Recipes
Additional Information
- Turkey Burgers
by Nicola Graimes
Ingredients:
- 1 small onion
- 1 apple
- 1lb lean ground turkey
- 1 small egg
- plain flour
- salt and pepper
- hamburger buns
- lettuce leaves
- sliced tomatoes
- condiments of choice
Equipment:
- Grater
- Mixing Bowl
- Wooden Spoon
- Small Bowl
- Fork or Wisk
- Plastic Wrap
- Large Plate
- Tin Foil
- Tongs
Preparation:
#1 Peel and finely chop the onion. Leaving the skin on, coarsely grate the apple. When you can the core and seeds, it’s done!
#2 Put the onion and apple in a mixing bowl and add the ground meat. Stir or use your hands to break up the meat and mix it with the onion and apple.
#3 Crack an egg into a separate bowl and lightly beat the yolk and white together, using a fork or whisk. This will help bind the burger mixture together.
#4 Pour the beaten egg into the meat, onion and apple mixture. Season, then mix it all together with clean hands, this part is messy but a lot of fun!
#5 Lightly cover a plate and your hands with flour. Take a handful of the mixture and shape into a round, flat burger. Put it onto the floured plate.
#6 Do the same with the rest of the mixture and then lightly dust all six burgers with flour. Cover with plastic wrap and chill for at least 30 minutes.
#7 Preheat the broiler to medium. Place the burgers on a foil-covered sheet and cook them for 8 minutes on each side, or until cooked through.
- Mini Pizzas
By Nicola Graimes
Ingredients:
- 2 ¼ cups self rising flour (plus extra for dusting)
- ½ tsp salt
- ½ - 2/3 cup low fat milk
- 4 tbsp olive oil
- 6 – 8 tbsp pizza sauce
- 5 ½ ounce ball mozzarella (drained)
- ½ cup mature cheddar (grated)
Equipment:
- Sieve
- Large Mixing Bowl
- Wooden Spoon
- Rolling Pin
- 2 Large Baking Sheets
- Spoon
Preparation:
#1 Preheat the oven to 400°F. Sift the flour and salt into a mixing bowl, and then make a well in the center of the mixture.
#2 Pour the milk and oil into the well. Mix with a wooden spoon until the flour and liquids start to come together and form a soft dough.
#3 Lightly dust a work top and your hands with flour. Tip the dough out of the bowl and knead it for about one minute to form a smooth ball.
#4 Dust two baking sheets with flour. Divide the dough into four smaller balls. Using a rolling pin, roll each piece into a six inch circle.
#5 Carefully place two dough bases on each baking sheet. Top each base with one to two tablespoons of the pizza sauce.
#6 Using the back of a spoon, spread the tomato into an even layer almost to the edge of the pizza base. Slice the mozzarella ball into 8-12 pieces.
#7 Add the mozzarella and any other toppings. Top with the cheddar cheese. Bake the pizzas for 10 minutes or until the base has risen and the top is golden.
- Herb Roasted Cornish Hens with Rainbow Carrots & Potatoes
Herb Roasted Cornish Hens with Rainbow Carrots & Potatoes
By Anya Tatum
Ingredients:
- 4 Cornish hens
- 3 tbsp olive oil
- 1 pack rosemary, set aside 4 sprigs
- 1 pack thyme, set aside 4 sprigs
- 1 pack oregano, set aside 4 sprigs
- 1 medium onion, minced
- 4 garlic cloves, minced
- 2 small lemons, thinly sliced
- 1 tbsp grill seasoning
- Salt and pepper
- 1lb rainbow potatoes
- 2 bags (14oz.) rainbow baby carrots
Equipment:
- Grilling pan
- Medium mixing bowl
- Large mixing bowl
- Food Processor
Preparation:
#1 Preheat oven to 375° and wash hens in vinegar and water in large bowl and pat dry.
#2 Mince herbs in food processor and place in medium mixing bowl. Mince onion and garlic next to an almost liquid consistency. Place in bowl with herbs, add two tablespoons of olive oil and season with grill seasoning, salt and pepper and mix into a paste.
