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About Dan Toombs

Dan Toombs has been a member since February 10th 2011, and has created 624 posts from scratch.

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How To Make The XL Cheese Fatburger

Homemade XL Fatburger

I hope you have good insurance if you eat this one!

I must have been about 15 the first time I went to Fatburger in Southern California. For a burger lover, this place is heaven on earth. Their menu is simple and you really just order by how hungry you are. There is a small burger which consists of a 2.5 oz patty, a medium with a 5.3 oz patty, the large which ups the score to a juicy 8 oz patty, the XL with two 8 oz patties and the XXL with three 8 oz patties.

I chose the XXL but then I was a growing boy and spent a lot of time doing sport. My son is now 15 so I decided to make him the healthier option of the XL and this is the recipe.

If you’ve ever been to Fatburger, you know how good it is. You will want to experience this at home. If you haven’t been to Fatburger, now is your chance to see what all the fuss is about without having to travel.

The basic burger, whatever size comes with lettuce, tomato, mayonnaise, mustard, onion and pickle relish. You can also top it up with cheese, fried egg, chilli and/or bacon. This is the cheeseburger XL version.

At Fatburger, the patties are formed on the grill. A large FAT meat disc is placed on the grill that the pressed into a patty with a large spatula. The grill is as hot as they can get it so the meat is nicely charred. You can also choose how you want your burger cooked from rare to well done. I went for medium rare.

When cooking medium rare, it is essential that you use the best quality steak mince you can find. This burger had an 80% meat 20% fat mix just like they have at Fatburger.

Fatburger

First spread the mayo.

 

Fatburger

Then top with lettuce.

Fatburger

Form your fat meat discs.

Fatburger

Squash them flat!

Fatburger

Season with salt and pepper.

Fatburger

Season opposite side with salt and pepper and top with cheese.

Fatburger

Place both patties on the bottom bun with cheese side down and place tomato on the lettuce.

Fatburger

Squirt with French’s yellow mustard

Fatburger

Top with pickle relish

Fatburger

Cover with onion.

Fatburger

EAT!

How To Make The XL Cheese Fatburger
Author: 
Recipe Type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 - 2
 
Ingredients
  • 16oz steak mince formed into two fat discs
  • 1 plain hamburger bun
  • 1 tablespoon mayonnaise
  • A squirt of French’s yellow mustard
  • 2 tablespoon pickle relish
  • A handful of shredded lettuce
  • A handful of chopped onion
  • 2 slices of American cheese
  • butter to spread on the buns
  • Vegetable oil for grilling
  • Salt and pepper
Instructions
  1. Butter your bun on both half and toast in a pan. This is not done at Fatburger but I like it this way so that’s what I do.
  2. Place the two buns side by side and spread the mayonnaise on the top bun.
  3. Carefully top the mayonnaise with the shredded lettuce. It has to all sit on top.
  4. Now heat your grill or pan so that it is as hot as you can get it.
  5. Place the meat discs on the grill and smash them with a large flat spatula.
  6. Season generously with salt and pepper.
  7. Fry for about two minutes and then flip the patties over.
  8. Season again with salt and pepper and then top each patty with a slice of American cheese.
  9. When the cheese melts down the side of the patties, your burger will be about medium rare.
  10. Place one patty with the cheese side down on the bottom bun. Then top with the other patty, again cheese side down.
  11. Squirt with French's yellow mustard and cover with pickle relish and onions.
  12. Carefully bring the two halves together and enjoy.

Make Delicious Balti Curries in Under 30 Minutes

The Easy Balti Cookbook

The Easy Balti Cookbook – Delicious curries in minutes

 

Imagine being able to make delicious restaurant style balti curries at home quickly and easily. Today I have published my fourth ebook “The Easy Balti Cookbook” and it’s packed with easy recipes that taste just as good if not better than those served at your local balti house. The recipes and techniques were all taught to me by my chef friends in Indian restaurants around the UK.

Unlike my first ebook, “How To Make British Indian Restaurant Style Meals” these new recipes can be made in minutes with very little preparation. You can literally get home from work, have a drink and relax a bit and then be eating a mouthwatering curry within an hour. You don’t even have to open a jar.

Although I have included recipes for pre-cooked meats and vegetables, tandoori marinades and that famous base curry sauce, you do not have to use them. They are there for you if you want to give them a go but you can also cook from scratch without all the additional cooking.

