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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Chicken and chorizo stew.

Over the course of 2014, I had found myself doing a lot of new things and being inspired to create new recipes, make dishes that can take me away from the everyday trudge of mealtime and keep eating after work just as enjoyable as eating at the weekend. Monday blues are no excuse to stick to beans on toast (not that there’s anything wrong with beans on toast!) purely through a lack of inspiration.

I have a few stalwart recipes that come to mind that tend to remedy this, however, This one in particular is fast becoming a favourite for me and my family! I have cooked this for a fair few people now and its always met with the same positive reaction, which makes me feel pretty confident that its something you guys will love.  Its hearty, its healthy, and its full of ingredients that when put together, create a great ‘feel good’ kind of meal that is quite suitable for battling Monday blues, getting over the Wednesday hump or any day of the week you need a bit of a pick me up. Oh and don’t worry about not having time. It doesn’t take more than 5o minutes in total, So get somebody to help with the prep or chop your ingredients in advance to save time.

Ingredients:

  • 1 tbspn rapeseed oil.
  • 4 Chicken breasts. Diced.
  • 1 Chorizo ring.
  • 200g Diced butternut squash.
  • 100ml Red wine.
  • 1 Tin chopped tomatoes.
  • 300ml Good chicken stock.
  • 1 tbspn Dijon mustard.
  • 1 tbspn Paprika.
  • 1 tbspn Turmeric.
  • 2 Chopped sticks of celery.
  • 2 tbspn Worcester sauce.
  • 1 Can butter beans.
  • Salt and pepper to taste.

Method:

  1. Add oil to a large cast iron dish or saucepan on a low heat, add the oil, chorizo and celery. Fry for a few minutes until the chorizo releases its own oil and starts to brown.
  2. Add the chicken a move around the pan until the chicken starts to also take on the reddish brown colour from the chorizo. (About 3-4 minutes).
  3. Splash in the red wine, followed by the squash, tomatoes and chicken stock. Stir and simmer for 5 minutes.
  4. Next pop in the Dijon mustard along with the paprika and turmeric. Leave on a medium heat for 30 minutes, stirring regularly.
  5. A few minutes before serving add the butter beans and give them a good stir around. Put the lid on if you have one and leave them to warm through for a couple of minutes, turn the heat up if you wish to finish it off nicely. (Putting them in at the end retains their form better as they seem to escape their outer casings and disintegrate into the abyss otherwise)
  6. Serve with rice and enjoy being hugged from the inside. I use the easy micro bags of rice to save time and as a bit of a cheat.

 

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There you have it! Its as easy as that to make and its worth every second. Packed full of all the good stuff you need to feel full and satisfied without neglecting your vegetables. The chorizo is just an added bonus to reward your obvious dedication to giving yourself something healthy to eat!

 

Give it a try, get creative and add your own twist to it and add fresh chilies or olives. Go crazy!

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

Fisherman’s friend – my ultimate parsley sauce

Today is just one of those average days. I got up, I went to work, came home and got back into the kitchen the first opportunity I had. I fancied a change and figured that I had been going pretty heavy on the calories of late, so fancied something a little lighter. In this case I went for a pair of wonderfully blushing, pink salmon fillets.

I adore fish, when utilized properly it soars above most animal products in my opinion and really does have something special to offer. Sea bass, Tuna, haddock, Pollock, breem, they all have their own qualities to bring to a dish and sometimes just by adding a little something it can drive it up to the next level. Which brings me to the point of this post, my parsley sauce. Its seriously simple but very good!

What you will need:

200ml whole milk
1 tablespoon white flour
1.5 tablespoons butter
1 teaspoon Dijon mustard
Hand full of flat leaf parsley, finely chopped
1 Tablespoon olive oil
Pinch of fine sea salt.

Method:

1. Add the olive oil, butter and flour to a pan on a low heat and mix together as the butter melts. Stir until combined into a paste like consistency.
2. Pour in the milk a little at a time, stirring constantly.
3. Add the mustard, salt and parsley.
4. Keep the sauce on a low heat for around 5 minutes, giving it a stir to make sure it doesn’t burn around the sides.

And that’s it! Just spread over your favorite fish and enjoy. Its tasty and its simple. Not a combination people usually turn their nose up at…oh and the mustard really does make a difference to this one as well so don’t forget it!

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Burgathon edition #3 The maple steak burger

This week brings a whole different kind of animal to the burgathon table to finish the series. It brings together two sides of the spectrum and mashes them together to create something so moreish, I struggle to not eat it every day. This is easily my favourite burger so far. The Maple bagel burger is a congregation of sweet and savoury flavours joining forces to excite the taste buds and whip your senses into frenzy.

This one is inspired, just like the mardi gras burger, by the cultural melting pot that is the USA. The blend of flavours and culinary diversity that comes together to create some truly unique food. The soft bagel, the sweet, warm, spiced burger and the mellow, mustardy undertones of the dressing complete the package and create something truly fantastic.

 

So to get us started youll need:

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!

that completes my trio of simple but effective burger recipes for you to try, I hope you enjoyed them! Keep your eyes peeled for new burger recipes and more on food gecko!

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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!