Post by SeaDragon on Dec 3, 2017 20:23:41 GMT 10
Xmas Hamburger
Recipe from The Cook and The Chef (ABC TV), Wednesday, 26 November 2008: Season 3 Episode 40
Ingredients:
Serves 6
6 buns
cranberry mayonnaise (cranberry sauce mixed with a little mayonnaise)
rocket leaves
6 slices stuffing (see below)
beetroot relish (or slice beetroot)
6 Turkey schnitzel
Turkey Schnitzels:
1 turkey breast
flour (seasoned with salt and pepper)
egg and milk
fresh bread crumbs mixed with fresh herbs (sage, lemon zest, parsley, oregano, thyme, salt and pepper)
butter and oil to fry
Method:
Slice the turkey breast into 1cm slices, cutting at an angle to get large enough slices to make a turkey steak in the burger. Smash a little with a meat tenderiser.
Roll in flour, then egg mix and bread crumbs.
Fry in a fry pan with a little oil and butter. Cook on both sides until golden brown and cooked in the centre.
Cut the buns in half and toast under the griller. Rub a little cut garlic over the toasted halves, add the beetroot relish to the bottom half and top with the turkey schnitzel. Smear a little cranberry mayonnaise on the top layer, top this with rocket, a drizzle of olive oil, season with salt. Put the two halves together, and serve with a slice of Stuffing.
For children you can replace the mayonnaise with tomato sauce, and the rocket with lettuce.
Stuffing
Ingredients:
200g fresh bread crumbs
2 eggs
salt and pepper
1 onion, diced
2 cloves garlic, chopped
2 stalks celery, chopped
100g leg ham, cut into 1cm dice
50g walnuts, lightly toasted and chopped roughly
50g pistachios, lightly toasted (or pine nuts)
60g semi dried tomatoes, chopped
4 tablespoons parsley, chopped
2 tablespoons sage, chopped
1 tablespoon fresh lemon thyme
1 tablespoon lemon zest
Method:
Saute onion and garlic in a pan with a little oil, add celery, and cook until tender. Add the remaining ingredients, test for seasoning and then add as much egg as you need to keep it together.
Line a sheet of foil with baking paper and then add the filling and roll loosely into a long fat sausage shape. Squeeze and twist the ends of the foil. Bake in the oven until firm (about 40-50 minutes).
Recipe from The Cook and The Chef (ABC TV), Wednesday, 26 November 2008: Season 3 Episode 40
Ingredients:
Serves 6
6 buns
cranberry mayonnaise (cranberry sauce mixed with a little mayonnaise)
rocket leaves
6 slices stuffing (see below)
beetroot relish (or slice beetroot)
6 Turkey schnitzel
Turkey Schnitzels:
1 turkey breast
flour (seasoned with salt and pepper)
egg and milk
fresh bread crumbs mixed with fresh herbs (sage, lemon zest, parsley, oregano, thyme, salt and pepper)
butter and oil to fry
Method:
Slice the turkey breast into 1cm slices, cutting at an angle to get large enough slices to make a turkey steak in the burger. Smash a little with a meat tenderiser.
Roll in flour, then egg mix and bread crumbs.
Fry in a fry pan with a little oil and butter. Cook on both sides until golden brown and cooked in the centre.
Cut the buns in half and toast under the griller. Rub a little cut garlic over the toasted halves, add the beetroot relish to the bottom half and top with the turkey schnitzel. Smear a little cranberry mayonnaise on the top layer, top this with rocket, a drizzle of olive oil, season with salt. Put the two halves together, and serve with a slice of Stuffing.
For children you can replace the mayonnaise with tomato sauce, and the rocket with lettuce.
Stuffing
Ingredients:
200g fresh bread crumbs
2 eggs
salt and pepper
1 onion, diced
2 cloves garlic, chopped
2 stalks celery, chopped
100g leg ham, cut into 1cm dice
50g walnuts, lightly toasted and chopped roughly
50g pistachios, lightly toasted (or pine nuts)
60g semi dried tomatoes, chopped
4 tablespoons parsley, chopped
2 tablespoons sage, chopped
1 tablespoon fresh lemon thyme
1 tablespoon lemon zest
Method:
Saute onion and garlic in a pan with a little oil, add celery, and cook until tender. Add the remaining ingredients, test for seasoning and then add as much egg as you need to keep it together.
Line a sheet of foil with baking paper and then add the filling and roll loosely into a long fat sausage shape. Squeeze and twist the ends of the foil. Bake in the oven until firm (about 40-50 minutes).