• Ham, Leek & Mushroom Quiche

• This is delicious served warm from the oven with a green salad and/or french fries or cold the next day as lunch or at a picnic.

• 250g pack of puff or shortcrust pastry or a ready made quiche case
• 25g butter
• 2 Leeks, diced
• 50g white closed cup mushrooms, sliced
• 100g ham or cooked bacon, diced
• 4 eggs, whisked lightly
• ½ cup of cows or soya milk
• Salt & freshly white pepper (you can use black if you don’t have white but white has a nicer finish)
• 50g cheddar cheese, grated

1. Preheat the oven to 180°C / 350°F / Gas Mk 4.
2. If using a ready made flan case you can jump to number 6.
3. Roll out your pastry and line a 9” flan tin/dish with the pastry.
4. Prick the base all over with a fork then line with greaseproof baking parchment, fill the case with baking beans or raw rice and bake for 30 minutes.
5. Remove the case from the oven and allow to cool for 15 minutes or so, remove the paper and baking beans and discard.
6. Meanwhile, saute the leek and mushrooms for 5 minutes in the butter over a medium heat.
7. Add the ham/bacon to the leek mixture and set aside to cool slightly.
8. Spread the leek mixture over the bottom of the pastry case so that it is completely covered.
9. Season the egg mixture with a pinch of salt and a good pinch of pepper.
10. Pour eggs into the pastry case over the top of the leeks and top with grated cheese.
11. Bake for 30 minutes but check the edges of the pastry case don’t burn, the eggs should be set and reasonably firm to the touch.
12. Allow to cool for a few minutes before serving.

Tags: ham, leek, mushroom, egg, pastry

Pork & Chorizo Burgers

Serves: 2
Ingredients
300g Pork Mince (Not too fatty)
100g Chorizo, finely diced (about 3mm dice)
1 green or red chilli (heat and colour to your preference)
2 Tbsp Coriander or Flat Leaf Parsley (Optional)
Freshly ground black paper & sea salt
Olive Oil
4 Ciabatta Rolls
Salad to garnish
Mild salsa or garlic mayo

Method

• Put the pork mince, diced chorizo and chopped chilli with a little black pepper and salt into a bowl and add the herbs if using.
• Mix lightly together, do not knead the meat as this will make the burgers tough.
• To be sure of seasoning you can pinch a small amount of the mixture off and quickly fry it off in a pan, taste and adjust the seasoning if required.
• Now split the mixture into four equal portions and with oiled hands form into burger shapes. We like them about 1.5cm thick so they stay juicy in the middle when cooked but shape them to your preference.
• Fry without oil in a heavy based non-stick pan or a griddle or use a health grill on full blast for 5 minutes each side turning just once.
• Serve in ciabatta rolls with rocket leaves, sliced tomatoes, pickles or whatever you prefer with a healthy dollop of salsa or mayo.

Tags: pork, chorizo, chilli, chili, chillie, burger, pattie, patty, hamburger