vegetable oil

Learn how to make succulent beef burgers with just four ingredients. An easy recipe for perfect homemade patties

Beef burgers – learn to make

onion,diced

good-quality beef mince

burger buns

Tip 500g beef mince into a bowl with 1 small diced onion and 1 egg, then mix.

Divide the mixture into four. Lightly wet your hands. Carefully roll the mixture into balls, each about the size of a tennis ball.

Set in the palm of your hand and gently squeeze down to flatten into patties about 3cm thick. Make sure all the burgers are the same thickness so that they will cook evenly.

Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 mins.

Heat the <a href="https://www.bbcgoodfood.com/review/test-best-barbecues-under-ps100">barbecue</a> to medium hot (there will be white ash over the red hot coals – about 40 mins after lighting). Lightly <a href="https://www.bbcgoodfood.com/content/test-best-pastry-brushes">brush</a> one side of each burger with vegetable oil.

Place the burgers, oil-side down, on the barbecue. Cook for 5 mins until the meat is lightly charred. Don’t move them around or they may stick.

Oil the other side, then turn over using tongs. Don’t press down on the meat, as that will squeeze out the juices.

Cook for 5 mins more for medium. If you like your burgers pink in the middle, cook 1 min less each side. For well done, cook 1 min more.

Take the burgers off the barbecue. Leave to rest on a plate so that all the juices can settle inside.

<a href="https://www.bbcgoodfood.com/content/top-five-cooks-knives">Slice</a> four burger buns in half. Place, cut-side down, on the barbecue rack and toast for 1 min until they are lightly charred. Place a burger inside each bun, then top with your choice of accompaniment.

This comforting stew is loaded with lemongrass, ginger, garlic, catfish, turmeric and fish sauce, and then thickened with toasted rice powder.

Burmese Breakfast Stew

For the Ground Toasted Rice:

jasmine rice

For the Broth:

water

black pepper

white pepper

dry bay leaves

lemongrass—peeled,

ginger,

Kosher salt,

catfish

For the Soup:

lemongrass,

garlic,

paprika

turmeric

red onions,

fish sauce

For serving:

rice noodles

cilantro, divided

eggs,

limes,

½ medium (6 ounces) red onion, thinly sliced

Wake Up to This Burmese Breakfast Bowl

This speedy, kid-friendly supper is a great way of cramming a good variety of vegetables into one meal

Quick chicken chow mein

garlic cloves,crushed

good chunk fresh root ginger,grated

red chilli,deseeded and chopped

soy sauce

tomato purée

chicken breasts,cut into chunky strips

egg noodles

carrots,cut into thin sticks

pack beansprout

spring onions,halved and sliced into long strips

oyster sauce

Mix together the garlic, ginger, chilli, soy sauce and tomato purée, then add the chicken and leave it to marinate while you prep the rest of the ingredients.

Boil a large pan of water, add the noodles, broccoli and carrots, then cook for 4 mins before draining.

Heat the vegetable oil in a wok, tip in the chicken and its marinade, then stir-fry for 4-5 mins until cooked. Toss in the noodles, vegetables, beansprouts and spring onion to warm through, then mix the oyster sauce with 2 tbsp water and stir this in just before serving.

Fried shiitake mushrooms and hoisin sauce are stuffed into fluffy steamed buns in this vegan-friendly recipe from Momofuku Noodle Bar.

Momofuku Shiitake Mushroom Steamed Buns

For the Steamed Buns:

water, brought to 115º

active dry yeast

bread flour

sugar

vegetable shortening,

salt

baking powder

baking soda

For the Pickles:

Kirby cucumbers

For the BBQ Mushrooms and Serving:

mirin

sake

liquid smoke

mushrooms

hoisin sauce

green onions,

Momofuku's Mushroom Steamed Buns Are Pure Heaven

Braised oxtail, caramelized onions and Havarti cheese make for an out-of-this-world French dip sandwich.

