jueves, 27 de junio de 2013

Veggie (aka "happy cow") burgers

This recipe lends itself to variations according to what you feel like creating (or in my case what you actually have at home). Veggie burgers tend to be bland, but the spices and humble lemon zest really obliterate that notion. Do try them!

  • 240g of cooked beans (garbanzo, red, black, white, your call. A mix works best)
  • 200g of frozen fava beans (or peas)
  • 1/2 tsp cumin
  • 1/2 tsp coriander powder
  • 1/2 tsp cayenne pepper
  • 1 heaped tbsp flour
  • lemon zest
  • pinch salt & pepper
  • coriander stalks (or parsley)
Put all the ingredients in a food processor and whiz. Divide the paste in 8, 6, or 4 depending on how big you want your burgers to be, roll in flour and press into patties. Cook in pan and serve with buns, pickles, tomato, greens, yoghurt or mayo, whatever you feel like, actually.

Curried Chicken with Coconut Rice

This recipe is very easy and quite versatile. If you don't like dealing with whole chickens, just buy a tray of thighs, thigh strips, or any bird part you want. And don't worry about serving with cilantro if you don't like it, you can always tame the heat with some lime.
  • 1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces (or any chicken parts you may have, like a tray of thighs / solomillos)
  • 4 teaspoons curry powder
  • 1/2 teaspoon cayenne pepper
  • coarse salt
  • 1 tablespoon vegetable oil
  • 5 garlic cloves, minced
  • 3 tablespoons minced peeled fresh ginger (from a 3-inch piece)
  • 1 medium yellow onion, diced small
  • 2 tablespoons tomato paste
  • 2 cups basmati rice
  • 1 can (13.5 ounces) unsweetened light coconut milk
  • fresh cilantro leaves, for serving
Preheat oven to 350 degrees, with rack in lower third. Toss chicken with curry powder, cayenne, and 1/2 teaspoon salt. In a large Dutch oven or other heavy pot, heat 2 teaspoons oil over high. In batches, cook chicken until browned on all sides, about 12 minutes total. Transfer to a large plate
Reduce heat to medium and add 1 teaspoon each salt and oil, garlic, ginger, and onion. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 6 minutes. Stir in tomato paste and cook 1 minute. Add rice, coconut milk, and 2 cups water; stir to combine and bring to a boil. Arrange chicken in pot, skin side up, cover, and transfer to oven. Bake until chicken is cooked through and liquid is absorbed, about 20 minutes. Sprinkle with cilantro and serve.

Summer berry ice cream

This Jamie Oliver recipe calls for the half hour ice cream to be served over fresh blueberries in cold glasses. I include the complete version here, but if you stick to the bare essentials, I think the ice cream can be enjoyed without the frills, and it's really easy and healthy. For the lactose intolerant, I'm sure goat's milk yoghurt must work like a charm.

  • 1 x 500g pack of mixed frozen berries

  • 150g (5½oz) fresh blueberries

  • 3-4tbsp runny honey

  • 1 x 500g tub of natural yoghurt

  • A few sprigs of fresh mint
With a little foresight, put some glasses in the freezer for a short while. When you are ready to make this, which will cool in half an hour:
"Get the glasses and the frozen berries out of the freezer. Divide the fresh blueberries between the glasses. Put the honey and yoghurt and leaves from the sprigs of mint into the food processor and whiz, then add the frozen berries and whiz again until combined. Spoon the frozen yoghurt over the fresh berries and serve. "