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.

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Spiced Butternut Squash Soup

I made this as a combination of two recipies for a creamy butternut squash soup. It came out truly amazing and I just have to make a note of what I did to recreate it exactly next time.

Preparation time: 20 minutes
Cooking time: 50 minutes
Total time: 70 minutes  
Serves: 4
Ingredients
  • 500ml Chicken or Vegetable Stock
  • 800g-1kg Butternut squash, seeded and peeled
  • 4 tbsp Olive oil
  • 4 small Thai chillies choppped
  • 1 tsp Ground cumin
  • 1 tsp Garam masala
  • 6 Garlic cloves, peeled, whole
  • 1 Onion, peeled and chopped
  • 1 large piece of ginger (about 10cm) very finelly chopped
  • 400ml Coconut milk (1 can of Waitrose half-fat)
  • 1 Lime, juice (I used half a lemon)
  • Double cream, to serve
  • Fresh basil leaves
  • Fresh Thai chillies chopped
Method
  1. Preheat the oven to 200°C, gas mark 6. Cut the squash into 5cm chunks, drizzle with 2 tbsp olive oil and toss with the chillies and spices. Roast for 20 minutes than scatter over the garlic and roast for a further 20 minutes or until tender.
  2. Meanwhile, heat the remaining olive oil in a large saucepan; add the onion and ginger, cover, and allow to soften. Saute for about 10 minutes. Add the roasted butternut squash, stock and coconut milk. Simmer for 10 minutes, add lime juice or lemon juice to taste and season. Liquidise with a handheld blender or a processor.
  3. Serve with a drizzle of double cream, add fresh basil and chilli to garnish the soup.

Quick stir-fried pork with peppers, carrots & cashews

This is one of those dishes I make when I have bits of vegetables left in the fridge, a few peppers about to wilt, a carrot, bits of ginger, fresh chillis etc. It can take anything that is crunchy after stir-frying and the meat can be beef or pork. I use Ken Hom’s marinade from Chinese Cookery, which I don’t think would work that well with chicken.

Tonight I used what was in the fridge:
1 yellow pepper chopped into square chunks
1 small carrot roll cut
2 fresh red chilli finely chopped
1 1/2 inch fresh ginger finely chopped
1 large pork steak cut into strips
1 small onion sliced lengthways
1 clove garlic finelly chopped
handful of cashew nuts ideally roasted or dry-fried beforehand
(other ingredients I could have used from my cupboard – canned water chesnuts or bamboo shoots)

Marinade:
1 tsp cornflour
2 tsp Shaoxing wine
2 tsp soya sauce
1 tsp sesame oil
1/2 tsp salt

Cut the meat in narrow strips 1 1/2 inch long, mix well with the marinade and set aside in the fridge for at least 30 minutes. Heat groundnut oil in a wok until smokes and flash fry chilli, garlic and ginger for a minute. Add meat and continue to fry it on high, for about 2-3 minutes or until you can’t see any raw or pink bits. Add the chopped vegetables and cook for another 2 minutes or longer – reaching the fine line between the meat being done and the vegetables still being crispy. If things look a bit dry, I add several squirts of catsup, the asian brown variety – I bought mine at local M&S and it’s called Kecap Manis (can’t find it anywhere online).

I normally serve this with basmati rice (Waitrose aromatic), adding turmeric to the boiling water for colour. I find jasmine tea to be the best drink accompanying chinese food in general.

Andalusian sauce

Another new recipe that I had time to try out over Christmas, from 100 Hot and Spicy Sauces by Sally Griffiths.

A fairly robust sauce, serve with boiled gammon or bacon joints, pork or chicken breasts.

4 cloves garlic, peeled and chopped
1 red onion, quartered
1 fresh medium-hot red chilli, or pureed and sieved 1 dried guindilla chilli (I used ancho)
4 tablespoons of chopped fresh mint
3 tablespoons of olive oil
225g (8oz) smoked ham or bacon
400g (14oz) green lentils with juice (waitrose canned verte lentils or sainsbury's or tesco's green lentils)
pinch of saffron threads (I forgot to add this time!)
salt and freshly ground black pepper (I used smoked bacon, which is salty enough and no salt really needs to be added!)
150 ml (5 fl oz) water or splash of red wine

Place the garlic, onion, chilli and mint in a food processor and blend until finely chopped.

Heat the oil in a wok or deep sided pan and stir-fry the processed mixture with the ham for 1-2 minutes.

Season to taste.

I served this with boiled gammon (add celery, peppercorns, bay leaf to water) and mustard mash. Next time will try with chicken breasts and adding some boiled carrots as a side dish.