Wednesday, July 07, 2010

Making it Easy

For those who are fed up with weighing anything, here is a recipe that uses a measure rather than scales. The recipes given uses a tea-cup (200ml/7fl oz if you wish to be exact) but as long as the same measure is used for each ingredient, it could be a standard sized mug, or something smaller or even larger.
Being a hot pudding and best made during the cooler months of the year, this is nevertheless a recipe worth filing away to use later.
Five Measure Pudding:
1 measure self-raising flour
1 measure currants, sultanas or raisins
1 measure soft brown sugar
1 measure shredded suet
1 measure milk
1 teaspoon ground mixed spice (optional)
Put all the dry ingredients into a bowl, then mix in the milk. Pour into a well-greased 1 litre/1.75pt pudding basin leaving an inch space at the top. Cover with pleated greased greaseproof paper or foil and tie with string around the rim.
Steam over simmering water for 3 hours, then remove from pan, peel away the paper and invert the pudding onto a hot serving dish. Serve hot with custard.

Found another recipe that would suit those who keep a tin of corned beef in the cupboard. Makes a change from the normal beefburger, and one we normally have the makings to hand anyway. After watching a programme that contained references to how sliced processed cheese was made, feel that thin slices of 'real' cheese, or grated cheese could be used instead of the processed. As ever, up to you to decide which to use.
Canned corned beef mashes more easily if left at room temperature. If wishing to slice corned beef, this is more easily done if the can is first chilled.
Storecupboard Burgers:
15 oz (35og) corned beef
1 onion
1 egg, beaten
1 tblsp Worcestershire sauce
2 oz (50g) porridge oats
1 tblsp chopped fresh parsley
salt and pepper
1 tomato
4 slices processed cheese (see above)
Put the corned beef into a bowl and mash with a fork until completely broken up. Grate the onion into the corned beef and add the egg, W.sauce, oats, parsley and seasoning to taste. Mix together until well combined, then leave the mixture to stand for 10 minutes.
Divide mixture into four and shape into four rounds about 1" (2.5cm) thick. Fry in shallow oil for 3 minutes or so on each side until golden brown. Drain on kitchen paper.
Top each burger with a slice of tomato and cover this with a slice of processed cheese. Pop under a hot grill until the cheese melts, then tuck into a bap (adding pickle if you wish), eat and enjoy!