Game Pie:

Game Pie:

As Pheasant Pie, but:

Also find:

  • 1 wild rabbit with its coat off

Method:

  • When preparing the pheasant, also simmer the rabbit saddle (that is the back of the rabbit containing the two loins – the main meat content) for an hour or so in the stock.
  • Afterwards, take the loins off the backbone, break it up (not slice it) and throw in with the processed pheasant meat. Continue with the pie as above but in a larger pie dish (or even make two).
  • The front and back legs of the rabbit can be casseroled separately and scoffed off the bone the next day.
  • Or eat it with a mustard sauce.

Pheasant pie:

Pheasant pie:

This serves between 6 and 8 people, with veg, etc.

One thing I like to do is beating for a local shoot.  It takes no great skill, as such, all you need to be able to do is follow instructions and make a noise when told to.  Common sense, really.  In the months before and just after Christmas there are shoots all over the UK needing people to beat for them (See the NOBS website).  You get very little pay for your physical efforts – but the birds are worth the walk.  Some (tight-arsed) shoots will just give you a brace (a pair; one cock bird and one hen) and some will permit you to take more.  One shoot that I have regularly beaten for hands me 3 brace occasionally as well as the meagre pay.  This makes the day well worth the effort.  Of course, the birds do come with their coats on and their innards in place, but a quiet word with another of the beaters may get them to help you ‘process’ the birds quite quickly after being hung to let the meat mature for about 5-8 days. 

Of course, you could learn how to do it and DIY. 

I don’t fart about with plucking; I simply skin ‘em and gut ‘em.  It’s quicker, easier and makes less mess.  Anyway, as I normally harvest the breasts and casserole the rest, the skin is redundant. 

Serving pheasant pie to your guests could be quite prestigious, so will really impress everyone with your abilities to survive and succeed.   Of course, you mustn’t accidentally serve it to any extreme animal-rights/anti-hunt people, ‘cos that’s the way to get your sweetmeats squashed (look it up on the net).

Prep:       50-ish mins, but needs to be done the day before.

Cooking: 60 + 40 mins.

Course:   Main (smallish)

Serves:    6

Rating:    3:  Moderate – it takes a long time to get everything ready,

but each stage is moderately easy.

Find:-

  • 1 brace pheasants
  • 2 cans Campbell’s Chicken & White Wine condensed soup
  • Frozen sweetcorn
  • 1 pack puff pastry
  • 2 onions
  • 2 cloves garlic
  • Mushrooms if you have them
  • Provencal mixed herbs
  • Seasonings
  • milk or eggwash for pastry top (see Tricks’n’Tips)
  • Covered casserole dish
  • Oven dish/pie dish bigger than you think you’ll need

Method:

  • Take the two birds – skinned & gutted – and wash them under a running cold tap for a moment. Cut any great amounts of fat off and discard.
  • Using heavy duty scissors cut the carcasses at their weak points to allow them to fit into a casserole dish or covered oven dish with lid and put some water/white wine in with them. Pop this into a medium oven (gas 4) for about an hour or so to cook.  You will be taking the meat off the carcass later so it does need to cook through.
  • After that time, take the meat out and place onto a plate to cool to a temperature at which you can separate the meat from the bones without burning your fingers (see Tricks’n’Tips for taking meat off a poultry carcass).
  • Whatever you do, don’t allow any bones to end up in the meat. The lead shot by which the birds met their fate will normally not be a problem, but the bones and/or the end of bone cartilage will be.
  • Pour the cooking liquid into a bowl to cool and then place it in the fridge to let the fat solidify properly on the top. The following day, just take the fat from the top of the stock, putting it into cling film/foil or a yoghurt pot to discard it, putting the jellified stock by for now.  You’ll need it later.
  • To assemble the pie, just roughly slice and fry the onions and garlic until translucent and line the bottom of the pie dish with them. Pop a few sliced/quartered mushrooms in as well.
  • Scatter the herbs and frozen sweetcorn on the onions and then lay on the pheasant meat in large chunks.
  • Heat the contents of the two cans of soup, together with some white wine or water and the stock from below the fat in the bowl and pour over the contents of the pie dish, taking the fluid level to just below the edge of the dish. Season as necessary.
  • Roll out the puff pastry (or buy it ready-rolled, like I do) and lay it on top of the dish (see Tricks’n’Tips), crimping the edges against the dish to make a tight seal.
  • Pierce a few vent holes in the lid, cut out and lay on some fancy pastry shapes for decoration (if you are artistic) and give it an eggwash or a milkwash ( see Tricks’n’Tips) to make it brown attractively.
  • Place it in the oven at about gas 5 for 40 mins, or until the pastry is golden brown and risen a treat.
  • Serve with whatever veg you have. This pie goes well with rustic accompaniments, so forget about serving poncy baby sweetcorn or mange tout.  For this we need chunky carrots, sautéed leeks (or roast veg) and jacket potatoes.

