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

Fresh and ground coriander really adds to this flavoursome and healthy soup which served with cheese and bread can really warm you up on a Winters day.

INGREDIENTS:

1 tbsp vegetable oil
1 onion, sliced
450g/1lb carrots, sliced
1 tsp ground coriander
1.2 litres/2 pints vegetable stock
large bunch fresh coriander, roughly chopped
salt and freshly ground black pepper

PREPARATION:

  1. Heat the oil in a large pan and add the onions and the carrots. Cook for 3-4 minutes until starting to soften.

  2. Stir in the ground coriander and season well. Cook for 1 minute.

  3. Add the vegetable stock and bring to the boil. Simmer until the vegetables are tender.

  4. Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the fresh coriander and serve.

Published in Vegetarian