May 3rd, 2011
I took a little break over the bank holiday, but we’re back on track now. During this time I’ve been contemplating over what should be the first veggie burger I feature on this blog. As veggie burgers can be quite tricky, and involve routing around in the supermarkets for unusual ingredients, I’ve decided to start with the most simple recipe I know. Enjoy.
800g/28oz of tinned kidney beans or pinto beans , rinsed and drained
2 tablespoons of salsa
1/2 bunch of fresh coriander chopped
2-4 teaspoons of mild chilli powder (depending on preference of spiciness)
1 medium egg
Pour the beans into a food processer and whisk briefly until roughly chopped. You don’t have a processer; mash them in a large bowl with a potato masher. Next, mix in the salsa, breadcrumbs, coriander , chilli powder and egg. Once mixed together well, divide the mixture into 6-8 balls. Wet your hands and gently squash the balls into burger shapes.
That’s it! Burgers are ready to cook!
To cook, brush each burger in olive oil and place on a medium to hot area of the barbecue. Grill for around 5 minutes on each side, they should have a golden crust when ready.
March 20th, 2011
Skewers are so so simple. You can simply chop up any vegetables you have in your fridge at the time, brush in olive oil and thread onto a skewer to cook on the BBQ. However if you want to put a little more thought into it and prepare something that looks a little more special, then try this recipe.
For the skewers
200-250g of halloumi cut into 1 inch cubes
200-250g of button mushrooms
Rosemary twigs (strip of the leaves apart from the tip)
12 wooden skewers, soaked for at least ½ an hour before cooking
Simply thread the halloumi and mushrooms onto the skewers and brush with olive oil. Sprinkle the oregano over each skewer and insert a sprig of rosemary into each end piece of mushroom/halloumi on the skewers.
Barbecue the skewers for 5-10 minutes until the mushrooms and halloumi are soft and brown.
For the green salsa
2 cloves of garlic, peeled
2 tbsp drained capers
2 large handfuls of flat-leaf parsley
1 bunch basil chopped
1 bunch mint chopped
½ tablespoon Dijon mustard
3 tablespoons of white wine vinegar
100ml of olive oil
Sea salt and freshly ground black pepper to season
Place all the ingredients apart from the olive oil into a food processor and gently blend. Alternatively, finely chop all the dry ingredients and add the mustard and vinegar. At this point, gradually add the olive oil until you have the right consistency for salsa.