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!

Burgathon edition #2: The big pig

This week I have got a simple burger recipe for you that packs a real punch. Sometimes, as this recipe shows its not all about how complex you can make the dish, its the quality and integrity of the ingredients you use in it.

Britain has a great farming culture to call upon when we want to make great food and we have a great variety of choice when it comes to one of our most popular meat products, pork. Not many people are aware of just how diverse our livestock is, especially when we talk swine. There are a lot of different breeds available and it isn’t limited to the little pink babes that are the go to mental images when we say the word pig. There are a host of different shapes and sizes bred in Britain, for example; the Berkshire is black with some white markings, the British lop is the famed pink piglet we know and love, the lovable looking ginger Tamworth and the black speckled Gloucestershire old spot, all of which have different attributes to bring to your cooking, be it superior bacon or a better quality rack of pork ribs, your butcher will guide you in the right direction.

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This recipe in particular for me is a winner, I am a big lover of pork. I love the fact that you can utilise everything a pig has to offer, and the diversity of those products. For this tip of the hat to the noble pigs that feed us so regularly I use a good quality pork mince, ask your butcher for the best he or she has and just see what breed it is from if your interested, it might surprise you!

M favourite pig breed. the Tamworth.

M favourite pig breed. the Tamworth.

so what you’ll need to make 2 burgers:

  • 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.

I loved this one, and I hope you do too. Coming up for edition 3 we have something a little more American coming your way, an ode to the food culture and diversity of flavour available in the one and only New York city. The maple steak burger!

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.

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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