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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One pot: Part one – Sausages

I realise I have been fairly quiet for a few weeks but I hope you will agree, for good reason, as I have been developing some new recipes for the blog. As I mentioned in an earlier post I received a cast iron pot for Christmas from my future in-laws, and thought as I seem to be using it a hell of a lot that I should share some of the things that are coming out of it.

So this will be a series of three recipes all in made in under an hour in one pot, keeping the washing up down and keeping the whole family happy… I’m struggling to see a downside on this one! Unless you don’t like sausage. Then that’s a big downside.

Ingredients:

  • 8 good quality, pork sausages. (95% pork or more)
  • 1 can of Butterbeans
  •  2 red peppers, finely sliced
  • 1 red onion, finely chopped
  • 3 cloves of garlic, crushed
  • sliced button mushrooms
  • 4 sage leaves
  • 2 tbsp. tomato puree
  • 1 tbsp. Worcester sauce
  • 1 tbsp. olive oil
  • salt
  • pepper
  • A little water (about a 1/4 of a cup)

Method:

  1. Start by putting the pot on a medium heat and adding the oil.
  2. Add the sausages in and cook for 5 minutes until browned.
  3. Remove the sausages and add the onion, garlic, peppers, sage, mushrooms, worcs. sauce and tomato puree, season well with the salt and pepper (to taste) and keep on a low heat for a couple of minutes.
  4. Add the water, reintroduce the sausages and pop the butter beans in. Stir well.
  5. Put the lid on and leave to simmer on a low heat for 15 minutes. Check the pot every now and then and stir to stop any sticking or burning. Add a splash more water if really needed. (Be careful not to over do it)
  6. Serve with brown rice or potatoes and dig in!

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As you can see it is superbly easy and it is honestly really good, hearty food. One down, two more to come. The next recipe is a chilli that is packed full of veg and has heaps of everything good to keep you ticking over nicely as we start to creep towards the slightly warmer, brighter, spring months.

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

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

Ed’s hotdog stand, meadowhall shopping center.

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When out on a day of shopping, especially post Christmas,  it’s always vital, for your own sanity, to break up the repetitive jumps from packed clothing shops teaming with January sale hunters to toy shops full of kids with their freshly full little pockets brimming with Nana’s Christmas money.  This year we decided to hit the shops early so we could get in and out quickly, but this also meant the need to quench mid shopping hunger pangs struck early.

To find somewhere to replenish our quickly depleting fuel tanks we wandered into the food court of the meadowhall shopping center and ambled around wondering what we could really justify eating at 10:30 in the morning, as let’s be fair, tapas or pizza just isn’t usually a plausible option to me before the sun is past the yardarm. This brought us to Ed’s. Situated in the central part of the food court it is bright and stands out. Ed’s brings what you would expect from a place playing on the ‘American style’ experience that is becoming increasingly more popular in the UK at the moment, offering hot dogs, milkshakes and malts as a quick option rather than the full ‘USA’ grill or restaurant experience offer by its other branch located just upstairs.

The menu – As mentioned the menu offered a selection of milkshakes, soda’s, malts and hot dogs as an alternative offering to the constantly busy vendors surrounding you in the food court, while also giving them a presence on both floors. The menu doesn’t offer a lot but it serves its purpose, giving you the choice of around 4 hotdogs. A normal hotdog, a cheese dog, a BBQ dog and a chili dog which are all available in regular or large sizes. The milkshakes are quite extensive but cover most of the usual flavors you would expect to find. 3\5

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Service – Polite but quite slow. Not going to lie it was a little poor given the fact its sole purpose is for a quick bite to eat while on the go. Being left waiting for 15 minutes for a large chili dog, one regular and one large milkshake doesn’t sound like much, but if you added a few more orders to the queue you could be there a fair while longer. I’ll give them the benefit of the doubt though it was 10:30 and we were probably among their first customers, nether the less, if you’re not 100% ready for service it will always reflect badly. The staff on the whole were friendly and couldn’t apologise enough when the card machine was not working correctly and losing signal. Credit to her for her patience and her manners whoever she is. 3\5

Taste- The milkshakes were very tasty, I had a peanut butter and banana deluxe and my partner had a straight banana one. They had a good thick consistency and weren’t too sweet, which is a pet peeve for me with milkshakes. The chili dog, a hot dog topped with a layer of chili beef served on a soft white roll, was OK but really benefitted from the addition of the tangy cheese sauce for a small supplement but didn’t justify the total fee paid as it tasted like something I could throw together at home for a fraction of the price. 3\5

Value for money – In total the visit to Ed’s cost me around £14. For 2 milkshakes and a hotdog this is pretty poor. The hotdog alone cost nearly £6, and then I was asked to pay an extra £1 for the cheese sauce. For that kind of money I would expect at the very least a meal deal or a small helping of fries. Ridiculous pricing when you can get 2 meals of similar quality at any chain pub. Not great. 1\5

Overall not an amazing experience and not somewhere I would recommend or go out of my way to return too. next time I go to Meadowhall I will probably try somewhere else. Sorry Ed, not bad but there’s some definite room for improvement.

3 out of 5.

Chorizo and red wine pasta sauce

I’ve always loved a bit of pasta. It can be an easy but satisfying option on a cold winters day or a bright summers evening, whether it be for a quick dinner for one or entertaining guests, you can impress with a good, homely bowl of fussili covered in an alluring, rosy red tomato sauce with some basil leaves and a grating of parmesan. It’s heaven.

This recipe takes a basic tomato sauce and gives it a little bit of a spruce up to create something a little more warming and give you something to get your senses tingling with some great flavours and to give your insides a hug! The combination of the spicy, strong garlic punch of the chorizo and the sweetness of the wine elevate the tomatoes to another new level, providing the perfect accompaniment for a dish of pasta, gnocchi or even spread over meat or fish. I made it with some left over ingredients from the wild boar stew earlier this week.

 

So to start us off you will need;

  • 1/2 a med chorizo sausage. Diced
  • 2 sticks of celery. finely chopped
  • 1 tin chopped tomatoes
  • 1/4 of a cup red wine
  • 1 tspn  garlic granules
  • 1 tspn butter (unsalted)
  • handful of sliced black olives
  • 2 tablespoon olive oil (Basil infused preferably)
  • large pinch sea salt
  • large pinch cracked black pepper
  • 200-300g pasta. I used some great little tortellini with spinach and ricotta.
  1. Boil the pasta in salted water to the pack instructions. Remove the pasta a minute or so before the instructed cooking time to maintain its al dente bite. Retain 1/4 a cup pasta cooking water.
  2. In a frying pan on a medium heat add the oil, celery and chorizo. Gently fry until the chorizo starts to go crispy.
  3. Pour in the wine and keep on the heat until it reduces by around half.
  4. Add the whole tin of tomatoes, garlic, salt and pepper to the pan and stir well.
  5. Still on the medium heat, cook for 4-5 minutes until the sauce emulsifies thoroughly, stirring regularly.
  6. Stir through the olives and add the butter, pasta and the reserved cooking water.
  7. Turn the heat up slightly and continue to stir the pasta into the sauce for a minute or so until the pasta is well glazed in the sauce.
  8. Serve and enjoy. Great for winter nights this one!

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