Rich venison casserole:

Rich venison casserole:

Prep:           20 mins.

Cooking:      2 hours or more.

Course:        Main

Serves:         4

Rating:         3:  Moderate.

Venison is beautiful when cooked long and low.  It’s like a rich beef.

For 4 people, find:

  • 1 kg of boneless stewing venison.
  • Root veg – carrots, turnips
  • Button onions – the cheap ones from the supermarket
  • 1 cloves of garlic
  • Olive oil
  • Butter
  • Half a bottle of red wine
  • Two mugs of stock (see Tricks’n’Tips)
  • Some fresh thyme – if not, use dried
  • Fresh chopped parsley if you can get hold of it – a handful
  • Two tablespoons plain flour
  • A large saucepan that will also go into the oven or a large oven dish and a saucepan.

Method:

  • If the meat is not already cubed, cut to 1” cubes. If it’s already cubed, just trim off any really large lumps of fat.  Don’t be over-fussy with the trimming because the long, slow cooking will melt away most of the now-grotty-looking bits – that’s one of the beauties of this dish, it makes beautiful food from relatively low-cost cuts of venison – which itself is not cheap (Quite deer actually!).
  • Put some olive oil and butter into the saucepan, allow it to melt and mingle and then introduce the cubes of venison.
  • Turn the heat up to high. There needs to be space in the pan for the meat to brown.  If the meat is too crowded in the pan, it will start to sweat, lose moisture and refuse to brown.  We want the surface to brown, to enhance the flavours of the venison – give it space.
  • You may have to do this in several batches, adding further oil/butter as necessary, to get it all browned properly.
  • Put all the venison back into the saucepan when browned, and introduce the flour.
  • Stir it all in with the oil, butter, juices, etc so that they are all absorbed. Put the wine into saucepan and stir all the sticky bits into the wine.
  • Add the stock.  Boil up and ensure that all the bits have been loosened from the pan.  Add the root veg, onions and garlic.
  • If the saucepan is suitable for the oven, put on the lid and pop into the oven at gas mk 4 for an hour, then turn it down to Mk 3. Check after a further hour, or two to ensure it is not drying out.  Add more stock if necessary.  Ensure that all accompaniments are done.
  • If the pan is NOT suitable for use in the oven, tip all the contents into an oven dish and cover with foil and follow as above.
  • Serve with Dauphinoise potatoes, French beans, Chantenay carrots and a great big smile on your smug l’il face.

Yes, it is very similar to the Navarine of Lamb recipe; except where it’s different, of course.

Bobotie:

Bobotie: – a South African traditional dish.      

(A bit like a funny light curry with an omelette on top……)

No self-respecting South African household/family does not own (and treasure!) a favourite Bobotie recipe.

Prep:           10 mins.

Cooking:      30 mins       

Course:        Main

Serves:        6

Rating:         2: Easy, but there’s a bit of messin’ about.

For 6 people, find:

  • 2 tablespoons vegetable oil
  • 2 or 3 large red onions, peeled and sliced
  • 1kg good quality lean beef mince
  • 1 thickish slice of white bread
  • 1 cup milk
  • 1 tablespoon medium curry powder (or half a jar of tikka masala paste)
  • 2 thumb-sized lumps of peeled root ginger, shredded/grated/finely chopped or otherwise smashed-up
  • 2 large carrots, shredded/grated/finely chopped
  • 5 cloves garlic, shredded/grated/finely chopped
  • 100g ready-to-eat dried apricots, chopped
  • 2 teaspoons salt
  • Freshly milled black pepper
  • 1 teaspoon turmeric
  • 1 tablespoon malt vinegar
  • 200g cup seedless raisins/sultanas
  • 2 tablespoons strong chutney
  • 2 medium eggs
  • 2 bay leaves

METHOD

  • Preheat oven to 350°F.
  • Heat the oil in a frying pan, when warm-ish, stir in the onions. Cook over medium heat until transparent.
  • Add the beef mince. When a liquid appears in the pan, pour it off into a cup, cool it, discard the fat and use the jelly/stock for something tasty.
  • Cook the mince until lightly browned and crumbly.
  • Soak the bread in half the milk, squeeze out excess milk and mash the bread  with a fork, pouring the squeezed-out milk straight back into remaining milk. Set the milk aside.
  • Add the squeezed & pulled-apart bread to the meat mixture.
  • Add curry, sugar, salt, pepper, turmeric, vinegar, raisins, chutney to the beef mixture. Mix it up’n’make it nice.
  • Spoon the resulting awful-looking mixture into a greased baking dish, and place bay leaves on top.
  • Bake for 50-60 minutes in preheated 350°F oven.
  • Beat egg with remaining milk and pour over mixture approximately 25 – 30 minutes before end of baking time.
  • Serve with steamed rice (traditionally turmeric yellow) and extra chutney.
  • South African comfort food!
  • See also the veggie version.

Bobotie – An alternative recipe

  • 25g Butter
  • 1 Large onion, chopped
  • 500g Minced beef
  • 2 Garlic cloves, crushed
  • 2cm Fresh root ginger, peeled and grated
  • 2 tsp Garam masala
  • ½ tsp Turmeric
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • 2 Cloves
  • 3 Allspice berries
  • 1 tsp Dried mixed herbs
  • 50g Dried apricots, chopped
  • 25g Flaked almonds
  • 3 tbsp Chutney
  • 4 tbsp Chopped parsley
  • 4 Bay leaves, plus extra to garnish
  • 250ml Whole milk
  • 3 Large eggs
  • 50g Sultanas

Method

  1. Preheat the oven to 180C/gas 4. Heat the butter in a saucepan and cook the onions until soft. Set aside.
  2. Heat a large frying pan over a high heat and fry the beef, without oil, until golden brown. Remove from the heat and add the onions together with all the other ingredients except the milk and eggs. Mix well and put into 4 x 300ml ovenproof bowls or a large ovenproof dish. Press the mixture down with the back of a spoon.
  3. Beat the milk and eggs together lightly and pour over the mince mixture. Bake for 20–25 minutes for small boboties (and 30–40 minutes for a large one) or until the topping has set and is golden

Basil’s Exceptionally Easy Square Balls:

Basil’s Exceptionally Easy Square Balls:

Prep:           10 mins.

Cooking:      30 mins       

Course:        Main

Serves:        4

Rating:         1: Easy-peasy

This recipe is a super-simple one, just using the mince as it arrives in its plastic tray.  You don’t mix it with anything at all, you simply cut it into squares!  Try it, with an open mind and an open mouth.  See how it compares with the most carefully constructed Spanish meatball recipe of the highest celebrity chef.  It won’t be that much lacking, I’ll bet!

And it’s cheaper.

And it’s quicker.

And it’s easier.

And it’s less complex!

