Simple cod burger with gnocchi sardi salad

So, its now April apparently and it very much seems like March was one of those months that disappeared faster than a horse running at the national. The months seem to fly now that the clocks have changed and even though it is incredible to be having some lighter evenings to relax outside, it just seems like time goes a little bit faster when your enjoying yourself in pub gardens and having barbeques at home.

All the more reason to make the most of all this sunshine were currently having! The bank holiday was an absolute beauty weather wise and there certainly was no shortage of people taking their chance to have a pint by the canal at my local, the Fox and Anchor near Coven.

It is not very often I rave about a chain pub but I do love the Fox as it has a great ambiance in the winter when they light the log fires and even more so when they are buzzing with summer beer garden seekers. I even got a little bit sunburned. Which is not exactly hard as I burn like an ant under a blow torch.

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Now that we have all emerged from our wintery cocoons its time for some lighter food to compliment the bottles of Corona on the lawn (slice of lime optional but advised). White fish comes to mind as its quick, fresh and light on the pallet while being full of protein and really satisfying, paired up with this pasta salad which is the true star of this dish,makes a great meal. Enhanced further by the fact that its full of all the good stuff you can fit in without it becoming unbalanced, you’ll be feeling very pleased with yourself afterwards. No guilt. No hastle.

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Try this recipe on for size next time your feeling lazy on one of these warmer evenings.

Serves 4

For the burger:

  • 2 cod loins. Both halved.
  • 4 wholemeal buns.
  • Tartar sauce.
  • Soy sauce.
  • Pepper.
  • Few salad leaves of your choice.
  • Olive oil.

Pasta salad:

  • 400g gnocchi sardi.
  • 1 small box of cherry or small variety of tomatoes, all halved.
  • 1 courgette, diced.
  • 1 red and 1 orange pepper, diced.
  • 1 small can of sweetcorn.
  • 3 spring onions, finely chopped.
  • handful fresh parsley, finely chopped.
  • 5 tablespoons of zero fat Greek yoghurt.
  • 5 tablespoons light mayonnaise.
  • 1 tablespoons dijon mustard.
  • salt and pepper to taste.

Method:

  1. Cook the pasta to pack instructions.
  2. Add the pasta to a large mixing bowl and stir in all of the other ingredients apart from the courgette.
  3. Preheat a frying pan on a medium heat, add a tiny bit of oil and fry the courgette until it starts to brown a little, then remove and mix into the salad.
  4. Give a good few turns on a salt and pepper mill.
  5. Chill for 20 minutes.
  6. Use the preheated pan and add a little more oil.
  7. Add the cod loin halves and fry on a medium heat for around 4 minutes. Turn over and repeat.
  8. Turn the heat up to high and add a tablespoon of soy sauce, give the pan a shake so it reaches all of the fish, do this for around 30 seconds and repeat on the other side.
  9. Cut the rolls and put around a teaspoon of tartar sauce on both halves. Lay a few leaves on the bottom half, followed by the soy fried fish, along with anything else you want to add. (Go crazy, its a blank canvas).
  10. Finish with one big sprinkle of black pepper, cap it off with the top half of the bread and serve with a big spoon full of the pasta.

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Its another very simple but very effective recipe to fill a void after a hard day at work when the evening is best spent enjoying the sunshine outside!

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The Honu burger

As some people are aware I am very much associated with burgers. Everybody always asks me if I have any new burger recipes or if I still cook the recipe I took to the battle of the burgers final in 2013, this in fairness is completely justified as I do love making and eating a nice burger! There are so many flavour combinations that can be slotted under an equal amount of buns or breads, its the gift that keeps on giving.

 

I have a huge passion for food as you can guess, but I also have an equal amount of passion for animals and wildlife. Birds and sea life in particular. I have been reading for the past few years about the decline in the sea turtle or “Honu” population and it was heart breaking to come to terms with the fact that they had got to a point where they were near extinction. Such a gracious, docile and beautiful creature driven to the precipice of oblivion, not surprisingly accelerated by the western world starting to haunt the shores of Hawaii. However there is an upside, populations are making a gradual recovery thanks to designated conservation sites and a huge effort from the sort of people who don’t want to see the beautiful gifts the earth has given us disappear.

