Friday, 27 April 2018

Cajun Pork Burgers

I thoroughly enjoy a good burger, especially one which is meaty and full of flavour. I normally make 
beef burgers but I fancied something different and as I have 5 cookbooks dedicated to burgers I decide to make a burger that was slightly different. Pork mince is full of flavour and relatively low in fact so I thought I would make the Cajun pork burgers. The Cajun spice adds a warmth flavour and the mashed sweet potato adds an (obviously) sweet flavour. 

Prep Time: 20 minutes, plus chilling
Cook Time : 35-45 minutes

225g sweet potatoes , cut into chunks
450g pork mince
1 eating apple, peeled, cored and grated
2 tsp Cajun seasoning
450g onions
1 tbsp chopped fresh coriander
2 tbsp sunflower oil
8-12 lean back bacon rashers
salt and pepper

Cook the sweet potato in a saucepan of lightly salted boiling water for 15-20 minutes, or until soft when pierced with a fork. Drain well, then mash and reserve.
Place the pork in a bowl, add the mashed potato, apple and Cajun seasoning. Grate one of the onions and add to the pork mixture with the coriander and salt and pepper to taste. Mix together, then shape into four to six equal-sized patties. Cover and leave to chill in the refrigerator for 1 hour.
Slice the remaining onions. Heat 1 tablespoon of the oil in a frying pan. Add the onions and cook over a low heat for 10-12 minutes, stirring until soft. Remove the frying pan from the heat and reserve. Wrap each patty in two bacon rashers. 
Preheat the barbecue. Cook the patties over the to coals, bruising with the remaining oil, for 4-5 minutes on each side, or until thoroughly cooked. Alternatively, cook in a griddle pan or under a hot grill. Serve immediately with the fried onions.


Thursday, 12 April 2018

March 2018 Monthly Eatings

Another month feasting around the West Midlands. This month I sampled lovely a la carte food at Hoar Cross Hall , Staffordshire and posh nosh at Mytton and Mermaid in Shropshire to a good ol burger  in Brierly Hill I thoroughly enjoyed this months eatings.

Big Man's Food, Brierley Hill

Mytton and Mermaid, Shropshire

Hoar Cross Hall, Staffordshire

I'll be sharing a more detailed blog post on the newly refurbished Lost and Found restaurant. But or now, here is a sneaky preview of some of the delicious food that I ate.

My Lahore

Cosmos World Buffet - World Buffet


Wednesday, 21 February 2018

Green Burgers by Martin Nordin Review

When I think of burgers I automatically think of juicy, succulent beef burgers, full of fat and flavour. I occasionally think of chicken burgers, although they are not as superior as beef burgers, but cooked and seasoned right, a chicken burger  can be a wonderful thing. But green burgers? In all honesty healthy nutritious burgers was not the forefront of my mind, but when I saw the press release for Green Burgers, I knew I had to check it out. The cookery book by Martin Nordin showcases the art of
the ultimate veggie burger, creating original and interesting combinations of a vegetarian burger.
As there is a growing movement to eat more vegetarian food there are a number of inspiring recipes such as pulled sweet potato burger with feta cheese, marjoram and black vinegar mix , baba ganoush and barlotti burger with burrata and fried tomatoes. Green Burgers is currently available from Amazon for £10.22 and with so many innovative recipes it is definitely worth the cost. 

There is a range of stunning accompanying pictures for many of the burger recipes. 

Burgers: There are many interesting recipes to check out: Deep fried Mushroom and Quinoa Burger with Purple Sauerkraut and Garlic Mayonnaise, Black Bean Burger with Cheddar and Caramelised Onions, Black Bean Burger with Baba Ghanoush, Grilled Spring Onions and Roasted Pine Nuts, Twirled Aubergine Burger with Homemade Tomato Ketchup and Caramelised Onions, Chickpea and Grilled Pepper Burger with Dill-Dunked Cucumber Salad
Burger Buns: Recipe to try include: Sweet Potato Buns, Poolish-Based Burger Buns and Brioche Buns.
Side Orders: Stand out recipes to try include: Deep-Fried Sweet Potato Crisps, Double Deep-Fried Chips Dunked in Cheese and Fresh Herbs and Barbecued Corn on the Cob with Garlic Butter. 
Pickles, condiments and other accompaniment: Recipes to try include: Garlic Mayonnaise, Pickled Gherkins and Pickled Red Onions.

So far, I've made the BBQ Portobello Burger which was very fill in and flavoursome. 

Recipe for BBQ Portobello Burger with Caramelised Onions and Saint Agur Cheese.

For the 6 burgers
4 grilled and steamed spring onions.
600g portobello mushrooms
2 finely chopped garlic cloves
1 tbsp butter
100g sourdough bread
300ml BBQ sauce
2 eggs

Caramelised onions
2 onions
2 tbsp butter
1 tbsp red wine vinegar

To serve
120g Saint Agur or other creamy blue cheese
6 burger buns
butter for buns
finely chopped fresh chives

