Roquefortlambpatties Recipes

Steps:

• In a blender or food processor, combine mayonnaise, buttermilk, cheese, Worcestershire and garlic powder, and process until smooth. Store in tightly covered jar in the refrigerator until ready to serve. Serve over tossed salad greens.

Steps:

• Preheat the grill for high heat.
• In a bowl, mix the lamb, green onions, garlic, curry powder, cumin, red pepper, salt and pepper. Form into 4 patties.
• Lightly oil grill grate. Grill patties 5 minutes on each side, or until done.

Steps:

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• Put a large frying pan on a high heat, and once hot, add a good couple lugs of olive oil.
• Cut your bacon into thick 1/2-inch/1 cm lardons, and add to the pan. Fry, stirring occasionally, for around 3 minutes, or until you've got a good bit of colour on the bacon and a lot of the fat has rendered out. Turn the heat down a little and add your bread to the pan, making sure you spread the croutons out so they take on some colour. Fry for another 3 minutes, or until they've sucked up all the wonderful flavour and are lovely, crisp, and golden.
• For the dressing:
• Put the extra-virgin olive oil, red wine vinegar, Dijon mustard, and a good pinch of salt and pepper into a clean jam jar. Put the lid on and give it a shake, then have a taste and make sure you've got the balance right. Cook's Note: You want it to be slightly too acidic at this stage, as you'll get quite a bit of saltiness from the bacon and French dressings tend to be quite sharp.
• For the salad:
• Once your dressing is made, get everyone around the table so they're ready to tuck in as soon as the salad is ready. Put your lamb's lettuce (mache) on a big platter, tear in the radicchio, then pour over that wonderful, thick dressing. Scatter over most of your walnuts and chives and all the croutons and lardons. Quickly mix it all up with your clean hands so that every single leaf is coated.
• Use the tip of a knife to crumble off little nuggets of Roquefort and let them fall straight on to your salad. Finish by scattering over the rest of the walnuts and chives from a height, and tuck in!

Steps:

• Place the butter and Roquefort cheese in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until smooth. Add the scallions and mix until combined. Cut a strip of parchment paper 4 1/2 inches wide and place the mixture on the short end of the paper. Roll into a log about 1 inch in diameter, rolling the parchment paper around the butter mixture. Chill.

Steps:

• Prepare barbecue (medium heat). Brush onions generously with barbecue sauce. Grill until onions are tender, brown and glazed, basting with barbecue sauce and turning occasionally, about 15 minutes.
• Sprinkle patties with salt and pepper. Grill patties until cooked through, about 5 minutes per side. Grill hamburger buns, cut side down, until lightly toasted, about 2 minutes. Place patties on bottom halves of buns. Top each with 1 onion slice, Roquefort Mayonnaise, then bun tops.

Steps:

• In a medium bowl, mix lamb, salt and pepper.
• Shape into 6 patties.
• Broil 3-4 inches from source of heat, approximately 3-5 minutes on each side (or until desired doneness).
• In a small skillet, saute the onions in 3 tablespoons butter until soft.
• Remove and keep warm.
• In a small saucepan, mix together Roquefort, 1 tablespoon butter, parsley and flour.
• Stir in sour cream.
• Heat and stir 1-2 minutes, or until just warmed and slightly thickened.
• To serve, place sauteed onions on lamb patties and spoon Roquefort sauce on top.

Steps:

• Lamb should be put through grinder three times.
• Mix in salt and pepper to taste, before adding bulgur and onions.
• Add salt to finely chopped green pepper, finely chopped green onions and finely chopped handful of parsley.
• Squeeze vegetables with hands to draw moisture and add to lamb.
• Also add cayenne pepper, if desired.
• Knead all together adding a little water until all ingredients stick together.
• Shape into patties and garnish with chopped parsley.
• Serve at once.

Steps:

• Soak the bulgar in cold water for 30 minutes. Drain well, squeezing to remove excess water.
• Place all ingredients (except olive oil) in a bowl and mix well with your (clean) hands.
• Take about 2 tablespoons of the mix and roll into a ball. Place on a tray and flatten slightly. Cover the patties with plasic wrap and refrigerate for 15 minutes.
• Cover the base of a non-stick frying pan with oil and cook patties in batches over medium heat for 4 to 5 minutes each side, or until golden and cooked through.
• Good served with tabouli, yoghurt and Lebanese bread.

Steps:

• Put first three ingredients in a bowl and stir together, its nice to leave some lumps of cheese.
• Chill if desired (prefeably overnight).
• when ready to serve stir in herbs and spoon into serving dish.
• scoff.

Steps:

• Saute' the onions in hot oil until they are translucent.
• Add the garlic and saute' briefly.
• Remove mixture from the heat.
• Soak the bread crumbs in water.
• Squeeze out any excess moisture.
• Combine the bread crumbs, onion, and garlic.
• Add the lamb, pine nuts, beaten eggs, tahnini, parsley, salt, pepper, and spices.
• Mix them together gently but thoroughly.
• Shape the mixture into patties and chill the patties.
• Grill or broil the patties to doneness.

Steps:

• Make relish:
• Bring vinegar and sugar to a boil in a 2-quart nonreactive heavy saucepan, stirring until sugar is dissolved, then boil, uncovered, 1 minute. Add remaining relish ingredients and simmer briskly, uncovered, stirring occasionally, until peppers and apple are tender, about 25 minutes.
• Make patties while relish is simmering:
• Preheat broiler.
• Pulse bread, scallion, garlic, and mint in a food processor until finely chopped and add to lamb in a bowl along with egg, feta, salt, and pepper. Blend with your hands until just combined (do not overwork mixture, or patties will be tough). Form into 4 1/2-inch patties (about 1/2 inch thick).
• Broil patties on oiled rack of a broiler pan 5 inches from heat until browned but still slightly pink in center, about 4 minutes on each side. Serve patties with relish.

Steps:

• In a bowl combine the lamb, the parsley, the coriander, the mint, the onion, the cinnamon, the cumin, and salt and pepper to taste, knead the mixture with your hands until it is combined well, and chill it, covered, for 15 minutes. Form the mixture into eight 3-inch oval patties, about 1-1/2 inches thick, with moistened hands, and on the lightly oiled rack of a broiler pan broil the patties under a preheated broiler about 4 inches from the heat for about 4 to 5 minutes on each side, or until the lamb is just cooked through.
• Make the sauce while the lamb is broiling: In a bowl whisk together the yogurt, the mint, and salt and pepper to taste.
• Divide the patties between 2 plates lined with romaine and serve them with the yogurt sauce and the pita loaves.