Thursday, 22 April 2010

Pork burgers & sweet potatoes.

A super quick, super healthy, super easy, super delicious dinner. SUPER!
If I had been bothered I would have made a tomato sauce, but for some reason the meal still didn't feel dry or incomplete. To keep the burgers moist and give them a lovely texture moosh together a slice of bread (any type, I used wholemeal cos that's what was lying around), one egg and a splash of olive oil into a smooth paste and mix into the pork mince.
To clear the fridge out a bit I also chucked in a yellow pepper, a red onion, coriander, spring onions and a few spices. Chop everything as finely as possible so the burger holds together well.

Bitches be jealous of my mad chopping skills.

Why are sweet potatoes regarded as being so much healthier than white ones? This bad boy had such a high sugar content that it was leaking caramel as it baked.

To make up for being lazy and not making a sauce some tomatoes were roasted. Salt, pepper, olive oil, oven, done.

To make sure you've seasoned correctly, cook off a small amount of burger mixture. Raw pork doesn't taste too good.

Beautiful golden coins of sweet potato and deep red beetroot discs. All these colours mean it's healthy. But also delicious - healthy is good but being tasty is as equally important.

Sunday, 4 April 2010

Lamb for Jesus! (Yeah I know it's waaaay past Easter, sorry.)

What's with everyone eating lamb at Easter? Does it have some sort of religious significance?
Well whatever the reason, we had lamb too. But instead of doing a traditional roast, we made a lamb biryani, vegetable samosas, lamb-stuffed aubergine, and a paneer and okra curry.

Paneer & okra curry.

I don't like paneer. I find it rubbery and tasteless, but I am in the minority - everyone else seems to adore the stuff.

Chopped aubergine for the filling, which was combined and cooked with lamb mince, red onion, garlic and spices.

After removing the flesh (raw) and then baking.

Aubergines are really, really weird vegetables. They have unappealing looking flesh and become an odd texture once cooked, however the smell and taste makes up for its shortcomings.

After baking with the lamb mixture.

Brother and sister forming the samosas. We actually used, controversially, a spring roll pastry instead of the more traditional heavy pastry, simply because that's what was on hand. It worked brilliantly, although being the hideous glutton that I am, I do prefer the thicker pastry.

I apologise for the awfully long absence, although I doubt anyone reads this anymore. So basically.. I should just be ashamed of myself for not having any self discipline. To any freak out there that did miss me, I'm sorry! (Feel free to comment and tell me off.)