Latest news with #LittleGem
Yahoo
15 hours ago
- Business
- Yahoo
Casting call issued for new Channel 4 property auction programme
A casting call has been issued for a new television series about the high-stakes world of property auctions. Entrepreneur Sarah Beeny will present the Channel 4 series I Bought It At Auction With Sarah Beeny, which will explore the real-life drama, risks, and potential rewards of buying homes under the hammer. Each episode will follow buyers as they chase their dream homes through auction, "from bargain terraces to sprawling mansions - and even the occasional castle." But with many properties in need of renovation, the journey is rarely straightforward. People who have purchased a property at auction, and who are about to renovate the property or have an interesting story about a past renovation (ideally for residential use), are invited to get in touch with Phil or Rachael at property@ The series is a co-production between Little Gem and Knockers TV.
Business Insider
21-05-2025
- General
- Business Insider
I made Gordon Ramsay's 'perfect' 10-minute burger, and it tasted restaurant-worthy
I made Gordon Ramsay's easy recipe for the perfect 10-minute burger. Ramsay's burger includes bacon, cheddar cheese, Sriracha mayonnaise, and brioche buns. I loved Ramsay's burger, which was super juicy and tasted like it came from a top restaurant. Gordon Ramsay has a recipe for the perfect burger that only takes 10 minutes to make. I discovered Ramsay's bacon cheeseburger recipe while exploring his cookbook " Ramsay in 10," which includes 100 recipes inspired by his YouTube series of the same name. "From raw ingredients to an incredible juicy burger in just 10 minutes… this is my quickest burger ever!" he writes in the description. Ramsay's 15-minute pasta is one of my all-time favorite recipes, and I loved his recent tips for making the best plate of eggs. So, with the holiday weekend coming up, I decided it was the perfect time to give his burger a try. Ramsay's recipe puts a fun twist on traditional burger ingredients. To whip up four of Ramsay's perfect cheeseburgers, you'll need: 16 ounces of ground beef 4 brioche buns 4-8 slices of bacon 4 slices of cheddar cheese 2 egg yolks 1 frozen red chile 1 tomato, sliced 1 onion, sliced Little Gem lettuce Ramsay's recipe recommends adding two slices of bacon to each burger. Since the hickory-smoked bacon I had in the fridge was already quite thick, I decided to use only one slice per burger instead — but feel free to add as much bacon as you wish! His sauce also mixes things up from the usual ketchup. First, I prepped my chile pepper. Ramsay recommends always keeping a handful of chiles in the freezer for burgers, curries, and sauces. "Freezing the chile makes it really easy to grate with minimum fuss," he writes in his cookbook. I took Ramsay's advice and threw my chile in the freezer the night before I made these burgers. I also followed his tip to deseed the chile before grating it for a milder heat. Then, I began making the patties. First, I cracked my egg yolks into the bowl with my ground beef. Then, I added my seasonings, sprinkling salt and freshly ground black pepper on top. After throwing in my grated chile, I mixed everything together with clean hands. I divided the beef and formed four patties, each around 1 inch thick. "Remember that the thicker you make the patties, the longer they will take to cook," Ramsay writes in his cookbook. "So if you want these on the table in under 10, press your burgers until they are a little thinner for a quicker cooking time." I drizzled some vegetable oil on my griddle over medium-high heat. Ramsay recommends using either a griddle or a frying pan for this recipe. Since I was making four burgers, I opted for the griddle so I could cook everything together. Then, I threw my burgers on, seasoning them with some more salt and pepper. I allowed my patties to cook for about four minutes. While my patties were cooking, I quickly whipped up the sauce. I added my mayonnaise and Sriracha into a small bowl, threw in some salt and pepper, and mixed everything together — so easy. After four minutes, I added my bacon and onion slices to the pan. Once the bacon and onion slices were on the griddle, I increased the heat to high. As everything cooked together, I prepped the veggies for my burgers. Then, I flipped the burgers, bacon, and onions. Per Ramsay's recipe, I allowed them to cook for another five minutes. While my burgers were still on the griddle, I got the brioche buns ready. My bacon and onion slices were ready before my patties, so I took them off the griddle first. I placed them on a plate covered with a paper towel, per Ramsay's instructions. It was time to turn my burgers into cheeseburgers! Then, I tried Ramsay's special trick to melt the cheese. Ramsay recommends covering the patties with a lid or upturned saucepan to help the cheese melt — a similar method to the one I tried while making Guy Fieri's perfect burger. The cheese came out beautiful. It was almost time to eat, but first, I needed to build my burgers. After spreading the sauce, I threw on my veggies. I added my cheeseburger, bacon, and onions. I drizzled some extra sauce on my top buns and was done. Barely 10 minutes had gone by, and my burgers were ready to go. The cheeseburgers looked absolutely glorious. From the plump patty with oozing cheese to the crispy bacon right on top, this towering burger looked seriously impressive. It made for a great Instagram picture, but would Ramsay's burger taste as good as it looked? Oh yeah. Ramsay's 10-minute burgers were perfectly cooked. The patty was beautifully juicy, and the Sriracha mayonnaise and grated chile added just the right amount of heat. The bacon and onions also gave each bite some nice crunch, while the fresh tomato and lettuce cut through the heavy ingredients. I'll definitely be making Ramsay's perfect cheeseburger again. I've tasted some of the best restaurant burgers in the game, from the iconic cheeseburger at Peter Luger to Obama's favorite burger at Upland in Manhattan. And honestly, Ramsay's homemade burger recipe is right there with them. Plus, it's so easy and cheap to make at home. With summer on the horizon, barbecue season is here. And I can guarantee Ramsay's burger will impress at your coming Memorial Day and Fourth of July parties.