To feed four, find:

  • Large pack (500g) lean mince (Beef, lamb, pork, turkey, chicken, traffic warden) as you get in supermarkets. (You can get mince from a butcher’s, and it’s probably better mince, but this is the super-easy version….. you’ll see…… read on…….
  • Tin chopped tomatoes
  • A little oil (not ‘engine’, ‘massage’, ‘baby’ or ‘body’)
  • 1 large onion – I like big red onions, but use what’s to hand.
  • Garlic….. I like garlic, so I use 3 or 4 cloves.  Use as many as you think.
  • A stock cube of whatever variety.

You can use part white or red wine for the stock, especially if you have a bottle that has been opened a fair while.  Recycle it into here….. 

I’m all in favour of a bit o’recycling.

  • Seasonings & fresh herbs if you have them.  Basil is the one that you really want.
  • A little coarse sea salt, if you have it.  If not…..
  • Frying pan
  • Saucepan
  • Ceramic oven dish.

Method:

  • Cut the slab of mince into 8 squares. (If you wish, you can roll the squares into balls, but this is the ‘square balls’ version…… of course, if you get a bag o’mince from t’butcher’s shop, you’ll have to roll it into balls.  Doesn’t matter; both shapes taste similar, I believe..…)
  • Put a little oil in the frying pan and set the balls to cook over a medium heat. Don’t disturb them too much as they might start to fall apart, but they must not burn.
  • Chop your onion and garlic finely and fry the onion off a little with the squares/balls; retain the garlic until the liquid goes in, so that it does not burn and turn bitter. Turn the squares/balls when they have taken on a little colour (browned a bit underneath…… don’t expect the top to turn blue or anything!)
  • Open the chopped toms and chuck ‘em in….and the garlic. That’s it, just chuck ‘em all in – this is only cookin’, not a friggin’ religious festival!
  • Make the stock by crumbling the cube into a cup and adding half a cup of boiling water to it. When it is dissolved, pour that in. (If you are using wine instead of water, put that in cold and crumble the cube on top before……
  • Mixing! Move it all around a bit.  If the frying pan has a lid, pop it on now.  I used a pan with a steel handle, so I just popped it into the oven.  Don’t do that with a plastic handled pan!
  • After about 20 mins, taste and season as you wish.
  • Tear up fresh basil leaves and stir those in just before serving.

Serve two or three squares/balls per person, and with anything else that you like!

I like roasted potato wedges or a jacket.

For weight-aware people, use this Frylite/one-cal spray stuff for all frying and roasting.

Grilled rump steak: (Steak’n’sumfin’)

Grilled rump steak:  (Steak’n’sumfin’) 

Prep:           15 mins.

Cooking:      About 10 mins.

Course:        Main

Serves:         ?

Rating:         3 – Moderate – just have the confidence that you can do it

Find for two people:

  • 2 steaks of some sort; as thick as you can get ‘em
  • Veg oil
  • Seasonings

Although this is listed as grilled rump, it could be sirloin or almost any other ‘steak’ cut of beef.  Not quick-fry steak though, as we’re grilling it (so what would you do with a quick-fry steak?  ….fry it, of course; very quickly – a matter of a minute on each side), and you’d treat fillet steak a little differently as well.

Ok, grilling steak in general:

  • Take the grill pan out of the grill (important) and pre-heat the grill for ten minutes; it needs to be hot before the steak goes under but the pan needs to be cold. Make sure that the delay button has been pressed on the smoke alarm to save your eardrums.
  • Get the steaks out of the fridge. Oil them all over with a vegetable oil (not olive) and put them onto a plate.  Season all over with a little black pepper. 
  • Set your plates to warm a little (not a lot if you are having salad).
  • Have the other things ready, because once the steaks are under the grill there’s no going back; so ensure that any chips, spuds, veg, onions, salad or whatever you are doing to go with the steaks are already done.

Don’t let the salad go cold, will you…….

