Monthly Archives: May 2014

Turkey Burgers and Monkeygland Sauce

What a week!  The poor kids have had rain nearly every day of their school holiday. They have done well to get outside at every given opportunity but it’s not quite the same as if the sun were shining and the grass dry enough to play on without turning into a swamp. We did have one dry afternoon so I quickly made up a batch of these turkey burgers and some delicious Monkeygland sauce, packed them up in a bag and headed off to the village green with a selection of bats and balls and let the kids burn off some energy before tucking into these delicious burgers.
The burgers are low fat and make a nice change from the usual beef burgers. I nearly always use turkey mince if I’m making homemade burgers as it is both cheaper and healthier than beef.  The key is to not overcook them, keeping them as moist as possible.  Once you’ve added all the extras and some delicious sauce,  you’ll hardly notice that they are not beef burgers.  Now the sauce may sound a bit odd and I have no idea where the name came from as it has nothing to do with monkeys or glands.  It is a typical South African sauce and is found on nearly every menu which has burgers on it.  It is sweet and rich but with a nice kick from the chilli.  Every South African is familiar with Mrs Ball’s Chutney so we would typically use this brand of chutney. It is available in most of the UK supermarkets and is definitely worth a try.  The recipe makes more sauce than is needed for 6 burgers but it stores well in a sterilised jar and if kept in the refrigerator.

Enjoy!

Turkey burger and Monkeygland Sauce

Turkey Burgers and Monkeygland Sauce

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 6 portions

Turkey Burgers and Monkeygland Sauce

Ingredients

    For the Monkeygland Sauce
  • 2 tblsp oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 red chilli, seeds removed and finely chopped
  • 125ml Worcester Sauce
  • 250ml chutney (preferably Mrs Ball's Original chutney)
  • 2 tomatoes, chopped
  • 10ml tomato paste
  • 45ml white wine vinegar
  • 60ml brown sugar
  • For the burgers
  • 500g turkey mince
  • ½ an onion, very finely chopped
  • 2 garlic cloves, finely chopped
  • 2 slices of bread, crusts removed
  • 125ml milk
  • salt and freshly ground pepper
  • Additional extras
  • Burger buns
  • Lettuce
  • Tomato
  • Red Onion

Instructions

    To make the Monkeygland Sauce
  1. Heat the oil in a pan over a medium heat.
  2. Fry the onion, garlic and chilli until the onion is soft and nicely browned.
  3. Add the Worcester Sauce, chutney, tomatoes, tomato paste, vinegar and brown sugar to the cooked onions and mix well.
  4. Continue to cook over a low heat until the sauce has reduced down to a jam-like consistency (about 15 to 20 minutes).
  5. Remove from the heat and let the sauce cool down while you make the burgers.
  6. To make the burgers
  7. Combine the mince, onion and garlic in a mixing bowl.
  8. Soak the bread in the milk and then gently squeeze out any excess milk.
  9. Add the bread mixture to the mince and season with salt and pepper.
  10. Knead the mixture together with your hands until well incorporated.
  11. Mould the mixture into 6 patties. The mixture is very wet but if handled carefully they will hold together nicely.
  12. Using a small amount of sunflower oil, fry gently until cooked.
  13. Assemble burgers, using additional extras and top with a generous helping of Monkeygland sauce.
http://mygoldenpear.com/2014/05/30/turkey-burgers-and-monkeygland-sauce/

Turkey burger and Monkeygland Sauce 1
I’m submitting this post over to A Mummy Too’s Recipe of the Week linky.
recipe-of-the-week
and over to Honest Mum’s Tasty Tuesday linky which is being hosted by Franglais Cooking this week.
9VwhltV

I’m also adding this post to Supergolden Bakes fab new linky, called Cook, Blog, Share
 photo 9af5d0df-b279-4c3c-92ad-fc98f562a39a_zpsaca21226.jpg

Pink and White Fruit Kebabs

I am very honoured (and proud) to have two guest bloggers today.  They are Sean, who is 7 years old and Kirsty who is 5 years old and as you can probably guess they are my children.

It is half term holidays at the moment and the weather has been so bad that the kids have been stuck indoors for the last couple of days. It was while I was cooking lunch that my son asked if he could make dessert and then put it on my blog.  At first I said no but then thought why not.  It would give them something constructive to do and pass a couple of hours.  I often make these pink and white fruit kebabs as they are perfect for after a heavy meal, they’re healthy and look pretty on the plate too.  If you don’t want to go to the trouble of making your own strawberry sauce then just use 120g pureed strawberries and mix with 90g of strawberry yoghurt and 2 tblsp of double cream.

Pink and White Fruit Kebabs
Photo – courtesy of Sean Darroch.

