I've been looking for a place with the best burger in town and I think I've found it. I popped into Village Market and as I went past Prime Cuts Restaurant, a sign caught my eye.
'Christmas Turkey Burger', read the sign. On inquiry, I was told that it was a special for Christmas. As I went through the menu, I found all types of burgers. I'm proud to say I have tried three of their six types of burgers and they are great.
The beef is so fresh that it melts in your mouth and if you don't like beef, you can try ostrich, lamb or turkey. So being miss difficult, I wanted extra trimmings in my burger and head chef Sidi was so helpful.
That put a smile on my face and I ordered my food for take away and as I waited, I popped into their butchery to pre order my Christmas list.
If you are in the mood for a yummy yummy burger, head down to prime cuts and try the burger and let me know what you think. If you are like me, you can buzz them so that by the time you get there, it's ready. Give them a buzz on + 254 20 2199300
This past week saw me make an apple crumble. I normally enjoy the crumble during the cold months but I really wanted the classic dessert as tea time treat.
So I went on line and found this recipe which really worked and I was able to have my apple crumble. Why not try it with a scoop of vanilla ice cream.
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
7 oz/200g all purpose/plain flour
pinch of salt
1 stick/ 110g butter, cubed or an equal mix of butter and lard
2-3 tbsp cold water
1 Â½ lbs/700g cooking apples, peeled, cored and quartered
2 tbsp lemon juice
Â½ cup/ 100g sugar
4 - 6 tbsp cold water
1 level tsp ground cinnamon
Â¼ stick/25g butter
Milk to glaze
1) Place the flour, butter and salt into a large clean bowl.
2) Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
3) Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry.
4) Wrap the dough in Saran wrap/Clingfilm and chill for a minimum of 15 minutes, up to 30 minutes.
Tip: The dough can also be made in a food processor by mixing the flour, butter and salt in the bowl of the processor on a pulse setting. When the mixture resembles breadcrumbs, add the water, slowly, through the funnel until the dough comes together in a ball. Wrap in Saran wrap/ Clingfilm and chill as above.
5) Heat the oven to 425°F/220°C/gas 7.
6) Meanwhile simmer the apples with the lemon juice and water in a large pan until soft. Add the sugar and cinnamon to the cooked apples. Remove from the heat and add the butter and leave to cool.
7) Roll out half the pastry and line a 7 inch/13cm pie dish. Put the cooled, cooked apple mixture into the pastry case.
8) Roll out the remaining pastry to make a lid for the pie. Damp the edges of the pastry in the dish with a little cold water, cover with the lid and press the edges firmly together and crimp the edges to decorate.
9) Brush the top of the pie with milk and bake at the top of a hot oven for 20 - 25 minutes.
10) Serve hot or cold with cream, ice cream or custard sauce.