You can read more about this here if you wish: http://www.wildhawaii.org/marinelife/turtles.html

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So its for this reason I have decided to write a recipe and name it in honour of an icon of Hawaii. A symbol of conservation in the western hemisphere and a wonderful creature that deserves our attention to keep it around for the next generation to appreciate. The fact it is slightly easier to pronounce than the Humuhumunukunukuapua’a burger also is a contributing factor! (The Hawaiian state fish)

Which brings me onto the ‘Meat’ of this sandwich. The recipe. It uses the zingy fresh tang of tropical pineapple to cut through the luscious beef patty and salty smoked bacon, creating an all round enjoyable experience that should hopefully bring a little bit of sunshine to meal time! Recipe should cover approximately 4 people.

What you’ll need:

  • 4 medium wholemeal buns.
  • 600g beef mince.
  • 12 pieces of smoked streaky bacon.
  •  4 rings of canned pineapple, chopped.
  • Your choice of salad leaves.
  • 4 slices of Emmental cheese.
  • Worcester sauce.
  • Salt and pepper.

Method:

In a bowl combine the mince with a tablespoon of Worcester sauce, 1 teaspoon of salt and 1/2 a teaspoon of pepper. Mix well with clean hands until well combined however try not to overwork it as the burgers will become tougher to eat. Get both hands in the bowl and work into a ball.

Break the ball of mince into 4 and squash into round shaped patties of equal size (around 1cm or so thick). Leave in the fridge for a minimum 30 minutes to rest. Make a small thumb print in the middle of the burger to stop it popping up too much during cooking.

pre-heat a frying pan and a griddle pan on a medium heat, lightly oil both sides of the patties. Add the burgers to the pan 2 at a time and fry for around 4-5 minutes a side. Pop the bacon in the griddle pan and dry fry until crispy on both sides (or to your own preference).

On the last turn of the beef, add a tablespoon of chopped pineapple, toped with the cheese. Turn the heat off and allow them to rest for a minute or two in their own juices. The cheese will relax and spread over the fruit, locking it to the top of the patty.

Remove the bacon and leave on a piece of kitchen paper to absorb any unwanted grease or fat.

Cut the buns, add a dollop of mayo or ketchup on the bottom half (your choice, go wild!) and a few of the leaves. Cross 3 pieces of bacon over the salad and sit the burger on top.

Pin it with a skewer so it doesn’t all try and escape…And your done! I served mine with roasted new potatoes for a healthier option to chips or fries.

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So there you have it. The “Honu” burger! A burger that in my opinion makes meal time a little sunnier. A tip of the hat to an ancient and very awesome member our oceanic heritage. Here’s to you turtles!

Bengal burger #mk2

As some may know this year I have entered the Simply beef and Lamb Battle of the burgers contest, pitting the countries most inventive home cooks against each other in a bid to find Britain’s best home cooked burger.

 

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And I have good news… I have been put through to the second round! And to advance any further I have to provide a comprehensive version of my recipe for the judges to mull over whether I’m worthy of a place in the final in London on September 6th, So naturally I’m sharing my recipe with you guys.

The Bengal Burger

The Burger

  • 500g ‘Simply’ Lamb mince
  • pack of medium sized poppadum’s
  • 4 slices strong cheddar
  • 1 tbsp. paprika
  • 1 tbspn. Garam masala
  • 1 teaspoon mild chili powder
  • 1 teaspoon garlic granules
  • 1 teaspoon Cumin
  • 1/2 tbspn. Turmeric
  • 1 egg white
  • 4x ciabatta rolls

Chili and coriander relish

  • 1 whole red chilli (Including seeds) Chopped.
  • 2x medium to large tomatoes, Diced.
  • Small handful of coriander, finely chopped.
  • Pinch sea salt.
  • Large pinch mild chilli powder.
  • Drizzle olive oil .