Some of the well known balti curries featured include:

Chicken Tikka Masala Balti

Chicken (Pheasant) Korma Balti

Chicken Chasni Balti

Lamb Keema Balti

Chicken Keema Aloo Balti

Chicken Saag Balti

and many more…

As always, I’m here and on Twitter and Facebook if you have any recipe questions. I love to talk food so please don’t hesitate to contact me.

“The Easy Balti Cookbook” is available for download on Amazon. You purchase it or simply read the first few pages here.

Chicken saag balti

Chicken Saag Balti

Duck Balti Jalfrezi

Duck Jalfrezi Balti

Chicken Chasne

Chicken Chasni Balti

Chicken keema aloo balti

Chicken Keema aloo balti wrapped in homemade naan

Chicken Chasni Balti

Chicken Chasni

Chicken Chasni can be made in under 30 minutes and tastes so good.

Some say that chicken chasni is the new chicken tikka masala. I have to say I do prefer a good chicken chasni. If you are familiar with chicken patia, this curry also gives it a run for its money.

I used raw chicken breast for this recipe but feel free to use either my tandoori chicken tikka recipe or the slowly simmered balti chicken. If using the pre-cooked simmered chicken recipe, be sure to use some of the cooking juices (balti stock) instead of the water/chicken stock mentioned below.

All that said, you will be very happy with this recipe just as it’s written if you love a mild, slightly sweet, sour and savoury mix.

To make this curry, you will need a hand held or standard blender as the sauce needs to be nice and smooth.

Chicken Chasni

Chicken Chasni

5.0 from 1 reviews
Chicken Chasni Balti
Author: 
Recipe Type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 800g chicken breasts – skinned and cut into bite sized pieces
  • 3 tablespoons vegetable oil
  • 2 onions – finely chopped
  • 2 tablespoons garlic and ginger paste
  • 1 teaspoon cumin
  • A pinch of turmeric
  • 200ml chopped tomatoes
  • 3 tablespoons mango chutney
  • 2 tablespoons mint sauce
  • 3 tablespoons ketchup
  • 200ml water or chicken stock
  • 200ml double cream
  • Juice of two limes
  • Salt and pepper to taste
  • 3 tablespoons fresh chopped coriander
Instructions
  1. Heat the oil in a balti pan or wok over medium high heat.
  2. When the oil begins to bubble, throw in the chopped onions and fry for about five minutes.
  3. Add the garlic and ginger paste and allow to fry for a further minutes.
  4. Stir in the cumin and turmeric and fry for a further minute.
  5. Now place the onion mixture in a blender with the mango chutney, mint sauce, ketchup, two tablespoons of the chopped coriander and the water/stock.
  6. Blend for two minutes until very smooth. You don’t want any chunks in this sauce.
  7. Wipe the pan clean and add a drop more oil into it if needed.
  8. Add the chicken pieces and brown them for a couple of minutes and the top with the smooth sauce.
  9. Simmer until the chicken is cooked through. Then add the double cream and simmer for a further few minutes.
  10. Season with salt and pepper to taste, squeeze the lime juice over the top and garnish with the remaining coriander.

 

How To Make The Louis’ Lunch Cheese Works Burger

The world famous Cheese Works from Louis' Lunch

The world famous Cheese Works from Louis’ Lunch

Louis’ Lunch in New Haven Connecticut is about as unique of a burger restaurant as you are going to find. Their claim to fame is that they made the first ever hamburger sandwich. From their website, the story goes…

“One day in 1900, a gentleman hurriedly walked into Louis’ Lunch and told the proprietor Louis Lassen he was in a rush and wanted something he could eat on the run. In an instant, Louis placed his own blend of ground steak trimmings between two slices of toast and sent the gentleman on his way. And so, the most recognizable American sandwich was born.”

The restaurant is still owned and run by the Lassen family though it is in a different location. In the 70s Louis’Lunch was threatened with demolition to make way for a new high rise building.

Louis’ Lunch fans from around the world took up the cause of saving the national icon. They helped ensure that the original building was safely moved to it’s new location on Crown Street, New Haven.

I first went to Louis’ Lunch back in 2007 when I was in Connecticut for my brother-in-law’s wedding. His marriage lasted about as long as it took me to wolf down my burger, potato salad and beer but that’s another story.

I loved the experience. This burger is about as basic as they come. It’s just sharp cheese spread, an onion, a tomato and a large steak mince patty between two pieces of toasted white bread.

What makes it so good is that the emphasis is on the meat. Louis’ Lunch have their own secret recipe which consists of a combination of five different cuts. I’m not sure which they use but I used 400g sirloin, 400g rump, 800g skirt, 200g beef rib meat and 200g brisket. I think it’s pretty close. I had my butcher grind the meat together for me. It was roughly a 80% meat 20% fat mix.

