It's the height of summer and if the blazing sunshine and soaring temperatures are anything to go by, then it is most certainly BBQ weather.
The Nottinghill Carnival is next month and if, like me, you really wish you could be there but can't, then I think that these are the perfect substitute to add a little Jamaican flare into your summer parties!
These succulent burgers have a wonderfully warmth to them, nothing too overwhelming and the distinctive combination of heat and sweet that Jamaican food is so famed for. Add some sweet potato chips and you have a Caribbean feast.
Burgers (makes 4 good sized patties)
500g good quality minced beef
1 scotch bonnet, de-seeded and minced. Leave the seeds in if you want more of a heat hit. If you can't get hold of scotch bonnets, use habanero's instead although the flavour profile won't be exactly the same. Don't substitute with birds eye chilli's - the taste will be completely different.
1 clove garlic, minced
2 teaspoons cider vinegar (white wine or rice vinegar would also work, not malt)
1 tablespoon water
1 teaspoons ground thyme
1 teaspoon runny honey
1 teaspoon allspice
1 1/2 teaspoons Jamaican Jerk seasoning
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon reggae reggae sauce (I used Levi Roots).
Good sprinkle of freshly ground salt and pepper
Salsa
50g mango, finely chopped
50g pineapple, finely chopped
Juice of 1 lime
4 fresh mint leaves, finely chopped
Mix all the ingredients for the beef together, apart from the mince.
In a large bowl break the mince up and form into 4 patties
Split the seasoning evenly over each pattie and work in, smushing it around and moulding it back into a patty shape. You can just pour the seasoning over the mince in the bowl first if you want, but I find that the split and then pour method ensures a much more even distribution of flavour.
Put the patties on a plate and rest in the fridge for at least an hour before cooking. This is important as if you don't let them rest you will find that your burgers simply fall apart when you try and cook them. You can grill, BBQ or fry these - up to you!
Mix all the salsa ingredients together and leave to rest, covered, in the fridge for at least an hour to allow the flavours to develop.
When you are ready, griddle, BBQ or fry the burgers until just cooked all the way through, melting some cheese on the top if you are that way inclined.
Layer up your buns with salad and the burger, top with the salsa and add a little extra Reggae Reggae sauce to really make it sizzle.
Steel band playing as you eat optional.
Showing posts with label BBQ. Show all posts
Showing posts with label BBQ. Show all posts
Wednesday, 8 July 2015
Friday, 6 June 2014
Seafood Kebabs
My face is broken right now. Well, not my entire face, just my jaw. I woke up one day last week and the back left side was stiff and sore. At first I thought it was a dentistry related problem, then I thought that my wisdom teeth may finally be coming through but it doesn't appear to be related to either of those. After a bit of digging on the internet it seems like I may have temporomandibular joint disorder which sounds very impressive but basically just means I have a sore jaw.
I'll wait while you go 'Duh' in a style reminiscent of Homer Simpson.
It also means that there is not a lot I can do about it except grin and bear it or (my favourite) moan about it to Steve. Saint that he is, he has born all my moaning with good grace and also cooked me a beautiful dinner conjured from necessity to make me feel better. It is basically a medley of soft things that don't require too much chewing, but are healthy and full of flavour.
He decided to cook me seafood kebabs served with a seared salmon steak and fluffy cous cous. As a light, fresh (easy on the jaw) summer meal, this was just delectable, and so quick and easy!
You need:
10-20 small prawns
8-10 scallops, corals removed.
Pack of small chorizo sausages, cut into 1.5 inch segments
Red pepper
Green pepper
Punnet of cherry tomatoes
2 salmon fillets
Packet of cous cous.
Drizzle a griddle pan with a little olive oil and turn it up until it is hot. Chop and deseed the peppers and lightly griddle them with the chopped chorizo sausages and tomatoes until seared and starting to colour. Remove from the heat.
Put your cous cous onto cook by pouring the required amount into a pan, adding a sprinkling of sea salt flakes and pouring boiling water over the top so that the cous cous is just covered. Stick a lid on the pan, make sure the heat is off and leave it for 10 minutes.
Season and lightly oil your salmon, add it to the the hot griddle pan and let it sear, flipping it halfway through cooking. If you have some leftover prawns as we did, you can quickly cook them off as a sneaky cook's perk before serving!
Thread your vegetables, scallops, sausages and prawns onto skewers. If you are using wooden ones, you may wish to soak them in some cold water first so that they don't catch fire. Add them to another griddle pan and allow them to sear. They are cooked when the seafood is done and this depends on how flat you can get your kebabs to lay! Turn the skewers over at least once to allow them to cook evenly. (This is also fab on the BBQ if you are planning one this weekend...)
Fluff up the cous cous with a fork and melt some butter through it. Serve the cous cous with the salmon on the top and the skewers perched over the top of that.
You may notice that, unusually for me, this dish has absolutely no herbs or spices in it apart from olive oil and a little salt in the cous cous. Trust me, the flavours are light; the seafood is fresh, the vegetables are packed full of sweet juices and the sausage adds a smokey depth that as a meal it really doesn't need anything else added to it! However, if you are desperate for some additional flavour, you can always use my pumpkin seed dressing for the salmon, or a squeeze of fresh lemon or lime over the fish or a little bit of sweet chilli sauce also works incredibly well!
