Food recipes
Fagiottini
Fagiottini
Ingredients:
1 large savoy cabbage
9 oz / 250 g lean beef mince
1 medium free range egg
3 tablespoons freshly grated Parmesan cheese
Directions:
pinch of nutmeg
8 chives, to tie
Pull off and discard the cabbage’s outer leaves. Carefully
separate 8 of the inner leaves – they should be the biggest
ones you can find. In a pan of boiling water blanch the
leaves, i.e. dip them into the water for 1-2 minutes, and
dry them on clean kitchen towels or paper. Next, mix the
egg into the mince, add the cheese and no more than a
pinch of nutmeg, and mix well. Lay the dried leaves on
squares of lightly oiled kitchen foil (shinier side inwards)
and spoon a little of the mince mixture into the centre of
each leaf. For each leaf, fold up its ends then tuck over
the leaf’s sides, and secure each parcel with a chive tied
around its middle (admittedly this is the fiddly bit, but it
looks wonderful when presented). Wrap the foil around
the cabbage parcels and add them to the barbecue, grilling
them over hot coals for 8-10 minutes, or for 5-7 minutes
in embers, regularly and carefully turning the parcels. Serve
unwrapped (but not untied) and watch your artistic efforts
disappear in a few mouthfuls.
111111111166666
BOOTIFUL BURGERS
BBBBBooooooooootttttiiiiifffffuuuuulllll BBBBBuuuuurrrrrgggggeeeeerrrrrsssss
Burgers are a crowd-pleaser, a barbecue must-have. Until
you’ve witnessed a juicy burger dribbling into a bearded
chin the barbecue hasn’t really started. They are also
exceptionally easy to prepare, and ridiculously easy to
experiment with. All you need is some minced meat and a
little imagination and you can come up with some great –
and crazily great – ideas. I’ve given you a few here to get
started, but I’m sure you can come up with some of your
own.
These recipes are all designed to make four quarter-
pound burgers, but feel free to make two half-pounders if
you wish (just allow longer cooking times), to double up
the ingredients if cooking for more people, or to substitute
animal meat for vegetarian mince. If using frozen mince,
make sure it’s thoroughly defrosted beforehand, and make
sure you roll up your sleeves and get properly messy.
Ingredients:
1 large savoy cabbage
9 oz / 250 g lean beef mince
1 medium free range egg
3 tablespoons freshly grated Parmesan cheese
Directions:
pinch of nutmeg
8 chives, to tie
Pull off and discard the cabbage’s outer leaves. Carefully
separate 8 of the inner leaves – they should be the biggest
ones you can find. In a pan of boiling water blanch the
leaves, i.e. dip them into the water for 1-2 minutes, and
dry them on clean kitchen towels or paper. Next, mix the
egg into the mince, add the cheese and no more than a
pinch of nutmeg, and mix well. Lay the dried leaves on
squares of lightly oiled kitchen foil (shinier side inwards)
and spoon a little of the mince mixture into the centre of
each leaf. For each leaf, fold up its ends then tuck over
the leaf’s sides, and secure each parcel with a chive tied
around its middle (admittedly this is the fiddly bit, but it
looks wonderful when presented). Wrap the foil around
the cabbage parcels and add them to the barbecue, grilling
them over hot coals for 8-10 minutes, or for 5-7 minutes
in embers, regularly and carefully turning the parcels. Serve
unwrapped (but not untied) and watch your artistic efforts
disappear in a few mouthfuls.
111111111166666
BOOTIFUL BURGERS
BBBBBooooooooootttttiiiiifffffuuuuulllll BBBBBuuuuurrrrrgggggeeeeerrrrrsssss
Burgers are a crowd-pleaser, a barbecue must-have. Until
you’ve witnessed a juicy burger dribbling into a bearded
chin the barbecue hasn’t really started. They are also
exceptionally easy to prepare, and ridiculously easy to
experiment with. All you need is some minced meat and a
little imagination and you can come up with some great –
and crazily great – ideas. I’ve given you a few here to get
started, but I’m sure you can come up with some of your
own.
These recipes are all designed to make four quarter-
pound burgers, but feel free to make two half-pounders if
you wish (just allow longer cooking times), to double up
the ingredients if cooking for more people, or to substitute
animal meat for vegetarian mince. If using frozen mince,
make sure it’s thoroughly defrosted beforehand, and make
sure you roll up your sleeves and get properly messy.
Printed from https://recipe.bluelayer.org/recipe/69259/fagiottini