INGREDIENTS (Makes 20 burgers)
2 kg minced beef (it is best not to use very lean mince as the fat will help to keep the burgers moist)
2 finely chopped shallots
8 tbsp fine bread crumbs
2 eggs, lightly beaten
2 tsp salt
1 tsp mustard power or mustard
1 tsp black pepper
1 clove garlic, crushed
2 tsp finely chopped parsley
DIRECTIONS
Place the beef in a large bowl and add the remaining ingredients.
Mix it all together until just combined.
This is best done by hand but be careful not to over-work the mixture or you'll get a tough burger.
Wet your hands then shape the mixture into burgers by flattening the mixture in your hand about 2cm or 1 inch thick and smoothing the edges.
The burgers can now be cooked either on a griddle pan, non-stick frying pan with a bit of oil, or even a barbeque.
Pre-heat the frying pan, griddle pan or barbeque to a medium heat.
Cook the burgers for about 5 minutes on each side, turning them once only.
Serve in a warm sesame seed bun with grated cheese, lettuce, tomato, a slice of onion and some sliced gherkin.
Project Food Blog
Jewelled Couscous
INGREDIENTS
1 litre chicken or vegetable stock
700g/12oz couscous
1 lemon, grated rind only
8 tbsp extra virgin olive oil
2 small shallots, finely chopped
100g finely chopped cucumber
100g toasted flaked almonds
100g ready-to-eat dried apricots, chopped
100g sultanas
5 tbsp chopped fresh parsley
salt and freshly ground black pepper
DIRECTIONS
Boil stock in a saucepan. Pour in the couscous in a thin stream and stir in lemon rind. Cover pan, remove from heat and leave for 5 minutes, fluffing with a fork after 2 minutes.
Drizzle over olive oil and stir in almonds, apricots, sultanas and parsley. Season.
Either serve immediately or cover with foil and keep warm in the oven for up to 30 minutes.
Alternatively allow to cool and serve cold.
1 litre chicken or vegetable stock
700g/12oz couscous
1 lemon, grated rind only
8 tbsp extra virgin olive oil
2 small shallots, finely chopped
100g finely chopped cucumber
100g toasted flaked almonds
100g ready-to-eat dried apricots, chopped
100g sultanas
5 tbsp chopped fresh parsley
salt and freshly ground black pepper
DIRECTIONS
Boil stock in a saucepan. Pour in the couscous in a thin stream and stir in lemon rind. Cover pan, remove from heat and leave for 5 minutes, fluffing with a fork after 2 minutes.
Drizzle over olive oil and stir in almonds, apricots, sultanas and parsley. Season.
Either serve immediately or cover with foil and keep warm in the oven for up to 30 minutes.
Alternatively allow to cool and serve cold.
Honeymoon Passion Cocktail by Wayne Collins (BBC Food)
25ml/1fl oz Mama Juana (an aromatised rum and wine-based drink from the Dominican Republic, available from specialst drinks suppliers)
25ml/1fl oz aged rum, preferably from the Dominican Republic
25ml/1fl oz passion fruit pureé
1 tsp sugar syrup (often sold as gomme syrup)
DIRECTIONS
Place the Mama Juana, rum, passion fruit purée and sugar syrup into a Boston glass. Add ice to fill, and shake hard.
Strain into a Martini glass and serve.
Drink with caution, this is known as the BabyMaker Cocktail in The Dominican Republic!
Special Barbecue Chicken
An easy homemade jerk sauce of soy, lime, honey and spices. A mouthwatering marinade for barbecued chicken which is perfect with Rice and Peas.
INGREDIENTS
1 spring onion, minced
1 tablespoon minced fresh ginger
1 tablespoon minced green chili
1 tablespoon lime juice
1 tablespoon soy sauce
1 clove garlic, minced
5 tablespoons of honey
3 tablespoons tomato ketchup
squeeze of tomato puree
1 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
60 assorted chicken thighs and drumsticks
DIRECTIONS
Combine spring onions, honey, tomato sauce, tomato puree, ginger, chili, lime juice, soy sauce, garlic, allspice, cinnamon and cloves. Spread most of the marinade liberally over the chicken and marinate for 8 hours. Reserve enough sauce for serving later.
Preheat barbecue or oven to a medium heat. Cook chicken until juices run clear. and drizzle with reserved sauce.
INGREDIENTS
1 spring onion, minced
1 tablespoon minced fresh ginger
1 tablespoon minced green chili
1 tablespoon lime juice
1 tablespoon soy sauce
1 clove garlic, minced
5 tablespoons of honey
3 tablespoons tomato ketchup
squeeze of tomato puree
1 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
60 assorted chicken thighs and drumsticks
DIRECTIONS
Combine spring onions, honey, tomato sauce, tomato puree, ginger, chili, lime juice, soy sauce, garlic, allspice, cinnamon and cloves. Spread most of the marinade liberally over the chicken and marinate for 8 hours. Reserve enough sauce for serving later.
Preheat barbecue or oven to a medium heat. Cook chicken until juices run clear. and drizzle with reserved sauce.
Caribbean Rice and Peas with Coconut Milk
INGREDIENTS
2 tins red kidney beans
2 tins of coconut milk
7 spring onion stalks, chopped
2 sprigs fresh thyme
Salt and pepper
5 cups long-grain rice
2 whole Scotch bonnet peppers
DIRECTIONS
Place beans, coconut milk, onions, thyme, salt, and pepper in large saucepan and add rice. Top with water, if necessary, so that there is about 2-1/2 times as much liquid as rice and beans.
Place the whole hot peppers on top and bring to a boil. Reduce the heat and cover. Let the rice steam slowly for at least 25-30 minutes or until all the liquid is absorbed and the rice is tender. Do not stir while cooking or allow the pepper to burst.
Remove the pepper and thyme stalk, then fluff lightly before serving.
2 tins red kidney beans
2 tins of coconut milk
7 spring onion stalks, chopped
2 sprigs fresh thyme
Salt and pepper
5 cups long-grain rice
2 whole Scotch bonnet peppers
DIRECTIONS
Place beans, coconut milk, onions, thyme, salt, and pepper in large saucepan and add rice. Top with water, if necessary, so that there is about 2-1/2 times as much liquid as rice and beans.
Place the whole hot peppers on top and bring to a boil. Reduce the heat and cover. Let the rice steam slowly for at least 25-30 minutes or until all the liquid is absorbed and the rice is tender. Do not stir while cooking or allow the pepper to burst.
Remove the pepper and thyme stalk, then fluff lightly before serving.
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