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Official Cooking Thread


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grab a handful, dash em in the bin

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All purpose, cayenne, garlic powder, rosemary, salt and pepper then minced garlic with butter and stuffed it under the skin.

 

Cooked on low covered for 1hr30mins then uncovered for around 20mins.

 

The skin is actually really crispy but the chicken itself falls apart where its been cooking in the moisture (butter) for a long time. 

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Season the Lamb Mince  with a pinch of Salt, Pepper & Dried mint (not too much because the lamb should have enough flavour and we are making a dry rub) then form in to burgers

 

Then make a dry rub for the burgers with Salt, Pepper, Dried Mint, Smoked Paprika, Ground Cumin, Ground Coriander & Garam Masala

 

Dip the burgers in the dry rub then drizzle a little olive oil on them and bang on a griddle pan.

 

For the sauce, Greek Yogurt, Mint, Dried Chilli Flakes, Dash of Paprika, Salt, Pepper & Dash of Lemon Juice & Olive Oil to loosen it up.

 

Bang in a Bun with lettuce and fresh mint leaves.

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