Beef Burger with Beet Relish and Cucumber Raita

Ingredients

600 g good quality ground beef
1 tsp smoked paprika
pinch of cayenne pepper
sea salt and black pepper
olive oil to cook and drizzle
250 g cherry tomatoes on the vine
splash of balsamic vinegar
4 iceberg lettuce leaves, trimmed to neaten (optional)
handful of wild arugula leaves (optional)

Beet relish

250 g cooked beet in natural juices,
3 tbsp capers, rinsed and drained
handful of Italian parsley, roughly chopped
2 tbsp balsamic vinegar
3 tbsp olive oil

Cucumber raita

1 large cucumber
handful of mint leaves, chopped
3 to 4 tbsp plain yogurt
squeeze of lemon juice, to taste

Method

1. Put the ground beef into a large bowl and add the paprika, cayenne, 1/2 tsp salt (or less to taste) and 1/2 tsp pepper. Mix well with your hands, then shape into 4 neat patties. Place on a plate or tray, cover with plastic wrap, and chill for at least 30 minutes to set the shape.
2. Make the beet relish. Roughly chop the beet and place in a food processor along with the capers, parsley, balsamic vinegar, and olive oil. Pulse until the mixture is roughly chopped—you don’t want to purge the beet. Season to taste and transfer to a bowl.
3. Make the cucumber raita, peel the cucumber and quarter lengthwise. Scrape out the seeds with a spoon and discard. Roughly chop the flesh and place in a bowl. Add the chopped mint and toss with enough yogurt to bind. Add the lemon juice and season with salt and pepper to taste.
4. Heat the barbecue or heat a little olive oil in a nonstick skillet. Brush the burgers with olive oil and cook on the barbecue, or pan-fry allowing 3-1/2 to 4 minutes on each side for medium burgers. Remove to a warm plate and let rest for a few minutes. Add the tomatoes to the barbecue or skillet and drizzle with a little olive oil and balsamic vinegar. Cook for 1 to 2 minutes until the tomatoes are soft but still retain their shape.
5. Serve the burgers with the tomatoes, beet relish, and cucumber raita. For a neat presentation, spoon the raita into lettuce cups and garnish with a handful of arugula.

Makes 4 servings.

Source: Chef Gordon Ramsay

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Polynesian Pork Kebabs

Ingredients

1/4 cup sodium-reduced soy sauce
2 tbsp lemon juice
2 tbsp liquid honey or brown sugar
1 tsp vegetable oil
1 tsp ground ginger (or 1/2 tsp minced ginger root)
1 lb lean pork loin or tenderloin, cubed
1-1/2 cups cubed fresh pineapple
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks

Method

1. In a medium bowl, combine soy sauce, lemon juice, honey, oil and ginger; add pork cubes, tossing to coat. Cover and marinate for at least 30 minutes or overnight in refrigerator.
2. Thread skewers alternately with pieces of pork, pineapple, red pepper and green pepper. Brush kebabs with marinade and discard any left over.
3. Preheat barbecue or broiler. Barbecue kebabs over medium-high heat, turning once, for 10 to 12 minutes or until pork is just slightly pink in the center. Alternatively, grill under broiler, turning once, for 8 to 10 minutes or until cooked through.
4. Serve on a bed of couscous with a green salad.

Makes 4 servings.

Source: Dietitian of Canada

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Halibut Larded with Smoked Salmon and Sauce Albert

Ingredients

7 oz smoked salmon, in one piece
4 halibut fillets, 5-1/2 oz each, skinned
good pat of butter
3-1/2 oz pearl (baby) onions, peeled and left whole
1 romaine lettuce, shredded
1-2/3 cups shelled peas, fresh or frozen
1 tablespoon olive oil

Sauce

1 tablespoon olive oil
2 shallots, finely chopped
1/3 cup peeled and grated fresh horseradish, or 2 tablespoons horseradish relish
2 tablespoons dry white wine
2/3 cup (double) cream
2 teaspoons fresh lemon juice
sea salt and freshly ground black pepper

