Day 5 evening
Apr. 2nd, 2008 10:01 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
xenophaneanToday I tried something truly ambitious, and with moderate success
Pork & Leek Burger / Potato and Kale Croquette Hybrid
1. Boil some potatoes chopped up small for 25 minutes
2. 15 minutes in, steam some kale over the potatoes
3. Also 15 minutes in, fry 500g of pork mince with half a large leek
4. After the potatoes are done, drain out the water, and mash together with the kale
5. Add the mixture together, stir around for a bit
6. At this stage you should add some seasoning, preferably Tobasco sauce. When I say should, I mean that I'm not allowed, which made this dish taste far more like potatoes and far less like Tobasco sauce than was to my liking. Anyway, in the absence of Tobasco sauce, add salt and pepper, this won't improve the flavour of the potatoes much, but it's something. I also added the last of the Venison paté as I was desperate for some flavour.
7. Remove the mixture from the pan.
8. Shape into patties with your hands
9. Fry until golden brown on the outside (about 4 minutes each side)
10. Consume
In this dish, I actually managed to make something slightly tastier than the raw ingredients that it was made of. It was quite nice, and not that bland. I must admit to being dubious about the whole spice restriction thing.
I'd kill for a can of Coca Cola right now.
Only two more days...
Pork & Leek Burger / Potato and Kale Croquette Hybrid
1. Boil some potatoes chopped up small for 25 minutes
2. 15 minutes in, steam some kale over the potatoes
3. Also 15 minutes in, fry 500g of pork mince with half a large leek
4. After the potatoes are done, drain out the water, and mash together with the kale
5. Add the mixture together, stir around for a bit
6. At this stage you should add some seasoning, preferably Tobasco sauce. When I say should, I mean that I'm not allowed, which made this dish taste far more like potatoes and far less like Tobasco sauce than was to my liking. Anyway, in the absence of Tobasco sauce, add salt and pepper, this won't improve the flavour of the potatoes much, but it's something. I also added the last of the Venison paté as I was desperate for some flavour.
7. Remove the mixture from the pan.
8. Shape into patties with your hands
9. Fry until golden brown on the outside (about 4 minutes each side)
10. Consume
In this dish, I actually managed to make something slightly tastier than the raw ingredients that it was made of. It was quite nice, and not that bland. I must admit to being dubious about the whole spice restriction thing.
I'd kill for a can of Coca Cola right now.
Only two more days...