  • Ok, steaks onto the cold metal bars of the grill pan and under they go.
  • To my mind, a well-done steak is as appealing as a sock in the teeth (the sock still having the foot inside). Any steak should be at the very least, pink in the middle.  I like rare steak, but it has to be good steak to be eaten rare and I’m sure that you’ve not gone out and bought the best steak.  You can’t afford it.  So, let’s go for medium.
  • After four minutes under the hot grill, remove the grill pan, turn the steak over and dribble just an incy-wincy, tiny bit more oil onto the uncooked side; spreading it with a well-washed finger end (you can wash all of your fingers at the same time to do this – not just your spreading finger).
  • Back under the grill they go – the steaks, not your fingers. Open the kitchen window as the smoke is becoming more like a fog.  Put the extractor fan on.  Get your warmed plates ready.
  • After two minutes on the second side, take out the grill pan, use a knife or scissors to cut a slit in the edge of the steak to have a look-see how they’re cooking. If the centre is pink, you are done.  It it’s really blood-red, it needs a further minute (if it’s grey right through, it’s over-done!).  When cooked to perfection, transfer them on to the plates and pop a sheet of foil over them for a couple of mins to rest (important) whilst you get the other bits ready.
  • Take off their foil hats and put the accompaniments with the steaks on the plate. Ensure there are no splashes on the sides of the plates, and serve.
  • Done; steak’n’sumfin’.

Greek Souvlaki: In other words, meat on a stick, or kebabs.

Greek Souvlaki:   In other words, meat on a stick, or kebabs. 

Use bamboo skewers – and get them as long as possible.  You will need maximum length to maximise on ‘impact’.   Allow between one and two skewers per person.  If you are having a starter, main course and a pud, you might get away with one each… perhaps.  It’s all according to how delicious they are.

You must soak the skewers in water for a good couple of hours if you intend to cook these on a barbecue or on a gas grill.  If there is a flame likely to come in contact with the wood, they’ll burn.  At least if they have been soaked the burn will be reduced.  Some people soak them in wine.  I prefer to soak them in water and DRINK the wine….

Prep:           15 mins.

Cooking:      15 mins.

Course:        Snack, starter or main

Serves:         2

Rating:         3:  Moderate

Find for two people:

  • 2 cheap (value) pork chops
  • Red, orange & yellow peppers (see method)
  • Red onion
  • Other things I haven’t thought of yet
  • Wooden kebab skewers
  • Oven (roasting) tin

Method:

