Smashed Sandis Recipes

Steps:

• Place a 9-in. cast-iron skillet over medium heat. Meanwhile, gently shape beef into 4 balls, shaping just enough to keep together (do not compact). , Increase burner temperature to medium-high; add oil. Working in batches, add beef. With a heavy metal spatula, flatten to 1/4- to 1/2-in. thickness; sprinkle each with 1/8 teaspoon salt and pepper. Cook until edges start to brown, about 1-1/2 minutes. Turn burgers and sprinkle with additional 1/8 teaspoon salt and pepper. Cook until well browned and a thermometer reads at least 160°, 1 minute. Repeat with remaining beef., Serve burgers on buns with toppings as desired.

Steps:

• Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.

Steps:

• Boil potatoes until just tender. If overdone, they'll fall apart later and you don't want that.
• Set aside to cool. You can even put them in the fridge, covered, for finishing up later.
• Gently flatten each potato between your palms to approximately 1/2" thick or slightly less, being careful not to break into pieces. The edges are likely to break open -- that's fine, as long as they don't fall apart.
• Heat oil in large skillet over medium-high heat. Generously season flattened potatoes on one side with last 4 ingredients, then carefully place potatoes in skillet, seasoned side down. Add more herbes and seasonings to the other side according to your taste. Cook until browned, then turn and brown the other side.
• Serve yer Sandis!

Steps:

• Cut chicken breasts into 1 inch cubes, 16 in total.
• Combine the yogurt, salt, turmeric, mustard, curry powder, cardamon, lemon juice and vinegar in a non reactive bowl. Add chicken cubes and let sit in fridge 30-45 minutes.
• Soak skewers in water.
• Thread chicken, onions and tomatoes onto skewers alternating as follows: chicken-onion-chicken-onion-tomato- onion-chicken-onion-chicken-onion.
• Grill or broil about 8-10 minutes, turning half way through cooking time.
• Garnish with parsley and serve with lemon wedges for squeezing on top.