Meat & Fast Food - Manx Food Show
The series is over for this season - but to listen to this show - Please click here
On Manx Radio, 89-103.7FM 1368AM, from Wednesday 3rd January 2007.
First listen at midday (on AM), then repeated at 8.30pm (FM and AM) -
presented by ffinlo Costain
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On this page
- Basic
Beefburgers & Zing Burgers
- Lamb
Kebabs
- Listener submissions
TO MAKE 7 quarterpounders
Basic stuff you'll need:
800g lean minced Manx beef
About 5oz Manx breadcrumbs
1 Manx onion fairly finely chopped
2 cloves garlic
Salt and black pepper to taste
If you want the "Zing" - add the following:
1 green chili finely chopped
1 1/2 inches of freshly grated ginger
2 tablespoons of oyster sauce
Anything else you fancy!
How to cook them:
1. Wash your hands!
2. Chop your up your onion, and add the garlic. If you're making the Zing Burger prepare these ingredients too.
3. Throw a couple of slices of bread into your blender and switch it on to make fresh breadcrumbs.
4. Put your mince into a mixing bowl, and using your fingers - mix in the breadcrumbs.
5. Mix in everything else.
6. Divide into 7 - and shape into burger patties.
7. Pop under a medium/hot grill for 7 minutes each side.
Lamb Kebabs
You will need:
2lb Manx free range lamb (use shoulder or leg)
Marinade:
3tbs Olive oil
1 tsp cumin
1 tsp Coriander
1 tsp cardamom
1 tsp turmeric
½ tsp harrissa paste
½ tbs paprika
1tbs lemon juice
salt and pepper
Vegetables:
1 onion
1 courgette
1 red pepper
1 green pepper
How to cook them:
1. Put all of the marinade ingredients into a large bowl.
2. Cut your Manx lamb into approx. 1 ½ inch dice.
3. Mix the lamb with the marinade and leave in the fridge for 2-3 hours or overnight.
4. Thread the marinated lamb and vegetables on to metal or bamboo (soaked in water) skewers. Alternate meat and veg. and press them close together to retain moisture while cooking.
5. Barbeque your kebabs, or place under a medium/hot grill, turning regularly until cooked. It should take about 20 minutes.
6. Serve with couscous and a dressing made of natural yogurt, a spoonful of Manx honey, and chopped mint.
Sausage Casserole
This recipe was submitted by I Love Manx supporter: Allison Ratcliffe - thanks to her!
If you have a great recipe - please send it to food@manx-nfu.org
SERVES 4
You will need:
8-10 Manx sausages - left whole or cut into chunks
10oz (250g Moore's smoked bacon - cut into small pieces
1 clove of garlic chopped or crushed
8 oz spicy sausage chorizo, salami etc - cut into pieces the same size as the bacon (optional)
2 onions sliced
1-2 red pepper in strips
1 teaspoon cumin powder
1/2 teaspoon paprika if you haven't used the spicy sausage
3 cans of tomatoes chopped up
400g can mixed beans or cannelini, or flageolet or barlotti (whatever you like) - drained and rinsed
Olive Oil
Salt and Pepper
How you cook it:
1. Heat the oil in a large pan and brown the sausages, remove and put to one side.
2. Now fry the spicy sausage and bacon, remove and put with the sausages.
3. Fry the onions and peppers in a little more oil with the cumin and paprika if using, until soft but not coloured the add the garlic and fry a minute longer.
4. Put the meat back in with the vegetables and pour over the chopped tomatoes.
5. Season a little (taste at the end and add more if necessary).
6. Add the beans and simmer for about an hour with the lid off, until the sauce is a bit thicker and not too runny.
7. Serve with crusty bread.
Children's Chilli and Nachos
This recipe was also submitted by I Love Manx supporter: Allison Ratcliffe - thanks to her!
If you have a great recipe - please send it to food@manx-nfu.org
SERVES 4
You will need:
5-6 Manx free range eggs
1lb manx minced steak (of beef)
1 level dessertspoon manx plain flour
4 oz (100g) Moore's smoked bacon - cut into small pieces
1 clove of garlic chopped or crushed
1 teaspoon mild chilli powder-(or to taste)
1 tin chopped tomatoes
1 heaped tablespoon tomato puree
1 400g tin baked beans
Olive Oil
Salt and Pepper
Finely chopped red pepper or grated carrot (if you are trying to get your kids to eat veg!)
Bag of cool Nacho Crisps, and
8 oz of Manx Mild Cheddar; Garlic and Herb, or Smoked Cheddar - grated
How you cook it:
1. Heat some oil in a big pan and fry chilli powder for a couple of seconds, then add the bacon, onions, garlic and veg if using. Fry until soft but not brown.
2. Sprinkle the flour over the mix and stir well.
3. Pour over the tomatoes and tomato puree stir well.
4. Add the mince and stir to break up any lumps.
5. Add the beans.
6. Season.
7. Cover the pan and simmer for 1 hour or longer. If it's getting a bit thick add some water.
To serve:
1. Heat up the grill to flat out for a few minutes.
2. Put some nachos on a plate, pour over the chilli, sprinkle over the cheese and put under the grill till the cheese melts and serve. (With children if you do it right you can slide the constructed pile onto a cold plate so they don't get burnt).
3. As an optional extra you can serve a small tub of Sour cream or creme Fraiche with some chives and lemon juice stirred in or pre-prepared sour cream dip to cool it down if necessary and guacamole on the side.
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