  • You can use the supermarket ‘Value’ pork chops as they are probably the cheapest source of quick-cooking pork you’ll get. However, if you have a friendly (tame) butcher who can give you good quality pork at reduced rates, go for whatever is advised – they know more than you and I combined.  However, it shouldn’t really be all completely lean pork as a fat content is needed to allow it to remain succulent.  Remember that it is being cooked quickly and so doesn’t have sufficient time to become tender in the cooking process.
  • Remove the bone from the pork chops and then cut the meat into 2cm cubes. You can cheat by cutting it 2 by 1cm and then folding it in two.  This just makes the meat content look a bit more than it really is.    Perhaps this is a bit of a cheat, but hell, when money is a problem, what’s a bit of fair cheating between friends?
  • You’ll need about a red, an orange and a yellow pepper for 5 or 6 people sitting down to dinner – so about a half a pepper + per person – and a couple of large, round, hard red onions.
  • Peel the red onion by topping and tailing (removing the top and the bottom), cutting in half vertically and then just removing the dried outer layer of the onion.
  • Now take off each layer, one by one, keeping it ‘onion shaped’, in a dome sort of thing.
  • Put these onto a plate or into a bowl or dish to work from. The peppers should be cut in half vertically, the stalk and seeds removed and then each half cut again horizontally, then each quarter cut into two or three bits.  Try to retain the curved nature of each piece.
  • As the meal is ‘on sticks’ it is important to get the presentation right, so start with the pepper.
  • Stick the bamboo skewer through the pepper, skin side first, this will allow the curved nature of the pepper to encompass the pork (the next component) and provide a little moisture for it. Steam cooks meat nicely, especially when it’s flavoured steam, as the pepper will provide.  Pepper, pork, onion, pork, pepper, pork, onion, pork, pepper, pork… you can see the methodology behind it all.
  • Of course, if you want to, you can use mushrooms as well, peeled chestnuts (yummy – but a bugger to put onto skewers without breaking up) and all sorts of other things. As well as, instead of… well, you ring the changes as it’s your meal.  Don’t be slavish and just follow a recipe, use the method and then do as you please – and then, when people ask for the recipe you can say “Well, I didn’t really follow a recipe as such; it was something I just cooked up”  That’ll certainly get you points with the partner.
  • So what do you do with these skewers of stuff that you have in a great mountain on a plate? Well, if you can lay them on a large plate or a wide, shallow oven tin, that’s great.  If you do not have such a thing, use oven foil with the edges just turned up a bit.  Put some olive oil and some balsamic vinegar into a mug to make it about a quarter full, mix it up thoroughly and brush it liberally all over the kebabs.  More rather than less, and make sure that it does not separate before being brushed on.
  • Leave them there for as long as possible.
  • You then have a choice. If you have only enough for two people, do them in your big frying pan.  Perhaps you’ll use the grill, or even a slow barbecue (when the coals are not too hot and likely to start flaming).  You might have a griddle on your cooker, so use that.  If not, bung them into a HOT oven in the oven tin you used for the marinating.  No oven tin?  Use the foil on something ovenproof… just a baking try is fine if the foil is being used.
  • So how long do I need to cook them for? Ah, now, that’s a good question.  With direct heat (frying pan, grill, griddle) you’ll need to look at the meat as it’s cooking and see that it’s not red at all, perhaps 10 – 15 minutes, but with chicken you’ll really need to ENSURE that the meat is cooked.  With the oven you’ll manage to cook well in about 25 minutes if the kebabs went into a pre-heated oven.  If you turned on an oven as you put them in, allow at least another 5 minutes.  If it’s crisping at the corners, it should be fine.  What you don’t want to do is serve cubes of ‘biblical burnt offering’, as they say.  With oven-cooked kebabs it might just be nice to pop them into a frying pan/onto a griddle for a couple of minutes just to crisp the outsides, for good looks.
  • You have a choice of sauces to serve with them, but the Greeks don’t seem to serve them with a sauce at all in my experience.

Pork’n’Peppers:

Pork’n’Peppers:

Prep:           10 mins.

Cooking:      15 mins.

Course:        Main

Serves:        As many as…..

Rating:         2:  Easy

Inexpensive – and it looks impressive too.

Find:

  • Pork – one chunk (see Tesco Value pork) per person, as cheap as you like.
  • Peppers – as many whatever colour old wrinkly ones as you have.
  • Mushrooms – ditto.
  • Rice – see start of this section or Tricks’n’Tips.
  • Variations – see Variations (unsurprisingly).
  • Oven (roasting) tin
  • Frying pan (preferably with a lid)
  • Ceramic oven/serving dishes

Method:

  • If you have a glut of soft, wrinkly red, yellow or orange peppers (even including green, at a push) – or can get hold of a few at a very cheap price (final hours of the local market can be most productive) and some cheap pork in the freezer from the local supermarket’s reduced cabinet, you have the basics. One piece of pork per person will be required (You know the size of pork that is normally regarded as one serving…….. a chunk, a pork chop-sized bit…….. no, I do not mean one great big joint per person!). 
  • Put the pork in the tin, pour just a little olive oil on top and a good splash of water in the tin, then put the pork into the oven at about 190°C for around 45 minutes to roast in its open tin.
  • Chop a couple of medium or one good sized onion (or you could use an old & wrinkled leek instead….I have) & sauté (slowly fry without browning, keeping it moving in the pan) on a low heat in a largish, oiled open frying pan (one with a lid is good, but you can’t stir it whilst the lid is on….).
  • Randomly chop up your old, wrinkled peppers to throw in after about ten minutes, when the onions have just started to colour (you can, if you wish, remove the skin, but certainly remember to discard the seeds).
  • Slice as many mushrooms as you have (again, wrinkled ones are fine for this) and throw them in as well.
  • Put half a cup of water, or so, into the pan & pop on the lid, bring to the boil then turn the heat to the lowest setting possible and leave it for 20 minutes.
  • Check occasionally to make sure that they are just steaming and not burning.
  • Do not use your smoke alarm as a timer.
  • Prepare your rice – see Delia’s perfect rice. Saint Delia has the best rice recipe in the world.  Time your rice to finish just as the pork finishes.
  • When the pork is done, put the pepper mixture and the remaining liquid into a warmed dish and place the pork pieces on top. Serve the rice in another warmed dish with a chunk of parsley on top or sprinkle with dried parsley (it’ll hydrate with the water vapour coming off).

Hey presto  Pork’n’Peppers.

Variations:  

You could really push the boat out and put a Campbell’s/Bachelors cream of mushroom soup into the pepper mixture; alternatively throw in a cheap can of chopped tomatoes and a little tomato purée just to ring the changes.

Got any soft cheese or Stilton that might be a little past its best (and probably quite smelly) left over?  If you have, just pare off the rind and discard it, retaining as much of the body of the cheese as possible and chop it up.  Stir that into the meat mixture so that it melts and disperses and it will just flavour of the meat that little bit for it to become a touch more robust.  It doesn’t matter which base you use (canned tomatoes or Campbell’s condensed soup) as it blends in beautifully with both.

Bacon-wrapped Pork & Apple Pattie Rounds:

Bacon-wrapped Pork & Apple Pattie Rounds:

Prep:           10 mins.

Cooking:      20 mins.

Course:        Snack/Lunch/Main

Serves:        4

Rating:         3:  Moderate

  • You guessed it – as steak pattie rounds but use pork & apple instead of the steak.
  • Of course, you could use turkey, chicken, lamb, pheasant, taxman, parking attendant, politician (no, that would surely taste too bitter…..)

Bacon-wrapped Steak Pattie Rounds:

Bacon-wrapped Steak Pattie Rounds:

Prep:           10 mins.

Cooking:      20 mins.

Course:        Snack/Lunch/Main

Serves:        4

Rating:         3:  Moderate

This is a good way to use up left-over meats.

Find:

  • 500g some sort of steak, raw or cooked (or sausages, or something left over…)
  • 200g streaky bacon in four pieces – they need to be as long as you can possibly get; to be wrapped around the four formed patties. Keep this in mind when sourcing the streaky bacon.
  • 2 slices bread for fresh breadcrumbs (See Tricks’n’Tips)
  • Mick’s Terbs (See Tricks’n’Tips)
  • 1 egg
  • Dollop whole grain mustard or horseradish sauce
  • Onion
  • Oil
  • Seasoning
  • Cocktail sticks
  • Food processor
  • Frying pan or grill

Method:

  • Make the breadcrumbs (See Tricks’n’Tips). Cut the steak up to allow it to process easier, trimming off any fat or other unwanted bits at the same time.
  • Roughly slice the onion.
  • Put both into the processor and blitz for a time. Add the breadcrumbs, herbs, mustard, egg and seasoning, then blitz again for a while.  You are trying to aim for a mixture that will form fairly stable balls of meat mixture.  If it’s too loose, add breadcrumbs.  If too dry, add a little oil.
  • Form into four round patties of equal diameter and thickness. Wrap the streaky bacon around the circumference of each of the patties, pinning into place with a cocktail stick.
  • They can be fried in a little oil for about 15 minutes, turning several times to avoid burning, or grilled/griddled for the same time, occasionally being turned over and drizzled with a little vegetable oil to keep them moist.
  • Serve with new spuds & veg or a simple salad, rice or whatever you wish.