Boigas.
Take:

a large packet o' mince
a whole onion, see?
3 oxo qubes
two big spoons o' bovril
Paprika
salt n pepa

Chop the onion into bits, depending on if you like boigas with chunky bits of onion in or not. I do. So should you.

Stick the whole lot into a big mixing bowl and punch it for about 15 minutes. Eventually all the meat and onions and bovril and shit turns into a big meaty, bovrilly blob. Every time I make this, I'm tempted to just put it in the oven like this and make one huge fucking meat slab.

But, alas:

Shape into burger-sized boigas. Or meatballs. Whatever. I occasionally make them into phallic shapes.

Line a baking tray with foil and then rub sesame oil all over it. It has to be sesame oil. Anything else is inferior, and it gives a slightly nutty flavour which is awesome.

Cook on the highest heat your oven can do for about 20 minutes, turning over when the top side is browned off.

Put between bread, then apply bread to face via the mouth.

Chew using an up and down motion of the jaw until mastication takes place. Then, using the throat, swallow for nutrition.

Repeat until satisified.

Boigas.
( PMGT -Bacon., Sat 30 Jun 2012, 11:42, 5 replies)

"Phallic Shapes"*
tinyurl.com/dyxmqu2

*Disclaimer: these were an earlier, less superior version of boigas which did not include bovril, or sesame oil. And included cheese into the mix. This has since been rectified.
( PMGT -Bacon., Sat 30 Jun 2012, 11:46, closed)

How shit is your mince if you need to add all that crap to it?

( Dr. Shambolic je suis charlie, Sat 30 Jun 2012, 15:13, closed)

Pretty shite to be honest.
The nearest decent butcher is miles away.
( PMGT -Bacon., Sat 30 Jun 2012, 16:03, closed)

They were deeply unpopular in Renaissance Italy.
( Happy Phantom has been to Hastings, Brighton, and Eastbourne too, Sun 1 Jul 2012, 3:33, closed)

pfffft.

( janet aylia y'all motherfuckers need jesus, Sun 1 Jul 2012, 8:44, closed)