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Beelzebub’s Beef Butties
• ½ tablespoon of chopped green chillies
• ½ tablespoon of mayonnaise
• ½ tablespoon of grain mustard (the stronger the better)
• 1 slice of Gruyere cheese
• 2 slices of thinly sliced cooked, roast beef.
• A few drops of Tabasco® or other chilli sauce
• 2 slices of Rye bread
Mix the mayonnaise and mustard with the chillies in a bowl. Use Rye bread for this recipe although normal bread makes a great Diablo too. Place the mixture onto the bread then lay one piece of beef, the slice of cheese, the next piece of beef and follow with the last slice of bread. Cook over a medium heat for about two minutes each side, turning frequently.
The Beast’s Breakfast
This recipe makes enough ingredients for two Diablos:
• 1 medium egg • pinch of salt
• pinch of pepper
• 1 teaspoon chopped onions
• 1 teaspoon grated cheddar cheese
• 1 teaspoon of chopped ham or pre-cooked bacon
• dash of milk • 2 slices medium, wholemeal bread
Add the milk to the egg in a bowl and whisk with salt and pepper until thoroughly mixed. Heat whilst mixing in a saucepan very gently for about 45 seconds until the eggs begin to scramble. Add the onions, cheese and bacon and mix into the partly scrambled egg. This mixture can keep for up to twelve hours until ready to use. When ready, butter both sides of the bread slices and use the mixture as a filling for a great breakfast treat. Cook over a low heat for about two minutes each side.
Purgatory Pizza
Strictly, this is not a Pizza but a Calzone - a pizza turnover. For the most authentic taste, use Pitta bread instead of bread. However, a delicious, quick and interesting Diablo can be made with regular bread.
• 1 tablespoon of sliced onions, optionally browned in a saucepan
• 1 tablespoon of sliced mushrooms
• 2 tablespoon of sliced peppers
• 2 tablespoons of Pizza sauce or tomato purée
• 2 slices of mozzarella cheese
• sliced pepperoni or salami to taste
• pinch of freshly ground black pepper
• 1 pitta bread pocket
Split the pitta bread through the pocket and use as two separate slices of bread. Make as for simple sandwiches above piling all the ingredients between the pitta slices. Cook on a high heat for one and a half minutes each side.
Belial Burrito
• 3 tablespoons ground beef
• 1 tablespoon grated cheddar cheese
• 1 teaspoon of salsa
• 1 teaspoon of tomato purée
• salt & pepper to taste
• 2 teaspoon sautéed onions and peppers
• 1 Tortilla wrap
Another no-bread Diablo. Fry the meat, tomato purée, onions and peppers in a pan together seasoning with salt, pepper and salsa to taste. Turn off the heat and mix in the grated cheese. Lay the tortilla over one side of the Diablo maker only so that it overlaps significantly. Spoon in the meat mixture. Now fold the tortilla over so that a pocket is made inside the Diablo maker. Close the Diablo maker and cook for about two minutes on each side, turning frequently. Add some more salsa and a little sour cream to the turned out Burrito for serving.
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