Recipe 26: Country Style Meat Patties

Growing up in literally the middle of nowhere meant no takeaway food.
However, since moving to Melbourne I can't seem to stop myself wanting to eat out Western, Eastern, Indian, you name it- I want to absorb the flavours. Perhaps it is because I never had it as a child and now, I want to make up for lost time.... or more than likely, am just so god damn lazy.
But, this blog isn't about how great restaurant food is. This is a place where I can solely focus on recipes that 'warm the heart', 'feed the stomach' and 'make you feel contented' without breaking the bank.

So takeaway night, is generally now 'home pizza night'. Although one recipe I have perhaps failed to write up earlier is my homemade burgers. So simple , so cheap and always a winner- I am only going to give the meat patty recipe, as obviously just after cooking a meat patty, you grill some buns (or toast some bread), add some lettuce, tomato, pineapple, (Bacon and an Egg if you want the "works"), mayo, tomato sauce and cheese, and you have got yourself a 'healthy' burger.

Country style Meat Patties

Makes about 8 patties

1 onion finally diced
Handful of dry mixed herbs - Thyme, Rosemary, Marjoram, Basil, Oregano ad Sage (or herbs of your choice)
500g Beef mince
1 egg
2 cups of breadcrumbs

METHOD

1. Combine the mince, onion and herbs together with hands until all mixed in. Season with salt and Pepper.
2. Add egg and mix in with hands
3. Add breadcrumbs slowly, (depending on the quality of the mince and the size of the egg, you may need less or more of the breadcrumbs.) you want to keep on adding until you can put the mince into balls without a) them falling apart (too much breadcrumbs) or b) mince slipping through your hands (too little breadcrumbs). IF you get to the stage where they are falling apart as you have added too much breadcrumbs, just add another egg.
4. Once at the right consistency to your liking, flatten out into patty shapes and either cook straight away - or I recommend popping them in the fridge for a few minutes to let them set. Then cook just like you would with a brought one- hot pan, flipping over when golden brown.

Recipe 25: Marinated Bean Salad

As funds are getting tighter- I have now had to start digging into the freezer to find whatever I have to make a dinner. For a few weeks in December Aussie Farmers Direct provided me with at least a kilo of string beans/ Climber beans- something that as a family we do not eat a lot of, as basically, I only know how to boil them and then put them on a plate beside a piece of meat.
Thank goodness for Jamie Oliver's "Jamie at home". Everything is basic ingredients but fabulous taste and this one was no exception!

Marinated Bean Salad

Marinade:
2 small shallots or 1/2 a small red onion, peeled and very finely chopped.
Handful of fresh soft herbs - recommend chervil, parsley, tarragon, the yellow inner celery leaves are nice as well
1 tsp Dijon mustard
1 1/2 tbsp white wine vinegar
extra virgin olive oil


Approximately 250g Green Beans or Mixed Beans topped but not tailed


METHOD

1. Bring a large pot of salted water to the boil. Drop in the beans and cook for about 5 minutes. When perfectly done, drain them in a colander.
2. To make the marinade, mix the shallot or onion in a bowl with the herbs, mustard, vinegar and approx of 4 tbsp of Olive oil.
3. Season with salt and pepper to taste, then add the hot cooked beans and toss. Put to one side to allow the beans to cool down and take on all the fantastic flavours - then eat!