Spiced Lamb and Feta Burger
400g minced lamb (if pack is 450g just use it all)
100g feta cheese, crumbled
1 small red onion, grated
1 tbsp harissa
small handful parsley, chopped
4 bread rolls
rocket
tzatziki
Put the mince in a bowl with the crumbled feta, red onion, harissa and chopped parsley. Season well then shape into 4 burgers. Put on a sheet of greaseproof paper on a baking tray and place in the fridge.
Leave in the fridge for around 30 minutes then to cook grill or griddle for 4 - 5 minutes on each side. Serve in the buns with rocket and tzatziki.
These burgers were delicious and my partner said it's one of the best things I've ever made. They weren't very spicy so next time I'll try doubling the harissa paste. They don't need much salt because of the feta so don't go overboard with salt. Don't be disappointed if you cut into your burger and the feta seems to have disappeared it seems to melt but leave a really nice feta taste all throughout.
Sausage, Bean and Olive Casserole
6 tbsp olive oil
350g onions, chopped
2/3 carrots, chopped
400g pancetta, diced
1 kg pork sausages, cut into 3cm thick slices
2 tbsp plain flour
2 glasses red wine
800g tomato puree
400ml beef stock
150g pitted black olives
400g tinned cannellini beans, drained
200g button mushrooms, quartered
5 bay leaves
salt and pepper
Preheat the oven to 200'c/Gas Mark 6. Heat the oil in a large pan/flameproof casserole dish and fry the onions and carrots over a high heat for 2 minutes, until golden.
Add the pancetta and the sausages and cook for about 3 minutes, stirring with a wooden spoon, mix in the flour and cook for a further minute, stirring continously.
Add in the wine and cook for about 2 minutes to allow the alcohol to evaporate, stir in the tomato puree then add the beef stock, the olives, cannellini beans and the mushrooms. Add the bay leaves and season with salt and pepper then bring to the boil. Cover the pan or transfer to a casserole dish and cook in the oven for 30 minutes until the sausages are tender and the sauce has thickened.
Leave the casserole to rest for 10 minutes you don't want to serve it straight from the oven, then serve with crusty bread.
Sizzling Beef with Spring Onions and Black Bean Sauce
sea salt and freshly ground black peper
200g long grain or basmati rice
1 x 230g sirloin or rump steak
a thumb sized piece of fresh ginger
2 cloves garlic
1/2 a red chilli
2 spring onions
a small bunch of coriander
2 tbsp sesame oil
groundnut oil
2 tbsp good quality black bean sauce
2 - 3 tbsp soy sauce
1 lime
1 egg
Bring a pan of salted water to the boil, add the rice and cook according to packet instructions. Drain the rice and run under a cold tap then allow to dry out in the fridge.
Trim any excess fat from your steak and slice the meat into finger sized strips. Peel and finely slice the garlic and ginger then finely slice the chilli. Cut the ends of the spring onions and finely slice. Pick the coriander leaves and put to one side then finely chop the stalks.
Get a big bowl and put in the ginger, garlic, chilli, spring onions, coriander stalks and steak strips. Add the sesame oil and mix everything together.
Preheat a wok or large frying pan on a high heat until very hot then add some groundnut oil and swirl around. Add the chopped ingredients from the bowl and give the pan a good shake to mix everything quickly. Stir fry for about 2 minutes but make sure it doesn't burn. Add the black bean sauce and stir in 1 tbsp of soy sauce and the juice of half a lime, keep tossing. Taste and season with black pepper and a little more soy sauce.
Remove the pan from the heat then cover with tin foil to keep warm.
Give the pan a quick wipe with kitchen paper and put back on the heat, add some groundnut oil and swirl around. Crack in the egg and add a tbsp of soy sauce (the egg will cook very quickly so keep stirring.) Once the egg has scrambled stir in the chilled rice, scraping from the sides and bottom of the pan. Keep mixing for a few minutes until the rice is steaming hot then taste and season with soy sauce.
Divide the rice between two bowls or plates then spoon over the meat and black bean sauce mix then sprinkle over the fresh coriander leaves.
