Lunch or Easy Dinner: Chicken Burgers

Chicken Burgers

Mum used to make these for Weston and I when we were little. These chicken rissoles are great with some tomato relish however I love them in a bun with some satay vegetables. I use the same satay sauce as for my Noddle Stir Fry. If making your own Noddle Stir Fry sauce is to much of an effort on a cruisey Tuesday night, peanut satay is readily available in the refrigerated section at your supermarkert (or Moore Wilsons).

Ingredients:
300 Grams Raw Chicken Minced
1 Small Onion finely chopped
4 Tablespoons Crushed Pineapple
½ Teaspoon Chicken Stock Powder
2 Tablespoons Chopped Parsley

1. Dry toasted Breadcrumbs to bind.

2. Mix all ingredients together in food processor.

3. Make into Rissoles.

4. Fry rissoles until cooked thoroughly through and crispy on both sides.

5. Serve in buns with vegetables (such as satay vegetables) / or relish and lettuce



The satay vegetables are easily made by adding onions, chopped carrots, broccoli, mung bean sprouts, etc. as well as "Noodle Stir Fry Sauce" and sauteing for a few minutes (this will be posted in a latter post).

Occasion: Christmas Ham

Glazed Ham

This is the glazed ham I make each year. The recipe has slowly morphed into the one below after being altered slightly from generation to generation. It originally was passed on from my Nanny to my Dad and then to me.

Ingredients:

1 Champagne Ham

2 Tablespoons Maple Syrup
2 Cans Sliced Pineapple, Juice and Slices Separted
1 Tablespoon Brown Sugar (I used dark brown sugar)
2 Oranges, Juiced
1/2 Cup Cloves (optional)
2 Cups Dried Cranberries
30 Toothpicks (approx)

This is the ham I started with this year.

1. Heat in 160C oven for approx 10 – 15 minutes until warm. Remove skin while it is war with fingers.

2. Combine all maple syrup, pineapple juice, sugar and orange juice in a bowl and mix.

3. Remove the skin of the ham by heating in a moderate oven, then peeling it off using your hands. Discard skin.

4. Score the top of the ham diagonally both ways, and press a clove into the middle of each of the diamond created. Then place sliced pineapple over in your desired arrangement and secure using toothpicks.

5. Place ham on a roasting dish and pour mixture from bowl over. Cook in a moderate oven for about an hour or until ham has a nice caramel glaze. Brush the mixture accumulated at bottom of roasting pan over ham frequently to help attain this.

6. Decant liquid from bottom of pan into a pot and heat until caramelised.

7. Place cranberries into the pot of liquid and mix until all liquid coats cranberries.

8. Allow mixture to cool, then press on to ham (the mixture should stick, due to the sticky liquid).
9. Allow to cool thoroughly, store in fridge and slice when a piece is desired.

 

Note: I pulled out the toothpicks on the top, and trimmed the ones on the side after this photo.