NAME: _Austrian Style Potato fry
INGREDIENTS/UTENSILS:
3 tbsp pork lard
2 tbsp butter
5 - 6 medium potatoes
1 cup water
1 tsp salt
METHOD:
Peel potatoes, slice into around 7mm (3/8") thick slices. Just barely melt the lard and butter in a large frying pan, arrange the potato slices and sprinkle with the salt, pour the water over, and increase heat. Allow the water to boil away, reduce heat slightly, and leave until underside of potato begins to crisp and brown. Turn sections over using a spatula, allow the potato to break up as you do so. Again, leave until it crisps and turns light brown, keep doing so until about a quarter of the potato is crispy, more or less according to taste.
SERVING:
Serve hot.
NOTES:
This is the most basic version, what they all have in common is that the water is used at the beginning to steam the potato, and then as the water evaporates the fats take over and brown the by then slightly fluffy potatoes.
Other things to try are a sprinkle of cayenne or white pepper at some stage in cooking, or (my favourite!) sprinkle a handful of grated cheese over on the second to last turn-over, and a couple of eggs beaten with salt and cayenne before the last turnover.
If done in the last way, this is a meal in its own right...
ENJOY!
Thursday, 24 July 2014
Ted Style Chevups
NAME: _Ted Style Chevups
INGREDIENTS/UTENSILS:
150g minced beef
2 tsp raw sugar
2 tsp sweet paprika powder
1/2 tsp cayenne
2 tsp granulated garlic
1/2 tsp salt
1 cup breadcrumbs
2 tsp psyllum husk
1 tbsp olive oil
3 tbsp beef dripping
METHOD:
Well mix everything but the dripping by hand in a bowl, form into a log about 7cm (3") diameter, flatten to about 1cm (1/2") thickness and 9cm - 10cm wide, and square up the ends with the edge of a knife, then refrigerate for at least an hour. Then cut the log across into 1cm strips. You should get around ten 1cm x 1cm x 9cm chevups. Multiply quantities if you want to make more.
Heat the dripping in a frying pan to medium heat, and fry the chevups until brown and slightly crisped on each side.
SERVING:
Serve hot.
NOTES:
My father spent time in Hungary and liked the chevups (spelled "cevapcici" which is prnounced "chevup-chi-chi") so he and I started varying recipes and spices. I like powdered red chilli in them, too. Cevapcici are skinless sausages, so follow sausage-making basics - keep everything cold as possible while mixing, mix well so that the mixture begins to cohere but don't allow the fat to smear, and allow setting time in the refrigerator (at least an hour, preferably a day) before cutting into slices.
I feel that dried garlic granules gives the best flavour, but I've also finely chopped fresh garlic and onions, sprinkled those with salt, mixed and let stand for an hour beforehand and that tasted not too bad either. Experiment. I think making these with lamb mince would be delicious, especially if you add fine-chopped fresh mint leaves and a few teaspoons of lemon juice and some cumin powder.
ENJOY!
INGREDIENTS/UTENSILS:
150g minced beef
2 tsp raw sugar
2 tsp sweet paprika powder
1/2 tsp cayenne
2 tsp granulated garlic
1/2 tsp salt
1 cup breadcrumbs
2 tsp psyllum husk
1 tbsp olive oil
3 tbsp beef dripping
METHOD:
Well mix everything but the dripping by hand in a bowl, form into a log about 7cm (3") diameter, flatten to about 1cm (1/2") thickness and 9cm - 10cm wide, and square up the ends with the edge of a knife, then refrigerate for at least an hour. Then cut the log across into 1cm strips. You should get around ten 1cm x 1cm x 9cm chevups. Multiply quantities if you want to make more.
Heat the dripping in a frying pan to medium heat, and fry the chevups until brown and slightly crisped on each side.
SERVING:
Serve hot.
