Takes 40 mins to 1 hour
Makes 6 large burgers

INGREDIENTS:

500g minced pork
2 sage leaves, chopped
1 teaspoon chopped coriander
1 teaspoon chopped thyme
25g unsalted butter
1 tablespoon oil
1 large red onion, finely chopped
1 green chilli, de-seeded and finely chopped
2 garlic cloves
½ teaspoon ground mace
½ teaspoon ground paprika
½ teaspoon freshly grated nutmeg (ground is fine too)
½ teaspoon ground cumin
90g dark chocolate (min 60% cocoa solids) broken into pieces

 

PREPARATION:

  1. Put the minced pork, sage, coriander, thyme in a bowl.
  2. Heat the butter and oil in a frying pan and sauté the red onion chilli peppers, ginger and garlic until soft, but not browned. Add the spices to the sautéed mixture while it is still hot. Cook together for a few minutes to release the flavor of the spices.
  3. Melt the chocolate in a heatproof bowl, suspended over a saucepan of barely simmering water. (Or microwave in 30 second bursts).
  4. Add the onion and spice mixture and the melted chocolate to the bowl of pork and mix together well, seasoning with a good dash of salt and pepper.
  5. But in a blender or food processor and mix (but not too long or it will lose all texture).
  6. Shape the mix into 6 burgers and leave to chill the in the fridge overnight.
  7. To cook, heat a little oil in a large frying pan until smoking, add the burgers and sear on each side for 1-2 minutes, or until golden-brown all over. Transfer to a baking tray and cook in the oven for 10-12 minutes, or until the juices run clear when they are pierced in the middle with a skewer and the meat is cooked through.
Published in Pork

Jazz apples, chilli and mint may sound like an unlikely combination but they work perfectly to create this flavour infused, unique, desert.

INGREDIENTS:

4 Jazz apples
juice of 1 lime
1 Thai red chilli
20 fresh mint leaves
4 tbsp caster sugar
2 medium free-range eggs
300ml double cream
chillies and mint leaves for decoration, optional

PREPARATION:

  1. Peel, quarter and finely dice the apples then place into a pan, quickly stirring in the lime juice. Split and deseed the chilli and add to the apples. Cover and cook over a low heat for 15 minutes, stirring occasionally until the apple is soft. Leave the mixture to cool.
  2. Remove the chilli then purée the apple. If you like, finely chop the chilli and put it back into the purée. Chop and crush the mint leaves with 1 tbsp of the sugar and add to the apple purée along with the egg yolks (reserve the whites).
  3. Whisk the egg whites in a large bowl then add in the rest of the sugar, whisking, to make a glossy meringue. Whip the cream in a separate bowl. Fold the cream into the egg whites, then stir in the apple purée.
  4. Transfer into a freezer container and freeze for 4-6 hours, then remove, remix until smooth and freeze again. Serve in scoops decorated with mint and chilli.
Published in Desserts

This recipe packs a punch with contrasting flavours and textures.

Fragrant from the herbs, crunchy from the almonds, soft and savoury from the onion and potato, salty and sharp from the olives and hot and spicy from the chilli.

Give this picturesque bake a go and enjoy the beautiful flavours and fragrances.

INGREDIENTS:

100g blanched almonds, roughly chopped
100g pitted kalamata olives, roughly chopped
1 bunch continental parsley, chopped
1 bunch basil, chopped
1 green chilli
a little extra virgin olive oil
4 chicken marylands (or drumsticks)
1 long red chilli
2 cloves garlic
1 lemon, zest and juice
1 tablespoon dijon mustard
4 – 5 large potatoes, skin on, sliced
2 brown onions, peeled and sliced into rings
125mL white wine

PREPARATION

  1. Preheat your oven to 200 degrees celsius.
  2. First make your green herb marinade. In a bowl combine the almonds, olives, parsley, basil, green chilli, salt’n'pepper and a little olive oil to combine. Set aside.
  3. Next make your red/yellow marinade. Combine the red chilli, garlic, mustard, lemon juice and zest. Coat your chicken pieces in the red/yellow marinade and set aside for 10 minutes.
  4. Meanwhile in the bottom of a baking tray, lay your slices of potato and onion. Season with salt and pepper and lightly coat in a little olive oil.
  5. Heat a frying pan with a little oil and brown your chicken pieces.
  6. Place the browned chicken pieces on top of the potato and onion mixture. Top the chicken with the green herb marinade.
  7. Pour the white wine into the tray to moisten the potato and onion mix.
  8. Cover the tray with foil and bake for 25 minutes. After this time, remove the foil and bake for a further 15-20 minutes until brown and cooked through
Published in Poultry