Butter Grog Recipe 465 Food

BUTTER GROG RECIPE - (4.6/5)

Steps:

• Melt the butter in a medium-size saucepan. Add the cider, brown sugar, cloves, cinnamon, lemon and orange peels, orange juice, and ginger. Bring the liquid to a simmer, and then remove pan from the heat. Add the rum extract. Let the mixture steep for at least 30 minutes. Strain and reheat to serve warm.

DELICIOUS FROG LEGS RECIPE IN GARLIC BUTTER

Steps:

• 1. Let the frog legs soak in the milk in the fridge for an hour (optional).
• 2. Rinse the legs and pat them dry with kitchen paper.
• 3. Add the olive oil and half of the garlic butter to a large wok or frying pan. Place it over high heat until the butter starts to foam. Don't let it burn.
• 4. Add the frog legs to the pan. Pan fry them for about 10 minutes until they are golden brown on both sides. Turn the over regularly.
• 5. Add the rest of the garlic butter right in the end together with the freshly chopped parsley. Season with a pinch of pepper and salt to taste.
• 6. Divide the frog legs over plates. Serve with grilled bread and a green salad.

BEEF AND BULGUR PATTIES

Steps:

• Place the bulgur and 1/2 teaspoon salt in a medium bowl and add the boiling water. Soak until tender but slightly chewy, 20 minutes. Strain to remove any excess moisture.
• Heat a large nonstick skillet with 2 tablespoons of the olive oil over medium heat. Add the onions, 1/4 teaspoon salt and a pinch of black pepper. Cook, stirring, until soft and starting to brown, about 4 minutes. Add the cumin and allspice, and stir until very fragrant and the onions are evenly coated in the spices, about 1 minute. Transfer the onions to a large bowl to cool. Carefully wipe out the skillet to use again later.
• Mix together the hummus, yogurt, 1 teaspoon of the lemon juice and 1/2 teaspoon salt.
• Add the bulgur, ground beef, 1 1/4 teaspoons salt and 1/4 teaspoon pepper to the onions. Gently mix together and form 4 patties, each just under 1/2-inch thick.
• Heat the reserved skillet with 1 tablespoon of the olive oil over medium heat. When the oil starts to shimmer, add the patties, making sure to leave some space between them. Cook until the patties are cooked through, 5 to 6 minutes per side.
• Toss together the greens, pomegranate seeds, cucumber, the remaining 1 tablespoon lemon juice, the remaining 1 tablespoon olive oil and salt and pepper to taste in a large bowl. Divide the patties and salad among four plates. Serve each with pita and a dollop of the yogurt sauce.

BREAKFAST BULGUR PORRIDGE

Steps:

• In a medium saucepan, combine milk, bulgur, raisins, salt, and 1 cup water; bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, until bulgur is tender and mixture is the consistency of oatmeal, 10 to 15 minutes.
• Divide between 2 bowls; sprinkle with brown sugar. Serve porridge warm with strawberries, if using, and milk to taste.

HOW TO COOK BULGUR

Steps:

• Combine bulgur, 1 1/2 cups water, salt, and a drizzle of oil in a saucepan. Bring to a simmer, then cover and cook over low heat until tender, about 12 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Use immediately, or spread on a rimmed baking sheet to let cool.