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Pork & Chorizo Burgers
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.
Jerk Pork or Chicken
Jerk Pork or Chicken
This flavour packed Caribbean favourite hits the mark whatever the weather. Deliciously warming in the Winter months and fabulously refreshing and perfect for BBQs in Summer. Inspired by Levi Roots’ recipe.
Ingredients (Serves 4)
For the jerk chicken
2 cloves garlic, roughly chopped
1 inch piece fresh root ginger, roughly chopped
1 red chilli, chopped
1 tbsp chopped fresh thyme leaves
1 tsp coriander seeds
1 tsp dried chilli flakes
2 cloves
½ tsp ground mixed spice
1 tsp mild curry powder
salt and freshly ground black pepper
2 tbsp vegetable oil
6 boneless chicken thighs or 4 pork steaks
Directions
- Place all of the ingredients except for the meat into a food processor and pulse to a rough paste. Rub the paste all over the chicken thighs and leave for about 30 minutes to marinate.
- You can now griddle, fry, grill or BBQ the meat to your liking. Personally I find a health grill is fantastic for this.
Serve with steamed rice with some peas or beans mixed in with it and/or a green salad.
Chicken or Beef Enchiladas
This is a great warming supper. Make with chopped chicken breast or ground/minced beef and we prefer corn tortillas. Fresh green salad, tomatoes, jalapeno peppers, guacamole and tortilla chips make a simple supper into a delicious full meal. These enchiladas are also delicious warmed up for a filling lunch the next day :-P
Ingredients
2 tbsp Olive Oil
1 Onion, chopped
2 Cloves Garlic, crushed
3-4 Chicken Breasts cut into small bite-sized pieces or…
400g Lean Steak Mince
1 Bell Pepper (green or red or half of each)
3 Fresh Tomatoes chopped
150g Sliced Mushrooms or 1 tin Red Kidney Beans
1 tsp Ground Cumin
1-2 tsp Hot Chilli Powder (check the heat before adding too much!)
2 tsp Dried Oregano
700g Bottle of Passata
8 Corn Tortilla (can use flour tortillas but corn are better)
Jar of Sliced Jalapeño Chillies (optional)
100g Cheddar Cheese (reduced fat is fine)
50g fresh breadcrumbs softened with a little olive oil
Directions
1. In a large saucepan or hob proof casserole heat 1.5 Tbsp olive oil over high heat.
2. Turn down the heat to moderate and add the onion and garlic, soften for 5 mins or so. Don’t let them colour.
3. Turn the heat up a bit and add the chicken or mince, just sealing the meat.
4. Add the pepper, tomatoes, mushrooms or beans, herbs and spices and sauté for a further 3 minutes stirring to combine the spices with the other ingredients.
5. Add the passata, turn down to low and allow to simmer for 10 minutes.
6. Add salt & pepper to taste and adjust the heat with a little more chilli powder if needed…
7. Heat the oven to 180ºC / 350ºF / Gas Mark 4.
8. Prepare an oblong shaped oven proof dish (approx. 30cm x 20cm) by rubbing with the remainder of the oil to prevent sticking.
9. Now fill each of the tortillas with a large spoonful of the meat sauce, reserving some of the tomato base for covering later.
10. Roll the tortillas loosely as you go and place into the dish side by side until they are all snug in the dish.
11. Top with the tomato base and make sure every bit of the tortillas has been touched by the sauce even if they are not covered. This stops them burning.
12. Top with rows of sliced jalapeño chillies, you can leave some of the dish chilli free for those who prefer it less hot!
13. Top with cheese, breadcrumbs if using a little salt and freshly ground black pepper.
14. Bake for 20-30 minutes or until the cheese is bubbling and the crumbs are beginning to brown.
Serve straight from the casserole on the dining table with nachos and/or corn bread and a green salad. People will love to chisel the crispy bits from the dish as they go!
Ingredients
2 tbsp Olive Oil
1 Onion, chopped
2 Cloves Garlic, crushed
3-4 Chicken Breasts cut into small bite-sized pieces or…
400g Lean Steak Mince
1 Bell Pepper (green or red or half of each)
3 Fresh Tomatoes chopped
150g Sliced Mushrooms or 1 tin Red Kidney Beans
1 tsp Ground Cumin
1-2 tsp Hot Chilli Powder (check the heat before adding too much!)
2 tsp Dried Oregano
700g Bottle of Passata
8 Corn Tortilla (can use flour tortillas but corn are better)
Jar of Sliced Jalapeño Chillies (optional)
100g Cheddar Cheese (reduced fat is fine)
50g fresh breadcrumbs softened with a little olive oil
Directions
1. In a large saucepan or hob proof casserole heat 1.5 Tbsp olive oil over high heat.
2. Turn down the heat to moderate and add the onion and garlic, soften for 5 mins or so. Don’t let them colour.
3. Turn the heat up a bit and add the chicken or mince, just sealing the meat.
4. Add the pepper, tomatoes, mushrooms or beans, herbs and spices and sauté for a further 3 minutes stirring to combine the spices with the other ingredients.
5. Add the passata, turn down to low and allow to simmer for 10 minutes.
6. Add salt & pepper to taste and adjust the heat with a little more chilli powder if needed…
7. Heat the oven to 180ºC / 350ºF / Gas Mark 4.
8. Prepare an oblong shaped oven proof dish (approx. 30cm x 20cm) by rubbing with the remainder of the oil to prevent sticking.
9. Now fill each of the tortillas with a large spoonful of the meat sauce, reserving some of the tomato base for covering later.
10. Roll the tortillas loosely as you go and place into the dish side by side until they are all snug in the dish.
11. Top with the tomato base and make sure every bit of the tortillas has been touched by the sauce even if they are not covered. This stops them burning.
12. Top with rows of sliced jalapeño chillies, you can leave some of the dish chilli free for those who prefer it less hot!
13. Top with cheese, breadcrumbs if using a little salt and freshly ground black pepper.
14. Bake for 20-30 minutes or until the cheese is bubbling and the crumbs are beginning to brown.
Serve straight from the casserole on the dining table with nachos and/or corn bread and a green salad. People will love to chisel the crispy bits from the dish as they go!
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