Method

1. Partially freeze the salmon, then cut into 16 long, thin strips, each about 1/4 inch x 4 inches.
2. Trim each halibut fillet into a neat rectangle.
3. Grip a strip of salmon in a larding needle and pull the strip through a halibut fillet lengthwise. Repeat three times. Pull four strips of salmon through each of the remaining fillets in the same way. Trim the edges, then set aside in the refrigerator.
4. Make the sauce. In a saucepan, heat the oil and gently sauté the shallots with the fresh horseradish, if using, for about 5 minutes, or until softened but not colored.
5. Add the wine and cook for a minute or two until almost evaporated.
6. Pour in the cream, adding the horseradish relish, if using, and season. Bring to a boil, then simmer for 2 minutes, Strain through a strainer (sieve). Check the seasoning and add the lemon juice. Strain into a small saucepan and set aside to reheat later.
7. Heat the butter with about 3 tablespoons of water in a saucepan. Add the pearl onions and cook for about 5 minutes, until softened. Add the shredded lettuce and stir. Cover and cook for about 3 minutes, until wilted.
8. Add the peas and cook for another 3 minutes, then season to taste. Drain and set aside.
9. Cook the fish. In a large, nonstick skillet or frying pan, heat the oil, and pan-fry the fillets for about 3 minutes on each side, until just cooked. Season lightly on each side.
   Reheat the sauce and the vegetables to serve with the fish

Makes 4 servings.

Source: Passon for Seafood

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Blackberry Ice Cream

Ingredients

5 cups blackberries, hulled, plus extra, to decorate
6 tbsp caster sugar
2 tbsp water
1-1/4 cups whipping cream
crisp dessert biscuits to serve

Method

1. Put the blackberries into a pan and add the water and sugar. Cover and simmer for 5 minutes until just soft.
2. Tip the fruit into a sieve placed over a bowl and press it through the mesh, using a wooden spoon. Leave to cool, then chill.
3. BY HAND: Whip the cream until it is just thick but still soft enough to fall from a spoon, then mix it with the chilled fruit puree. Pour the mixture into a plastic tub or similar freezerproof container and freeze for 2 hours.
4. USING AN ICE CREAM MAKER: Churn the chilled puree for 10-15 minutes until it is thick, then gradually pour in the cream. There is no need to whip the cream first.
5. BY HAND: Mash the misture with a fork, or beat it in a food processor to break up the ice crystals. Return it to the freezer for 4 hours more, beating the mixture again after 2 hours.
6. USING AN ICE CREAM MAKE! Continue to churn the ice cream until it is firm enough to scoop.
7. Scoop into dishes and decorate with extra blackberries. Serve with crisp dessert biscuits.

Makes 4 to 6 servings.

Source: Ice Cream and Iced Desserts

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Strawberry and Lavender Sorbet

Ingredients

1/4 cup caster sugar
1-1/4 cups water
6 fresh lavender flowers
5 cups strawberries, hulled
1 egg white
lavender flowers to decorate

Method

1. Bring the sugar and water to the boil in a saucepan, stirring until the sugar has dissolved.
2. Take the pan off the heat, add the lavender flowers and leave to infuse for 1 hour. If time permits, chill the syrup before using.
3. Puree the strawberries in a food processor or in batches in a blender, then press the puree through a large sieve into a bowl.
4. BY HAND: Pour the puree into a plastic tub, strain in the syrup and freeze for 4 hours until mushy. Transfer to a food processor and process until smooth. Whisk the egg white until frothy, and stir into the sorbet. Spoon the sorbet back into the tub and freeze until firm.
5. USING AN ICE CREAM MAKER: Pour the strawberry puree into the bowl and strain in the lavender syrup. Churn until thick. Add the whisked egg white to the ice cream maker and continue to churn until the sorbet is firm enough to scoop.
6. Serve in scoops, piled into tall glasses, and decorate with sprigs of lavender flowers.

COOK’S TIP: The size of the lavender flowers can vary; if they are very sxuz you may need to use eight. To double check, taste a little of the cooled lavender syrup. If you think the flavour is a little mild, add 2-3 more flowers, reheat and cool again before using

Makes 6 servings.

Source: Ice Cream and Iced Desserts

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