LIFESTYLE - SUMMER 2017

RICHARD FOX Moroccan lamb burger recipe by celebrity chef This takes the home-made burger to a whole new level of flavour-packed exoticism. The aubergine pickle is the perfect condiment and cuts through theminced lamb like a knife through buer. With Accrington Food and Drink Festival taking place in themiddle of Summer, my signature demo dish is guaranteed to be the star of the BBQ.

SpicyMoroccan lamb burgers, with aubergine pickle.

Method: To make the pickle, slice the aubergine into 1 cm slices then cut into a 1cm² dice. In a frying pan, heat 1 tbsp. oil on high heat then add the aubergine and fry for a fewminutes until golden brown. Drain on kitchen paper and set aside. Heat another tbsp. of oil in the same frying pan and cook the onions, ginger and chilli flakes on a medium heat until the onions are so and lightly browned. Add the cumin and turmeric and fry for a further minute. Then add the tomato puree and fry for another minute, stirring constantly. Add the remaining ingredients, including the aubergine, giving a good stir and remove from the heat and allow to cool. Transfer to an airtight container and refrigerate until required. To make the burgers, gently fry the onions for a fewminutes in a tbsp. of oil until so. Add the dry spices and fry for a further couple of minutes. Add the ginger and cook for a further couple of minutes. Cool the mixture before adding to the mince with the fresh coriander, salt and freshly ground black pepper to taste. Combine very well, divide into four and shape into paies. There’s no substitute for geing stuck in with your hands here! Heat the remaining oil and fry on a medium heat for about five minutes on each side, or until cooked through and brown on each side. Add the Halloumi slices and place under a hot grill for four or five minutes – or until the cheese starts to go so and brown. Cut the bread buns in half through the middle and while the burgers are under the grill, gently fry the cut sides in the same frying pan until lightly browned – adding a lile more oil if required. Put some mixed leaf salad and sliced tomato on the boom of each bread bun and place the burger on top. Serve with the pickle on the side. The pickle is best served at room temperature.

Burger ingredients: 1kg minced lamb 1 onion, finely chopped 1 tbsp. ground cumin 1 tbsp. ground coriander 2 tsp. garlic granules 1 tsp. chilli flakes 1 tsp ground cinnamon 1 thumb fresh grated ginger 2 tsp. salt 2 tsp. black pepper 1 tbsp. fresh coriander, finely chopped 3 tbsp. oil for frying 2 x bread buns 2 slices of Halloumi cheese Sliced tomato and green leaf salad of your choice

Aubergine pickle ingredients: 1 aubergine 1 onion, finely sliced 1 tbsp. grated ginger Pinch dried chilli flakes 2 tsp. tom puree ½ tsp. cumin ½ tsp. turmeric 15ml white wine vinegar 15ml water 2 tsp. brown sugar 1 tbsp. honey 1 tbsp. balsamic vinegar Juice of ½ lemon 2 tsp. chopped fresh parsley Makes 4 burgers

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