#3 Baste each dry hen with a small amount of olive oil then the rub the herb paste liberally all over the hens including the inside and under the skin of the topside. Stuff each hen with a sprig of rosemary, thyme, and oregano and lemon slices. Place additional lemon slices on top.
#4 Combine potatoes and carrots and remaining tablespoon of olive oil in a large mixing bowl and season with salt and pepper and any left over minced herbs or herb paste.
#5 Place carrots and potatoes in the bottom of the pan under the grilling rack and place hens on top of the rack. Cook for 45 to 50 minutes or until internal temperature reaches 170°. Remove from the oven, cover with foil and let hens sit for five minutes before serving. If using a convection oven, cook for 35 to 40 minutes.
Lamb Kebabs and Tomato Dip
Lamb Kebabs and Tomato Dip
By Nicola Graimes
Ingredients:
- 1lb lean ground lamb
- 1 small onion (finely chopped or processed)
- 2 garlic cloves (crushed)
- ½ tsp ground cinnamon
- 2 tsp ground cumin
- 1 tsp ground coriander
- Olive oil (for brushing)
- Salt and pepper
Tomato Dipping Sauce:
- 2 tbsp olive oil
- 2 garlic cloves (crushed)
- 1 1/3rd cups drained canned tomatoes
- 1 tbsp sun dried tomato puree or tomato puree
- ½ tsp sugar
Equipment:
- Medium Saucepan
- Large Mixing Bowl
- Wooden Spoon
- Baking Tray
- 12 Wooden or Metal Skewers
- Tongs
Preparation:
#1 Pour the olive oil into a pan and heat gently. Fry the garlic for 1 minute, stirring constantly. Add the tomatoes, tomato puree, and sugar and bring to a boil.
#2 Reduce the heat, partially cover the pan and simmer for 15 minutes. Stir the sauce occasionally to prevent it sticking to the bottom of the pan.
#3 Put the ground lamb in a mixing bowl and break it up using a fork. Add the chopped onion, garlic, cinnamon, cumin, and coriander to the bowl.
#4 Season with salt and pepper and then stir the ingredients until they are all combined. Preheat the grill or oven to medium and lightly oil a baking tray.
#5 Divide the lamb mixture into 12 pieces. Shape each one into a sausage and then thread them onto the skewers. Press or roll to lengthen the kebabs.
#6 Place the lamb kebabs onto the baking tray. Grill them for about 10 minutes, turning them over halfway, until golden all over and cooked through.
- Fish Sticks and Sweet Potato Wedges
Fish Sticks and Sweet Potato Wedges
by Nicola Graimes
Ingredients:
- 14oz (400g) cod fillets or other firm white fish (patted dry)
- ¾ cup fine cornmeal or polenta
- 2 tsp Cajun spice mix or paprika (optional)
- 1 egg (beaten)
- salt and pepper
- 2 tbsp olive oil
Equipment:
- Small Sharp Knife
- Cutting Board
- Paper Towel
- Roasting Pan
- Plate
- Baking Tray
- Tongs
Preparation:
#1 Preheat the oven to 400ºF. Cut the sweet potatoes in half and then cut each half into smaller wedges. Pat the wedges dry with a paper towel.
#2 Put half of the oil into a roasting pan and add the potato wedges. Coat them in the oil and bake for 30 minutes, turning halfway through cooking.
#3 Meanwhile, cut the cod into ½ inch strips. Mix the cornmeal or polenta and the spices together on a plate. Season with salt and pepper.
#4 One at a time, dip each fish strip into the beaten egg and then roll it in the cornmeal mixture until evenly coated. Repeat with all the fish sticks.
#5 Add the remaining oil onto a baking tray and then the fish sticks. When the wedges have been cooking for 22 minutes, put the fish sticks in the oven.
#6 Bake the fish sticks for 8 minutes, turning halfway through. They should be golden and cooked through. Serve with the sweet potato wedges and peas.
