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!

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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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Operation: Eat bunny

Hi all and welcome to the start of my personal mission. The aim of which is to convert people to a different way of thinking about what goes into their food.

I am an adventurous eater and I take an enormous amount of enjoyment in trying new things, while taking even more joy in introducing other people to new things. This has led me to what I am writing about now, as not nearly enough people can really appreciate the kind of great produce our country has to offer if they are limiting themselves to what is available at the supermarket meat counter. This is not the consumers fault, but supermarket’s specialise in providing people with products they think sell well, which includes the usual cuts of beef, lamb, pork and a sprinkling of ‘acceptably fresh’ fish and I see it as a real shame that butchers are closing down all over our country because we are preferring the corporate convenience to the art of providing real, local produce in a butchers shop. The supermarket chains are forcing us to not have an option, due to killing off all of the independent businesses in local areas around their stores with mass produced (and sometimes low quality) meats. They mostly care about profit margins not quality of produce, the recent horse meat scandal is a good example.

I have no issue with using supermarkets for things and I am certainly not saying they aren’t great ways to get a half decent range of foods and ingredients on your doorstep on short notice, especially when they are open 24 hours a day. My only gripe with it is they limit the opportunity to try new things because they have set products that they stock in every store, unlike your local butcher. who can give you what you ask for or maybe offer you something new, because they prepare it right in front of you with their vast knowledge of the animals they use.

My granddad was a butcher for a number of years so I have an appreciation for the trade, a trade that is dying. This is why I am concerned, not because I am standing on my soap box and hopping on my high horse trying to feel superior to people because I like to try new things and they don’t, what I am saying however is that because we are becoming so detached from the process of the butchering of animals, it is changing the way we see our food. Nearly gone are the days you see the pig hanging from the hook in the window as you go in to buy the joint for your Sunday roast, now all you see is the rows of air tight packaging and labels. There is no connection to the fact it has been reared on a farm, cared for, put down and cut into that form by fantastic, skilled people. I believe this is slowly changing us into fussier eaters. Which is not a problem but it is a real shame. As I really don’t like the idea of people missing out on some truly great food just because it is not on the shelf at ASDA due to them deciding it’s not what you want. Ultimately, there are less options out there for us as consumers without the family butcher physically being able to offer you different options and sticking to what we know from the shelf.

It’s for this reason certain animals and former staples in the UK are fading away and causing people to be desensitised to what actually goes on to produce what ends up on their plate. A perfect example is when I stated I was on the hunt for a few rabbits to experiment with and was met with absolute shock and awe by my friends. ‘That’s just wrong’ or ‘I couldn’t eat a rabbit its just plain sick’ and even ‘Your evil’ which really got to me, as I am not evil!. Less than 50 years ago it was possibly on par with chicken as one of the more commonly eaten meats in England. There are estimated to be over 40 million rabbits in the UK and getting your hands on one isn’t really hard, I got a whole jointed rabbit for £3.50 at my local butchers (Chandlers, Stafford road, Wolverhampton). The meat is darker than chicken, having much more depth in flavour and being more gamey. Although very similar to the untrained tongue, given to any unknowing chicken lover and I am pretty sure I’d get the thumbs up.

If you haven’t tried it yet I would encourage you to give it a go at least once, and if you don’t like it, fair enough, But….

 

The biggest problem in peoples thinking is this:

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I love animals. I do. I have a pet dog and I’ve had many pets in the past so I can, in one sense understand that the picture above has a certain warmth to it. He’s cute, nobody can deny it. But he still tastes pretty great and in these times of apparent austerity people don’t have the money they used to, while still spending on expensive cuts of meat and overlooking perfectly good alternatives because they used to have of rabbit as a pet when they were 7. I just don’t understand the logic when people eat lamb, but say rabbit is too cute to eat. Its well worth a go, it really is. Rabbit is just one option too, there are a vast range of game birds out there that are less popular today that make great eating like Grouse, Pheasant, Partridge, Wood pigeon or my personal favourite niche bird, Guinea fowl.

Your Lamb shank used to look like this!

Your Lamb shank used to look like this!

Something else that has been a point of discussion between me and a few friends is my willingness to get out there and physically find and hunt wild game, which was also met with mostly negative views of how I could kill something. I don’t have a problem with that view but it’s certainly how society has conditioned us to be. As I said above, we no longer look at a joint of gammon or pork and see a pig, we see its shiny plastic wrapping and the thick piece of fat that we all love and fight over when it’s roasted in its crunchy, golden glory. I believe knowing where your food has come from is a great way to get the best out of it in the kitchen, so this post is the beginning of my journey to do all the leg work so you don’t have to.

I am becoming more and more interested in being a part of the journey from field to plate and will be going to great lengths to experience hunting and producing the food we eat in the coming months from Signal Crayfish to game birds, visiting farms and butchers. Hopefully I will be able to give you everything you could ever wish to know, accompanied by some great recipes for you to try too. Expect a lot more on this very soon…

So to start off, here’s my recipe for all the culinary braves out there willing to try to battle their preconceptions and try eating some really great wild rabbit!

