Pepper Sauce

This is quite a peppery pepper sauce, and it has that wonderful warming taste at the back of your throat. I just love that slight burning, which is why Pepper Steak is also my favourite pie!!

Ingredients

250ml cream
20 whole black pepper corns
1/2t white pepper
2 pinches of freshly ground nutmeg
1tbs butter
2 pinches of freshly ground black pepper
1t flour
2tbs freshly grated parmesan

Method

Pour the cream into a pot and add the butter, pepper corns, white pepper, nutmeg and ground black pepper. Cook over low heat, be careful not to have it boil over.

Add the parmesan and mix thoroughly. Let the cheese dissolve completely. Remove from heat and let it stand for about 10 minutes for the flavour of the pepper to fully develop. After 10 minutes, place back on low heat,  whisk in the flour until smooth, and keep stirring to cook, for about 5 - 10 minutes. Remove from heat, cover and let it rest until you need it. Before serving, just reheat, stir well and voila!

 Serve with the famous Pepper-Cheese Burger, or over a beautifully grilled steak,or with schnitzel, or add to pasta for a completely different taste sensation!!

Enjoy!

Yours in oil and veggies

Risch

Pepper-Cheese Burger

Normally, Thursdays is "Chicken or Fish" days, right? We had fish last week... remember those stunningly delicious Lemon Tuna Tartlets? So this week has to be chicken.. Except I didn't have nearly enough chicken left!! And I actually did go shopping yesterday, but the one branch of a VERY well known supermarket chain, had the worst selection of groceries, so I went to the other branch.This one had what the other didn't - and vica versa... so I didn't buy any chicken... Now what?
I've already swopped Monday and Wednesday, so I decided to swop Thursday and Friday. Fridays are take away foods... And what better easy to make take away food, than the humble Hamburger?? 
Being Risch, I cannot just make a burger... I have to add some zing...

Ingredients

1 bun per burger
3 slices of tomato per burger
1 large lettuce leaf per burger
1/2 onion, cut into rings, per burger
1 beef patty per burger
butter to spread on the buns
Pepper Sauce
1tbs balsamic vinegar
1tbs butter
1/4cup grated cheddar cheese per burger

Zing mayo: (enough for 4 burgers)
3tbs mayonnaise
1t lemon juice

Method

Place the onion rings in a bowl and just cover with water. 

 Add the balsamic vinegar and cook for 10 minutes on high in the microwave. Drain. Melt the butter in a pan and fry the onion until just browned.

Make the Pepper Sauce. Whisk the mayonnaise and lemon juice together. Spread some butter on the buns. Spread the Mayonnaise mix on the buns. Place the tomato slices to neatly cover the buns. Sprinkle with salt to taste. Place the lettuce leaf on the tomato. Then comes the patty, onion rings, Pepper Sauce and lastly the cheese.

Cover with the other bun, and enjoy this fabulous Pepper-Cheese Burger!!

Leave the bun for a low-carb version:

We used normal brown bread - lack of buns... just let the bread dry out a little before you start adding the toppings, to make it a little firmer. O, and we used store-bought patties and buns for time saving' sake, but home-made patties and home-made buns are best!

Yours in oil and veggies

Risch