Spicy lamb burgers with coriander, tomato & yoghurt relish

I made this a couple of weeks ago for a BBQ party when my mother was visiting and it was a roaring success. Well, at least I loved them! The BBQ grill took ages to cook for some reason, so grilling these was a guess work as by the time the coals were doing their job I couldn’t see a thing. I recall a helpful maglite being used to determine what’s what. But… the end result was worth it, so here’s the recipe.

Ingredients
1kg/2¼lb minced lamb (it’s best not to use extra-lean mince as the fat will help bind the burgers and keeps them juicy when cooked)
2 garlic cloves, crushed
1 medium onion, finely chopped
1-2 tbsp mango chutney (I used Sharwood Mango chutney which was bought in an emergency and didn’t live up to our usual chutney standards :))
3cm/1¼in piece of fresh ginger, peeled and grated
1 red chilli, de-seeded and finely chopped
¼ tsp ground turmeric
1 tsp coriander seeds, crushed
1 tsp cumin seeds, crushed
flaked sea salt and freshly ground black pepper
oil, for brushing
flat bread, pitta bread or burger buns, to serve

For the relish
6 ripe tomatoes, quartered, de-seeded and diced
200g/7oz tub of Greek yoghurt
bunch of fresh coriander, roughly chopped
1 small red onion, finely chopped
squeeze of lemon or lime juice

Place the minced lamb in a large mixing bowl and add the garlic, onion, mango chutney, ginger, chopped chilli, turmeric, crushed coriander and cumin. Season well with salt and pepper and mix by hand until combined.

Divide and shape the mixture into 8-10 burgers. If you want to check the flavour, fry a small burger in a drop of oil before shaping the rest and, if necessary, add extra flavourings or seasoning. Place the burgers on a cling film-covered tray and keep them in the fridge to relax for at least 30 minutes. They’re ideal made the day before cooking. To prevent the burgers from sticking, brush with a little oil before barbecuing over medium-hot coals for about 5-6 minutes each side.

Mix together the tomatoes, yoghurt, coriander, onion and lemon or lime juice and season to taste with salt and pepper. Serve with the burgers, either inside the bun or as a dipping sauce. For a change, use diced, seeded cucumber instead of tomatoes, and try mint instead of coriander.

I will certainly be making these again, BBQ or not.

Spiced Butternut Squash Salad

This is a combination of three recipes, which was going to be either absolutely fabulous or a complete overload of flavours and ingredients. It turned out to the first option and so I am recording it for future reference.

Servings: 4

Ingredients:

800g butternut squash, peeled and cut into 2cm chunks
1 medium bunch of spring onions, trimmed and halved
a few splashes of olive oil
4 cloves of garlic with skin on
2 cm chunk of fresh ginger
2-3 bay leaves
1/2 tsp fennel seeds, lightly crushed
1 tsp coriander seeds, lightly crushed
1 tsp cumin seeds, lightly crushed
100g rocket
cooking chorizo

Soy balsamic dressing:

3 tbsp olive oil
2 tbsp balsamic vinegar
1/2 tbsp soy sauce, I used dark one
1 fresh red chilli seeded and finely chopped
1 garlic clove, finely chopped
1 tsp clear honey

Heath the over to 220C/fan 200C/gas 6. Place the squash, spring onions and garlic in a large roasting tin. Drizzle with 1 tbsp olive oil and sprinkle with seeds and season. Roast for 30 minutes, shaking the tray a couple of times to keep it from sticking.

Whilst roasting slice the chorizo and dry fry until crispy. Set aside.

Pop the garlic cloves from the skins, mash and stir into the dressing. Whisk together the dressing ingredients.

Put the rocket in a salad serving bowl and arrange the squash on top. Pour the dressing over, sprinkle with the crispy chorizo and serve.

Venison Sausages with Sweet Roasted Vegetables

Last weekend we got some lovely venison sausages at the Duke of York market from Wild about Game, together with the steaks for the previous recipe. I thought let’s do something more than just grill them and eat them with mash, venison deserves better. But, sadly, when the time came to put the sausages in the over, we discovered they were off, one day before the use-by-date. Not impressed. Fortunately, I had a back-up of Waitrose sausages, so all was not lost.

