Prawn Katsu Burgers

On 9th February 2016, This was Dinner

I don’t think I’ve missed pancake day for a few years but it completely slipped my mind this year.

Instead I made these delicious burgers which jumped of the page in BBC Good Food the moment I saw them.

We could only get our hand on finger brioche buns. I doubled up on prawns and just made mine into eight small ones.

Get set…

  • Slice some white cabbage
  • Roughly chop a few spring onions
  • Separate an egg, keeping the white
  • Bash up some cornflakes
  • Rinse and pat dry some raw prawns
  • Slice the brioche buns
  • Get cornflour, lemon, mayonnaise, ketchup sriracha, oil & seasoning ready

Throw it together…

Pulse up half of the prawns and all of the onion in a processor with a pinch of salt. Make a rough paste.

Add the cornflour and egg and pulse again.

Add the remaining prawns and pulse a couple of times only. Season.

Divide into patties and then place in the cornflake crumbs, cover all over. Cover and chill.

Mix the cabbage with a good squeeze of lemon juice and some of the mayo.

Mix more mayo with a little ketchup and some sriracha.

When ready, toast the buns. Heat a good bit of oil in a frying pan and cook the patties for about 4-5 minutes turning regularly. I checked one to make sure it was cooked through.

Dish it up…

Pop some cabbage slaw on the bottom of the bun. Cut the patties in half if using finger buns like me. Arrange on top then top with as little or as much sriracha mayo as you wish.

TWD_0902_Prawn_KatsuTWD_0902_Prawn_Katsu_2

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Egg Fried Rice with Beef

I was look forward to my post for Gnocchi with Bacon, Blue Cheese & Cavolo Nero but you have to believe me when I say it tasted far better than it looked! It was so good though, I’ve posted the recipe below this one.

So on 28th January 2016, This was Dinner...

Note: To get ahead, precook some rice.

Get set…

  • Oil & season a large steak
  • Slice some mushrooms
  • Slice a couple of garlic cloves
  • Slice some spring onions
  • Lightly whisk a couple of eggs
  • Get cooked rice, soy sauce, sriracha, beansprouts, sesame oil & seasoning ready

Throw it together…

Heat a griddle pan up high and cook the steak for 2 to 3 minutes each side, depending on how you like it. Remove from the pan and leave to rest.

Heat the sesame oil in a pan and add the mushrooms, cook until starting to soften then add the garlic, beansprouts and both sauces. Cook for a minute or so then add the rice.

When the rice is cooked through, move to one side and add the egg to the empty side of the pan. As it starts to cook, stir the rice back through. Add the spring onions and season to taste.

Dish it up…

Slice the beef and serve on top of the rice with an extra squirt of sriracha.

TWD_2801_Fried_Rice

Here’s the original.

So the gnocchi…

And the problem was the gnocchi. Don’t believe the packet when it says its OK to freeze. It spoils it. We thought we were in for a terrible meal but it was actually really tasty, just not photogenic.

I’ve not used cavolo nero (or black kale) before but decided to use it last week when I saw it in the supermarket.

Get set…

  • Thickly slice some cavolo nero
  • Crumble some blue cheese
  • Get gnocchi, single cream, bacon, butter & seasoning ready

Throw it together…

Cook some strips of bacon in a dry frying pan. Remove and chop into pieces.

If the bacon has released plenty of oil, add the kale but if not add a little butter first. Cook it, stirring all the time until it wilts. Add a little cream and the blue cheese and stir occasionally.

Cook the gnocchi in boiling salted water, drain and add to the kale. Stir well and season.

Dish it up…

Serve sprinkled with the bacon bit’s and an extra dash of black pepper if required.

I’d definitely use a stronger blue cheese next time. I bought it from Aldi as the cheese man at the market was on holiday so there wasn’t a large choice. Oh and I will definitely avoid freezing gnocchi in the future!

Chicken Wings Again

On 5th September 2015, This was Dinner

The title sounds like “Oh no! Chicken wings again” but is more like “To round off a great birthday week lets have something we both adore – I know – chicken wings again”. These are THE best wings ever.

With home made oven chips, a couple of beers each and our own homemade and newly titled Atomic Sauce* we were both very happy.

I also made a quick salad of fridge and pantry leftovers.

Here’s my original post, which incidentally, was the night I was sent a photo of a newborn puppy who was to become the centre of our lives.

TWD_0509_Chicken_WingsTWD_0509_Wings_2* A mixture of Sriracha (Mr S fave) and Crucials Hot Chilli Sauce (my fave) and a couple of secret ingredients 😉