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Indian veal curry burger – Gordon Ramsay’s version

Indian veal curry burger


This veal curry burger has all the flavor and color of Indian spices thanks to the delicious Madras curry sauce.

That of the curry burger is a simple recipe to make and of great effect, to be personalized with your favorite curry spice blend. I have always loved Madras curry, a mixture based on turmeric, coriander, cumin, fenugreek, paprika, pepper, mustard seeds, chilli, ginger, fennel seeds, garlic and cardamom.

I like to make the sauce with Greek yogurt, to make it creamy and light. But if you want to try a variant of Greek yogurt, I invite you to taste mine curry mayonnaise.

You can also use different types of meat for your burger, from chicken to beef, through lamb or turkey. I wanted to use the veal burger from the veal of Casa Vercelli.

This product is obtained only from the meat of fine calves, born, raised and selected in Italy, this minced meat is tasty and versatile, suitable for many recipes. It is digestible, has very little fat and a high content of proteins and amino acids.

post made in collaboration with Vitello di Casa Vercelli

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ingredients for 2 curry burgers

WHAT

  • 2 burger bun
  • 150 g of Greek yogurt
  • 1 tablespoon of Madras curry (or your favorite curry)
  • 50 ml of olive oil
  • 2 veal burgers
  • 1 red onion
  • 1 teaspoon of sweet paprika
  • extra virgin olive oil to taste
  • mixed salad to taste
  • a bunch of coriander
  • half a lime

curry-burger-of-veal-cover

HOW TO PREPARE THE CURRY BURGER

First, I peeled the red onion and cut it into wedges. I placed it on a baking sheet covered with baking paper, sprinkled with seed oil, sprinkled with paprika and seasoned with salt and pepper. I baked for 25 minutes in a hot oven at 200 degrees.

In the meantime, I cooked the 2 veal burgers without seasoning on a very hot grill pan for 8 minutes, turning them halfway through cooking.

Meanwhile, I mixed the curry spice mixture with the oil and Greek yogurt until the mixture was smooth and homogeneous.

Finally, I dressed the salad with oil, chopped coriander, lime juice, salt and pepper. If you don't like fresh coriander you can replace it with simple parsley

Everything is ready to whip up our curry burger: bread, curry sauce, veal burger, baked onions and lime salad.

Click.

curry-burger-of-veal-cover

Gluten Free Sandwiches with Cheese and Bacon – Gordon Ramsay’s version

Gluten Free Sandwiches with Cheese and Bacon


Gluten-free cheese and bacon sandwiches, easy to make, fluffy and stringy. You can accompany these sandwiches with vegetables or other cheeses, but even alone, they are almost a single dish!

Family💚are always looking for tasty solutions for bread-making, but that they are easily reproducible by all and that they can bring the children with the taste of gluten-free flours: this is where these stringy sandwiches with bacon were born.

Click here for my sandwich mold!

For this recipe I used 6 grams of fresh brewer's yeast and let it rise for 5 hours. If you want to speed up or lengthen the leavening you can follow the instructions below:

10 gr fresh brewer's yeast (5 gr dry brewer's yeast) => 2/3 hours in the oven off with the light on

6 g fresh brewer's yeast (3 g dry yeast) => 4/5 hours in the oven off (you have to turn on the light depending on the room temperature, if it grows little, turn it on)

3 gr fresh brewer's yeast (1 gr dry brewer's yeast) => overnight in the fridge

You can also make these sandwiches with the planetary mixer with the hook leafy, starting from the flour in the bowl, dissolve the yeast in the water and add it to the flour, let the dough work, then add the oil and finally the salt.

As you can see, these sandwiches have 100% hydration, with gluten-free flours, it is normal to use more water, but 100% hydration you still have to know how to manage if you work by hand. In this case you can afford it because you put the dough directly into the die and in any case it always depends on the type of flour used and how it absorbs.

Rice Flour: How to Use It, Properties and Contraindications – Gordon Ramsay’s version

Rice Flour: How to Use It, Properties and Contraindications


Rice flour is widely used in cooking, even more so if you are celiac, as gluten free: it is probably the first flour that is thought of when this pathology is discovered. Extremely versatile, but also insidious, let's talk about the correct use e contraindications.

It is obtained by grinding rice grains, it tastes extremely neutral and it requires a lot hydration in the doughs.

Rice flour contains approx 365 Kcal for 100 gr. Quite caloric, therefore, but low in proteins and rich in starches, the presence of which raises the glycemic index a 95; the fat content is very low.

Regarding the nutritional contribution, rice flour has a good content of group vitamins B, but also of potassium And phosphorus.

The caloric intake of the two flours is quite similar, however rice flour has a lower amount of protein and fiber.

Furthermore, rice flour is gluten-free. In general, this lack of gluten makes it unsuitable for recipes that include one leavening important, while it is preferable to use it for desserts And Biscuits!

In reality, with rice flour, we tried to do a little bit of everything!

Check out all our rice flour recipes!

If we talk about rice flour, from the aspect of the benefits in nutrition, it is as if we were talking about rice, as it is exactly the result of grinding this cereal.

READ ALSO => Does Rice Make You Fat? And the Rice Milk?

Rice flour has a good supply of potassium, very useful to adjust the blood pressure, as well as being low in sodium.

Also useful in the nutrition of those who have to limit the intake of proteins, since it contains very few.

It is digestible compared to other flours, since the starch structure it contains is easily attacked by digestive enzymes.

The B vitamins of which it is relatively rich play an important role in functions metabolic, such as riboflavin and thiamine which are involved in carbohydrate metabolism.

Being richer in starch than 00 flour and many other flours, it is particularly suitable for thickening foods and preparing puddings, sauces And sweet creams or salty, guy bechamel.

Notoriously indicated as more suitable also for fried breading, as it absorbs less oil, used alone to bread shrimp, squid or slices of meat, or even in the preparation of batter for vegetables.

SEE ALSO => Frying against microwaves. Fat versus healthy! Calamari rings: the tastiest and healthiest cooking thanks to the microwave!

Making rice flour at home (white, red, wholemeal …) is quite simple!

HOME MADE FLOURS, ALL NATURAL and PERFECT RECIPES

Being a flour ad high glycemic index, rice flour is not recommended for those who suffer from diabetes or diseases related to it or rather we recommend a moderate use and to vary with other flours.

alessia

Celiac, wife of a serial intolerant and mother of two small and excellent forks, in order not to succumb to the kitchen has tamed her and now commands her like a wand.
He invent new ways to cook easily, quickly and effortlessly … and he almost always succeeds!

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