Friday, 4 March 2011

Fowl Toastie

NAME: _Fowl Toastie

INGREDIENTS/UTENSILS:
100g chicken or turkey mince
1 tbsp finely chopped onion
1 clove garlic crushed
1 tsp soya sauce
1 tsp tomato paste
1 egg
2 tbsp grated cheese (good mozzarella is best, mild cheddar works too)
8 slices white bread
salt/pepper to taste
chilli flakes if desired

METHOD:
Cold sweat the onion and garlic together with a sprinkling of salt, toss.  Meanwhile, put the mince, egg, cheese, and sauces into a bowl and stir lightly together.  Once the onion and garlic have lost their edge and sweated a bit, add them and mix through.

Spread mixture equally onto four slices of bread, cover with the other four, and slip into toasted sandwich maker and toast for at least five minutes.

ALTERNATIVE METHOD:
Make up the mince as above, in whatever quantity you think you may need, lay on a sheet of cling-wrap and roll out to 3 - 5 mm thick, cover with second sheet of cling-wrap, and using a sharp knife, cut into squares slightly smaller than sliced bread, freeze, and use as required straight from freezer to sandwich toaster.  This makes a handy snack that's ready in five minutes.

SERVING:
It's a toasted sandwich.  Garnish it with a sprig of parsley that most people don't eat anyway, or just bang it on a plate and thrust it towards your intended victim.

NOTES:
Surprisingly good, and there are dozens of variations of the recipe that work.  The secret is the quite thin layer of meat filling, it cooks in just a few minutes, even if using the frozen version.

I've also used pork mince (with no garlic, and nutmeg and small raisins of all things) in the recipe, and played with a range of fillings with assorted spices and cheeses.


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