Spicy lamb burgers with coriander, tomato and yoghurt relish
For the burgers
- 1kg minced lamb (it’s best not to use extra-lean mince as the fat will help bind the burgers and keeps them juicy when cooked)
- 2 garlic cloves, crushed
- 1 medium onion, finely chopped
- 1-2 tbsp mango chutney
- 3cm piece of fresh ginger, peeled and grated
- 1 red chilli, de-seeded and finely chopped
- ¼ tsp ground turmeric
- 1 tsp coriander seeds, crushed
- 1 tsp cumin seeds, crushed
- flaked sea salt and freshly ground black pepper
- oil, for brushing
- flat bread, pitta bread or burger buns, to serve
For the relish
- 6 ripe tomatoes, quartered, de-seeded and diced
- 200g/7oz tub of Greek yoghurt
- bunch of fresh coriander, roughly chopped
- 1 small red onion, finely chopped
- squeeze of lemon or lime juice
- Place the minced lamb in a large mixing bowl and add the garlic, onion, mango chutney, ginger, chopped chilli, turmeric, crushed coriander and cumin. Season well with salt and pepper and mix by hand until combined.
- Divide and shape the mixture into 8-10 burgers. If you want to check the flavour, fry a small burger in a drop of oil before shaping the rest and, if necessary, add extra flavourings or seasoning.
- Place the burgers on a cling film-covered tray and keep them in the fridge to relax for at least 30 minutes. They’re ideal made the day before cooking.
- To prevent the burgers from sticking, brush with a little oil before barbecuing over medium-hot coals for about 5-6 minutes each side.
- Mix together the tomatoes, yoghurt, coriander, onion and lemon or lime juice and season to taste with salt and pepper. Serve with the burgers, either inside the bun or as a dipping sauce.
8 oz whole meal flour
12 oz of strong white flour
½ oz Fresh yeast
Chopped dried tomatoes
- Dissolve 1 teaspoon of sugar into 1/2 pint of warm water. Once the sugar is dissolved, mix in 1/2 ounce of fresh yeast. Allow this to sit for 15 minutes.
2. Add the 12 ozs of white flour and the 8 ozs of whole meal flour to a large mixing bowl. Add the yeast mixture in and mix well. After that is mixed, add 2 tablespoons of olive oil.
3. Knead the dough well. Cover it with a kitchen towel and let it sit in a warm place for an hour to rise.
4. Pour 1oz of chopped dried tomatoes into a bowl. Boil water and when it is ready, pour it over the dried tomatoes. Let the tomatoes sit for 15 minutes then drain them. Add in 1 tablespoon of tomato puree, one crushed clove of garlic, and 1/2 teaspoon of dried oregano.
5. Knead the dough again. Once the dough has been kneaded, divide it into a rectangle. Spread the tomato mixture over the dough.
6. Roll the dough and divide it in half. Place each half in an oiled loaf tin and let it sit for 30 minutes. Preheat the oven to 450 degrees and let the break cook for 35 minutes.
Meringues with clotted cream and strawberries
- 6 egg whites, at room temperature
- 350g/12oz caster sugar
- 300ml/½ pint clotted cream
- 900g/2lb fresh small strawberries
- Preheat the oven to 150C/300F/Gas 2.
- Put the egg whites into a large clean bowl and add 110g of the sugar. Whisk together into soft peaks.
- Then, continuing to whisk, gradually add another 110g of sugar, a spoonful at a time, until the mixture forms stiff peaks.
- Gently fold in the remaining sugar.
- Shape 20 large spoonfuls of the meringue onto 2 baking sheets lined with non-stick baking paper and bake in the oven for 15 minutes.
- Lower the oven temperature to 110C/225F/Gas ¼ and cook for a further 2-3 hours until very crisp and dry.
- Leave to cool, then store in an air tight tin.
- Serve with the clotted cream and strawberries