This really works. Tear off two sheets of kitchen paper toweling. Fold it double. Saturate it with water. As soon as you take the toasted sandwich out of the snackwich maker, put in the saturated towel. Shut the lid. There will be all sorts of hissing and steaming noises. A short while later when you remove the paper, it will leave the snackwich maker very clean/
The secret is to start with toast. Toast two pieces of bread. Cover 100% of one side of both pieces of toast with butter. Cover the unbuttered side of one piece of toast with plenty of chutney. On top of the chutney put a generous amount of grated cheese. Place the other piece of toast, unbuttered side down, on top of the cheese. The sandwich is ready to go into the hot sandwich toaster. Remember, the butter is on the outside – top and bottom. Toast the sandwich and enjoy.
Why does it taste so good? If you like fried bread I don’t have to tell you why!
On your phone? Scroll down. There are 3 photos. Thanks.
Here is how my wife made crisp, crunchy “roast” potatoes for our 2021 New Year’s Day roast lamb lunch.
First she peeled some potatoes, cut them in half and par boiled them in salt water (Don’t let them get too soft). Next she poured the potatoes into a colander and let them stand for a few minutes. Then, she lightly scuffed the potatoes with a fork so that they were not too smooth and sprinkled coarse sea salt over the potatoes. (Scuffing the potatoes makes them come out really crisp and crunchy!). Finally, she fried the potatoes in a pan. She used Canola oil. Quite deep.
Another masterclass by our two good friends who have many years experience producing meals “off the grid” in the African Bush (Addo). This time it is cooking ribeye steak using a Cobb gas cooker. No coals to clean up. Instant heat. A mouth watering result!
Please scroll down. There are 7 pictures.
Thanks again to our two good and very “bush smart” friends.
My name is Indy. I am a German Shepherd. We have just been lucky enough to watch a master class in “off the grid” cooking. It was given to us by two good friends who have cooked this way for years on safari in Southern Africa. The meal was roast deboned lamb with roast potatoes and vegetables.
Here is how they did it,
Please scroll down. There are 9 more pictures below.
A cob is used for cooking. The brickets are heated for about 30 minutes. There is a moat around the brickets. Red wine is poured into the moat. The fumes from the red wine mix with the juices of the lamb as it roasts. The appetising aroma is mouth watering!
The deboned lamb is placed on the grid.
The lid of the cob is put on.
Parboiled potatoes are fried on this gas burner – the potatoes come out gold and crispy. The peas and carrots are boiled in water.
After about 90 minutes – ready to carve.
Carving like aknife through butter.
Ready to dish up, give thanks and start lunch. Look at those potatoes. That is mint jelly in the bottle.
Below is the product of the Master Class.
Cooked off the grid.
Very impressive and delicious.
“Did I get some of that juicy roast lamb? Yes. I made sure of that!” – Indy
Thanks to our friends for a great meal.
PS Our friends pointed out it would have been easy to make gravy by mixing gravy granules with the boiling water in which the vegetables were cooked.
Almost no more holding the potato in one hand and peeling towards it with a sharp knife or sharp potato peeler.
Here is what you need:
A chopping board
A potato peeler
A knife (to cut the potato in half)
A potato (of course!)
First cut the potato in half.
Next – see picture below
Place the half potato on the board. and rest the potato peeler on the table (as shown below) with the blade of the peeler resting on the board and on the side of the potato. Rotate the potato clockwise with the left hand against the potato peeler blade. The potato will peel easily and quickly
Last – see picture below
Repeat with the peeler resting on the board. The peeling will continue one layer up.
You are done except for a little trimming at top and bottom.