Tag: !970’s recipes


May
2016

Devilled Burgers. Taste Heavenly!

categories: 1970's food, 1970's recipes, Burger, Margaret Fulton Cookbook

Like rock and roll and dancing in that town in Footloose, burgers must be the work of the devil.  There is no other explanation for something so simple tasting so good!  And that’s just normal burgers.  Once you have tried Margaret Fulton’s Devilled Burgers you will be ready to sell your soul for the recipe!

Devilled HamburgersNot that you have to of course.  The recipe is at the end of the post.  No soul selling involved!

So what makes the Devilled Burger so special?

Oh and warning ahead…I am going to drop the dreaded M word.  You know, the one that rhymes with foist.  Haters beware!

One thing  I have noticed about a couple of old hamburger recipes is that they use bread soaked in evaporated milk.  This may both look and sound pretty gross but I think this combo really helps to keep the burgers moist.  There.  I’ve said it.

Devilled Hamburgers3This mixture turns into something that resembles either wallpaper paste or the gruel from Oliver but I think it does the job.  I had these two nights running and I was expecting that reheating them on the second night would make them dry but no, they were as juicy as ever!  Possibly even better than the first night.

Other ingredients are finely chopped mushrooms (sorry Jenny), mustard, tomato ketchup, green Habanero sauce, horseradish and Worcestershire Sauce!  No wonder these are tasty little demons!

Devilled Hamburgers4These are so good.  Who could believe  ground beef could be so tasty? These have rocked straight in at number two on my best burgers ever (right behind my spicy feta burgers)!  Hmmm..,.now what would happen if you added some feta and cumin to this recipe?  The burger to end all burgers? Burgergeddon?  I now so want to try it out!

Top these burgers with your favourite toppings, mine are in the recipe below and enjoy!!!!

If serving at your own devil theme party, why not lay out your salad ingredients and condiments and any other trimmings you like and let your guests create their own version of the Devilled Burger?

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Devilled Burgers

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Ingredients

Scale
  • 4 slices bread
  • 3/4 cup evaporated milk
  • 1 kilo minced (ground) beef
  • 2 tsp salt
  • pepper to taste
  • 1 chopped onion
  • 2 eggs
  • 250g chopped mushrooms (optional)
  • 1.5 tsp Dijon Mustard
  • 1/4 cup tomato ketchup or mild chilli sauce (I used a combination of ketchup and green habanero sauce)
  • 2 tsp prepared horseradish
  • 2 tsp Worchestershire sauce
  • 1/4 cup mayonnaise
  • 2 tsp green Habenero sauce
  • Lettuce leaves
  • Tomato Slices
  • Vintage Cheddar, thinly sliced
  • Red Onions, thinly sliced
  • Pickles

Instructions

  1. Remove the crusts from the read, cut into squares and soak in evaporated milk for 10 minutes, then beat with a fork.
  2. Mix meat, bread, salt, pepper, onion, mushrooms, mustard, tomato ketchup and/or chilli sauce, horseradish and Worchestershire Sauce in large bowl. Mix in the eggs with a fork.
  3. Shape into 10 even sized patties.
  4. Heat some oil in a frying pan and gently fry the red onions .
  5. Preheat the grill and grill the hamburgers on one side for 7-8 minutes on one side and ^ minutes on the other. Add a slice of cheese using and grill for a further minute or so until the cheese has melted.
  6. Whilst the hamburger is cooking, toast your buns.
  7. Mix the mayonnaise and the green habanero sauce together and spread over the buns.
  8. Top with a lettuce leaf and a slice of tomato.
  9. Place the burger on top of the tomato and top with the fried onions and the burger bun.
  10. Pickles can be served on the side or in the burger or not at all!

 

Devilled Hamburgers2

Oh and look!  Is that a bottle of Lychee Beer in the background?  Yes indeed.  Just doing a little taste testing for the margarita to come.  Or should that be a lagerita?

Have a fab week!  Next time, we’ll be wrapping up our devil themed party with an appropriately titled cake from the Domestic Goddess herself!

The Devil Cocktail

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Oct
2015

Braving Brioche

categories: 1970's recipes, A-Zof Cooking, Bread, Brioche, France

They say you should do one thing every day that scares you.  Well, this week we are jumping ahead to the letter H in the A-Z of cooking and I am doing something that terrifies me.  The reason for the leap from E to H and the sudden boldness on my part will become apparent in the next post….Huh…instead of a cliff hanger ending I think I just gave you a cliff hanger starting!  Anyway, want to know what scares me?  That third episode of Limetown still makes me shiver  but cooking wise, one of the things that frightens me is bread.

Brioche1And not only did I made bread this week but ooh la la, I made French Bread!  Brioches to be exact.  And they were very good!  They looked kinda like brioches, they smelled like brioches, and they tasted like brioches!  I cannot tell you how pleasantly surprised I was because the manner of making seemed odd.

I have never made brioche before but maybe, possibly this is how it is done.  It seemed to work!

You made your bread dough then divided it into 12 pieces which you rolled into balls.  Then you pinched off a small ball of dough from each of those so you then had  24 balls, 12 small and 12 larger.  The recipe then called to make a hole in the large ball and stick the small ball inside.  I found it easier to flatten the large ball and wrap it around the small ball.

BriocheThen into the baking pan for a rest and rise:

Brioche CollageAdd a glaze, pop in the oven and a short while later:

BRIOCHE!!!!

Brioche2If I’d known brioche was going to be this easy I would have been making it for years!  I love that high shine glaze!  And to copy a phrase I learned from the Great British Bake Off, the bread also has “good crumb”.

Even though I had specifically made these for another purpose, I couldn’t resist having a little taste.  Brioche and apricot jam for afternoon tea?  Yes please!

Brioche and Jam

As for the rest of them?  Stay tuned.  You’ll see in a couple of days!  And it’s worth the wait!  Meantime, get your brioches ready!

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Brioche

Brioche1
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Ingredients

Scale
  • 1 tbsp plus 1tsp sugar
  • 3 tbsp hand hot water
  • 2 tsp dried yeast
  • 200g plain flour
  • 1/2 tsp salt
  • 2 eggs, beaten
  • 50g butter, melted and cooled

Egg Glaze

  • 1 egg
  • 1 tbsp water
  • pinch of sugar

Instructions

  1. Dissolve 1/2 tsp of sugar in the water. Sprinkle over the yeast and whisk it in with a fork. Leave in a warm place for 10-15 minutes or until the mixture is frothy.
  2. Sift the flour and salt into a bowl. Mix in the rest of the sugar, the yeast mixture, the eggs and butter.
  3. Mix by hand until the mixture leaves the side of the bowl.
  4. Knead on a lightly floured board for 5 minutes.
  5. Put the dough in a warm place and leave to rise for about 1.5 hours or until it has doubled in size and springs back when lightly pressed.
  6. Preheat your oven to 230C.
  7. Divide the dough into 12 portions. Break off a small bit of each portion and roll into 12 small balls.
  8. Roll the remainder of the portions into 12 larger balls.
  9. Poke a hole in each of the larger balls with your finger and place the small ball inside. Close the hole by pressing the dough together.
  10. Place the balls in your baking tin and leave to rise for about an hour or until light and puffy.
  11. Mix the ingredients for the egg glaze together and brush over the brioches.
  12. Place in your preheated oven for 10 minutes.

Have a great week!

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