Home made burgers.

You will make between 6-8 depending on the size of burger you make.

 

1 lb minced beef (any minced meat of your choice).

3 tsp honey.

2-3 tbsp liquid seasoning.

1 tsp salt.

1  onion chopped finely (optional).

2 tsp mixed herbs (optional).

1-2 tsp dried garlic.

 

1. Place meat into a bowl, add honey, liquid seasoning, salt, dried garlic, onions & mixed herbs.

2. Mix all the ingredients together using your fingers and knuckles (using your knuckles helps to break down the meat).

3. Taking a small amount of the mixture form a ball in you hands no bigger than a tennis ball, flatten between your palms also keeping it in a round shape, when you have the right size you want place on a plate ready to cook, you could also place your mixture into a burger shaper/maker.

4. Place the burgers into a hot frying pan, turning down the heat and cook until they are cooked all the way through.

Serve in bread bun with chips, mashed potato or salad.

Gingerbread.

225g 8oz Plain flour (1/2 tsp Xanthan gum Gluten free flour).

Pinch salt.

2-3 x 5ml tsp ground ginger.

1 x 2.5ml 1/2 tsp bicarbonate soda.

50g=100g 2-4oz lard.

100g 4oz golden syrup or black treacle.

milk

1 tsp egg re-placer mix 2tbsp water whisked together.

 

Pre heat oven 160C, 325F, Gas Mark 3. Greased/lined 15cm/6inch square tin.

1. Sift together the flour, salt, ginger and bicarbonate soda into a bowl. Warm the fat, sugar and syrup in a saucepan until the fat has melted. Do not allow the mixture to become hot.

2. Add enough milk to the egg to make up 150ml 1/4 pint. Add the melted mixture to the dry ingreients with the beaten egg and milk. Stir thoroughly; the mixture should run easily off the spoon.

3. Pour into the tin and bake for 1 1/4- 1 1/2 hours until firm to the touch.

Pork with Pears.

Serves 4, Ready in 20 minutes.

 

1 tbsp sunflower/ vegetable oil.

2 red onions, cut into 8.

2 large pears, quartered and cored. (leave skin on).

Few sprigs rosemary, leaves roughly chopped.

4 Pork steaks, 175g  6oz each, trimmed of excess fat.

50g 2oz Blue cheese/ goats cheese/ soy cheese.

 

1. Heat oil in roasting tin on the hob over two rings. Add onions, pears and most of the rosemary. Fry for 5 minutes or until just starting to caramelise.

2. Heat the grill to high, season the pork then add to the pan with the veg and fry for 5 minutes, turning half way until golden brown and cooked though.

3. Scatter remaining rosemary and the cheese, grill until the cheese starts to melt. Serve.