Traditional British Breakfast Fare Ingredients

karadekoolaid said:
When my dad could get hold of the large, flat mushrooms (he used to call them "field mushrooms", now they're portabella!) he'd fry them gently in huge amounts of butter.
20 minutes later, heaven on a plate, usually with fried bread!
Click to expand...
Some absolute beauties were delivered earlier, they were not intended for now but as you say - heaven on plate!
In the oven though (not frying them, it's been a long day) but with plenty of garlic butter and black pepper 😋

If I get good ones like this then I'm happy to do them for breakfast this way too. They can stand on their own two feet 🤣
IMG_4882.jpeg

IMG_4884.jpeg


So meaty you don't need meat.
Although I live with hard core carnivores so of course they'll be meat.
 
I’ve had my fill of bad Spanish ‘breakfast’ sausages. They do other sausages very well but all the British sausages I’ve tried (including the ones from the Brit supermarket) are horrible.

So I’ve decided to have an experimental kitchen go at sausage rashers, patties and blocks (I’m thinking rectangular moulded sausages for the blocks).
They’ll be skinless so a bit of an adjustment in cooking will be needed but so long as I can hit the right flavour (don’t think that’ll be too difficult as I’ve done that bit before) then it’s the texture that’ll be the tricky part as sausages have to have just the right texture.
I have no grinder out there and nowhere to store one but I saw this vid and thought this method combined might yield the results I want.
How to grind meat without a grinder -

How to Grind Meat without a Grinder in Minutes - The Woks of Life
 
SandwichShortOfAPicnic said:
I’ve had my fill of bad Spanish ‘breakfast’ sausages. They do other sausages very well but all the British sausages I’ve tried (including the ones from the Brit supermarket) are horrible.

So I’ve decided to have an experimental kitchen go at sausage rashers, patties and blocks (I’m thinking rectangular moulded sausages for the blocks).
They’ll be skinless so a bit of an adjustment in cooking will be needed but so long as I can hit the right flavour (don’t think that’ll be too difficult as I’ve done that bit before) then it’s the texture that’ll be the tricky part as sausages have to have just the right texture.
I have no grinder out there and nowhere to store one but I saw this vid and thought this method combined might yield the results I want.
How to grind meat without a grinder -

How to Grind Meat without a Grinder in Minutes - The Woks of Life
Click to expand...
That looks doable. I'd freeze the meat a bit first and I'm sure your knives are sharp. 👍
 
badjak said:
You could also buy ground meat ;)
But you akready knew that, I'm sure
Click to expand...
The article brought up a good point about packaged ground meat. It's often ground of scraps and you've no idea which parts it came from unless it specifies on the package, which is rare. Well in the US they do it for some beef (sirloin, chuck) but never for pork or lamb. Also if you chop your own you can control the lean to fat ratio. Our beef will state that, but lamb and pork don't.

I like to use a food processor to grind meat but it had to be partially frozen to keep it from turning to mushy paste.
 
I got a meat grinder :)
My mum was quite ahead of her time and particular about food. Ground meat in the Netherlands is standard half pork half beef. She only wanted beef and always asked for it to be ground only once.
Meaning, she would point out the beef she wanted and it would be ground there and then. Obviously more expensive, but that's what I grew up with
 
You must log in or register to reply here.
Back
Top Bottom