I remember the sharp cheese spread used at Louis’ Lunch being quite basic but good. You could of course purchase this but I made mine blending 400g finely grated sharp Cheddar with one teaspoon English mustard and 2 tablespoons Champagne.

Don’t be tempted to add anything else. Just enjoy this one as it is. Ketchup, mayo and mustard are a big no no!

Louis' Lunch Burger

First spread the cheese over the bottom piece of toast.

Louis' Lunch Burger

Place the burger on top.

Louis Lunch burger

Place the tomatoes on top of the burger

Louis Lunch burger

All done!

How To Make The Louis' Lunch Cheese Works Burger
Author: 
Recipe Type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 kilos ground steak mince - See my blend above
  • 12 pieces of homemade sliced white bread
  • Sharp Cheddar cheese spread
  • 2 large tomatoes
  • 1 onion - finely sliced
  • Salt and freshly ground black pepper
Instructions
  1. Heat a large frying pan.
  2. Toast your bread and keep warm.
  3. Divide the beef mince into six equal sized balls. They will be about ⅓ pound each.
  4. Flatten each patty until they are slightly larger than the bread pieces.
  5. Season the top of each patty generously with salt and pepper.
  6. Push a piece of the sliced onion into the top of each patty.
  7. Now place the patties onion side down into the frying pan. (Note, at Louis' Lunch they still use the same fire grills they used back in 1900. You aren't going to be able to find these but you could cook these burgers on the BBQ if you want to get even closer to the Louis' Lunch taste.)
  8. Fry the burgers for about three minutes and then flip over.
  9. Fry for a further three minutes or until the burgers are medium rare. The meat should still be pink in the centre.
  10. To build your burger, spread the sharp Cheddar cheese over the bottom pieces of toast.
  11. Place your burger on the cheese spread with the onion slice on top.
  12. Place one or two tomato slices on top of the burger and then cover with the top piece of toast.
  13. That's it! Simple but amazing.

 

Balti Cauliflower Egg Fried Rice

Balti Cauliflower Egg Fried Rice

This is a quick and easy one pan balti recipe that is great as a main course or side

You don’t find balti cauliflower egg fried rice in many Indian restaurants so it’s a real treat when you do. I was sent this recipe by a chef at a local balti restaurant. It’s not on his menu though he does serve it a lot at home.

Balti cauliflower egg fried rice is a nice substitute for rice. Serve it with your favourite balti curries and you won’t be disappointed. Usually, I serve it as a side dish though it could be served as a main meal.

Add a pinch of turmeric if you like. Many chefs do. I’ve left it out of this recipe just because it can be quite over-powering. I love cauliflower and feel it stands well on its own.

As with all of the balti recipes I’ve shared lately, this can be made in under a half hour. If you’d like to go a bit more Chinese fusion, try using sesame oil instead of the suggested vegetable or olive oil.

Balti Cauliflower Egg Fried Rice
Author: 
Recipe Type: Side Dish
Cuisine: Balti
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6
 
Ingredients
  • Balti Cauliflower Egg Fried Rice
  • 1 head cauliflower – cut into florets
  • 3 tablespoons vegetable or olive oil
  • 2 large eggs
  • 1 tablespoon minced ginger
  • 3 cloves garlic, minced
  • 1 carrot – cut into small squares
  • 1 red capsicum (bell pepper) finely chopped
  • 2 green chillies - finely chopped (optional)
  • ½ cup peas, fresh or frozen
  • 4 green onions, thinly sliced
  • ¼ cup (3 tablespoons) almond flakes
  • 2 to 3 tablespoons soy sauce
Instructions
  1. Using a food processor, pulse the cauliflower until you have rice sized pieces.
  2. Heat on tablespoon of the oil in a large balti pan or wok over medium high heat.
  3. Now, whisk the eggs and pour them into the pan.
  4. Scramble the eggs and then remove them to a cutting board to cut into small pieces.
  5. Wipe the pan clean and add the remaining oil.
  6. Add the chopped onion, ginger and garlic, and sauté until fragrant, about 30 seconds.
  7. Stir in the carrots and sauté until tender but still quite crisp (About 2 minutes)
  8. Pour the in the peas, red pepper, green chillies (if using) and the cauliflower ‘rice’ into the pan, stirring to combine all the ingredients.
  9. Lower the heat to medium, cover the pan and cook until the cauliflower rice is tender (about five minutes).
  10. Uncover and stir in the eggs, almond flakes and the soy sauce.
  11. Check for seasoning and serve immediately.