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 Bacon Cheeseburger

Bacon, cheese, and beef - a trio of ingredients that make for an unforgettable culinary experience. The savory, smoky flavor of bacon complements the juicy and flavorful beef patty, while the melted cheese adds a creamy richness that ties everything together.

The versatility of this trio is truly remarkable, as they can be used in a variety of dishes and cuisines. From a classic American-style cheeseburger to a decadent bacon-wrapped filet mignon, bacon, cheese, and beef are a winning combination that will make any meal a memorable one.

So, whether you're a die-hard carnivore or simply love the flavors of salty bacon and melted cheese, you can't go wrong with this delicious trio....Get 30 Recipes Free!!!...

#bacon cheeseburger #bacon cheese fries #ground beef #burger #Chees

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Slow cooker lamb curry recipe

Ingredients

2 tbsp. olive oil

2 x 300g packs diced lamb leg

2 onions, chopped

4 carrots, thickly sliced

3 garlic cloves, crushed

5cm piece ginger, grated

2 green chilies, deseeded, 1 finely chopped, 1 finely sliced

1 tbsp. garam masala

1 tsp cinnamon

2 tsp ground cumin

15g fresh coriander, leaves picked and stalks finely chopped

400g tin chopped tomatoes

100ml lamb stock

400ml light coconut milk

125g spinach

rice or naan, to serve (optional)

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Method

Heat 1 tbsp oil in a deep non-stick frying pan over a medium-high heat. Brown the lamb in batches (without overcrowding the pan) for 5-8 mins. Season and transfer to the slow cooker.

Add the remaining oil to the pan and cook the onions and carrots for 10 mins over a medium heat until softened. Add the garlic, ginger, chopped green chilli, spices and coriander stalks. Stir well and cook for a further 1 min until fragrant. Transfer everything to the slow cooker.

Add the chopped tomatoes and lamb stock to the slow cooker and stir to combine. Cook on a low heat for 6 hrs.

Stir through the coconut milk and cook for a further 30 mins. Add the spinach to wilt through 5 mins before serving. Scatter with sliced chilli and coriander leaves, and serve with rice or naan, if you like. 

Tip: Short on ingredients? Use a ready-made curry paste to make this curry even easier. Replace the garlic, ginger, chopped chilli, dried spices and coriander stalks with 4 tbsp rogan josh curry paste: add in step 2 after the onions and carrots are softened, cook for 1 min, then transfer everything to the slow cooker and continue with the recipe.

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Oxtail Potjie

Ingredients

 500g Oxtails cut into 2 inch thick pieces  10 slices Bacon cut into 1 inch pieces  ½ cup flour seasoned with salt and pepper  1 liter beef stock  1 can tomato paste  1 bay leaf  6 black peppercorns  1 bouquet grain  6 large leeks, chopped coarsely  2 large onions, chopped coarsely  6 large carrots, chopped coarsely  20 button mushrooms  1 cup red wine  ½ cup sherry  ½ cup cream  2 tablespoons butter  2 tablespoons olive oil  2 tablespoons crushed garlic

>>Get a Free EBOOK With 22 Potjiekos Recipes Here<<

Method

Dry oxtails with paper towel.

Put seasoned flour in a zip lock bag, then add the Oxtail and shake to coat with flour.

Heat butter and olive oil and sauté bacon pieces.

Remove bacon and brown Oxtail in resulting fat, remove and drain.

Finely dice 4 of the carrots.

Coarsely chop the onions and the leeks.

Add the finely diced carrots, leeks, onions and sauté until softened.

Add Oxtail, beef stock, bacon, bouquet grain, bay leaf, peppercorns, garlic, tomato sauce, red wine, sherry.

Bring slowly to a boil and cook slowly for 3 – 4 hours.

1 hour before serving cut the remaining carrots into 1 inch pieces, add them and mushrooms and continue cooking slowly.

Just prior to serving, add cream and stir in.

If you want to thicken the sauce mix some cornstarch with the cream before adding.

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