Posts Tagged ‘recipe’

Yum yum – really good recipe

Monday, October 10th, 2016

lamb and chorizo burger

Mix a pound of minced lamb with a wodge of chopped chorizo. Add a couple of chopped red chillies, a hunk of coriander, salt and pepper and mix thoroughly. Split into four burgers and hand shape. Fry for a suitable amount of time and towards the end crumble some cheese on top. No need to add oil into the pan as the burgers have plenty of fat. Cover the pan with an ovenproof bowl to melt the cheese. If necessary add some water into the pan to steam and heat the cheese. Whilst your burger is cooking put two halves of a bun cut face down into the frying pan to toast. I also chopped a couple of chestnut mushrooms and cooked alongside the burger.

Eat with salad and a dressing of your choice. We used mango, lime and chilli.

lamb and chorizo burger

The crisp sandwich

Wednesday, June 12th, 2013

Up there in the gastronomic stratosphere where reside the world’s finest culinary concoctions lies the humble crisp sandwich. Much has been written of this delicacy and a great deal is to be found on the subject through the services of Google. I offer to you the simplest of instructions.

Some of the basics of this recipe are identical to other sandwich recipes to be found on Philosopherontap. Fresh crusty white bread sliced not too thinly and then spread with soft butter. The two slices should be laid butter side up on a large plate. An entire packet of cheese and onion crisps is then emptied onto one of the slices ensuring that any bits that fall off are retrieved and carefully stacked on top of the others.

The brand of crisp is important. Supermarket own brands don’t cut it. It has to be Walkers or Smiths. Interestingly enough the more expensive, premium crisp such as Pipers doesn’t really do the job either. We are looking for the right combination of taste and crunchiness here. Pipers crisps are too thick for the perfect crisp sandwich.

Once the rogue crisps have been carefully stacked the second slice of bread is placed on top butter side down (obv). At this stage you will find that some crisps do escape around the sides, probably in fragment form. It is perfectly acceptable to hoover these up and eat them without bread.

You may now eat the crisp sandwich taking care to hold it over the plate because no crisp sandwich put together by human hand is ever going to be totally crisp tight. Leave the excess crisps to fall to the plate and consume the whole sandwich. Note you should not cut the sandwich in half as you might with cheese prawn or ham. It needs to be eaten as one large slab.

The crisp sandwich is often accompanied by a glass of cold milk, semi skimmed or full fat to your own taste. Under no circumstance should skimmed milk be used. Skimmed milk is not only an affront to the senses of the crisp gourmet but its total lack of body is not well suited to washing down the crisps.

When the last corner of bread has been consumed you should now run your finger over the plate to mop up any loose crisp crumbs, licking your finger clean at appropriate intervals. You may then place the plate in the dishwasher or, if you are poor, wash it in the sink. Paper plates should not be used to eat crisp sandwiches.

And that dear reader is the crisp sandwich. I have no illustrations to support this text because on this occasion I am trying to lose weight and crisp sandwiches are off the menu.

As a footnote it should be mentioned that flavours other than cheese and onion may be used according to individual taste. Beef flavoured crisps offer almost the same experience but ready salted should probably be avoided.

The perfect bacon sandwich

Sunday, April 28th, 2013

bacon sandwich – food of the gods

Food seems to be a theme of the moment. This time we are featuring the humble bacon sandwich.  I say humble but really the bacon sandwich is royalty in the culinary world on a par with the finest dishes served by the best chefs in their Michelin starred palaces.

There are many ways of serving the bacon sandwich. Individuals will have their own views as to the best way and who is to say they aren’t all right. This is a highly subjective matter.

In the analysis that follows the various variables for each aspect of the making of a bacon sandwich are discussed and my own preferred recipe is offered as a benchmark. Rank others in comparison, better or worse, as you see fit.

The bacon

The choice of bacon is of fundamental importance. In the first instance any bacon that comes in a package labelled BOGOF should be avoided at all cost. This will be cheap water filled rubbish. The slices will be so thin you will be able to see through them and when cooking  the bacon will emit a yukky white substance that apparently is part of the preservative injected into the meat during processing. The water will steam the bacon and you will find it very difficult to get the right “finish”.

Reality is it is difficult to find any bacon that doesn’t have the white stuff in it. Experimentation will allow you to identify the brand that suits you best.  Look for the words “dry cure” and “thick cut”. Your are most likely to find the best bacon at a real butchers and not in a supermarket. You have been warned.

There is a valid debate on whether to use back bacon or streaky. Streaky is undoubtedly more flavoursome due to its having more fat but back does tend to provide a meatier filling. The American habit of over-frying streaky is usually to be avoided and American bacon tends to be too salty.

The bread

The best bread to use for a bacon sandwich is undoubtedly crusty white unsliced. You can use pre-sliced crusty white but the uniformity of the slice doesn’t quite feel right. Self-slicing produces a variation in cut that suits the rustic nature of this sandwich and makes for a different culinary experience at each meal1.

The mass produced sliced white bread that comes with brand names advertised on television is not appropriate for a bacon sandwich unless you are a guest at someone’s house and your host is providing the breakfast. One assumes in this instance that a considerable amount of beer was downed the night before and you are pretty grateful for anything that staves off the after-effects of the evening.

