Cream

With five kids, I’m always looking for ways to make the most of meal times and so I expect that this will be the first of many posts on the subject of leftovers.

Being head chef in our house means I usually get the proportions and amounts just about spot on but from time to time, particularly when we have a late omission or two from the guest list, leftovers are inevitable. Such was the situation on the eve of the Queen’s Birthday.

So if you are wondering what to do with half a roast chicken, a couple of roast parsnips and a good handful of roast potatoes, read on.

After a mooch about in the fridge, I pulled out garlic, onions, a fresh red chilli and a pot of sour cream, chicken stock (I used Chicken Oxo), cayenne pepper, sweet paprika and fresh ground black pepper.

Dice and fry off one large brown onion in a couple of tablespoons of olive oil.

As the onions start to go translucent and soften, add about a heaped teaspoon of chopped/minced garlic. I’ve been using the minced garlic in a jar from Coles and while it is very handy, it doesn’t seem as strong as fresh. If you are using fresh, I’d suggest you use 2 or 3 medium to large cloves.

Next, take the red chilli and split down the middle lengthways. I used a teaspoon and scraped out the seeds but if you like the heat, leave them in. Chop finely and add to the onions and garlic.

Sprinkle about half a teaspoon of cayenne and about the same of paprika over the onions.

Pick remaining meat from the chicken carcass and add to the pan.

Chop up and add the potatoes and parsnips.

Once the ingredients are combined, add a little boiled water. I started with a cup and added an additional splash or two throughout the rest of the cooking but it’s all about your own personal preference. In this instance, if you like it thin add more, thick less. Bear in mind that you will be adding sour cream next.

Add three large tablespoons of sour cream and gently combine. As an afterthought, I blended in a couple of tablespoons of tomato paste.

As everything comes up to heat, both in terms of temperature and taste,  you can add more cayenne if you wish.

You could probably serve this with green beans or mangetout (snow peas) and some crusty bread.

haggis-pizza2

Hearty Hogmanay Haggis & Baked Bean Pizza

Traditional Scottish/Italian fare with a baked bean twist.

Chop half a small onion and fry gently in a little butter.

Next, break up a generous slice of pre-cooked haggis from Rob’s in Dandenong, mix with the onion and combine with a small tin of baked beans before plastering the mixture evenly over your  home-made pizza base. Call me a snob but you can’t go wrong with Heinz Baked Beanz.

Cover with an equal mix of grated cheddar and Mozzarella, then finished off with a good pinch of mixed/Italian herbs.

Cook in the oven as you would any less exotic pizza and Robert’s your uncle!

Slice, serve and wash down with your favourite Scotch.

There is a fun bonus if you wait until after the kids have finished before listing the ingredients in haggis…..

chicken-pasta

Chicken Fettuccine with Wild Mushrooms

To give this scrumptious Italian number it’s full name….Peppered Chicken Fettuccine Tossed with Sun-dried Tomatoes, Wild Mushrooms & Spinach. It may very well be known by another name but I’m afraid I have no idea what it might be. The original recipe was passed to me by a talented young chef in Bendigo named Adam and so the credit, and thanks, go to him. (more…)

osso-buco

Gobbledegeek’s Ossobuco Alternativa

Yes, I know that that some will complain that I used one word instead of two (osso buco) and others will question the absence of an additional c in buco (bucco) but let’s be honest, how many of you speak Italian and can cook or even know the origins of this classic dish (let alone all three!!!!!)?

For those who didn’t understand the title, this recipe contains a number of obvious deviations from what is considered the ‘classic’ Milanese recipe. (more…)

spicy-lentil-and-pumpkin-soup

Spicy Roasted Pumpkin & Red Lentil Soup

One of the first things I do every morning is think about what I might prepare for dinner that evening. Today I have been offered a suggestion in the form of a ready disected and roasted pumpkin and a packet of red lentils, strategically displayed where I wouldn’t miss them.

In a scene reminiscent of Ready, Steady, Cook I lean on the counter staring at the two ingredients in an effort to draw inspiration. It wasn’t too difficult to come up with a few ideas but given the frosty morning and the hope of little improvement for the remainder of the day, I opted for an Indian themed soup. (more…)

cauliflower-cheese

Gobbledegeek’s Cauliflower Cheese

cauliflower hoon brain

Fresh Hoon Brain

So I’ve had this cauliflower in the fridge for quite some time now, hoping it would gracefully grow old and black so that I could avoid preparing a cheese sauce but to my horror, and ignoring a barely visible amount of blackening, it looked as good as the day I dumped it there. So I must bite the bullet and prepare a sauce that in all honesty, is not so much of a chore but will require a little extra work if it is to feed several hungry mouths. (more…)