Spiced Chickpea burger with Mango Basil Mayonnaise

The is the second recipe for my double whammy of recipes.

We all want to be healthy, try to reduce our meat content and try something new. The problem is, sometimes we just cannot find that one tasty dish. Well I believe I have found one tasty veggie dish I will return to again and again.

The idea came from a tesco's recipe card on burgers and I thought, how about I try the spiced chickpea one with some Chef Flo flare. My wife said they tasted good but she would rather eat the chicken one but only because she likes meat over veggie food.

So to make four of these delicious burgers you will need:-

1 tin of Chickpeas (250g drained and crushed)
1egg
1 tsp Paprika
2 tsp coriander
2 tsp ground ginger
1 tsp cayenne pepper
2tsp Dijon mustard
2 tsp olive oil
25g bread crumbs
pinch of salt and pepper

Buns (I used carrot)
salad

For the Mayo:-

1 Basic Mayonnaise
2 tbsp chopped fresh basil
2 tbsp Mango chutney
pinch of salt

So just add all the burger ingriedients into a bowl and mix until it all comes together. Divide into 4 pieces and form into burgers, I made them about 2 cm thick. Brush both sides with all and put on a heated pan for about 4 minutes, until nice a golden, then turn over and repeat. (They will also go on the BBQ just fine)

The Mayo is simple, just add the basil, chutney and salt to the basic recipe and mix together.

Then assemble as you desire. I put my salad on the bottom then the burger and topped with the mayo.

I loved these and really think that even if you are a meat eater you will find some space in your life for these. They are great for a lunch snack too.

Chicken and Bacon Burger with Caramelised Red Onion and Sweet Chilli Mayo

This week I will give you a double whammy of recipes. Two tasty burgers to satisfy all.

I love Chicken burgers, real chicken burgers that is. I love them more so than beefburgers because of the massive amount of variety you can do with them. This time I made a chicken and bacon burger topped with home made sweet chilli mayonnaise and caramelised red onion.

This will make 4 delicious, mouth watering burgers:-

For the Burger:-

400g Minced Chicken
1 egg
75g breadcrumbs
50g bacon rashers, sliced
2 cloves of garlic, crushed
salt and pepper
buns (any kind, I used carrot ones)
salad

For the Caramelised onions:-
One medium red onion, sliced
1tbsp brown sugar
2tbsp water
1tsp oil

For the Sweet Chilli Mayo:-
1 Basic Mayonnaise 
1tbsp sweet chilli sauce

First combined the burger ingredients and form into four burgers. I do this by forming a ball and then flattening it. Then brush your burgers with a little oil and heat a pan up. Cook them on both sides for about 4-5 minutes, getting a nice golden colour on them. (You can even do them on the BBQ if you want).

For the onion, heat the oil in a small pan and add the onions, sweat them for 2 minutes then add the sugar. Cook for a further minute, letting the sugar caramelise and stick to the onion. Add the water and cook until all the water is gone and your onions are nice and sticky.

The mayo is simple, just stir the sweet chilli sauce in your mayo mix.

Now all that is left is to assemble your burger. I put my salad on the bottom followed by the burger, mayo and finally topped with the caramelised onions.

It was so moreish that I had a hard time resisting eating them all. I hope you enjoy these as much as I did.

Basic Mayonnaise

I love mayonnaise, I love it on chips, chicken, fish, burgers, well basically anything goes with mayo. However, like most people, I bought it in because I was just too lazy to make it myself. However I have been experimenting with an quick and easy DIY mayo that can be used as it is or have things added to it to give you different flavours.

So here is how to make enough for three-four servings:-

1 large, fresh egg
1 teaspoon of Dijon Mustard
salt and pepper
150ml Oil (I used rapeseed oil)

Put the egg, mustard, salt and pepper into a food processor. Turn it on and pour the oil through the top, it will start to thicken. Leave after all oil has gone for 10 more seconds then switch of. Check consistency (you can add more oil if you want it thicker) and seasoning.

Put into a fridge and consume within 7 days.

It is as simple as that.

Simple and Tasty Nasi Goreng

My wife and I love Prawn Crackers, we love them so much that we normally produce a meal to accompany them rather than the normal way round. Nasi Goreng, like all types of fried rices, was a way in which to use up the leftover boiled rice as the frying killed off the dangerous microbes that love to gather on rice. It has its origins in Indonesia (where it is often labelled as the national dish), however it has now spread across many of the Asian countries and also is big in Malaysia, Singapore and Brunei.

This recipe produces enough to feed four people:-

375g long-grain rice
2 eggs, beaten
2 tablespoons of sesame oil
1 small onion, finely diced
2 cloves of garlic
1 red chilli, deseeded and chopped
500g Chicken breast, cut into 1cm thick strips
250g cooked peeled prawns
2 tablespoons light soy sauce
Prawn crackers, to serve, i'll let you decide how many you want

Put a pan on to boil, add some salt to it. Once boiling, reduce to a simmer and add the rice, about 20 minutes. Then drain and rinse under cold water and the set aside in a colander to drain thoroughly.

Then make an omelette with the eggs. Then roll it up and cut it into strips, then put it aside.

In a mortar crush the onion, garlic and chilli into a paste.Then put the oil in a wok and fry the onion paste for a couple of minutes until you start getting a beautiful fragrant smell from it. Then add your chicken strips and stir-fry until it starts changing colour on all sides. Add the prawns and soy sauce, stir fry until the chicken is tender.

Now add the rice to the wok, toss until the rice gets hot. Throw in the omelette strips, season to taste and then serve.

So simple, so tasty. So give this amazing, healthy Asian dish a go, you won't be disappointed.

Eggs Benedict

The Classic Breakfast dish..... Eggs Benedict

I first made this dish for my wife (then girlfriend) and a friend two years back. They both loved it, even if they prefer their eggs hard. Since then I have made it on a few occasions, working on the recipe to get perfection and to make it fairly simple. Here is, what I feel, to be the easiest Eggs Benedict recipe out there, however I have still classed it as a Class 3 recipe because of the time and patience involved. However, if you want a wee challenge and a good breakfast, then this is worth it. 

To serve yourself and your lovely partner you will need to have:-

2 English muffins (slice in half) or 2 Rolls (sliced in half)
4 Medium Eggs
4 Slices of ham (any will do, I love using smoked ham)
About 1 and a half teaspoons of Freshly cracked pepper 
2 tbsp Vinegar (I use white vinegar)
2 egg yolks
200g butter
seasoning, cayenne pepper for taste

First put a pan on to boil with enough water to cover your eggs, bring it to the boil. Add 1 tablespoon of vinegar to the water. 

While the water is coming to the boil, in a small sauce pan put the peppercorns and the other tablespoon of vinegar into it and reduce by 1/3 then take off heat. Add 1 tablespoon of cold water, leave to cool, about 2-4 minutes. Mix in the yolks and return to a low heat, whisking continuously. DO NOT STOP WHISKING! Cook into a sabayon (that means the yolks will thicken to the consistency of double cream, it will show the mark of the whisk when passed through). Remove from heat and cool slightly, about 2 minutes. Then whisk the melted butter in gradually until it is thoroughly combined. Season to taste.

Add your eggs to the boiling water, do this by cracking open the egg and in one smooth fluid movement, they will start to cook straight away. For a soft one cook for about 2 minutes and 4 minutes for a harder one. Take out with a slotted spoon and put onto some kitchen towel to dry off. 

Toast you muffins and butter. Then add your slice of ham, eggs on top and then top with sauce.

Serve and enjoy the richness.