Braised Oxtail French Dip Sandwich

For the Braised Oxtail:

(10 each) oxtail

salt and black pepper,

celery stalks,

carrots,

garlic heads, halved crosswise

red wine

chicken stock

thyme

rosemary

For the Red Onion Gastrique:

red onion, medium dice 4 garlic cloves, thinly sliced

red wine vinegar

For the Caramelized Onions and Mushrooms:

cremini mushrooms, thinly sliced

yellow onion, thinly sliced

butter

salt and pepper,

For the French Dip:

Havarti cheese

Sink Your Teeth into These French Dip Sandwiches

A tasty crock pot chili recipe made in a slow cooker

Easy Slow Cooker Chili

medium yellow onions, medium dice

red bell pepper, medium dice

garlic cloves, finely chopped

chili powder

cumin

beef

kosher salt,

tomatoes

tomato sauce

kidney beans, drained and rinsed

jalapeños

cheddar cheese

scallions

Sour cream

These are the perfect smaller version of the larger popular appetizer! Easy to eat and perfect for a party!

Bite-Sized Blooming Onions

cipollini onions,

eggs

buttermilk

all-purpose flour

pepper

garlic powder

cayenne pepper

Vegetable oil,

mayo

sour cream

ketchup

salt and pepper

In this recipe, boneless, skinless chicken breasts or thighs are sautéed and cooked in a soy sauce, honey, and ginger sauce.

Easy Teriyaki Chicken 

honey

ginger

chicken breasts

scallions,

This simple, no-smell recipe for Cannabis Oil works with olive oil, vegetable oil and coconut oil. Canna Oil is great to use in Cannabis Edibles Recipes.

How to Make Cannabis-Infused Oil (Canna Oil): Recipe and Video

ounce decarbed weed (Click here

Combine your ingredients in a slow cooker.

After cooking, strain the Canna Oil in a french press to remove the marijuana.

Store in a sealed glass container and use within 6 &#8211; 8 months.

https://www.youtube.com/watch?v=ha8wDKExn6k

Looking for an easy way to make CannaOil to be used in all of your recipes for Cannabis Edibles? Here is the easiest way to make Cannabis-Infused oil- perfect for olive oil, vegetable oil, coconut oil, and even avocado oil. No oven needed - just your slow cooker and some decarbed weed.

How to Make Cannabis Oil (Canna Oil) -  Cannabis Spatula

Sweet parsnips work well with pork in this one pot autumnal warmer – it really needs little or no accompaniment

Pork & parsnip cobbler

pork

onions,

plain flour

celery sticks, finely chopped

ready-to-eat dried apricot

lemon

orange

Cox's apples, peeled and chopped

garlic cloves, crushed

thyme, rosemary and sage

curry powder

½ tsp ground fennel seed

vegetable stock

parsnip

self-raising flour

shredded suet

chilled butter, grated

parsley

For the filling, heat 2 tablespoons of oil in a large pan and fry the pork in small batches for 4-5 minutes until just browned, then remove with a slotted spoon and set aside. Add the onions to the pan and fry for 5-6 minutes until soft and golden. Return the pork to the pan and sprinkle in the flour. Cook for 1 minute, stirring well.

Add the celery, apricots, lemon and orange zest, apples, garlic, herbs and spices. Pour in the wine and stock and bring to simmering point, then cover and gently cook for 11⁄4 hours or until the pork is tender. Remove from the heat.

Meanwhile, preheat the oven to 200C/Gas 6/fan oven 180C. Peel and cut the parsnips into 2.5cm/1in dice. Put the remaining oil in a roasting tin and put in the oven for 5 minutes until hot. Tip the parsnip chunks into the roasting tin and coat in the hot oil. Roast in the oven for 30 minutes until cooked through and golden brown. Drain and set aside. When the pork is tender, stir in the parsnips. Spoon into a 2 litre/31⁄2 pint ovenproof dish and leave to cool completely.

For the cobbler crust, sift the flour and season. Add the suet, butter and parsley and lightly mix in with a fork. Make a well in the centre, then add the lemon zest and juice and gently bring together to make a soft and pliable dough. If it is too dry, add a little cold water, but don’t knead the dough or it will become tough. Reduce the temperature to 180C/Gas 4/fan oven 160C.

