Take some haggis, microwave so it’s cooked (or steam).

Let it cool.

Make small balls, meatball sized if possible.  Then make a think batter from flour and cold water or you can buy tempura batter ready to rumble out the packet.

Deep fry in hot oil for 2-3 minutes.

I’ve been getting back into whiting from our local fish van.  Super fresh unlike the frozen yuk from the supermarket.

I bread it using pre-bought breadcrumbs - the fine yellow type works.  No need for milk or egg, just donk it in the breadcrumbs.

I heat the pan with olive oil, and get the fish in there but turn down the heat after 1 minute, then medium heat - don’t burn those breadcrumbs.

Served with boiled rice, frys or noodles.  Accompanied by tomato/red onion/cucumber and feta cheese salad in olive oil/vinegar dressing.  Oh yeah baby.

I just found this the other day.  I actually wanted bread crumbs for fish, but as it turned out I missed the fish van and ended up cooking chicken.  The supermarket only had the OXO brand…thought, OK let’s try as I usually make my own.

Dip the chicken in flour, then egg, then the fine Oxo breadcrumbs. 

Fry in a little oil, I used vegetable oil and turned frequently.  Add oil as required if the pan goes dry (initially, after 3-4 mins this should not be neccessary).

Tip - slice your chicken thin, as it needs to cook quickly.  The breadcrumbs can only withstand so much heat before they burn.  If the heat is too low it will go soggy instead of crispy.  So, slice that chicken thin!

A real great favourite.

Forget KFC, that’s just rubbish.

Personally I like chicken breast….I finely slice this so it’s maybe 5MM thick if possible.  Helps cook nice and quick.

Then get a bowl of milk, dip the chicken pieces one at a time, then drop in your coating.

Coating can be pre-bought (I found a good one with spices + MSG!) or you can make your own with plain flour, salt and pepper.  Coat well then drop into very hot vegetable oil for 3-5 minutes.

Serves well with Piri piri sauce or hot sauce. 

Perfecto! 

OK, here’s a quick one to make a burger better than ANY burger joint.

You’ll need some minced beef - it’s up to you wether you want the 20% fat, 12% fat or 5% variety.

Personally I go for the 5% fat for health reasons.

Break off a piece of mince, salt it considerably, and roll into a ball, then flatten with your hands into a disc.

Viola!  A burger.  Yes, it’s that simple.  Don’t use egg or breadcrumbs, that just makes things problematic.  The burger needs no more moisture, there is enough moisture in the meat.

Get your burger as thin as you can, so it will cook quicker and have less chance of burning on the outside.

Variations

- onion….put some onion in a blender and make sure it’s all in fine pieces or chop super-super fine.  Then add a little when making your burger.  Be careful because the wet onion can compromise the solidity of the burger.

- chillis & garlic.  Mince some garlic with a garlic crusher, add when make your burger by hand.  Then insert chopped chilli into the finished burger in random places.

- coriander.  Yes, it works if finely chopped, just add when making the burger by hand.

OK, now to the bun bit.  Really simple rules for success.

- toaste the bun both sides lightly.  Untoasted buns suck because they are processed bread which never tastes great.

- mayonaise on the BOTTOM bun.  Then lettuce.  That will help the burger stick.

- cheese on the burger adds flavour and taste, you can just grill it nicely at the end.  Add tomatos and tomato ketchup to finish.

Voila, super burger!