Mint dressing

  • 3 tbspn natural yoghurt
  • 1.5 tbspn mint sauce
  • 2 finely sliced spring onions
  • pinch white pepper

Method:

  1. In a large bowl, combine the lamb with the paprika, chilli powder, garam masala, garlic, turmeric, and the cumin.
  2. With clean hands, mix well until the seasoning is evenly distributed through all of the meat.
  3. Once the meat is fully seasoned throughout, add the egg white and again, with clean hands mix well until the egg is well bonded with the lamb.
  4. tear off 4 evenly sized chunks of the mince and roll into balls.
  5. Pat the balls into a patty around 1.5cm thick.
  6. Cover the burgers and leave to rest in a fridge for 10-15 minutes
  7. Relish-  Add the tomatoes, chilli, coriander, salt, Olive oil and chilli powder and mix well.
  8. Mint dressing– In a small cup or dish add the yoghurt, mint sauce, pepper and the spring onion, mix the onions and mint sauce well until it is a lovely chunky consistency.
  9. By this time the burgers should have rested long enough, remove from the fridge and heat a griddle pan to a medium heat and add a little oil. Add the burger to the heated pan and cook for 5 minutes on each side, making sure its cooked through. Approximately 1 minute before you remove them from the pan add a piece of cheese to each burger.
  10. Prepare a freshly cut ciabatta roll, Lay a little of the mint relish on the bottom part of the bun, followed by a poppadum.
  11. Perch the cooked burger on top of the poppadum and add a spoonful of the relish, followed by another helping of the mint dressing.
  12. Cap it with the top half of the roll and enjoy!

Anyway, I hope you like it and I really hope its enough to take me to London!

Even if not I’m proud to get this far.

Have a good week all,

Phil

Ingredient in focus: The Chilli pepper

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The Trinidad scorpion pepper, this one is a mean customer

Earlier this week I said I was going to start a new feature on a singular ingredient, telling you a little bit about it and its uses. The reason I decided to do this is simple, people underestimate the ingredients they see every day in the shop, markets and cupboards. Learning a little bit about what your using can really make a difference to its applications in your cooking.

 

So first up, the chilli pepper. One of my favourite natural ingredients (garlic being another) and usually ends up in my sauces, salads, chopped up in wraps or sandwiches or scattered over the molten cheese of a pizza. I’m getting hungry just writing this! Here’s some interesting facts about the chilli.

 

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  • The chili has been used in the Americas since around about 7500 BC and one of the first Europeans to experience the fiery kick of a chilli was actually Christopher Columbus.
  • They were used for medicinal purposes in Spain after they were brought back by a member of Columbus’s crew.
  • They were traded with the Portuguese and spread through colonies throughout Asia, including their introduction into Indian cuisine.
  • New variations of chilli are still being created today.

 

What can I do with them though?

 

Everybody knows you can cut them up and put them in chilli’s or curries, that’s a great application for them as they have become a staple in the countries of those dishes origin. But how about getting a little more creative with it? Try these quick little ideas sometime or simply use them to inspire your own creations. these are just a few of my favourites.

 

Devils grilled cheese on toast

 

ingredients:

  • 2 thick slices of good quality bread. (bloomer/tiger bread is good cut into slices around 2cm thick)
  • 60g strong cheddar cheese
  • 60g red Leicester cheese
  • 2 tablespoons tomato puree
  • 1 teaspoon Worcester sauce
  • 1 tea spoon of mild chilli powder
  • 2 jalapeno chilli peppers, finely chopped (keep the seeds!)

