Spicy beef burgers with squash and mustard fricassee
Former Masterchef champion is bringing sunshine to the plate with her recipes for barbecued spicy beef burgers, squash curry and garlic and coriander prawns.
Spicy beef patties
Serves: 15–20
These are great to share before a main meal, however they work equally well as larger patties to fill a burger bun and are great to barbecue too.
Ingredients
1 tablespoon sunflower oil, plus extra for frying
2 tablespoons chopped spring onion
2 garlic cloves, grated
1 teaspoon pink peppercorns, crushed
1 teaspoon ground turmeric
400 g lean minced beef
2 tablespoons freshly chopped
coriander
1 tablespoon freshly chopped
Vietnamese mint (or normal mint)
½ red Scotch Bonnet, seeded and finely chopped
1 egg, beaten
1 teaspoon fish sauce
1 teaspoon soy sauce
Method
Heat the oil in a large frying pan and add the spring onion, garlic, peppercorns and turmeric and cook for a few minutes until soft. Allow to cool slightly and then tip into a large mixing bowl. Add the minced beef to the bowl with all the remaining ingredients and mix well to combine. Shape the mixture into 12–15 patties, using your hands.2. Heat some more oil in the same pan that you cooked the spring onions in and fry the patties until they are cooked through, about 3–4 minutes on each side. Drain on kitchen paper and serve immediately.
Squash and Mustard Fricassee
Serves 4 – 6
This usually makes up part of a dish called Seven Curries, which is a traditional dish eaten at weddings and celebrations. The dishes that make up the Seven Curries tend to be vegetarian and typically include a rougaille, a pumpkin curry, a potato curry, Brede Songes and spicy pickles, all served on a single banana leaf.
Ingredients
2 tbsp olive oil
1 garlic clove, finely chopped
2.5cm piece of fresh root ginger, peeled and finely chopped
1 large dried red chilli
1 tbsp black mustard seeds
1 tbsp yellow mustard seeds
8 curry leaves
1 ambercup (onion) squash, peeled, seeded and cut into 2.5cm cubes
Salt and freshly ground black pepper
Method
Heat the oil in a large, heaved-based pan over a high heat. Add the garlic, ginger and whole dried chilli and fry for 2 minutes until fragrant. Add the mustard seeds and curry leaves and cook for a further minute.2. Add the squash and reduce the heat. Cook for 30 minutes until the squash is softened and cooked through, stirring every 10 minutes to stop the squash sticking to the bottom on the pan. If it starts looking a little dry, add a tablespoon of water and cover.
Season with salt and pepper and serve.
Garlic and Coriander King Prawns
Serving: 6 skewers
This is a great dish to make for a party as it’s so simple.
Ingredients
3 garlic cloves, grated
Juice and zest of 1 lime
1 teaspoon of chilli powder
1 teaspoon of coriander seeds, crushed
Pinch of salt
18 large raw king prawns, shelled and deveined but tails left on
1 tablespoon freshly chopped coriander, to serve
Method
If you are using wooden skewers soak them in cold water for 30 minutes before using – this is to stop them getting charred during cooking.2. Mix together all the ingredients except the prawns and fresh coriander in a large mixing bowl. Add the prawns and stir through the mixture untilthey are completely covered. Thread three prawns on to each skewer, making sure you push the skewer through the back of the prawn.
When all the prawns have been skewered, place on a preheated griddle or barbecue and cook for about 2 minutes on each side until the prawns have cooked all the way through and turned from grey to pink. Scatter over the chopped coriander and serve with Satchini Coco (coconut chutney).
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