Beef / Chicken Gourmet burger

In one of my classes I made Beef gourmet and my classmate made Chicken gourmet burgers. For those who don't like Beef, you can follow the exact same recipe for a great homemade gourmet burger!:)

We also sauted Red Cabbage with a few other ingredient for extra flavors to our burger

Add Olive oil to a pan and pop in sliced red Cabbage,salt,red chili flakes honey,vinegar,lemon drops and coriander seeds to the pan.

Ingredients

150 g Mince- Beef or Chicken

1/4 onion- minced

cheddar cheese- Slice or shredded

1 tsp coriander seeds

1/2 tsp red chili

1tsp salt

Mustard paste

Method

Add onion,coriander seeds,red chili,honey and mustard paste to you minced Beef/Chicken. Mix well.

Make a patty of your mix and make a whole right in the center and stuff your cheese in it for a suprise burst of cheese at half way through!:D. Do not go all the way through ,as that could lead to the cheese melting away while cooking(yes, happened to me:( ) Regardless, you could always cover with extra meat at the bottom. Even then mine broke, I'm a bit clumsy like that!

Fry your burger mix in oil. Cover with lid for the buger to cook in steam. Keep a check and flip the burger one its nicely cooked.

For sides:

French fries/wedges

Boil your potato, to make them soften. peel the potato. I'd liek a little skin on for a traditional flavor and texture. Cut them up the way you like it wedge style or french style. Deep fry and sprinkle salt,pepper and red chilli

Plate up!

Oh dear so much to choose from! the ketchup and mayo are essential . Take a look at my Mayo ozzing Beef burger in and out and My class mate's Beautiful Chicken gourmet with ozzing cheese in the middle!

Bonn Appetite

Dripping drooling ozzing -ly yours!

-A-

Experiment-Pan raised chicken with Chili-lemon sauce

Continuing warning from my last post. I made slight amends to the recipe of the sauce. Instead of Mustard sauce I made Lemon and chili fuse to make a complete different blend. Here is what I got

What went wrong?  As you can see the sauce is a lot thicker, even though I like it that way it toke alot of milk to get it to that texture and that was because I decided I was too smart to add extra ingredient above what was suppose to be added. I, in a very professional manner threw the flour into the pan like there wouldnt be any tomorrow hence I got a very floury taste...to eliminate that I added extraa lemon and chili above what I actually wanted to add. My bad

Though in all fairness it was edible... my brother and mum ate it all up.

Pan raised chicken:

I used the exact same method for chicken as before. You may add mint or parsley or any other herb you prefer for the stuffing. I ran out of them, so I settled with the same sliced green chili and red chili flakes, as used earlier in the pan raised chicken with mustard sauce recipe.

Lemon-chili sauce (right way):

Its ingredients and method:

Follow the same roux method as provide for the Mustard sauce...FOLLOW IT (don't worry about the
thickness, it thickens as it cools)

Add pan roasted vegetable if you please (I didn't)

Instead of  Cumin and Mustard seed add whole chili (balls) (cook like you'd cook the cumin and seeds taught in the mustard sauce recipe)

Chili flakes (I used cause of my extra lemon and extra flour mess to add spice)

Lemon drops (DROPS) :)

I garnished the sauce with lemon zest to add color 

Walaaaa! You've got lemon chilli sauce...better than the one I made, for sure.


Like I said earlier you can make your own sauce by experimenting with spices like origano or pepper or add more vegetables or anything else you might think blends well.  Don't worry if you screw up a few times, look on the bright side...you'll have better stories everytime. Also, you can always learn from the mistakes and make it again and again!

Bonn Apettite!

-A-

Pan raised chicken with Mustard sauce

This is one of those recipes that you can amend and experiment with different spices and herbs once you know how to make the basic roux(*roo) for the white sauce and to butterfly chicken. Most of all it's super easy. It's the Plate up from my first class that I have blogged about last.

          Ingredients:

• 1 chicken breast
• 1 onion- dice sliced
• 1 carrot- Julienne stripped and dice sliced
• 2 garlic pods - minced
• 2 tbsp Flour
• 1 cup milk
• 2 tsp salt
• 1 tsp dried Mustard(seeds)
• 1 tsp Cumin
• Olive Oil
• 3 tbsp Butter
• Chili flakes
• 2 Green chili

Method:

To Prepare the sauce:

1. First add 3 tbsp of butter into the saucepan at medium heat to avoid over browning/burning the butter
2. After your butter has melted,add 2 tbsp of flour and stir for 2-3 minutes to minimize the lumps and blend into butter as much as possible
3. Add a pinch of salt (chili flake can be added as per your taste)
4. Slowly add milk while stirring constantly
5. cook until the sauce is smooth and thickened. For thinner sauce add more milk and stir till you have your desired consistency of sauce and turn off the heat

Adding spices:

Cooking time is 1-2 minutes.

1. Take a separate pan and add 1 tsp of Mustard seed and 1 tsp of Cumin
2. add a pinch of salt and on medium heat cook the two till cumin turns brown
3. turn off the heat as soon as you can smell the cooked cumin 

Keep the sauce and spices separately


Preparing the Chicken:

1. Slice your chicken breast by running your knife in a sliding manner just close to the end like Jack and Jill went down the hill.Which then creates a heart like shape when opened up ( do not cut the through the end)
2. Add sliced green chili ,salt and red chili flakes as per your taste
3. Fold it back like you'd fold a sandwich
4. Hold your chicken from the opening ends to avoid your filling from falling and butterfly (dip) the chicken into a bowl of flour
5. Add 3 tbsp of olive oil to the pan at medium heat,when the oil has heated add the floured chicken into the pan and leave it to sizzle and cook
6. Wait till the bottom is clearly cooked(you'll notice the chicken bulging) and then move the chicken around to make sure the flour doesn't stick to the pan,flip the chicken over and cover with a lid and slow down the heat a little

Turn of the heat after 5-6 minutes and let the chicken steam inside

Cooking vegetables:

1. Add 3 tbsp of Olive oil in a sauce pan on medium heat
2. Add the diced sliced onion, add pinch of salt and Chili flake
3. fry them until brown
4. drain out the cooked onions into separating dispenser to separate the left oil
5. Repeat the above procedure  for your minced garlic, diced carrots and Julienne stripped

NOTE: to cook all the vegetables separately to get the essence of every vegetable separately

Bring your white sauce pan to medium heat, to make the thickened and cold sauce workable with other ingredient slowly add milk and stir till its loosened up.

then add

1. The cooked cumin seeds and mustard seed to the sauce and stir until its mixed and turnoff heat
2. Add the fried onion,garlic and the diced carrots to the sauce,stir till everything is mixed well.

You may use Mustard powder without Cumin seeds if you're not able to get hold of mustard seeds.

Serving:


You may Picasso-ize your dish with the sauce, chicken and julienne carrot strips as and however you like it because the sauce and chicken are ready to be dived into!

You can always cook your own way fuse up however one likes, add more herbs like mint or parsley or spices in your stuffing (this will help expand your understanding and help add your own originality to a dish later on) or just make the plate more decorative. Like my chef says, "It's your work of art, your painting!"
(Mine wasn't really a painting, just a conscious first attempt.I get better at expressing...trust me)



Please read my next post on my experiment, to avoid blunders I made making the same dish with a little amends.


Bonn Appetite:)

-A-