Pink and White Fruit Kebabs

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: 4 servings

Pink and White Fruit Kebabs

Ingredients

    For the kebabs
  • 400g strawberries
  • 360g tinned lychees
  • Grated zest & juice of 1 small orange
  • 3 tblsp sweet white wine (or apple juice)
  • For the fruit sauce
  • ½ cup plain yoghurt
  • ½ cup strawberry sauce
  • 2 tblsp double cream

Instructions

    To make the kebabs
  1. Place the strawberries and lychees in a large bowl.
  2. Add the orange juice, zest and wine. Gently toss together.
  3. Cover and chill in the fridge for 1 hour.
  4. To make the fruit sauce
  5. In a bowl, whisk together the yoghurt, strawberry sauce, double cream and 1 tblsp of the fruit marinade until smooth.
  6. Thread the fruit, alternating strawberries and lychees on to 8 skewers and place on dessert plates.
  7. Serve with a small bowl of fruit sauce.
http://mygoldenpear.com/2014/05/28/pink-white-fruit-kebabs/

While I was getting everything ready, my son came up with the idea of doing a video. I have no idea how to edit videos so this is the original unedited version.
Just a bit of fun on a cold and wet day.
PS Apologies to my kids for cutting their heads off at the end of the video.

I’m off to count how many times my son says ‘pop it’ 🙂
Enjoy!

I’m adding this post to A Mummy Too’s Recipe of the Week linky.
recipe-of-the-week

Lemon Drizzle Cake

I was recently asked to make some cakes for our local village hall who host coffee mornings for the elderly. A chocolate cake is always a popular choice but I wanted something a bit lighter and fresher for my second cake. I always have plenty of lemons at home so opted for a lemon drizzle cake. My first attempt looked lovely but was a bit dry so I made a few changes to the recipe and made up another cake. Again, it looked lovely but the texture was completely wrong. I very nearly gave up but decided I would try once again. With a few more tweaks and no more lemons left the cake came out soft and fluffy with a definite hint of lemon.

Lemon Drizzle Cake

I opted to decorate the cake with a mixture of fresh pomegranate seeds and pistachio nuts which give the cake a lovely almost jeweled topping.  It is one of my favorite taste combinations but if it is not to your taste then the cake is just as good left plain or with a sprinkling of lemon zest over the top.
Lemon Drizzle Cake 4

Lemon Cake

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Yield: 8 portions

Lemon Cake

Ingredients

  • 100g butter
  • 225g plain flour
  • 2 tsp baking powder
  • 100g caster sugar
  • 4 lemons (zest from 1 lemon and juice from all 4 lemons)
  • 2 large eggs
  • 60ml buttermilk
  • 4 tblsp granulated sugar
  • 4 tblsp icing sugar

Instructions

  1. Preheat the oven to 170°C (325°F).
  2. Grease and base line a round 20cm (8") cake tin.
  3. Melt the butter in a small saucepan and set aside to cool slightly.
  4. Sieve the flour and baking powder together into a large mixing bowl.
  5. Add the caster sugar and lemon zest from 1 lemon.
  6. Beat the eggs together lightly and then add the melted butter and 4 tblsp of lemon juice, stirring until well combined. Add this mixture to the dry ingredients and stir until well combined.
  7. Lastly add the buttermilk, stirring to blend thoroughly.
  8. Pour the mixture into the prepared tin and bake for about 30 - 35 minutes or until a cake skewer comes out clean when tested.
  9. While the cake is baking, make the lemon syrup
  10. Place the remaining lemon juice and granulated sugar in a small pan and bring to a slow boil. Continue to boil until the sugar has melted and the syrup has thickened slightly.
  11. As soon as the cake comes out the oven, brush the lemon syrup over the top (leave a couple of teaspoons back for the icing).
  12. Let the cake cool in the tin for about 10 minutes and then turn it out on to a wire cooling rack.
  13. Mix together the icing sugar and any remaining lemon syrup to make a thin paste.
  14. Spread the icing all over the top of the cake and serve as is or decorate.
http://mygoldenpear.com/2014/05/15/lemon-drizzle-cake-2/

Lemon Drizzle Cake 6This is such an easy recipe and the cake lasts for a good few days if kept in an airtight container.