Roll out the dough on a lightly floured surface to about 5mm/1⁄4in thick. Cut the dough into rounds using a 7.5cm/3in pastry cutter. Re-roll the trimmings and cut out more rounds until all the dough is used up. Arrange the circles of dough so that they slightly overlap on top.

Brush the dough with beaten egg and bake in the oven for 45 minutes until the crust is golden.

Fishing is an extraordinarily complex issue in Puerto Rico. Much of the seafood eaten doesn’t come from the island’s own waters, in part because of arcane legislation that controls fishing rights. And yet, whole deep-fried fish is a staple on the island, particularly along the west and southwest coast. There, you’ll find red snapper, simply marinated in adobo, fried and served with <a href="https://cooking.nytimes.com/recipes/1020516-tostones-fried-green-plantains">tostones</a>, avocado salad and white rice. It is, in my opinion, the absolute best way to enjoy a whole fish. The frying turns the head and the tail into a crunchy fish chicharrón, and the skin and flesh cook evenly, keeping the flesh moist and the skin crisp. While bones are often a concern for those uncomfortable eating whole fish, there’s a simple solution: Eat it with your hands. Your fingers will do a much better job of finding bones than your fork will, and the experience is more visceral, and delicious.

Pescado Frito (Fried Red Snapper)

lime, juiced (about 2 tablespoons)

olive oil

garlic cloves, minced

oregano

store-bought

1 (1 1/2- to 2-pound) red snapper, cleaned, scaled and gilled

Lime wedges, hot sauce and chopped cilantro leaves, for garnish

Prepare the adobo: Combine all the adobo ingredients and grind them together in a large pilón or mortar and pestle, or simply mix them together in a small bowl.

Prepare the fish: Make three shallow crosswise cuts on both sides of the surface of the fish skin, then place it in a deep container with a lid or a large resealable bag. Pour adobo over, rubbing it into the skin, head and cavity. Let marinate for at least 30 minutes at room temperature, or 2 to 3 hours in the fridge. If marinating longer, let the fish come to room temperature 30 minutes before frying.

In a wide, heavy-bottomed pot large enough to submerge your fish, pour in enough oil to reach a depth of at least 2 inches. Heat over high until oil is simmering and reaches 350 degrees on a candy thermometer.

Line a baking sheet with paper towels and set aside.

Once the oil comes to temperature, pick the marinated fish up by the tail, shake off excess marinade, and lower it head-first into simmering oil. Use a pair of tongs to gently nudge the fish to prevent it from sticking to the pot. It’ll be very active at first, so have a splatter shield handy, if you’ve got one.

Using a heat-safe ladle, baste any unsubmerged fish with hot oil repeatedly, ensuring fish cooks evenly. Fry until it turns golden brown, 5 to 10 minutes, watching carefully and removing immediately if it starts to get dark.

Using an extra-long fish spatula, or a set of heatproof tongs and a heatproof spatula, carefully lift the fish out of the oil and transfer it to the lined baking sheet.

Let rest for 2 to 3 minutes. Garnish with lime wedges, hot sauce and cilantro.

Sometimes, you just want plain potato chips, without the powdery ranch flavoring or day-glo red of barbecue dust. Here they are. A mandoline is helpful for making them, and take care to get your potatoes really dry before you fry them. The writer M.F.K. Fisher was passionate — even vicious — about potato chips, and here she does not steer us wrong.

M.F.K. Fisher’s Potato Chips

potatoes,

Salt

Peel potatoes to make them fairly uniform. Slice as thin as possible, about 1/16 inch thick. The moment potatoes are sliced, rinse thoroughly in cold water.

Drain potatoes well and pat as dry as possible, using clean cloth towel.

Heat oil in deep skillet or wok to 330 degrees. As potatoes cook, temperature should remain at 330 degrees. Add half the potato slices and cook, stirring constantly, until light golden brown. Cooking time, from 5 to 10 minutes, will depend on size of batch.

When slices are brown drain thoroughly on paper towels.

Add remaining potato slices and cook. Sprinkle with salt and toss. They will crisp as they cool.

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