This is a brilliant but simple little recipe for you to enjoy with your family or to scoff all by yourself, with a changed attitude towards rabbit and genuinely bring a big food induced smile to your face. This can serve around 3-4 people.

I served this with black pudding and really luscious mashed potato, which I do also cover below.

Stewed wild rabbit. Using a slow cooker.

 

Ingredients:

  • 1 Whole jointed wild rabbit (available from a good butcher at under £5)
  • 4 large rashers of un-smoked bacon, chopped into lardons.
  • 4 minced garlic cloves
  • 125ml white wine
  • 1.5 pints of vegetable stock
  • 8 chantenay carrots, tops cut off but left whole
  • 1 whole medium white onion
  • 2 celery hearts, chopped roughly into chunks
  • sea salt
  •  black pepper
  • Olive oil

additional ingredients:

  • 8 Large potatoes great for mashing, peeled and cut into 4 pieces
  • 3 tablespoons natural yoghurt
  • 1 heaped tablespoon of cream cheese
  • 1 teaspoon of butter
  • salt, white pepper
  • 6 even pieces of good black pudding

Method:

  1. Add the olive oil to a pan and bring to a medium heat. Pre-heat your slow cooker ON ‘High’,
  2. Add the rabbit to the pan and brown off evenly on all sides. You may want to do this in batches of 2 pieces at a time, then remove from the pan and put to one side.
  3. Add the bacon and garlic, cooking them in the rabbit enriched olive oil until the bacon starts to brown. Then remove the bacon.
  4. Turn the heat up to a medium-high heat and pour in the wine and 500ml of the stock, stirring well. This will bond all the lovely juices and fats that have escaped the meat with the liquid. Simmer for 5-6 minutes.
  5. lay the rabbit evenly in the bottom of the slow cooker, covering it with the remaining stock.
  6. Add the carrots, chopped celery, bacon, onion, big pinch of sea salt and black pepper. Followed by the reduced pan liquid.
  7. Give it a quick gentle stir without disturbing the underlying rabbit, pop the lid on and leave to cook for 4 hours.
  8. Around 40 minutes before the rabbit has finished its lazy 4 hours in its golden bath of yumminess, fill a large saucepan with water, add a pinch of salt and bring to the boil.
  9. Add the potatoes and boil until they slide from a skewer and are soft and fluffy, but not crumbling into the water. (Usually about 30-35 minutes give or take on high)
  10. Mash well with the butter, yoghurt, cream cheese and a pinch of salt and pepper to season. Pre heat your grill.
  11. Grill both sides of the black pudding until crisp and warmed through.
  12. Removed the rabbit from the stewed vegetables and stock and rest for a few minutes. Strip the meat from the bones with a fork. Be careful as there are some tricky little ones hiding in there.
  13. Serve the now shredded rabbit with a big ball of mash and a few pieces of black pudding.
  14. Add the carrots from the slow cooker on the side (which should now be beautifully tender and flavourful)
  15. Finally, take a few cups of the liquid from the slow cooker and add to a pan on a medium-high heat and reduce for a few minutes until it thickens slightly. (I do cheat sometimes and add a heaped tablespoon of onion gravy granules to thicken it up and create something quite unique and a little more intense) Add a few spoons worth over the rabbit, and the potato. Finishing it off nicely. It truly is heavenly.

I hope the recipe is to your liking and I will close with this, the only reason I have written this is because I care. I care about great food. I care about people making the most of what we have. I care about people not missing out on great produce and finally I care about great, skilled people being wasted and fading away. Don’t be scared, go to your local butcher or green grocer and buy something you wouldn’t usually buy and try something new. You might love it.

Phil

Roasted guinea fowl

As promised on the Facebook page last week, somewhat belatedly ill admit, here is my recipe for roast guinea fowl. I enjoyed this more than most of the dishes I usually cook due to the simple fact its a different experience to the norm, its a gamier and more adventurous alternative to chicken. Its something that if you haven’t tried it, you should. Mine came from Waitrose and was a grand total of £8.75. one average bird feeds 4 (2x breast, 2x legs)

So, now to the fun part. making it.

what you’ll need:

1x Guinea fowl. (No giblets)

1 sweet potato, sliced.

6-7 good size shallots

4 garlic cloves

1/2 cup chicken stock

red wine (for cooking)

handful of Chesnutt mushrooms

olive oil

pinch sea salt.

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Directions:

prep) Preheat oven to 180 degrees (electic oven) 160 degrees (fan assisted) or gas mark 4

1) Lay the bird in a roasting tray. Give it a teaspoon of olive oil and spread over the guinea fowl.

2) Lay the mushrooms, sweet potato, peeled garlic cloves and shallots in the tray with the bird.

3) Add the stock evenly and distribute around 2 tablespoons of the wine, Pinch of sea salt.

4) Roast the guinea fowl for around one hour twenty minutes, or until the juices run clear.

5) Leave to rest for a few minutes and serve with your choice of veg or alternatively with a spicy rice or couscous. Drizzle with the cooking juices in the tray, its amazing. You could also turn this into a gravy with a small amount of flour/ thickening, putting it back on the heat until its at your desired thickness, ready to lay a velvety blanket over your roast.

Try it!! Phil

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