NOTES:
My father spent time in Hungary and liked the chevups (spelled "cevapcici" which is prnounced "chevup-chi-chi") so he and I started varying recipes and spices. I like powdered red chilli in them, too. Cevapcici are skinless sausages, so follow sausage-making basics - keep everything cold as possible while mixing, mix well so that the mixture begins to cohere but don't allow the fat to smear, and allow setting time in the refrigerator (at least an hour, preferably a day) before cutting into slices.
I feel that dried garlic granules gives the best flavour, but I've also finely chopped fresh garlic and onions, sprinkled those with salt, mixed and let stand for an hour beforehand and that tasted not too bad either. Experiment. I think making these with lamb mince would be delicious, especially if you add fine-chopped fresh mint leaves and a few teaspoons of lemon juice and some cumin powder.
ENJOY!
Tuesday, 15 July 2014
Bacon And Egs Al Forno TEdAMENU Style
NAME: _Bacon And Egs Al Forno TEdAMENU Style
INGREDIENTS/UTENSILS:
6 eggs
12 rashers of bacon, medium short cut
1 cup tomato passata or blended tomatoes
2 tbsp fresh chopped basil
1 tbsp chopped capers
2 tbsp chopped chives or spring onion greens
6 anchovy fillets
1/2 cup grated parmesan
olive oil as required
METHOD:
Brush a 12 muffin tin lightly with olive oil, lay one rasher of bacon in each section so as to form a cup. Place half an anchovy fillet in each cup.
Break eggs into a suitable bowl, add 1 tbsp each of basil and spring onion, beat until mixed. Place passata in another bowl, add remaining tbsp each of basil, spring onion, and capers, combine until well mixed.
Spoon about 2tbsp of each mixture into each cup, side by side if desired, or in layers. If dong layers, make sure the egg is the top layer. Adjust the quantity so that each cup has about equal amounts of the filling and all filling has been used.
Sprinkle the parmesan equally over the top of the cups, bake on the top rack of a hot oven for 20 minutes, until bacon is sizzling and cheese browned.
SERVING:
Allow to cool for a few minutes, lift cups out and serve 2 - 3 per serving with toasted bread and extra parmesan.
NOTES:
Hot oven is 210C or hotter, and the time may need to be adjusted, but for preference leave for slightly longer rather than taking out earlier. Anchovies and capers aren't optional, they are what makes the dish salty and delicious. If you don't think anchoves and capers are delicious then I'm sorry but we can't be friends any more... %)
ENJOY!
 |
| Cooked, this lot is maybe a little bit too lightly browned. |
INGREDIENTS/UTENSILS:
6 eggs
12 rashers of bacon, medium short cut
1 cup tomato passata or blended tomatoes
2 tbsp fresh chopped basil
1 tbsp chopped capers
2 tbsp chopped chives or spring onion greens
6 anchovy fillets
1/2 cup grated parmesan
olive oil as required
METHOD:
 |
| Just have to sprinkle parmesan over |
Break eggs into a suitable bowl, add 1 tbsp each of basil and spring onion, beat until mixed. Place passata in another bowl, add remaining tbsp each of basil, spring onion, and capers, combine until well mixed.
Spoon about 2tbsp of each mixture into each cup, side by side if desired, or in layers. If dong layers, make sure the egg is the top layer. Adjust the quantity so that each cup has about equal amounts of the filling and all filling has been used.
Sprinkle the parmesan equally over the top of the cups, bake on the top rack of a hot oven for 20 minutes, until bacon is sizzling and cheese browned.
SERVING:
Allow to cool for a few minutes, lift cups out and serve 2 - 3 per serving with toasted bread and extra parmesan.
NOTES:
Hot oven is 210C or hotter, and the time may need to be adjusted, but for preference leave for slightly longer rather than taking out earlier. Anchovies and capers aren't optional, they are what makes the dish salty and delicious. If you don't think anchoves and capers are delicious then I'm sorry but we can't be friends any more... %)
ENJOY!
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