3rd July 2015
Nothing is as strong as gentleness and nothing is as gentle as real strength. Ralph W Sockman
Yay it cooled down and I've slept like a brick, a good nine hours, include a lie in, love sleeping I do! It's forecast to warm up again so a weekend in the garden is on the cards, lots of salads and a lot of enjoying the sunshine - perfect weekend. It's my mom's birthday on Monday so we'll be spending most of the weekend having some us time, nothing new there though to be honest.
I made the Shawarma-Style Chicken recipe I blogged yesterday, it was delicious, and after listening to members talk about how you can cook more than just chips in the actifry, I think this could have been done in there. I think I need to look at doing other stuff for sure.
I've got some pork mince in the freezer, not something I'd usually buy but it was reduced in the shop, so looking for recipes I'm thinking these could also be cooked in the Actifry;
Spicy Mini Pork Burgers
Prep time: 10 min, Cook time: 25 min, Serves 8, 3pp each
500 g Lean Pork Mince (10% fat), raw, lean
2 clove(s) Garlic, crushed
1 individual Chilli, Green or Red, deseeded and finely chopped
1 teaspoons (level) Coriander, Dried
1 teaspoons (level) Ground Cumin
1 tablespoons Coriander, fresh, chopped, or parsley
1 small Onion(s), red, finely chopped
1 pinch Salt
1/4 teaspoons Black pepper
1 medium Spring Onions, thinly sliced, to garnish
Preheat the oven to Gas Mark 5/190°C/fan oven 170°C/375°F.
Mix together the pork, garlic, chilli, coriander, cumin, fresh coriander or parsley and red onion. Use your hands to form the mixture into 24 little burgers. Arrange on 2 baking sheets. Roast in the oven for 25 minutes (this is far easier than grilling them).
Serve the mini burgers on platters, garnished with spring onions.
Mmm, or I'm thinking pork and apple burgers maybe! Will look for that later as it'll need ProPointing first. Or if you've got any suggestions for what I should do with my bargain pork mince, let me know.
Now another thing I've never cooked is meringue and as it's Wimbledon, I thought this might be nice;
Prep time: 20 min
Cook time: 90 min
Serves 6, 4pp each
3 individual Egg white(s), raw
1/2 teaspoons Cream of Tartar
175 g Caster Sugar
15 g Pistachios, chopped finely
1 tablespoons Rose Water
225 g Strawberries, hulled and quartered
300 g Weight Watchers Greek Style Natural Yogurt
Preheat the oven to gas mark 2/150°C/fan 130°C. In a clean, grease-free bowl, whisk the egg whites and cream of tartar until stiff peaks form. Continue to whisk, gradually adding the sugar one spoonful at a time to make a thick, glossy meringue.
Line a baking tray with baking parchment and dollop spoonfuls of the meringue on to the tray in a rectangle about 22cm x 17cm. Using the back of a wet spoon, spread the meringue into the middle, leaving the mixture thicker at the edges to form a rim. Scatter the pistachios over and put into the oven. Immediately reduce the oven temperature to gas mark 1/140°C/fan 120°C and cook for 1 hr 30 mins or until dry on the outside. Turn off the oven and leave to go cold.
To serve, remove the meringue from the baking parchment and place on a serving plate. Mix the rosewater into the yogurt and spread over the middle of the meringue. Top with the strawberries and serve immediately.
Right that's me done this morning, late getting up so lots to do! Have a great day and I'll see some of you tomorrow!