Under no circumstances should brown bread be used and if rolls are the only option the posher they are the better.

The debate over toasting has raged long and hard. Toasting the bread for your bacon sandwich is perfectly acceptable though it is a shame to do this if the bread is really fresh. Toasting crusty white bread more than two days old is the preferred method for this age of bread.

The bread/toast should be buttered. Margarine doesn’t cut it. Some people are known to prefer no butter. Whilst this is acceptable it should be understood that a bacon sandwich made without butter is never going to reach perfection.

Grilling versus frying

This is a bit of a no brainer really. Frying always produces the best flavour in a bacon sandwich. Grilling shrinks the meat more. Lard is the best option for oil although it is recognised that the use of lard is controversial to the point of unacceptability in the modern health conscious society. Cooking oil is an acceptable alternative and need not be applied in large quantities. The fats from the meat will soon seep into the pan and provide the ideal base for frying. If cheapo bacon is being used then grilling will at least allow the water and white rubbish to drip off but you should take care to at least double the number of slices you were planning to use per person.

A minimum of two slices of bacon should normally be used but three or more are acceptable. Ideally the bacon once fried will have some crispy fat bits and some darker brown areas on the meat itself.

Unlike sausages which benefit from slow cooking, for best effect bacon should be cooked on a highish heat. We are looking for the right combination of softness and crispness and a slow cook will tend to err towards the soft side.

Seasoning

By seasoning I mean red sauce/brown sauce/no sauce. This is entirely a personal choice. The purist will almost certainly opt for “naked” but I am a brown sauce man. HP only. You can tell the difference. Tomato ketchup should be reserved for burgers and hot dogs.

Variety

It is perfectly respectable to experiment with different varieties to accompany the basic bacon filling. Mushrooms (fried) tomatoes (fried or uncooked – as you like) or even lettuce and tomato for the classic BLT are fine with added mayo. Bacon and lettuce without the tomato is a bit weird and should probably be avoided. Other filling combinations may be possible but are straying well away from the pure form. For example bacon and egg sandwiches should better be described as a “breakfast sandwich”.

Vegetarian bacon sandwiches

Nah!

Other bacon sandwich stories

In my experience the bacon sandwich is the one meat dish that is likely to convert vegetarians back to being carnivores (or omnivores/woteva) and I often use this as an icebreaker with people I have never met before but who are introduced to me as vegetarians – maybe at dinner. I tried this recently with a woman and she totally blanked me saying that it was never a problem. Set the tone for the whole evening. I found out weeks later that she was Jewish! Ah well!!  A vegetarian friend told me that this conversation piece was as old as the hills and very boring. Ah well!!! Won’t stop me using it though…

Conclusion

So there you have it. The perfect bacon sandwich uses decent dry cured thick cut back bacon, probably sourced from a local butcher and fried. The bread needs to be fresh self sliced crusty white. The bread may be toasted if a couple of days old. The bread should be buttered and contain sensible amounts of HP sauce.

Serve with a fresh pot of tea and a glass of milk.

Bacon sandwich making displays are available to hire – perfect for that morning after situation. Please contact Philosopherontap for details.

1 I am careful to use the word meal here as opposed to breakfast. Whilst the bacon sandwich is classically served at breakfast there is no convention that suggests its eating at other mealtimes to be inappropriate.

The Definitive Beetroot Sandwich

Tuesday, March 31st, 2009

the definitive beetroot sandwich recipe

The beetroot sandwich can be a magnificent part of your culinary repertoire.

Ingredients
1 Large, crusty, unsliced white loaf
Butter
1 Jar pickled baby beets
Salt to taste

Equipment
1 x side plate (or larger depending on the size of your bread) for presentation
1 x bread knife
1 x knife, fork, teaspoon

Using your bread knife, take your large unsliced loaf and cut two thick doorstop slices. If your bread is of the variety which tapers at each end (eg. a Bloomer), make sure you have two slices of the same size. Butter your bread liberally across the whole face of the slice.

Next, open your jar of Baby Pickled Beets. Note – it must be baby beetroot as the bigger variety can sometimes be too crunchy which detracts from the overall quality of the result. Using your teaspoon, select your baby beet, removing it from the jar to the plate. Take your knife and fork and cut the beetroot into generous, chunky slices. Arrange on the buttered bread. Apply seasoning as appropriate. Place finished sandwich on the same plate that you used to cut the beetroot as this will give you the opportunity to soak up all that extra vinegary, beetrooty, loveliness. Serve with large mug of steaming black filter coffee.

Variations
Some schools of thought state that the beetroot slicing should be on a separate plate. They are wrong. Others dictate that pre-sliced beetroot be used, and sometimes even the crinkle cut variety. I can understand this approach as it does take a step out of the process, and avoids dying ones fingers purple, but it does mean you cannot express your individuality in the chunkiness of your beetroot slices.

Warning
Loading your sandwich with too many beetroot chunks can result in mid-bite overflow. If you’re going to do this, make sure you’re wearing appropriate protective clothing.