Looks great, but I'm not so good on nuclear warfare victims' lingo. What does "katsu" and "dulse" mean/translate to/WTF are they?
Thank you, I shall check that outIf you can get it, Hirsch spices do a patty burger spice and a houtskool boerewors spice. 3kg patty burger spice to 1kg boerewors spice and mix well. Keeps for ages so you can either store it in a sealed container or spread the goodness among your mates. Cost is around 12 squids in these parts for close to 9lbs of the mix.
Burger spice flavours and binds and the boerie spice adds great flavour to burgers and meatballs. Add a bit of ice water to the mince to cope with the rusk, around a cup of water per kilo of meat.
Make meatballs formed around chunks of blue cheese or mature cheddar. Shove in roasting dish and into a hot oven for 40 minutes or so until browned. They'll release a fair bit of liquid which is the base for a dashed fine gravy.
Keep cheesy meatballs warm and when the gravy is done, stick them back in the roasting dish and slosh the gravy over them.
Try not to scoff the long thin bits with the crunchy ends when you nick one for a taster - those are your fingers.
Katsu means cutlet. Generally chicken & breaded.
Dulse is from the Irish. It’s a red seaweed, often known as the bacon of the sea. It’s a big flavour enhancer, & contains just about all elements needed in the human diet & a shed load of protein.
I mainly chucked it in with the mushrooms as I was thinking seaweed goes with Japanese food & because I had an open packet of the dried stuff I didn’t want to go off!
Three of these...Thank you, I shall check that out
I'm staggered you actually own a plate, did you borrow it off a neighbour?
Effin' amazing that.....BBQ'd a nice Peppered Pork Chop in a Sweet Whiskey Glaze last night, served with Gratin Potatoes in Red Leicester:
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I bet this got your hopes up @Kirkz
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