Tuck in and enjoy!
If you like (or hate!) what you have read, please do let me know in the comments below or slap me with a cheeky follow, or say Hi to me on my facebook group or twitter!
I'll wait while you go 'Duh' in a style reminiscent of Homer Simpson.
It also means that there is not a lot I can do about it except grin and bear it or (my favourite) moan about it to Steve. Saint that he is, he has born all my moaning with good grace and also cooked me a beautiful dinner conjured from necessity to make me feel better. It is basically a medley of soft things that don't require too much chewing, but are healthy and full of flavour.
He decided to cook me seafood kebabs served with a seared salmon steak and fluffy cous cous. As a light, fresh (easy on the jaw) summer meal, this was just delectable, and so quick and easy!
You need:
10-20 small prawns
8-10 scallops, corals removed.
Pack of small chorizo sausages, cut into 1.5 inch segments
Red pepper
Green pepper
Punnet of cherry tomatoes
2 salmon fillets
Packet of cous cous.
Drizzle a griddle pan with a little olive oil and turn it up until it is hot. Chop and deseed the peppers and lightly griddle them with the chopped chorizo sausages and tomatoes until seared and starting to colour. Remove from the heat.
Put your cous cous onto cook by pouring the required amount into a pan, adding a sprinkling of sea salt flakes and pouring boiling water over the top so that the cous cous is just covered. Stick a lid on the pan, make sure the heat is off and leave it for 10 minutes.
Season and lightly oil your salmon, add it to the the hot griddle pan and let it sear, flipping it halfway through cooking. If you have some leftover prawns as we did, you can quickly cook them off as a sneaky cook's perk before serving!
Thread your vegetables, scallops, sausages and prawns onto skewers. If you are using wooden ones, you may wish to soak them in some cold water first so that they don't catch fire. Add them to another griddle pan and allow them to sear. They are cooked when the seafood is done and this depends on how flat you can get your kebabs to lay! Turn the skewers over at least once to allow them to cook evenly. (This is also fab on the BBQ if you are planning one this weekend...)
Fluff up the cous cous with a fork and melt some butter through it. Serve the cous cous with the salmon on the top and the skewers perched over the top of that.
You may notice that, unusually for me, this dish has absolutely no herbs or spices in it apart from olive oil and a little salt in the cous cous. Trust me, the flavours are light; the seafood is fresh, the vegetables are packed full of sweet juices and the sausage adds a smokey depth that as a meal it really doesn't need anything else added to it! However, if you are desperate for some additional flavour, you can always use my pumpkin seed dressing for the salmon, or a squeeze of fresh lemon or lime over the fish or a little bit of sweet chilli sauce also works incredibly well!
Tuck in and enjoy!
If you like (or hate!) what you have read, please do let me know in the comments below or slap me with a cheeky follow, or say Hi to me on my facebook group or twitter!
Labels:
BBQ,
cous cous,
dinner,
fresh,
healthy,
light summer supper,
Recipe,
Salmon,
Seafood Kebabs
Thursday, 1 August 2013
RVQ
Sometimes when the moon is full and the snow lies heavy and the wolf's mournful howl echoes across the misty downs' men whisper in hushed tones, huddled around their amber hued drinks of ale and mulled cider steaming gently under the wooden beams of a place that once a year, legend has it, becomes the most exclusive soiree in town. Come closer, young'un they urge as they beckon you in. Come closer to the fire and hear our tale of the RVQ.
There are many rumours that circulate this mystical party. Their tale starts with a heated debate as, like all legends, everyone's telling is different. Some say it is held in Chilham, some say Blean. Others scoff their derision and say that they have spoken to a friend whose cousins boyfriends sister once attended in Kingsdown.
The origins of this gathering are surrounded in myth and hear-say. Some say with dogged determination that it has been going for generations, others are less sure but all agree that every year, without fail. the legendary RV opens his doors and invites people to partake of his hospitality.
Young'un, follow the ravens they mutter, if you wish to see with your own eyes, nodding their hoary heads in agreement, follow the ravens, the ravens know the way.
They say it happens in the summer when the sun reaches its zenith above the hallowed spires of the ancient church and the bells begin to toll out their venerable melodies.
They tell you that the only way to enter is if you can answer in the affirmative to the question on the door.
Have You Have Met RV?
The legend says at this party are grody and malodorous concoctions from far off lands that all newcomers must partake of as part of the solemn initiation ritual of the RVQ. If you pass the door, young'un and enter this realm you too will have to drink from the black bottles.
They sigh that the man is a wizard who can brew his own ale for all to delight in. That the taste of it is like nothing you would have experienced before or since. The tale pauses momentarily as each man, lost in his own imagination, licks his lips in anticipation of what such a golden delicacy must taste like. With bowed head the old men tell tales of merry-making at the party. Of music and laughter, of poetry and politics, of excess and comedy. The men speak of guests who gather and talk and sing and dance the day away.
The legend claims that the flowers scent drifts gently through the air, mingling with the aroma of cooking meats and grilled cheese as the charcoal glows in the late afternoon sun.
Guests banter and laugh, at ease in their surroundings, waiting for the wordsmith to regale them with his words of poetry and rhyme.
One day, you may be there yourself.
Labels:
BBQ,
Canterbury,
friends,
legend,
RVQ
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