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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Ultimate baked pasta

Hi all, today I find myself in the peculiar position of sitting in a Mcdonald’s eating breakfast (Only some porridge and a tea) waiting for my ride to work and taking advantage of their free WIFI facility. Peculiar only due to the fact that I am present in one of their ‘restaurant’s’ as I usually find their take on food as totally abhorrent and something I would never partake in, however I feel I’m safe with tea and porridge. Possibly. Cue the e-mails about their porridge oats being genetically manufactured in Scotland by mad scientists dressed as clowns.

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I am finding it hard to find slots in my time to physically sit down and write blog posts at present as I commute long distances for work but this is a good example of how I’m trying to fit it all in, between lifts and shifts. one could say I have an undying commitment to the cause, although this may possibly be a minor over-dramatization to the alternative of ‘fitting it in when I can’, so at present I would say a post every few weeks is a realistic target.

As some of my older posts have shown I am really keen on Italian food, I have always found its ability to combine artistry with simplicity incredibly attractive. Whether your an outright novice or an experienced veteran in the kitchen its a type of cooking that offers something for everybody. This dish present you with a relatively simple method but offers a show stopping flavour and combination of textures that elevate it beyond the typical ‘Pasta bakes’ of Homepride and Dolmio fame. The ingredients can be as cheap or as expensive as you can make them and you can finish the entire dish in around an hour, definitely one to please a few house guests at the weekend.

What you’ll need:

300g short tube pasta (Macaroni, ziti etc)
200g lamb mince
1 heaped Tbspn dried oregano
100g sliced salami
100g sliced pepperoni
Handful of red Leicester cheese
Large handful of fresh spinach
1 ball of mozzarella cheese
3 large fresh eggs
olive oil
salt
pepper

For the sauce:
2 tablespoons of red pesto
1 tin chopped Tomatoes
1 Tbspn mascarpone
handful of basil leaves
Salt
Pepper

Method:

1: In a bowl, add the lamb mince and the oregano with a little salt and pepper to taste. Combine well and roll into small meatballs. Around 1.5 inches in diameter.

2:Add pasta to a pan of boiling water and cook to packet instructions. Approximately 20 minutes in salted, boiling water.

3: Heat a tablespoon of olive oil to a frying pan and on a medium heat, lightly fry the meatballs until browned. This will take roughly 3 minutes. You don’t want to fully cook them yet. Remove from the pan to rest, leaving the fat in the pan. (We need it shortly)

4: In a blender blitz the tomatoes with the basil leaves. Add it to the frying pan on a medium heat with the reserved lamb fat. Add the pesto and the mascarpone, stirring well until well combined then leave to simmer for 5 minutes.

5: By now the pasta should be cooked, drain the pasta while reserving a little of the cooking water. Reintroduce the pasta to the pan with the reserved water and add the sauce and spinach. Mix thoroughly.

6: Preheat oven at 180 degrees or equivalent temperature. Beat the eggs together well in a cup or bowl.

7: In a medium to large lasagne dish, add a few tablespoons of the sauce to the bottom and create a layer of the pepperoni and salami in nice tidy rows. Add a big spoon of the pasta and spread evenly. Repeat until the dish is full, ending with a layer of pasta. This usually covers around 3-4 layers dependant on how big your dish is!

8: Add the meatballs to the top of the pasta and push in so they are half submerged in the pasta. Tear the mozzarella and scatter around the meatballs, then sprinkle on your red Leicester.

9: Take the beaten eggs and pour over the whole dish nice and evenly, it should seep through all the gaps and go down the sides of the pasta. Gives a few prods with a fork so it totally penetrates the pasta, it will bind together into a perfect harmony of cheesy, pasta goodness. Now add it to the oven and bake for around 30-40 minutes.

10: Remove from the oven and check the eggs are cooked through with a skewer or a knife, it should come out without any raw egg on. If still not cooked cook for further 3-5 minutes and check regularly.

11: Indulge it with your family and friends. Your onto a winner. Guarantee you’ll make it more than once. Best thing is it’s adaptable so make it your own, go to town add what you want and experiment.

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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!

Throwback Thursday: The chilli pepper.

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The Trinidad scorpion pepper, this one is a mean customer

This is an old post from the previous blog that was very popular when I first wrote it. Thought some people might find it useful or interesting… plus its very much in the spirit of ‘#tbt’

So, 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

Guinea fowl thighs with bacon

Again and again I walk into my local supermarket and straight to the meat and fish section to find something to make something worth writing about. This time I saw the guinea fowl thighs, I rarely see them as they mostly just stock full birds, so I snapped them up.

I rifled through the isles to find something to go with it, I picked some thick cut bacon lardons and an onion squash. Here was the resulting recipe!

Ingredients:

4 Guinea fowl thighs
200g bacon lardons
Dash of white wine (50ml)
Rapeseed oil
Pepper

1onion squash, peeled and chopped
A little oil
Salt
Pepper

prep:
preheat your oven at 180\gas mark 7

Method:

Place the squash on a tray and sprinkle with salt and pepper. place in the oven.

Add 1 tablespoons of rapeseed oil to a large non stick frying pan on a medium/high heat, followed by the bacon.

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Fry the bacon until it starts to brown, then add the wine. Stir the bacon and wine to lift the sediment from the bottom of the pan and simmer for 2 minutes.

Add the guinea fowl, and fry gently on each side for a few minutes until browned.

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Remove everything from the pan and place in an oven proof tray, sprinkle with a little pepper, then place in the
oven for around 20 minutes.

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After 20 minutes check the squash has softened in the middle. browned nicely around the edges and that the guinea foel thighs juices are running clear, then serve with your favourite green vegetables and enjoy.

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Oriental vegetable noodles with grilled salmon and firecracker sauce

An old recipe I found, one of the first I ever wrote but certainly worth a go! Its my ode to the exiting and vibrant flavours involved in Chinese and Asian cooking. If your not a lover of fish substitute it with a few chicken breasts, whether its used as a summer treat sitting in your garden or a winter warmer eaten while snuggled up in your wing back chair on a Saturday night, its sure to go down well.

Oriental vegetable noodles with grilled salmon and firecracker sauce

To serve 2 you’ll need:

4 small Pak choi, quartered.

handful of button mushrooms, quartered.

4 baby corns , finely chopped.

100g Dried egg noodles. (usually flat packed in packs of four)

Mixed bell peppers, julienned.

4 spring onions, diced.

2 medium sized salmon fillets.

Pinch sea salt.

for the Firecracker sauce:

2 Tbsp rapeseed oil

1 cup chicken stock stock.

2 Tbsp red cooking wine.

3 Tbsp of soy sauce.

2 level Tspn garlic powder.

1 Tspn ground ginger.

2 Large fresh chili’s (I used 1 green and one red) finely chopped.

2 Tbsp of honey.

Method for the sauce:

1) Add the stock and wine, to a frying pan or wok. Bring to a gentle simmer.

2) Once at a simmer add the honey, garlic, ginger and chili’s (including the seeds!)

3) Now leave on a medium high heat for a few minutes until it reduces by half, then take it completely off the heat.

Method for the noodles:

Preheat your grill.

1) Add the salt to some water in a large saucepan and bring to the boil. Then add the noodles and veg leave for a few minutes on a high heat until the noodles soften, leaving some crunch in the veg.

2) Pat dry the salmon, adding a little salt and pepper to one side of each of the filets and place under the grill. grill for around 4-5 minutes each side. the flesh should release a milky, mayonaise sort of looking fat into the grill pan and will flake really easily once cooked. (Keep an eye on it and don’t over cook it as it really is key to the dish to have that lovely salmon on top!)

3) drain the noodles, retaining a little of the cooking water.

4) Put the sauce back on the heat and add the noodles, mixing well.

5) Serve the salmon on a bed of noodles, dress with any remaining sauce and devour!

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2013 recap: The burgathon recipe sheets

2013 has been a crazy year and the blog has gone from strength to strength over the months, I can only thank everybody who reads the blog for helping it get up an running. Its been a fun start to a life of online food writing.

The highlight of the year for me food wise was battle of the burgers in London, which triggered the Burgathon series. A trio of recipes aimed at getting people to make their own, homemade burgers to enjoy rather than buying shop bought ones, while satisfying my perverse adoration for burgery goodness. So below find all of the Burgathon recipes together in one place! Thanks again for reading. 2014 is going to be huge!

The Mardi Gras burger

Ingredients:

The Mardi Gras burger sauce

  • 1 White onion, Diced.
  • 2 Tbspn Olive oil.
  • 2 garlic cloves, minced.
  • 125ml Southern comfort/ Spirit of Louisiana liquor.
  • 1 tin of chopped tomatoes.
  • 2 tbspn brown sugar.
  • 3 Tbspn Worcester sauce.
  • 1 heaped tbspn good tomato ketchup.
  • Large pinch of sea salt.
  • 1 Tspn white pepper.

The burger

  • 600g lean steak mince.
  • 1 1/2 tbspn Cayenne pepper.
  • 1 tbspn Smoked paprika.
  • Large pinch sea salt.
  • Large pinch black pepper.
  • 2 Tbspn olive oil.
  • 4 slices of smoked cheddar.
  • 4 Good quality seeded buns.
  • Handful of mixed salad leaves.

Method:

Firstly you will want to get cracking with the sauce.