Grill and steam the spring onions. Cut the mushrooms into 5mm (1/4 inch) cubes. Heat the oil in a frying pan over a high heat until it starts to smoke. Add the mushrooms and fry them so that they take on colour, for 10-15 minutes.
Chop the steamed spring onions and add them and the garlic to the mushrooms in the pan. Add the butter, reduce the heat to medium and cook for a few minutes, stirring. Remove the frying pan from the heat and allow it to cool a little. Then add the bread, BBQ sauce and eggs. Stir so that everything is well combined.
Take a handful of mixture at a time and shape into 6 round patties, either by hand or using a food ring. Put the patties in the fridge for at least an hour preferably longer, then they will hold together better when you fry them.
Peel and chop the onions for the caramelised onion mix. Put the chopped the onions and the butter into a cold saucepan. Cook over a medium heat and put the lid on.
The onions will soon start to release liquid, and the flavours will be concentrated a a result of their cooking in their own juices. Stir with a wooden spoon about once every 5 minutes for 30-40 minutes, and check that they are not burning (If you notice they're starting to get too dry you can add the vinegar earlier).
Pour on the vinegar, increase the heat and cook for about 15 minutes, stirring until considerably reduced. Put to one side.
Preheat the oven to 180C (350F/GAS mark 4) using the grill function.
Heat up a few tablespoons of oil in a frying pan over a medium heat. Fry the patties for a few minutes on both sides, until they develop a nice colour and a crispy surface. Transfer to an ovenproof dish and grill in the oven for 5-10 minutes.
Put little cheese on each patty and cook for a little longer in the oven, until the cheese has melter. This won't take long, so keep an eye on them.
Butter the buns on the cut surface and fry them quickly in a frying pan or grill them in the oven.
Place a patty on bottom of each bun. Splash on a heaped spoonful of he onion mix and top with chives.

Disclaimer, I received a copy of Green Burgers for review purposes. 

Thursday, 8 February 2018

January 2018 Monthly Eatings

January was another busy month food wise. I checked out restaurants in Shropshire,  Worcestershire,  and Staffordshire.
Shifnal Balti - Shropshire

Giraffes - Manchester

Hickory Smokehouse - Kidderminster

Bear Grill - Stafford

The Bridgewater Arms


Friday, 6 October 2017

September Eats 2017

September was another foodtastic month. Visiting restaurants in Birmingham, Dudley, Stafford and Liverpool.

Tinseltown - Birmingham

Harvester - Dudley

Cosy Club - Liverpool

Verso Lounge - Stafford


Tuesday, 25 October 2016

Pornburger Review

As a lover of all things burgers, I welcome new and inventive burger books with open arms. If you can get past the innuendos of Pornburger this is a wonderful cookbook. One with recipes that are pure filth, which is right up my street then. The burger pictures alone made me salivate and the recipes are easy to follow.  The author Matthew Ramsey, describes this book as "this is an ingredient driven Choose Your Own Adventure-style experiment, where all roads lead into mouth of burger madness. I agree.

The concept of this book is using key burger recipes and fully loading with a range of accompaniments. The photos are mouthwatering and fully loaded, unfortunately my photographic skills did not do this book much justice. There are around 80 recipes in the book and there is something for everyone.  My only criticism of this book is that there is a large number of beef burgers and the different key burger combinations but only a handful of non-beef burgers, I think there is 1 vegetarian burgers. Also some of the chapters i.e Deer Prudence and Of Earth & Turf include 1 recipe per chapter.

The Wooly Lamb Oh

Creamed Corn
The chapters in the book is split in the following:
Burger Stacks:
  • Of Hooves and Heifers, recipes to try include: The Bambi (venison burger), Bill U Murray Me? (Juicy Floozy Patty & smoky barbecue sauce), Slumberjack (porn burger with buttermilk biscuit, cheese & egg) and Calicornication (Porn burger with eggs, avo and cheese)  
  • Of Fish and Fowl , recipes to try include A Fish Called Hitachi Wanda (Trout burger), I Woke Up Like This (Cheeseburger waffle and chicken thigh) and The Mac Daddy Burger (Lobster burger & jerk bacon rub).
  • Of Earth & Turf, stand out recipes include Fugazmi (vegetable burgers with shallot confit & brussel sprouts).
  • Centrefolds, a series of spices and blends. 
  • Getting Beefy, a series of burger recipes including: Maple-Bacon-Wrapped Burgers, The Juicy Floozy Patties and Oxtail Burgers with Sweet Vermouth Oxtail Jus. 
  • Let's Pork, recipes to try include Primo Pork Burgers and Half-Smoke Burgers Stuffed with Beef Cheek Chili. 
  • Belly Of The Beast, recipes using my favourite belly including Slow Roasted Pork Belly and Candied Proscuitto. 
  • On The Lamb, including Lamb Burgers and Slow Roasted Lamb Belly.
  • Deer Prudence, recipes included Venison burger
  • Fowl Play, stand out recipes include Duck Burgers Au Poivre
  • Wet N Wild
  • Farm to Veg Table
  • The Pornburger Pantry.

There are a number of mouthwatering recipes throughout the book, but I thought I would share this gorgeous lamb burger recipe.

Recipe for The Wooly Lamb-Oth
For the lamb burgers

Makes 4 burgers

680g minced lamb shoulder, chilled
1 shallot, finely chopped
1 clove garlic, finely chopped
1 tablespoon finely chopped parsley
1 teaspoon chili flakes
a pinch of ground allspice
extra-virgin olive oil, for the pan
salt flakes and black pepper

1) Mix the lamb, shallot, garlic, parsley, chill flakes and allspice together in a bowl so that everything is fully integrated. Run the mi through your grinder, making sure to keep the grind loose. Measure out the patties on a scale, mindful of how you handle the grind, so they they're about 175g each. From the patties as lightly and with as little pressure as possible to ensure the ideal consistency.
2) Preheat a cast-iron pan over a medium-high heat, with a drizzle of olive oil. Season the patties with salt and pepper, and cook the patties like you would beef burgers, flipping on the reg, until you reach your desired level of doneness. Remember to allow your burgers time to rest before serving.

For the Wooly Lamb-oth
Grilled Feta Cheese
1 Lamb burger
Lemon and radish slices
Coriander and mint salad (dressed with extra -virgin olive oil and cider vinegar)
Rustic sourdough bread

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