I am submitting this post to A Mummy Too’s Recipe of the Week link up.
recipe-of-the-week
and over to the lovely Honest Mum’s Tasty Tuesday link up.
9VwhltV

 

Cherry Bakewell Tart

Fresh cherries and a cherry bakewell tart in May?
I wouldn’t normally buy fresh cherries so early in the season but for all the wrong reasons I found myself picking out the bright red ones this morning and not caring about all the air miles involved in getting them to this country.
It was with a touch of sadness that I was thinking about a family on the other side of the world.  I don’t know the family involved but as a blogger I have come across the Baby Boy Bakery blog many times.  It is a blog which celebrates the life of a young family and is full of beautiful pictures of a young boy with the most beautiful red hair.  To learn that this beautiful young child was taken so tragically and so early from his family is just heart breaking.  People from all over the world have shown their support by posting images of red balloons and one of the most poignant of these images is of a little boy floating away with a  bunch of red balloons attached to his hand.  I must’ve had this image in my mind when I was shopping in our local Farm Shop because as I looked at a display of bright red cherries all I could see was that they looked like bright red balloons.  So there I was buying my fruit and veg, looking at a pile of cherries and crying for a little boy that I never knew.  Crying for what his parents must be going through.  Crying for all the times I’ve been annoyed with my children over silly little things.  Crying for all the times I should have given my children a hug but didn’t because I had something else more important to do.  Just crying because no parent should ever have to go through the loss of their own child.  When I got home I made a quick picture with the cherries and photographed it.  It is now up on my fridge to remind me of how precious life is.  When my daughter saw the picture she was slightly bemused as to why I had a bunch of cherries on some blue card.  “Don’t you think they look like red balloons” I asked.  “No, they just look like cherries” was the response.
Maybe they do just look like cherries but to me they mean so much more.

Cherry Bakewell Tart 3

Cherry Bakewell Tart

Yield: 8 portions

Cherry Bakewell Tart

Ingredients

  • Sweet Shortcrust Pastry recipe
  • 250g fresh cherries, stones removed
  • 125g butter, softened
  • 125g caster sugar
  • 2 large eggs
  • 150g ground almonds
  • 25g flaked almonds
  • 2 tblsp icing sugar
  • Juice from ½ lemon

Instructions

  1. Preheat oven to 200°C (400°F).
  2. Prepare a batch of sweet shortcrust pastry by following the link above or use ready made pastry.
  3. Roll out the pastry and line a 20cm round flan case.
  4. Bake blind for 10 - 15 minutes
  5. Remove baking parchment and baking beans and return the pastry case to the oven for a further 10 minutes.
  6. Reduce the oven temperature to 180°C (350°F).
  7. Beat the butter and sugar together until light and fluffy.
  8. Add the eggs one at a time beating until well incorporated.
  9. Fold in the ground almonds.
  10. Place the cherries in the pastry case and then spoon the almond mixture over the top, spreading out evenly.
  11. Sprinkle the flaked almonds over the top.
  12. Bake for 35 - 40 minutes or until the filling is firm and golden brown.
  13. Mix the icing sugar and lemon juice together and drizzle over the top of the tart.
  14. Serve hot or cold.
http://mygoldenpear.com/2014/05/09/cherry-bakewell-tart/

Red Balloons for Ryan

           Red Balloons for Ryan

I am submitting this post to A Mummy Too’s Recipe of the Week link up
recipe-of-the-week

and over to Honest Mum’s Tasty Tuesday link up.
9VwhltV

 

 

 

Strawberry Sauce

I have to admit that this is not really much of a recipe but more of a reminder about how delicious and easy fresh fruit sauces are. They take minutes to prepare and can be used in so many different ways.  Why buy a sauce which is packed full of preservatives when you can make something which tastes far nicer and is better for you and it only takes minutes to prepare?  It is a great way to use up less than perfect fruit and it keeps for ages in the freezer. I freeze mine in ice cube trays and then bag them so that I always have small portions for whatever I decide to make.
Strawberry Sauce
The strawberry sauce which I made for this post was for strawberry ripple ice cream which was polished off before I could photograph it. It is also great mixed into a milkshake, served over fresh fruit and yoghurt in the morning, swirled through a meringue mixture or as a dessert sauce. Raspberries work equally well and make a perfect sauce to go with my lemon fridge tart which by the way is such an easy dessert and freezes beautifully (ok, it’s actually my Mum’s recipe – thanks Mum).

Strawberry Sauce

Strawberry Sauce

Ingredients

  • 300g fresh strawberries
  • 40g sugar
  • juice from ½ lemon

Instructions

  1. Chop the strawberries in half and add to a pan together with the sugar and lemon juice.
  2. Bring to the boil and simmer for a couple of minutes until the strawberries have started to release their juice.
  3. Remove from the heat and puree until smooth.
  4. Pour through a sieve to remove any tough pieces of fruit.
  5. Refrigerate or freeze until ready to use.
http://mygoldenpear.com/2014/05/03/strawberry-sauce-2/

So next time you have a glut of strawberries or raspberries make up a batch of this glorious sauce – you won’t be disappointed.

Enjoy

 

 

 

 

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