Food, glorious food!
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.
Pork and Lemon Polpettine
Pork and lemon polpettine
These are gorgeous little balls that we normally serve over steamed white rice. The ingredients list is flexible and sometimes I use this as the basis for pork burgers. I am reproducing this recipe on-line because it has disappeared from the BBC’s archive :-(
Authors: Nigel Slater, "The Kitchen Diaries"
Serves: 2
50 g fresh white breadcrumbs
400 g pork mince
1 lemon
handful parsley; roughly chopped
6 sprigs thyme
2 tbsp parmesan cheese; grated
6-10 (according to taste) anchovy fillets; chopped
flour
To cook:
2 tbsp olive oil
200 ml chicken stock
To serve:
Steamed rice and/or a green salad
Put the breadcrumbs and pork in a mixing bowl and grate in the lemon zest. Halve the lemon and squeeze. Add the lemon juice to the pork with the parsley and the thyme leaves stripped from their stems. Tip in the parmesan and the chopped anchovy fillets. Season with a little salt and black pepper, and mix thoroughly.
Make about 18 small balls of the mixture, using a tablespoon of pork for each one, and place on a floured baking sheet.
Warm the olive oil and butter in a heavy-based pan. Roll the patties lightly in the flour on the baking sheet, then fry them in the oil about 8 at a time, for 4-5 minutes, until they are crisply golden on each side. Lower the heat and leave to cook through to the middle - a matter of 6-8 minutes more. Turn them no more than once or twice during cooking, so they develop a crisp, slightly sticky exterior.
Tip the fat from the pan then pour in the chicken stock. Leave to bubble for 2-3 minutes, scraping and stirring the pan stickings. Let the stock bubble down a bit,
Pile steamed rice onto 4 plates then divide the patties between them and spoon over the juices from the pan.
Serve with a green salad!