 

  1. Preheat the grill at a medium to high heat.
  2. Mix the tomato puree, Worcester sauce and the chilli powder well.
  3. put the bread under the grill until it starts to brown on the one side.
  4. remove the bread from the grill and evenly spread the spicy puree evenly over both slices
  5. scatter all the cheese and chopped peppers over the untoasted side of the bread, return to grill and toast until melted, then remove and enjoy!.

 

Habanero hot sauce

  • ½ cup water
  • ½ cup white rice vinegar
  • ½ cup sugar
  • 1 teaspoon minced garlic
  • 2 habanero peppers, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground paprika
  • 1 tablespoon ketchup
  • Pinch of white pepper
  •  

    1. Add the water and vinegar to a saucepan and bring to the boil on a medium heat.
    2. Add the sugar, garlic, peppers, ginger, paprika, white pepper and ketchup.
    3. Simmer for 5 minutes.
    4. Strain into a serving dish to serve.

    This works great for a BBQ or even a dip for a Saturday night in watching a movie or some really bad TV. Very warming on a winters eve but equally inviting in the heat of summer. perfect.

     

     

     

    Are they good for me?

     

    Red chilies contain large amounts of vitamin C and small amounts of carotene. Yellow and especially green chilies (which are essentially unripe fruit) contain a lower amount of both. In addition, peppers are a good source of most B vitamins. So in short, yes. they are. They are also said to kick start your metabolic rate, which could help fat burning.

     

    Hottest chilli out there?

     

    They’re measured by something called the scoville scale.  check it out below

     

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    Now that’s a little snippet of what the chilli is all about and how you can use it, next time you get chance jump in your kitchen and use it in something new. Throw them in an omelette or through some noodles or salad. They’re really versatile, and add a third dimension to many a dish. Don’t be scared, get cooking!

     

    Phil

     

    Self grown greenery: A brief look.

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    Lately, I have started taking an interest in the difference between eating shop bought produce and doing it at home.  My father has been doing a small scale grow every year in a greenhouse at the bottom of the garden, growing tomatoes and cucumbers mainly but sometimes making a foray into other areas like red and green chili peppers.

    The cucumbers are sometimes a little hit and miss but you cant beat a tomato straight off the vine, whether it be cut up into a salad or turned into a sauce. Now this little taste of it has given me inspiration to take a lot more of an interest in the next mini crop at the end of the garden. Were in August now and coming up to the end of the summer, the tomatoes we have are about to start the end cycle of their growth and the cucumbers are nearly ready to be pulled off, so I will be planting some  late in the year seeds once the next harvest has finished. I can see a big opportunity to grow some really great herbs and veg. Garlic is something I am certainly going to try to produce as I tend to use a truck load of it, same goes for basil and coriander.

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    Now why would you want to?

    In the current financial climate that is referred to over and over in modern media ( I guess I’m part of that now too) its more important than ever that some people look after the money they earn each week or every first of the month. While it seems like a lot of bother to grow anything yourself it can be really rewarding and can save you money if you put it into perspective. For example; in my local supermarket a bunch of Basil is priced at around 80p, whereas a potted basil plant is £1.85. So by buying the plant (or two, like id advise and keep them in rotation) can over time, if you look after it properly, produce a constant conveyor belt of beautiful, fragrant basil for you to toss into your salads or use in your next pasta dish sitting on the windowsill in your kitchen.

    Here in Britain we can never rely on the elements to help us, sometimes even our summers can be cold. Don’t leave it to chance, grab yourself a greenhouse and even heat it if your aiming for something a little more tropical. Otherwise just do your research and move with the seasons. Our green house was second hand and apart from the elbow grease to put it up and prep the area where it was going, only cost us what the seeds were to buy as we tend to move with the seasons. After the initial graft, its only a few months of care and attention and it can save you a whole heap of money. Here are just a few options of what you can use a green house to grow; Tomatoes, cucumber, oregano, basil, parsley, aubergines, chillies, various varieties of pepper, beans, peas or courgettes. And that’s just a small amount of the possibilities.

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    They say food tastes better when its free, I think it tastes better when you create it yourself.