My favourite online butcher, Andrew Gordon Butchery and Fine Foods has taken in some wonderfully unusual meat for burger making.
He now frequently has Kangaroo, Waygu, Buffalo and Zebra burgers, as well as a few Springbok ones in stock. I was in past and came away with some Kangaroo and Buffalo burgers.
The man seemed initially skeptical of the contents or taste of the burgers, but once cooked, he was highly delighted and ate two whole massive 200g Buffalo Burgers to himself.
A quick shallow fry in a frying pan in some rapeseed oil, popped in a bun with a cheese slice, lettuce, tomatoes and radish.
Fabulous.
My old machine said hot or cold water. No way cold water cooks the veggies in my old machine. Actually…
[…] liquid. Using boiling water for stock can speed up cooking, according to user tips published by Scottish Mum (Practical…
Quick, creamy, and packed with zing this is my kind of lunch Thanks for the easy, nourishing recipe, Scottish Mum.