NZ Herald
03-05-2025
- General
- NZ Herald
Kem Ormond's vegetable garden: Lettuce soup - don't knock it until you try it
I am quite sure there will be a few screwed up noses, but if you have never tried it, be brave and give it a go, you may get a real surprise. Lettuce soup is part of French and Chinese cuisine. Of course, while it may be called lettuce soup, it often has the addition of such vegetables as onions, garlic, coriander, and potato, although the main ingredient is lettuce leaves. Croutons are also a terrific addition, adding a touch of crunch, as is a splash of olive oil and a dollop of sour cream. It can be served cool in summer, but oh so nice in winter, steaming hot! While I don't have my own recipe, there are plenty of tasty ones you will find online, and I have often used them when I have had an overabundance of lettuce. A lot of you have probably already planted your winter vegetable crops such as broad beans, broccoli, cabbage, cauliflower, celery, garlic, kale, silver beet, and spinach. I have just planted some more spring onion seedlings, and I have even planted a few lettuces. Now, a lot of people think of lettuce as a summer crop, but some do fine being grown in winter. Some of the hardy winter lettuce varieties are Cos, Tom Thumb, Little Gem, Lamb's Ear lettuce, and Corn Salad. Then there are the loose-leaf varieties such as oak leaf green and red, mesclun winter greens, and there is a great hearting variety called Imperial Triumph that is cold tolerant, great for down south. And please don't forget Miner's lettuce. This is an absolute treasure come winter, and as the leaves are, what I call, a little bit more meaty than other lettuces, perfect for lettuce soup. Winter is when the ground gets cold, and the slugs and snails are after something rather tasty to eat, so keep an eye out for these cheeky critters and remember if it is particularly cold where you live, your lettuces will enjoy being covered by a cloche or a cold frame. They also enjoy being snuggled up with a bit of pea straw or any dried plant material left over from summer. So, while we all think of winter as the time for casseroles and comfort food, soup can be an economical change on a Sunday night with lovely homemade bread. So, why not give the humble lettuce a shot in the pot?
West Australian
30-04-2025
- Business
- West Australian
Robust sales and gold discoveries in successful quarter for Ora Banda
Ora Banda Mining has mailed in another strong performance at its Davyhurst gold project in Western Australia, producing 23,150 ounces of gold in the March quarter and uncovering a potentially game-changing high-grade discovery. The company's gold sales rose 6 per cent to 23,643 ounces, lifting the total financial year-to-date sales to 71,467 ounces. This is also 6 per cent ahead of the last full-year's output, with a full quarter remaining. Ora Banda's Riverina underground mine remains the backbone of production, having delivered 127,000 tonnes of ore at a stellar 4.6 grams per tonne (g/t), 10 per cent above its 4.2 g/t reserve grade. The company says its Sand King underground mine continues to ramp up, producing its first stoping ore this quarter and yielding 3600 ounces at 3.4 g/t. This is also 6 per cent above reserve grade as the project tracks towards a steady-state production of 15,000 ounces a quarter by June. Management also noted a $375 per ounce increase in its forecast all-in sustaining cost guidance for the year, driven by operational adjustments and elevated gold prices. The figure presents a slight hiccup in an otherwise stellar three-year operational turnaround for the company, which was more than compensated by a nearly $2000 per ounce gold price gain in the past year. Ora Banda's financial resilience continues thanks to record gold prices and the strongest market seen in more than 15 years. Its cash pile this quarter reached $80.7M, despite $28.6M spent on capital projects, including $18.9M for Riverina and Sand King development and $2.8M for infrastructure to position the company for future production growth at Davyhurst. A six-day mill shutdown for upgrades reduced throughput by 7 per cent in the quarter, contributing to a revised financial year production guidance of 100,000–105,000 ounces. This was down from 100,000–110,000 ounces gold. As Creagh suggested, the company's biggest wins to start the year were delivered by the drill bit, with the recent discovery of its Little Gem prospect south of Riverina. Drilling uncovered a multi-lode system that could considerably extend its mine life when fleshed out. The program returned stellar hits, including a discovery hole for a substantial 22.7 metres running 5g/t and 10.9m at 6.4g/t across two separate lodes. A 16-hole follow-up program is now targeting 4.7 kilometres of prospective horizons, raising hopes the company can confirm a major discovery. Ora Banda says Davyhurst production will continue to perform, noting its head grade climbed 7 per cent in the quarter to 3.1g/t as Sand King's higher-grade ore replaced its low-grade stockpiles. Impressively, planned upgrades in the June quarter are set to boost Davyhurst's capacity to 1.4 million tonnes per annum. Robust cash flows, high-grade production and plenty of exploration upside underscore a continued rise to power for Ora Banda and its projected growth trajectory. As gold prices hold at record highs, the company is forging ahead toward its 150,000-ounce annual target, which would cement its place as one of Australia's rising gold producers. Is your ASX-listed company doing something interesting? Contact:
