Naked Burger & Chips

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Sometimes you just really fancy a burger, well I do anyway, and last night I wanted to knock up one of my hubby’s fave meals. Needless to say it went well, there’s little I can do wrong in his eyes when this kind of food is in front of him 😉

Ingredients to serve two:
(burgers) 500g minced beef
2 inch piece of chorizo chopped into small chunks
Tbsp pesto
Tbsp tomato purée
Tsp anchovy paste
Egg yolk
Tbsp ground almonds
(chips) med sized swede, half a butterut squash or 6 carrots
Tbsp coconut oil
Tsp tamari
(salad) handful of mixed leaves
4 rashers of streaky bacon
Extra virgin olive oil & balsamic
(onions) 2 red onions
Tsp olive oil
1-2 tbsp balsamic vinegar

Method:
– preheat the oven to 180 degrees

– peel your veg of choice and cut into small pencil shaped fries, coat with the coconut oil & tamari and place on a baking tray. Cook for 30-40 mins

– in the mean time, slice the onions and sautée in olive oil in a small pan over a med heat

– at the same time cook your bacon until deliciously crispy, adding any fat that comes off to the onions. Take the bacon out of the pan and put to one side

– add the balsamic vinegar to the onions and continue to cook over a low heat while you sort the burgers out

– place all the burger ingredients into a large bowl and squidge with your hands. Form 3-4 patties and cook for about 5 mins on each side, over a med-high heat in the same pan that was used to cook the bacon

– by the time the burgers are ready the chips and onions should also be done

– put a handful of salad leaves on each plate, lightly dress them with extra virgin olive oil & balsamic and scatter shreds of the crispy bacon over the top. Plate up the burgers & chips and serve with the onions in the middle, along with fresh mayo and ketchup

 

Breakfast of Champions

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I love starting my day with this protein packed breakfast, as it usually keeps me going until lunchtime without the need to snack. If I’ve had a particularly difficult and sleep deprived night I’ll have two eggs instead of one.

Ingredients:
large free range egg
tsp olive oil
4 mushrooms (peeled and quartered)
tomato (chopped into 16)
small avocado or half a large one
1 inch piece of natural chorizo (chopped into 16) – I love this

Method:
– drizzle the olive oil over the mushrooms and cook in a small saucepan with the lid on over a med-high heat for about two mins

– once they are cooked and have produced a bit of liquid, turn the heat down to med-low and add the chorizo and tomato. Cook for another few mins with the lid off

– turn the heat back up and add the egg. Give it a good whisk in the pan with a spoon, cook thoroughly and serve immediately with the avocado on the side

 

Comforting Cassoulet

This is a fab dish which I like to serve up with cornbread. It’s another one that freezes really well which is always a bonus.

Ingredients – to serve 6
6 chicken thighs (skinless, boneless & cut into cubes)
6 sausages (each cut into 6 pieces)
100g diced chorizo
Large red onion (finely chopped)
6 cloves garlic (crushed)
6 sprigs of fresh lemon thyme (leaves removed, sprigs discarded)
Tbsp capers
300ml white wine
300ml stock
Tin of tomatoes
Tin of chick peas
Tin of butter beans

Method:
– dry fry the chicken and sausages in a fairly hot non-stick pan for a few mins

– add the onions and garlic, and cook for a few more mins until soft, then add the thyme & chorizo and stir well

– add the wine, stock and tomatoes. Bring to the boil, and cook on a med-high heat for around half an hour to thicken up. At this point turn down to a low heat and cook for another half an hour

– add the chick peas, butter beans and capers after this, and cook for a further five minutes

– serve piping hot