Red Meat with RelishRed Meat with Relish

Hamburgers with a difference Meat with Relish

To add flavour and moisture to hamburger patties, add 1/4  cup (30g) of finely chopped onion and 2 tablespoons barbecue sauce. Blend the ingredients into the beef turkey mince with freshly washed hands, taking care not to overwork the mixture. Red Meat with Relish


Variations of the ingredients are endless you can add everything from cursed garlic, finely chopped celery or other crisp vegetables paired with sweet chilli, sauce, tomato sauce or Worcestershire sauce. You could also mix a teaspoon of chilli powder or cumin (or 1/2  teaspoon of both) into the meat to give the patties a slight Mexican flavour or even sprinkle of curry powder to add some Indian spice. Red Meat with Relish

Red Meat with Relish
Red Meat with Relish

Speed defrosting with salt-

Defrost frozen meats quickly and safely by soaking them in cold salt water for several hours. Mix 50-100 gams sea salt or any other coarse-grained salt with 2 litres of water, then submerge the meat and refrigerate it. Once the meat has thawed, just discard the salt water and cook as usual.

Making better burgers-

Although your usual hamburgers probably taste absolutely fine, you can notch up a burger’s wow factor with a few easy tricks,

A- keep them juicy for a juicier grilled burger, add 100ml cold water to the mince and shape the patties as you usually would prepare the cakes shortly before you examine them.

B- Flash freeze keeps hamburger patties from breaking up during grilling by freezing them for 5 minutes just before they go on the grill.

C- Dented burgers Use your forefinger to make two or three dents in the centre of the patty before placing it on the grill. This distributes heat more effectively so that the burger will cook faster.

D- Toast some herbs You can easily flavour and scent grilled burgers on a barbecue by giving the hot coals an herbal treatment. Place fresh herbs like basil and rosemary directly onto the coals.

Bathe flank steak in ginger ale-

Lend flank steak an Asian touch- and make it more tender by marinating it in 150ml ginger ale missed with 3 crushed garlic cloves, 150ml orange juice, ¼ cup (60m) soy sauce and ½ teaspoon sesame oil. Cover and keep in the fridge for 4-8 hours. This recipe makes enough marinade for a 700-gram flank steak.

Wake up a bit of brisket with coffee-

This innovative method for cooking brisket of beef uses coffee and chilli sauce to give what can be tough meat a new twist. To enjoy this twice-cooked dish for yourself, combine 2 cups (500ml) of brewed coffee with 1 ¼ cups (310ml) of chilli sauce in a mixing bowl. Stir in chopped onion, 2 tablespoons each of brown sugar and salt, and freshly ground black pepper to taste.

Red Meat with Relish
Red Meat with Relish

Place a 2 kg brisket in a roasting dish, then pour the sauce over the meat. Cover tightly with a lid or foil and bake for 2 hours in a preheated 1600 c oven. Remove the pan from the oven and transfer the meat to a platter to cool. Now slice the meat lay the slices in the sauce in the pan and cover again. Back the joint at 1600 c for another 2 hours or until the brisket is completely soft and tender (when a fork is inserted into the meat goes in which little resistance.

Mix up in a bag-

Put mince, breadcrumbs, chopped onions and seasoning for meatloaf or hamburger into a large self-sealing plastic bag and squish it about with both hands to evenly distribute the seasonings throughout the meat. Turn the bag inside out into a prepared loaf tin, and gently press it into shape no bowl to wash.


Keep meatloaf moist-

Spray the top of the meatloaf with water to keep it from cracking and drying out as it cooks. Open the oven door and brush tomato sauce over the top of the loaf about 15 minutes after it has finished cooking. Red Meat with Relish

Easy slices without tearing-

To slice thin steaks or cubes from a roast prior to cooking, wrap the meat in heavy-duty plastic wrap and freeze for 10 minutes. This method works for any cut of meat.

Brilliant pork glaze-

All you need is apricot jam, soy sauce and powdered ginger and you have the makings of a simple but delicious glaze. Just whisk together 3 tablespoons apricot jam, 2 tablespoons soy sauce and ¾ teaspoon ginger and brush it onto a pork loin or pork roast before cooking. If you are pan-frying pork chops on top of the stove, glaze the browned top of the chops after you’ve flipped them over once.

A bit of a brew for lamb-

To give lamb stew a beautiful dark colour and great flavour, add 1 cup of black coffee to the pot about halfway through the cooking process.

Household superstar-

10 kitchen uses for salt-

1- sprinkle on a chicken 24 hours before cooking for the most flavoursome and juicy roast bird you have ever eaten.

2- release juices in meats by seasoning them with salt an hour before cooking.

3- prevent pancakes from sticking to the pan by wiping them between batches with coarse salt wrapped in cheesecloth before use.

4- stop the cheese from getting mouldy by wrapping it in a paper towel dampened with salt water.

5- clean dirt and grit from leafy greens by soaking them in cold salt water for up to 15 minutes, then rinse thoroughly under cold running water.

6- keep apples, pears and potatoes from going brown as you slice them by placing them into a bowl of lightly salted cold water.

7- keep boiled eggs intact and make them easier to peel by adding a pinch of salt to the cooking water.

8- make milk last almost twice as long in the fridge by adding a pinch of salt each time you open a new carton.

9- neutralize bitter coffee that’s brewed too long by adding a dash of salt to your cup.

10- enhance the flavour of cocoa drinks and desserts with a pinch of salt.

By Nitesh

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