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Lamb Burgers with Beetroot Mayo and red cabbage slaw

lamb burgers

How many burgers does this girl bloody eat…? Thinks you… Less than my blog would suggest says I! But Burgers come-on, there is nothing artful about a burger, it’s a lump of meat between two slices of bread. Usually the crap meat at that. ERR ERR WRONG! How dare you! A burger can be an unsolved mystery, an exploration of taste, a journey into the unknown, you get the picture, they can be pretty darn awesome. Granted, you do need to spend a lil time sourcing your mince and ensuring it’s good prime meat and not factory floor scrap!

When I see quality New Zealand lamb mince (Extra lean thank you very much) I’m taking that to the bank (Or Kitchen). Now, it would be very easy to go the traditional course of action and knock together a middle eastern spin-off but I wanted to take a different route. I am a big fan of beets, especially the baby beetroot pickled kind.  I love the lil buggers and they work exceptionally well with Lamb. To top of this colourful party I served it with red cabbage.

A great lil Spring dinner and deffo an ideal for those Summer BBQ’s.

Beetroot Mayo

5-6* Baby beets

4*Tbsp Low fat Mayonnaise

1*Tbsp low fat sour cream

1*Teaspoon Chives

Salt and pepper

Pop everything in your food-processor for 20-30 seconds, Blitz, now refrigerate. That easy.

Red Cabbage slaw

3*Cups Red Cabbage

1*Cup Grated Carrot

1*Small Grated Red onion

Raisins(Optional)

2*Tbsp sunflower seeds

Dressing

1*Tsp Olive Oil

1*Tsp Dijon Mustard

Juice of 1 Lemon

Zest of half lemon

Shred your red cabbage in long thin strips (cut in half and the cut with flat side facing down) Was extremely well in your colander. Grate your Carrot and onion using the fine side of your grater. In a large salad bowl combine the cabbage, grated carrot and onion,sunflower seeds and raisins if using. In a small bowl combine the oil, lemon Zest and season with salt and pepper. Pour over salad. Mix well and refrigerate.

Lamb Burgers

1*500g pack of extra lean Lamb

1 & 1/2*Cup Whole wheat Breadcrumbs

1*Whole Free Range/Organic egg

1*Finely diced medium red onion

1*Tbsp Thyme

1*Tbsp Rosemary

To make these put all ingredients in a large bowl and combine well using your hands, you should end up with a firm mixture. If it’s feeling a lil sloppy add some extra breadcrumbs. Shape the Mince into 4-6 burgers (depending on how large you want them, I got 5). Pat them into firm circles and place on grill, they take between 15-20 minutes. Turn regularly to avoid charring the bejaysis out of them. Serve the burgers on their own with the salad and mayo prepared earlier if your keeping it light, or between a bun if your indulging. Either way, they are pretty darn delicious!

Enjoy Palz x

Disclaimer: Errr…So I was a lil peckish and wolfed my burger before I took a pic of the finished product, but this basically what it looked like (Below)

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Herb Crusted Tilapia & Blue Potato chips

fish n chips

Now, Being Irish I would like to lay claim that of all the things I know about, the potato would be pretty high up there.

The prodigal potato, the sacred spud, tayto, mashed, boiled, roasted, chipped, I am a loyal disciple at the church of Carby goodness. Now, knowing this you may understand that whilst on a lovely lil road trip up the Canadian mountains to Pemberton where I happened upon a little blue Russian beauty of a potato, I was a lil ataken back that I had never been introduced to this lovely lady. I was disgusted there was a spud that I hadn’t flirted with, courted and devoured. So I investigated, and discovered a few facts.

Pemberton is in close running to Ireland and is referred to as the “Seed Potato Capital of North America” Oooh la la, quite the crown to behold. So I grabbed a few of these blue Russians and took them home to make peace with them.

Now my next challenge was making these new acquisitions part of something special, so I thought I’d try and truss up some fish and chips up in their Sunday bests. I trotted off to my favourite fish market and got myself two fillets of deboned Tilapia. Here is what I used:

For the chips:

5* Pemberton Russian Blue potatoes

3*Tbsp vegetable Oil

Sea Salt and freshly ground pepper

2*Sprigs rosemary

For the Fish

2* fillets of tilapia

2*Cups Wholegrain breadcrumbs

Grated zest of 1 lime

Juice of 1*lime

Salt & Pepper

1*Whole Egg

For the Chips

Heat the oven to 400 Degrees Fahrenheit, Scrub your potatoes, Chop em up  into 1 inch thick chips and leave the skin on. Bring a large pot of boiling water to the boil and blanch for 5 minutes drain and dry on a towel. pop them onto a baking tray and toss in the vegetable oil, sprinkle in salt and pepper, de-sprig your rosemary and toss it onto the spuds. Pop them in the oven for 40-45mins.

For the Fish

Mix the breadcrumbs with the salt and pepper and the juice of 1 lime and your lime zest, pat dry the fish fillets. Whisk your egg and then dredge the fillets through and coat in the breadcrumb mixture. Place the fillets in the oven and back for 20-mins. (FYI any fresh white fish would work perfectly!)

I served my fish and chips with a mint pea purée, Cause yano, life.

Enjoy palz x

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Coconut Crusted Chicken Tenders

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The chicken nugget does not evoke mouth watering foodie delight, in fact for most of us it makes us think of dodgy documentaries about McDonalds and something you might consider after several pints at 4am.The Industry got wind that the unwashed masses were getting uppity about the whole affair and In an attempt to win us back the chicken nugget got a make over,no longer is it composed some reformed chicken bits, like everything else in life its all aboutthe breast now! Hoooray…but wait…Its still super unhealthy and eww my gahh im like on such a health kick, alright gurlos calm your slim selves, we can work on this together. Cause truth be told, I’m gonna put it out there…I’m getting bored of bloody chicken breasts!

So I embark on an yet another culinary escape, How can I make a chicken breast a lil more exciting and a lil more tasty. I gazed into my press….stale brown bread, half beg of dessicated coconut..BINGO, I can work with this. Eh whaaaa?? says you, I know, says me, but hang on I am on to something here, whole wheat coconut crusted chicken tenders. Healthy and delicious so we can all be friends again. Heres what I used…

PicMonkey Collage

1*Large Egg

3* Cups whole wheat Breadcrumbs

1*Cup dessicated coconut

1*Tbsp melted coconut oil

2*tbsp lime juice

Salt and Pepper

2*Chicken Breasts

Heat the oven to 400 degrees Fahrenheit, cut the chicken into strips, bout 2 inches thick, In one bowl bet yo eggs, In the other bowl Combine Breadcrumbs, Coconut Lime juice and salt and pepper, Toss the chicken in the oil, dredge through the egg and then roll through breadcrumbs, Place on a lined baking tray and bake for 35-30 mins. I had mine with brown rice but they would go with anything!

Enjoy palz x

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Seared Scallops with Walnut Pesto and Bacon Linguine

Well would ya get a load of that for a title…”Seared Scallops with Walnut Pesto and Bacon Linguine”. Who does your wan think she is??What if I told you that this took 30 minutes to cook, I promise it did!

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Second fact, the first scallops I ever had came from Rozzis in Newbridge Co. Kildare and were made of fried mash potato. That my dear friends is not a word of a lie.Now here is another thin seeing as i’m on this bout of honesty, this dish is easy, so easy that I decided to make these easily sourced ingredients a bit of an epic journey,just to make the dish harder. I even got on a boat to travel 100m across the waters to Granville Island, and yes that is metres, not miles. I picked up 8 of the finest juices fresh scallops a gurlo could find, I got walnuts fresh from the walnutery(???) My peas were grown in the Anduluvian mountains(Fair enough that one is a lie!) However, I am confident you can get all the ingredients in your local, so fear not, ya can skip the boat road. Here is what you shall need,

  • 8oz Whole grain linguine
  • 2 cups Aspargus spears cut into 2inch pieces
  • 12 sea scallops
  • 4 pieces of fat trimmed back bacon
  • Salt and pepper

Pesto:

  • 1/2 cup low sodium chicken broth
  • 3 tbsp minced garlic
  • 1 oz shredded parmesan
  • 1/4 chopped unsalted walnuts
  • juice of 1/2 lemon

Cook your pasta and in the last two minutes chuck in the asparagus, just before you drain the pasta take out 1/4 cup of the water and set aside. Drain and return to the pot and cover. Next, Season your scallops with salt and pepper and cook on an oiled frying pan for 1-2 mins each side. Remove and set aside to keep warm. Next fry your bacon, 2-3 mins in total and remove and chop

For the pea pesto, reduce the heat on the frying pain and pour in your 1/4 cup of broth,give it a good mix to get all the brown bits from the pan.add the garlic and cook for 1-2 mins. Add the remaining 1/4 cup of broth and chuck the peas in. Add the cheese, walnuts, lemon juice salt and pepper. Stick in the blender and errr blend?Pour over your pasta. If its to thick add some of your reserved pasta water until its thick but fluid, Transfer to plates, Add your scallops sprinkle with Bacon and parmesan. Serve to your poshest pals!

Enjoy folks x

Chrimbo Turkey Burgers

Chrimbo Turkey Burgers

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  As an Irish child growing up the word “Mince” would bring a sense of fear and foul taste to my mouth. Your Ma used Mince with bejaysusing everything. She languished Pasta  and tomato Sauce with dry clumps of it, The next day it half heartedly evolved into a Chile. Occasionally it was born as stew and could morph thrice before the week was out. It was not, as you can imagine, a joyful experience.

Upon landing on Vancouver’s shores and taking an escapade to the shopping market it became evident that mince meat is quite popular, especially Lean Turkey mince. At first, I was sceptical…but ever the wild adventurer into the basket it went. Well wasn’t that the start of a great relationship.

I have knocked out several turkey dishes that have become popular with cute head but todays Christmas twist went down a particular treat. The Chrimbo turkey Burger.

  1. 450g extra lean turkey mince,
  2. 1 egg,
  3. A handful of breadcrumbs
  4. 1/2 red onion
  5. Random herbs and spices
  6. Double cream Brie
  7. Your favourite Bun
  8. and home-madeCranberry sauce(Jar is fine)
  9. 1 onion

In a big ol bowl combine 1 to 5. Make them into a burger shape, I got 4 burgers out of 450 grams, Dry fry them on each side for 1 minute and pop them in the oven on 400 Fahrenheit or 250 Degrees. About 3 mins before their done pop on the brie and stick em back in. Chop up your big onion, Stick it in a pot with 1 teaspoon butter and 2 teaspoons sugar and caramelize for 2-3 mins. Toast your bun…and then assemble. Here some pics of my bad boys in action! Voila le Chrimbo burger.

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