We had this salad as an appetizer at a diner party. My friend Samantha told me it was a Gordon Ramsay recipe. I am not a big Ramsay fan but think this salad is fab! So here it is to share...as far as I could tell the only thing Sam did different was giving us one egg each (quatered)
Gordon says in his recipe to simmer the eggs for 9 minutes, seems a bit long to me, use your own judgement.
Great appetizer that can be made in advance and just reheated. Found this recipe on the internet and made them last week for the first time, it was popular! It made 53 meatballs when I made this
I added some chopped Jalapenos from a jar to the sauce for an extra kick.
Sprinkle, mix with breadcrumbs, or oil and brush it on, this has lots of possibillities and flavor.
Try rubbing it on pork or chicken, wrap it up and leave in the fridge overnight.
If you prefer leave the salt out and add that when you use the mix, that way you are in control over the amount of salt you use.
Makes a nice sauce/gravy so it is good served with rice, noodles or mashed potatoes.
Adapted from a Campbell's recipe, it was called two step chicken..it has more steps and ingredients now but to my taste it improved the recipe.
Have this ready in time and just leave it in your crock pot on the low setting to serve to your guests.
This amount is for my 3 liter/quart pot and is easy to adapt for a larger pot. I like to use white sugar but brown can be used if you prefer a darker color.
You can add rum or vodka to each serving for a kicked up version.
This is a very nice way to use up leftovers from a roast dinner. Use the amounts given in the recipe only as a guide. Chop and change the recipe according to the ingredients you have on hand. If you prefer shortcrust pastry then that is fine too.
I often use the leftover gravy instead of the stock, I do water it down somewhat
When I have less time I just cut the pastry into squares and make them as triangles.
We used to eat this sausage on our holidays in Portugal. This recipe comes closest to how I remember it tasting. I do not have a smoker so the liquid smoke is a good solution. Freezes well. If I can get casings I make the sausage but as patties or burgers this is great too. No standing time included.
Great tasting pakoras and they look very rustic. I myself use less salt but I will post the recipe as I found it and add my personal changes in brackets. They can be reheated in a 325F oven for about 10-15 minutes if you want to make them in advance. In the fridge they can be kept for 3 days. They can also be frozen and reheated, defrost them first. I like to serve them with thick yogurt, mixed with chopped coriander leaves.
Recipe from Vij's restaurant in Vancouver BC.