  1. Put the oil into a large frying pan and bring to a medium heat and spread the oil out evenly.
  2. Add the onions and garlic and cook until the garlic starts to soften and becomes fragrant.
  3. Add the Southern comfort and simmer for 5 minutes until it reduces to half its volume, cooking out the majority of the alcohol.
  4. Add the tomatoes, sugar, Worcester sauce, ketchup, salt and pepper. Cook on the medium heat for an additional 10 minutes, stirring regularly until the sauce thickens and the tomato juices reduce and begin to emulsify.
  5. Take off the heat and leave to cool, then drop the contents of the pan into a food processor and pulse a few times. This will give it a thicker consistency and thicken it up a little.
  6. Empty into a small container and put to one side to await its meaty vehicle.
Before and after... Father and son.

Before and after… Father and son.

For the burger…

  1. Combine the meat, cayenne, paprika, salt and pepper in a large bowl and mix well with clean hands.
  2. Split and roll into 4 evenly sized balls.
  3. Pat the balls down into approximately 2 cm thickness and lay on a plate, cover the plate with cling film.
  4. Refrigerate patties for 20 minutes.
  5. Preheat a griddle pan on a medium heat. Pre-heat your grill too.
  6. add a dash of oil to both sides of each burger and gently rub it in.
  7. Place 2 patties at a time on the griddle and cook for around 6-7 minutes on each side.
  8. At the end of the second sides cooking period, add the cheese to the top of the burger and leave to melt for a further 2 minutes.
  9. Take the Burgers off the heat and leave to rest in a warm place for 3 minutes.
  10. Cut the buns in half and grill each side until slightly browned.
  11. Add the mixed leaves to the bottom part of the bun, followed by the burger, top it with the sauce and cap it off with the top half of the bun.
This sucker got soul!

This sucker got soul!

——

the big pig burger

  • 500g of pork mince
  • 5-6 well sized fresh sage leaves, finely sliced
  • 2 tspn minced fresh garlic
  • large pinch fine sea salt
  • 2-3 grinds of black pepper
  • 2 Portobello mushrooms
  • Handful of baby leaf spinach
  • 2 thick slices of Claxton mild blue cheese
  • 2 burger buns of your choice, halved
  • Dijon mustard
  • 2 tbsp Olive oil

method:

  1. In a large bowl, combine the pork mince, sage, garlic, salt and pepper and mix with clean hands until you can make one large ball with the mixture.
  2. Split the mixture into 2 evenly shaped balls and pat down into large discs.
  3. Cover with cling film and pop in the fridge for 20 minutes.
  4. Place a griddle pan on a medium heat, and apply a little oil to each side of each burger. Preheat your grill on medium/high.
  5. Place the burger on the griddle and cook for 6-7 minutes on each side. then remove from the heat to rest in a warm place, check the middle of the burger by pressing it with your thumb, it should be as firm as the outside if it is cooked all the way through.
  6. Place the mushrooms under the grill and cook for a few minutes on each side until it starts to flatten. remove from grill.
  7. place your bread rolls under the grill until browned, repeat for both sides.
  8. place a teaspoon of Dijon on the bottom of the bun, followed by some spinach, rest the burger on the spinach and place a slice of the blue cheese over the burger, followed by a mushroom and cap it with the remaining side of the toasted bun.

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——

The maple bagel burger

For the burger

600g lean steak mince
3 tablespoons maple syrup
large pinch cracked black pepper
1 tablespoon mild chili flakes
pinch fine sea salt
4 fresh white bagels
8 slices pastrami
8 slices good Swiss cheese
chopped salad leaves of your choice, sliced tomato and a splash of olive oil.

For the dressing

1 tablespoon sour cream
1 tablespoon good quality mayonnaise
1 teaspoon Worcester sauce
1 teaspoon English mustard
pinch white pepper.

Method:

  1. Combine the mince, chili flakes, maple syrup, salt and pepper in a bowl. With clean hands mix well until all seasoning and the maple syrup is evenly distributed.
  2. split into 4 evenly sized balls and pat down into discs around an inch thick.
  3. Cover and leave in the fridge for 10-20 minutes to firm up.
  4. preheat a griddle pan on a medium heat and add a little oil to each side of the burgers.
  5. Add the burgers to the griddle 2 at a time and cook for 7 minutes on each side. Preheat your grill on high.
  6. Grill the bagels on both sides until they start to brown.
  7. cut up 2 pieces of pastrami per burger, top with a few pieces of cheese and slide under the grill for a few minutes. then remove and rest for a few moments.
  8. Mix all of the dressing ingredients together and add it right the way around the base of the bagels, followed by the salad, the burger with the pastrami and now soft Swiss cheese, capped off with the top half of the bagel and press down a little to push it all together.
  9. Then enjoy it! it really is a show stopper!
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Maple steak burger

So that’s it, 2013 is over and 2014 has begun, I wish you all the very best and hope it is a truly great year for all of you.

Phil