Saturday Sizzles
Steak Burgers with Pepper Sauce
| Serves 4 people | Approximate Time: 15 mins. |
| Ingredients: | |
| 450g
(1lb) lean minced beef 25g (1oz) fresh breadcrumbs Salt 1 tbsp. vegetable oil 3 tbsp. brandy |
1 egg |
Method:
- Mix together the beef, egg, breadcrumbs, onion and salt. Divide into 8 and shape into small burgers. At this point, you may find it easier to coat your hands with a little flour to prevent the mixture from sticking to your hands! Coarsely crush half the peppercorns. Sprinkle over burgers and press on to the surface.
- Heat the oil and butter in a frying pan, add the burgers and fry for 2-3 minutes each side.
- Reduce heat and continue cooking for 2-8 minutes according to taste.
- Remove from pan and keep warm.
- Add brandy to pan. Remove from heat. Set alight. When flames have died down, stir in cream and remaining peppercorns.
- Season with salt, reheat gently
and pour over steaks just before serving.
Chilli Beans with Wedgies
| Serves 4 people | Approximate Time: 45 mins. |
| Ingredients: | |
| 4
baking potatoes, cut into wedges 2 tbsp. olive oil 1 onion, chopped 1x400g can of mixed beans in spicy sauce, drained 1x400g can of chopped tomatoes with herbs, drained Tabasco, to taste (optional) |
1
tsp. cayenne pepper 110g (4oz) cheddar cheese, grated 1 red pepper, chopped 1x400g can of red kidney beans, drained 1 tbsp. tomato purée |
Method:
-
Pre-heat the oven to 200°C/400°F/Gas Mark 6.
-
Toss wedges in a large roasting tin with the cayenne and 1 tbsp. of oil. Bake for 25-30 mins., until golden. In the last 5 minutes, sprinkle with the grated cheese.
-
Meanwhile heat the remaining oil in a pan and fry the onion for 2-3 mins. Add pepper and fry for a further 2-3 mins. Stir in the beans, tomatoes and purée. Bring to the boil and leave for 7-8 mins. until thickened. Add a little Tabasco to taste and season well.
-
Serve beans with the cheesy wedges.
Raspberry Mascarpone Trifle
| Serves 6 people | Approximate Time: 40 mins. |
| Ingredients: | |
| 4
trifle sponges 8 tbsp. sherry or brandy, optional 250g (8oz) mascarpone 75g (3oz) crushed amaretti biscuits |
200g
(7oz) fresh or canned raspberries 200ml (7 fl.oz) ready-made custard 300ml (½ pint) fresh double cream |
Method:
-
Place the trifle sponges in the bottom of 4 individual glasses and sprinkle over the raspberries. Pour over the sherry or fruit juices and leave to soak for 30 mins
-
Whisk together the custard and mascarpone and spoon on top of the soaked trifle sponges and raspberries.
-
Whip the double cream to soft peaks and spoon over the custard mixture.
-
Sprinkle over the crushed amaretti biscuits and serve.
Our thanks to the Dairy Diary for their contribution of these menus