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Sunday, 2 September 2012
1 lb beef mince
2 handfuls fresh parsley, chopped
1 onion, chopped
2 garlic cloves, crushed
2 tsp paprika
3 tsp worcester sauce
1 tsp chilli powder
1 egg, beaten
3 slices of bread for breadcrumbs
salt and pepper
1. Mix all the ingredients together in a large bowl, adding more breadcrumbs if too wet.
2. Divide them into burger shapes and wack them on the barbeque.
For the marinaded chicken legs:
16 chicken thighs
2 tbsp paprika
4 tsp dried rosemary
2 tsp mixed herbs
salt and pepper
enough white wine to layer the bottom of the dish
Rub and mix the spices onto the chicken and then dash the wine on top. Leave the chicken to marinade for an hour, turning the legs occasionally. The chicken is now ready to cook, either in the oven or on the barbeque.
Posted by Olivia Huntingford