30 May 2012

Pan-Grilled Beef Patties

Between the last post and this one I turned 30 years old :D...phew!! I feel old ;) kidding...i feel the same really...when i finally crossed the mark i realized that the 'turning 30' hype was just a mental thingy. That aside the day temperature have been hitting 43 degrees here in Hyderabad and so none of us have been in the mood for much food and we've just been surviving on fruits, especially mangoes, and cold salads. Thankfully the last couple of days have been so much cooler and so i decided to try out some new recipes in an attempt to use up whatever was there in the fridge.

Today i'm sharing my pan-grilled beef patty recipe. I was fed up of the same old beef minced with peas recipe and so decided to take a spin with the minced beef that was sitting in the freezer. This is just a basic recipe, you can go try out various herbs combination and see how you like it. The magic of this patty for me was how moist, well spice and succulent it turned out to be. It was a very rewarding experiment. After having a taste of this hubby said, "sooooo good, you just made your hubby one really happy man" :). Satisfaction - Delivered.

For the Patty:
500 g - Minced Beef , Full-Fat
1 Cup - Mint
2-3 - Green Chillies
1 Tsp - Red Chilli Powder
1 Tsp - Garlic Salt
6 Pods - Garlic
2" Sized - Ginger, grated
1- Big White Onions

For Crumb Coating:
11/2 Cup - Fresh Breadcrumbs, i used homemade buttermilk bread
1 Tsp - Dry Oregano
1 Tsp - Dry Chives
1 Tsp - Garlic Salt
Veg' Oil to drizzle

  1. Put all the ingredients for the patties in a food processor and blitz it till everything is well combined. Transfer it to a bowl, cover with cling film and keep it in the fridge for atleast half and hour.
  2. To prepare the crumb coating, just put everything in the food  processor (again, make sure it's cleaned first ;0) and just blitz a couple of times to combine, transfer to a bowl and keep aside.
  3. Once the crumb coating mixture is ready, just pull out a bit of the patty mixture, shape it and put it over the crumb bed and let coat on both sides. This recipe will give you from 16-20 patties depending on the size.
  4. Once you've shaped and coated all the patties, heat the grill pan on high and drizzle about a tablespoon of veg' oil.
  5. Arrange the patties on the pan ( mine could do 9 at one go) and grill for about 5-6 minutes on both sides.
  6. Once done let the patties rest for about a minute or two and then serve.

Since the meat is minced and then blitzed, it just cooks through within minutes and the crumb coating keep  the juice intact as well as provide a crisp top. You can serve this with mashed potatoes, a bowl of soup, stuff it in a burger etc..etc..the possibility is endless. Enjoy!!!

7 May 2012

Bread Obsession - Dutch Crunch Bread/Tiger Bread

The mercury is rising and it is just going higher and higher here in Hyderabad. We are doing 41C to 42C already and i'm just hoping that the blessed monsoon will hit early this year. Considering that, it definitely is not a breezy time to work on any dough business, i mean it really is a sweaty business, but the joy of baking and my craze for bread baking kept it going :). The yeast seem to like this weather though, it starts frothing in the shortest of time when fed honey :D. 

The first time i laid eyes on this beauty was at Neha's and then i saw it again at Deeba's (the passionate baking who whips up wonders and my biggest inspiration). They baked it for the daring bakers challenge and made tiger buns. When i saw it, i knew i just had to give it a try and hence this Tiger Loaf. I followed Deeba's recipe, the quantity of flour though was too much and so i cut it to half. It looks complicated BUT it really was pretty easy to make and my best loaf by far, joining the same rank as this loaf. 

Soft White Roll
3 Cups - Plain Flour + extra for dusting
15 g - Fresh Yeast
1/4 Cup - Warm water (i measure and heat in the microwave for 10 sec)
1 Cup - Warm Milk (measure in heat in microwave for 20 sec)
2 Tbsp - Sugar
1 Tsp - Honey
2 Tbsp - Vegetable Oil
1 Tsp - Salt

Dutch Crunch Topping:
11/2 Cups - Rice Flour
10 g - Fresh Yeast
1/8Cup - Warm water
1/2 Cup - Warm Milk
3/4 Tbsp - Sugar
1/2 Tsp - Salt

To make the soft white roll, cream the yeast by heating 1/4 cup water plus the water in a bowl, add honey and sugar and stir to combine, then add the fresh yeast. and stir to dissolve the yeast and keep it aside for about 5 minutes.
In another bowl measure 1 cup of flour, add the veg' oil and salt stir and the add the yeasty mixture. Using the dough hooks of a hand blender, mix at medium speed until the dough comes together.
Add the remaining flour, a little at a time until the dough pulls away from the side of the bowl, Turn it out onto a lightly floured surface and knead until smooth and elastic.
Place it in a lightly greased  bowl, cover and let rise until doubled.
Once risen, shape the dough into a loaf and place it on the baking tray, cover and let it rise for about 15 more minutes, while you prepare topping.
For the Dutch crunch topping, combine all the ingredients in a bowl and beat vigorously using a whisk to combine. The mixture needs to be spreadable but not runny. Adjust the rice flour or water depending on how thick or thin the batter is. Let the topping mixture stand for about 15 minutes. 
Preheat oven @ 180 C.
Coat the top of the loaf using a spoon. It needs to be a thick layer for the top to crack.
Bake the loaf in the preheated oven for 20-24 minutes or till the top is well browned.
Let cool completely and then enjoy your handiwork :). 

I have tried making loafs with other recipes but it just never came out with the texture i wanted. This one was close to perfect :). I loved eating it plain, but it did make for a great sandwich as well with a bit of good creamy mayo, crunchy veggies and a dash of tomato sauce. Do give it a try.