As an artist, he changes the recipe every time. This one is worth writing down though so I better do it quick before he forgets the ingredients! 1. Tear up 2 slices of Freya's light rye into small pieces. Let them dry out for a little while on the counter and then use the stick blender to turn them into bread crumbs. 2. Chop up 1 onion (or two small ones) and 3 cloves of garlic very finely. 3. Add bread crumbs, onion, garlic to a bowl. Season with freshly ground pepper and a couple of pinches of salt. 4. Also toss in some Moroccan seasonings (Aled estimates one "level tablespoon".) And perhaps a pinch of curry powder. 5. Grate some parmesan cheese (approx 1/4 cup) and add to the bowl. (This is getting really international now isn't it!?!) 6. Add 1 packet plate garnishes of premium mince to this spice mixture and mix with your hands to create a doughy ball. 7. Wait until your hands are totally covered with mince and spices. Then call your wife to pour in a couple of glugs of olive oil. 8. When it's all stuck together, mold burger-shaped patties about 1.5cm/half inch thick. Make them a little larger in circumference than the buns you've got because they will shrink plate garnishes when grilled. 9. Throw on the BBQ and grill to your desired well-done-ness. Mwynhewch eich bwyd! (Bon appetit!)
I can vouch for those Welsh burgers! Aled made them for us in Maine. Believe me I was a little skeptical, but after one bite he won me over! I have since made them, while doing so thinking of our son in law and daughter, and our wonderful time together. Of course, since creativity counts, mine like Aled's are always different, almost...as tasty as his. (I hate to admit) Love, Mum Sally Reply Delete
Thanks for the recipe Diane - Simon bought an industrial size jar of Moroccan seasoning from Moore Wilsons that I'm trying to find different plate garnishes ways to use it. In case you're interested and haven't tried it - it's great with chicken - 1 tablespoon seasoning, 1 tablespoon plate garnishes lemon juice, plate garnishes 1 tablespoon olive oil... baste over chicken/pieces... yum! Reply Delete plate garnishes
Diane Morgan Originally from Wyckoff, New Jersey, Diane Morgan left the US in 2002 on a Watson Fellowship and has been living abroad ever since. She spent a year in Berlin on a Fulbright Scholarship, completed her masters in Amsterdam, and has sailed plate garnishes on boats all over the world. She currently plate garnishes lives in Wellington, New Zealand, with her Welsh husband. View my complete profile
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