Lorne Sausage

INGREDIENTS

• 450g (1lb) minced beef
• 450g (1lb) minced pork
• 250g (1.5 cups) breadcrumbs (not fresh)
• 1 tsp ground black pepper
• 1 tsp salt ( add to taste)
• 1.5 tsp coriander
• 0.5 tsp nutmeg
• 0.5 tsp mace
• 120ml (1/2 cup) cold water

INSTRUCTIONS

1. Line your loaf tin, or whatever you’re using to make the square sausage, with clingfilm, with enough hanging over the edges to wrap over the opening once you’ve put the sausage meat in it.
2. Add all the ingredients to a bowl and use your hands to thoroughly combine.
3. Squash the sausage meat into the loaf tin as densely as possible. If you have any leftover you can set aside to make meat patties out of it!
4. Wrap the clingfilm over the top so it’s fully covered and place in the freezer for 2 hours, or until firm enough to slice.* Alternatively, leave it in the refrigerator for 24 hours until it is firm.
5. Remove the sausage from the tin using the clingfilm to lift it out and then cut into 1cm slices.
6. You can use it immediately, put it in the fridge to be used within the next 2 days, or put pieces of baking paper between slices and place them in a container to fully freeze and pull out to use as you wish.
7. Cook in a frying pan for a few minutes each slide or grill and then serve in a morning roll with your choice of sauce, or as part of a full Scottish breakfast!

https://scottishscran.com/lorne-sausage-recipe/

* I would recommend mixing mince beef and chicken as it tastes better. 

* I also oven baked it instead of pan frying, once it is ready put in the casserole and cover with a piece of cloth (to keep the moisture) 

* I put extra coriander powder to replace mace and it turns out nicely still. 

Al Fredo Pasta

• Ingredients:
• 
  
• 1/2 cup butter (1 stick)
• 2 garlic cloves, minced (about 3 tsp)
• 2 cups heavy cream
• 1/4 tsp freshly cracked black pepper
• 1 1/2 cups Parmesan cheese, shredded (about 4 oz)
• 1/4 tsp salt

INSTRUCTIONS

1. In a medium sauce pan, melt the butter over medium heat.
2. Add the garlic, heavy cream and pepper.
3. Bring the sauce to a boil; then reduce to a simmer and cook for 5 minutes.
4. Add the cheese, stirring constantly until the cheese has fully melted.
5. Turn the heat to low. Taste and season with salt as desired. Sauce will thicken upon standing

Can add mushroom, roast chicken and even chopped tomatoes in the recipe

Mee Hokkien

Bahan Bahan:

500g (1lb) mee gandum oriental / atau mee spghetti atau Mee Udon Japanese (spt contoh)

3 senduk minyak

5bj bwg. putih (hentak dan dipotong)

150g (3/4 cawan) dada ayam, dipotong nipis

150g (3/4 cawan) udang sederhana besar, dibuang kulit

150g (1/2 cawan) sotong segar, dipotong bulat spt. cincin sepanjang 3cm.(1in)

150g ( 3 cawan) sayur sawi potong setiap 4 cm (2 in )

150g (1 cawan) kubis cina atau kubis biasa yg bulatdipotong 1 cm (1/2 inci tebal)

Bahan Kuah

2 1/2 sudu besar kicap hitam pekat

1 sudu besar kicap biasa atau 'light soya sauce'

1 sudu besar sos oyster

2 sudu kecil gula

1/2 sudu kecil garam

1/4 sudu kecil lada hitam serbuk

2 sudu kecil tepung jagung

250 1ml (1 cawan) air

Hidangan untuk 4 orang

1. Campurkan segala bahan kuah ke dalam mangkuk, dikacau mesra dan diasingkan. Jerang 1 1/2 liter atau 6 cawan air ke dalam periuk sehingga mendidih. Tambahkan mee ke dalam air yang mendidih sehingga ia menddih sekali lagi dan mee yang direbus menjadi lembut. Campurkan sedikit minyak ketika menjerang untuk mendapat mee yang berkilat . Tapiskan mee yang sudah lembut sehingga agak kering.

2. Panaskan minyak di dalam kuali dan goreng bawang putih sehingga wangi dan keperangan.

Tambah dada ayam dan udang di kepanasan api yang tinggi selama 2 minit, sebelum menambah sotong. Teruskan menggoreng seminit dua lagi sehingga nampak semuanya agak masak. Sekarang masukkan kuah yang diasingkan tadi ke dalam kuali dan tunggu sehingga ia mendidih.

Bila mendidh barulah masukkan mee yang telah diasingkan ke dalam kuali dan kacau dgn. api yg. tinggi selama 5-7 minit.

3. Tambah daun sawi dan kubis dan teruskan mengacau kuali selama 2-3 minit dan teruskan penggunaan api yg paling tinggi (ingat masakan cina selalu menggunakan api yg tinggi untuk menghasilkan rasa yang agak unik di dalam masakan ).

4. SIAP!. Kalau nak lagi sedap, makan dengan sambal belacan.