Phil's Jungle bean burger and jam roly poly

Thursday 29 November at 4:35pm

After a week in the Jungle it looks like the Campmates have well and truly got the cooking down to a tee! Today Phil Vickery is showing us some jungle favourites inspired by I’m A Celeb's Harry Redknapp’s love of jam roly poly and Nick Knowles’ love for a bean burger.

Jungle bean burger

Preparation time: 35 minutes

Cooking time: 15 minutes

Serves: 4

Ingredients

2 small onions, peeled and chopped finely

4 cloves garlic, crushed

½ tsp ground cumin

½ tsp turmeric

4 tbsp any oil

400g roughly, cold mashed potatoes (no butter or milk)

1 x 400g can drained kidney beans, lightly crushed

1 x 400g can drained cannellini beans, lightly crushed

2 tbsp sweet chilli sauce

4 tbsp dried breadcrumbs

1 egg, lightly beaten

Salt and freshly ground black pepper

To coat:

2 tbsp flour

1 beaten egg

4 tbsp dried breadcrumbs

Vegetable oil, for frying

Method

Cook the onions, garlic and spices in the oil 10 minutes
Place the mashed potatoes, cooked onions, drained beans and chilli sauce into a bowl and mix well
Add the breadcrumbs and egg and mix well to form a firm, but not stiff mixture
Season well with salt and pepper
Form into 8 balls and flatten slightly, dust with flour and chill for 30 minutes
Using a pastry brush, paint egg on both flat sides of the cakes and dust with a little more flour
Brush with beaten egg and then a few breadcrumbs, pat down lightly
Heat a couple of tablespoons of vegetable oil in a frying pan and cook the cakes on both sides for 4-5 minutes

Ultimate jam roly poly

Preparation time: 20 minutes

Cooking time: 40 minutes, approx

Serves: 4

Ingredients

225g self-raising flour

115g suet

60g castor sugar

1 medium egg, lightly beaten

2 tbsp cold water, approx

185g blackcurrant jam (roughly)

Melted butter, to grease

Custard and golden syrup, to serve

Method

Preheat the oven to 190C gas 5
Place the flour, suet, sugar and egg in a mixing bowl and mix well. Add a touch of cold water and mix to a soft, but not sticky dough.
Roll the pastry out until it measures about 30 x 40cm. Spread over the jam nice and thickly, there is nothing worse than under filled finished roll!
Roll up nice and lightly, not too tight, then cut in half, so you end up with 2 manageable rolls
Tear off 2 pieces of foil roughly the size of the original pastry. Butter really well, then carefully place the pastry rolls on top. Roll around the pastry loosely (it will expand when baking) then twist up the ends, and repeat with the second roll.
Scrunch up a large piece of foil and place in a baking tray, then place the rolls on top, making sure they do not touch the tray. Place in the oven and cook for 35-40 minutes, turning the rolls after 20 minutes. This ensures an even cook and colour at the end.
To test the roly poly is cooked, just gently squeeze and they should be full and firm. If not then just leave for a few more minutes. Once cooked, carefully remove from the oven, and leave the rolls to set.
Open the foil and slice then serve with hot custard sweetened with a little golden syrup rather than sugar
If you have any leftover, wrap in cling film and chill. When needed slice cold and warm gently in a microwave on medium power, take care though, as the jam will burn.