Tag: Margaret Fulton Cookbook

Devilled Burgers. Taste Heavenly!

Like rock and roll and dancing in that town in Footloose, burgers must be the work of the devil.  There is no other explanation for something so simple tasting so good!  And that’s just normal burgers.  Once you have tried Margaret Fulton’s Devilled Burgers you will be ready to sell your soul for the recipe!

Devilled HamburgersNot that you have to of course.  The recipe is at the end of the post.  No soul selling involved!

So what makes the Devilled Burger so special? 

Oh and warning ahead…I am going to drop the dreaded M word.  You know, the one that rhymes with foist.  Haters beware!

One thing  I have noticed about a couple of old hamburger recipes is that they use bread soaked in evaporated milk.  This may both look and sound pretty gross but I think this combo really helps to keep the burgers moist.  There.  I’ve said it. 

Devilled Hamburgers3This mixture turns into something that resembles either wallpaper paste or the gruel from Oliver but I think it does the job.  I had these two nights running and I was expecting that reheating them on the second night would make them dry but no, they were as juicy as ever!  Possibly even better than the first night.

Other ingredients are finely chopped mushrooms (sorry Jenny), mustard, tomato ketchup, green Habanero sauce, horseradish and Worcestershire Sauce!  No wonder these are tasty little demons!

Devilled Hamburgers4These are so good.  Who could believe  ground beef could be so tasty? These have rocked straight in at number two on my best burgers ever (right behind my spicy feta burgers)!  Hmmm..,.now what would happen if you added some feta and cumin to this recipe?  The burger to end all burgers? Burgergeddon?  I now so want to try it out!

Top these burgers with your favourite toppings, mine are in the recipe below and enjoy!!!!

If serving at your own devil theme party, why not lay out your salad ingredients and condiments and any other trimmings you like and let your guests create their own version of the Devilled Burger?

Devilled Burgers
Yields 12
Write a review
Print
Ingredients
  1. 4 slices bread
  2. 3/4 cup evaporated milk
  3. 1 kilo minced (ground) beef
  4. 2 tsp salt
  5. pepper to taste
  6. 1 chopped onion
  7. 2 eggs
  8. 250g chopped mushrooms (optional)
  9. 1.5 tsp Dijon Mustard
  10. 1/4 cup tomato ketchup or mild chilli sauce (I used a combination of ketchup and green habanero sauce)
  11. 2 tsp prepared horseradish
  12. 2 tsp Worchestershire sauce
  13. 1/4 cup mayonnaise
  14. 2 tsp green Habenero sauce
  15. Lettuce leaves
  16. Tomato Slices
  17. Vintage Cheddar, thinly sliced
  18. Red Onions, thinly sliced
  19. Pickles
Instructions
  1. Remove the crusts from the read, cut into squares and soak in evaporated milk for 10 minutes, then beat with a fork.
  2. Mix meat, bread, salt, pepper, onion, mushrooms, mustard, tomato ketchup and/or chilli sauce, horseradish and Worchestershire Sauce in large bowl. Mix in the eggs with a fork.
  3. Shape into 10 even sized patties.
  4. Heat some oil in a frying pan and gently fry the red onions .
  5. Preheat the grill and grill the hamburgers on one side for 7-8 minutes on one side and ^ minutes on the other. Add a slice of cheese using and grill for a further minute or so until the cheese has melted.
  6. Whilst the hamburger is cooking, toast your buns.
  7. Mix the mayonnaise and the green habanero sauce together and spread over the buns.
  8. Top with a lettuce leaf and a slice of tomato.
  9. Place the burger on top of the tomato and top with the fried onions and the burger bun.
  10. Pickles can be served on the side or in the burger or not at all!
Adapted from The Margaret Fulton Cookbook
Adapted from The Margaret Fulton Cookbook
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/

Devilled Hamburgers2

Oh and look!  Is that a bottle of Lychee Beer in the background?  Yes indeed.  Just doing a little taste testing for the margarita to come.  Or should that be a lagerita?

Have a fab week!  Next time, we’ll be wrapping up our devil themed party with an appropriately titled cake from the Domestic Goddess herself!

The Devil Cocktail

Signature 2

MFCB 13 – Missing from the Modern Part 3

It seems fitting that for the 13th (and last) part of this series that we hit what has to be the weirdest photo in The Margaret Fulton Cookbook. I’m not even sure where to start with this one….

  • This lady’s incredibly hairy arms?
  • The weird tan line across the back of her wrist?
  • Why would you put your thermometer in the meat and then rub the salt over it.  Surely it’s just going to get in the way?
  • What is that even doing there? Don’t you take the temperature during cooking not before?
  • Why would you even want a photo of someone rubbing raw meat?

So many questions.  So few answers…it boggles my mind!

It seems so right…and yet so wrong to leave you with this image but I’m back from holidays and normal (or what passes for it ’round here) transmission will resume shortly!

Missing From The Modern 3
Missing From The Modern 3

Have a great week!

Signature 1Vintage Valentine Quick as Wink2

 

The Margaret Fulton Cookbook 12 – Sunday Roast Chicken

Margaret Fulton - ChickenMargaret’s Mediterranean Chicken from 1977 fits the bill of being big and fat and crisp and brown.  Not to mention utterly delicious.

Mediterranean Chicken - Then
Mediterranean Chicken – Then

 And when you’re onto a good thing? Stick to it:

Mediterranean Chicken - Now
Mediterranean Chicken – Now

 if only the modern picture had a glass of wine in it, it would be perfect! But both of these are pretty superb pictures, you can almost taste and smell that lovely roast chicken!

I liked this so much I made one myself:

Mediterranean ChickenI think it is such a genius idea of Margaret’s to change the vegetables from the traditional roast – the tomatoes, mushrooms and olives were delicious, although I did throw in a few potatoes too.

 Here’s the recipe so you can make it too:

 French Roast Chicken1French Roast Chicken2Mediterranean Chicken - RecipeHave a great week!

 

Signature 1 Vintage Valentine Quick as Wink2

 

The Margaret Fulton Cookbook 10 – Quiche Lorraine

A quiche is an open-faced tart with a savoury custard filling.  It was originally made with bread dough but short pastry has been substituted in modern recipes. 

The pastry should be rolled as thinly as possible…there should be a lot of creamy filling on very little pastry.

– Margaret Fulton

Both of these look pretty good.  But I am very fond of a quiche so more is pretty much more for me!!!  But I totally understand why most people would prefer the understated elegance of the modern photo

Quiche Lorraine
Quiche Lorraine

 Here’s the recipe!

Quiche Lorraine recipeHope your week is fabulous.

 Signature 1 Vintage Valentine Quick as Wink2

 

The Margaret Fulton Cookbook 9- Soufflés

 James BeardAnother classic photo – the vintage version is so busy, cramming both the finished soufflé and the ingredients into the photo.  The modern photo is very understated and the soufflé has a lovely goldeny brown top.  By comparison, the vintage soufflé looks under cooked.

Cheese Souffle - Then and Now
Cheese Souffle – Then and Now

Don’t be afraid, you know you want to.  Here’s the recipe:

 

 

 

 

Signature 1 Vintage Valentine Quick as Wink2

 

 

Follow
Get every new post delivered to your inbox
Join millions of other followers
Powered By WPFruits.com
Follow

Get every new post on this blog delivered to your Inbox.

Join other followers:

Optimization WordPress Plugins & Solutions by W3 EDGE
%d bloggers like this: