Lamb burgers

I served these burgers in seeded buns with finely shredded pointed cabbadge, tomatoe slices, cucumber slices, red onion slices and ketchup. If children find them hot; minted greek yogurt can be used as a relish-this takes the heat out of the chilie.

Deeeeeeeee-licious in the words/word of my 3 yr old and my 7 year old went very quite while guzzling it down with satisfied slurpy sounds!

Ingredients:

• 1 packet organic lamb mince-500g
  
• 1 T ginger-garlic paste(minced garlic and ginger stored in rapeseed oil)
• 1 t salt
• 1 t pepper
• 0.25 -0.5 t red chillie powder
• 1 finely diced red onion
• 2 T chopped green coriander
• 1 T dry roasted chickpea flour

The following were also dry roasted in a pan, allowed to cool and ground in a pestle and mortar

• 1 t sesame seeds-till
• 1 t coriander seed-dhaniya
• 1t cumin seeds-jeera

All the ingredients were first mixed with a spoon and then kneaded by hand to really combine all the flavours into the meat. It was quite a sticky mixture. Small hamburger patties were shaped and coated in rapeseed oil to prevent sticking. They were ready to go straight onto the barbecue or grill pan. Patties can be left to stand for 20mins minimum or refrigerated or use later in the day.

Organic Sausage Rolls

• 1 pkt Organic Pork mince
• 1/2 apple finely diced
• 1 stick of celery finely diced
• 1 T pickled red jalepenos finely diced
• 1 t mustard powder
• 1 t smoked paprika
• 1 t garam masala
• 1/2 t each salt and pepper
• 1 T chopped fresh sage leaves
• 1 T finely diced shallots- I cheat here and use frozen diced shallots
• 2 cloves garlic minced
• beaten egg for sealing pastry and brushing on top.
  
• 2 pks of organic puff pastry or 1 pack will give you spare mince for just sausages.
• sesame seeds or poppy seeds to sprinkle on top if you like.
  

Chicken Noodle Soup

1. The Little Miss decided to help herself to an ice-cream from the freezer!!!
2. The freezer was left open!!!
3. The Frozen chicken legs started thawing!!!
4. I did not want to start any heavy cooking having just cleared away lunch!!!
5. Chicken Noodle Soup for dinner!!!

The Simple Base:
celery,onion, carrot, sweetcorn and a big fat juicy bay leaf from the garden:)

• Saute for 6-8 minutes
• Season with Salt n Peppa
  
• Fill pan with water
• Throw in the frozen chicken
• Bring to the boil and forget about it...
• ...until the chicken is cooked
• Remove chicken and shred
  
• Throw back into stock base with addition of dried noodles
• I use my store cupboard iron fortified ones:

Organic Mini Burgers

In a bowl add:

• 1 finely chopped onion
• 1-2 cloves of minced garlic(Ikea garlic crushers are great for whole clove with skin & easy to clean)
• 1 t good quality smokey paprika (will post pic of my favoured brand)
• 1 t salt and freshly ground black pepper
• 1 t sesame seeds
• 1 t garam masala-optional
  
• 1 minced green chillie-only if you like it HOT.
• 500g organic beef mince

Knead them altogther to mix and combine.


Next shape into burgers to fit your buns and let them rest for atleast 20 minutes. I usually make them early on and leave them to chill in the fridge untill needed for the meal.

To cook, place under a hot grill(broiler) or barbeque. I do 6-10minutes per side but it depends on the size of your burger and preference.

Now for the really fun part, assemble in a bun with shredded lettuce, sliced tomatoes and pan fried mushrooms. Ohh and you could add slip some of that homemade coleslaw in too! I enjoy it more because I know what is in it.

Organic fillet steak with green peppercorn sauce

This was my first time at this-usually I just enjoy it at restaurants! I found lots of folk out on the www looking for a quick, easy and tasty peppercorn sauce(myself include) and I now have an answer!!

T-Tablespoon, t-teaspoon
Ingredients:
Finely chopped small onion
1 T Olive oil and 1 t of butter if feeling naughty
1 T green peppercorn(from jar in brine)
1-2T of Brandy

single cream
S n P
minced garlic less than 1 clove
reserved veg stock (used from my pots & brocolli water)

2 organic fillet steaks

Take steaks out about 20mins before cooking to bring to roomtemp.
In a small frying pan:
heat olive oil and add onion and garlic
fry for about 5 mins
add peppercorns and season(nb. peppercorns will be salty from brine)
keep this on a low heat while you cook your steak
When Steak pan is empty
deglaze with 6-10T stock and another swish of Brandy(1-2T)
flambee if you feel brave-I didn't
Add deglazed liquid to peppercorn mixture
add a swish 1-2T of single cream heat and serve!