Ingredients

2 tbsp redcurrant jelly
2 tbsp red wine
1 red pepper, deseeded and quartered
1 orange pepper, deseeded and quartered.
1 yellow pepper, deseeded and quartered
1 large green courgette, thickly sliced
1 large yellow courgette, thickly sliced.
2 red onions, peeled and quartered
4 tbsp extra virgin cold pressed rapeseed oil.
1 1/2 teasp coriander seeds, lightly crushed
1 1/2 teasp cumin seeds, lightly crushed
Salt and freshly ground black pepper
12 Glenlyon Venison sausages
350g (12oz) cherry vine tomatoes, washed
A few fresh basil leaves

1. Preheat the oven to 200 C/ 400 F/ Gas 6. Line a large baking tray with baking parchment. Put the redcurrant jelly in a small saucepan with the red wine and heat very gently, stirring occasionally, until melted together. Set aside.

2. Arrange all the vegetables evenly on the prepared baking tray. And drizzle with all but 1 tbsp oil, turning the vegetables to make sure they are well coated in the oil. Sprinkle with the seeds and plenty of seasoning.

3. Arrange the sausages on top of the vegetables, then brush the sausages with the redcurrant glaze. Bake in the oven for 20 minutes. Turn the sausages and brush with more glaze. Arrange the tomatoes around the edges of the baking tray, brush with the remaining oil, and return to the oven. Bake for a further 10-15 minutes until tender and cooked through. Serve straight from the baking tray, sprinkled with fresh basil and accompanied with a green salad and some crusty bread. (I made some parsnip puree, which was similar to the celeriac one and tasted amazing with the sausages.)

Saag paneer

Another Indian side dish to join spiced okra in my Indian cooking escapades. Both spinach and cheese are popular in this household so how wrong could it go? Also, saag paneer is one of the dishes I tend to order when having an Indian meal (which is rarely until now).



IMG_7718, originally uploaded by alecmuffett.

IMG_7734 by alecmuffett IMG_7740 by alecmuffett IMG_7741 by alecmuffett IMG_7744 by alecmuffett

I used this BBC food recipe but instead of fresh spinach I got a bag of frozen one from Waitrose, which did just as well. Useful metric: cooking 10oz of frozen spinach will deliver the equivalent of 1lb of fresh, cooked one.

Ingredients:

750g/1½lb baby spinach, washed (I used >500g of frozen spinach)
3 tbsp vegetable oil (a bit less as I always try to go easy on fats)
1 tsp cumin seeds (only had ground cumin which I added after the onions, as they were frying)
1 large onion, chopped
thumb-sized piece of fresh ginger, peeled and sliced into long julienne
1½ tbsp chopped garlic
1-2 green chillies, whole (got confused about this, but followed the recipe and discovered that whole chilli does transfer enough heat to dish. Chopped would have ruined it with too much heat).
2 tsp ground coriander (I only had seeds so crushed them myself)
salt, to taste
250g/8¾oz ready-made paneer (I found mine in Waitrose), cut into cubes (these were cut into 1cm cubes, but got a request to chop them smaller next time or quickly fry them before adding to spinach to have them a little more heated through)
½-1 tsp garam masala
6 tbsp whole milk, or 4 tbsp double cream (I used cream, so the fat I avoided in less oil shows up here. Better place, I say.)
1-2 tsp lemon juice, or to taste

  1. Blanch the spinach in hot water for three minutes or until wilted. Drain into a colander and run cold water over it until cool. In a food processor or blender, blend to a smooth paste and set aside.
  2. Heat the oil in a large non-stick pan. Add the cumin and fry for about 30 seconds, until fragrant, then add the onion and fry over a low heat for about six minutes, until soft. Add the ginger, garlic and chillies and cook for a further minute.
  3. Add the ground coriander and salt to taste. Cook for another 30 seconds then add the spinach and a splash of water if necessary. The mixture should be loose but not watery. Bring to a boil and then simmer for three minutes.
  4. Add the paneer cubes, garam masala and milk or cream. Stir and cook for a few minutes or until the spinach is nice and creamy. Stir in the lemon juice to taste. Serve with pilaff rice or naan bread.

It tasted like proper saag paneer and I’ll definitely be making it again.