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hot mexican burger

hot mexican burger

Pick n Pay freshlyblogged challenge #3

This delicious recipe was inspired by a very interesting ingredient list (see list below) I received from Pick n Pay for their #freshlyblogged competition.

hot mexican burger

The other day I visited San Julian restaurant in the heart of Cape Town. There the chef showed us how to make real tortillas using fresh white corn. Hello!! …they make them fresh every single day in the restaurant (*bow down). My mouth literally hung open when they showed us – it is so simple, so fantastically authentic and made by real Mexicans! Checking out this week’s ingredients my first thought when seeing the maize meal was to use this along with corn kernels as the base of a Mexican style burger. I added paprika, lime zest and dried chillies to the ostrich meat – it turned out to taste like spicy chorizo sausage! I was quite surprised but very happy I must add. I used the wine and hot chutney to make a basting for the burgers and to round of the dish I made a simple, lime infused guacamole. I loved all the Mexican flavours – they are so simple, so uncomplicated but burst in your mouth like in a plethora of vibrant taste sensations.

Ingredients for challenge #3
Drostdy-Hof Pinotage
500g maize meal
500g ostrich sausage
1 punnet of waterblommetjies /green beans
PnP Chutney of your choice
250g PnP mixed dried fruit

Rules for challenge #3
You may omit one ingredient (except the Drostdy-Hof Pinotage) from the above list.
You may add three spices.
You may add three fresh ingredients.
Some part of the dish must be cooked over the coals(pictorial proof of said cooking method is required).

You can use any and all ingredients from the approved Freshly Blogged Pantry List. Olive oil, Vegetable oil, Salt, Pepper, Flours (cake, wholewheat, bread and self raising), Baking powder, Bicarbonate of soda, Yeast, Butter, Milk, Eggs, Sugar (granulated, castor, icing, brown and treacle),Stock (powder or liquid – beef, chicken, fish, vegetable)

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hot mexican burger
 
Prep time
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Author:
Serves: 4
Ingredients
  • Corn “bun”
  • 2⅔ cups (660ml) water
  • 2 mielies (corn on the cob), the corn needs to be sliced from the cob
  • ½ tsp (2.5ml) salt
  • ¾ cup (180ml) maize meal
  • 1 ½ tbsp (22.5ml) butter
  • Basting
  • ½ cup (125ml) Drostdy-Hof Pinotage
  • ½ cup (125ml) PnP Hot Chutney
  • Burger patty
  • 400 g Ostrich sausage, remove the sausage meat from its casing
  • 2 tsp (10ml) paprika
  • 1 tsp (5ml) chilli flakes
  • zest of 2 limes
  • Guacamole
  • 50g green beans
  • 2 ripe avocados, crushed
  • juice of ½ lime
  • 1tsp (5ml) chilli flakes
  • ½ tsp (3ml) salt
Instructions
  1. Corn bun - Bring the water, corn and salt to the boil. Add the maize meal and mix well. Turn the heat down and allow it to simmer for 30 minutes. Add the butter and mix through. Taste for seasoning.
  2. Lightly oil a 20 cm x 20 cm dish with some olive oil. Scrape the porridge into the dish and flatten with spoon. Set aside to firm-up (about 45 min will do).
  3. Cut 4 circles out of the porridge to use as your bun. Set aside.
  4. When the corn patties are ready to use, heat them on the fire.
  5. Basting - Pour the wine and chutney into a small pot and simmer for 10 minutes. Set aside.
  6. Guacamole - Cook the green beans for 10 min and slice thinly.
  7. Mix with avocado, lime, chilli and salt. Taste for seasoning.
  8. Ostrich burger patty - Mix the sausage meat, paprika, chilli and zest together. Making sure you mix this well. Shape to form 4 x 100g patties.
  9. Place the meat patties on the fire and braai for +-10 minutes (see tips for braaiing below). Baste with basting sauce every time you turn around.
  10. To assemble - Place the corn bun onto a plate or serving dish, add the patty and then add a dollop or two of guacamole. Sprinkle with chilli flakes and a few green beans.
  11. Tips for braaiing burgers over the coals - You need hot coals.
  12. The grid must be positioned about 10cm above the coals.
  13. Lightly oil your burger patties on both sides before you put them in the grid.
  14. Use a grid that you can turn around for the patties. It makes life much easier.
  15. Braai for a total of 4-5 mins on each side.

warm bean salad with olive oil + lemon + parsley

warm bean salad with olive oil + lemon + parsley

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My mom used to make this side dish for us for years back in our days in the Free State…to help stave off the winter chill and provide some good nourishment to accompany a meat dish as opposed to just the ‘vleis, rys en aartapples” (meat, rice & potatoes) staple. We were fortunate enough to have a large vegetable garden in which my brothers and I had to do our time in turning the soil and tendering to the veg patch. I remember there were always these long green beans – and delicious ones too. While in matric (Grade 12) I had to lose a kilo or two so that I could fit into my matric dance dress – I was a size 10 in those days! I lived for weeks on beans and tomatoes – just cooked up, plain and simple … and fitted in my dress! The flavours have stayed with me to this day. The big secret to this simple fare is not to overcook the beans…. They still need to have a bit of a bite.

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Filled with nostalgia, I made this dish once again and served it as a warm bean salad – I added some freshly ground black pepper a drizzle of the best olive oil and to complete the dish a generous squeeze of lemon juice and some twigs of parsely. The olive oil, lemon juice and parsley renders the dish into a modern veggie serving that I absolutely love. If you like, you can always eat this as a main meal with a slice or two of freshly baked bread. Just paddle the bread through some of the lovely juices….just plain delicious is what it is…unadulterated veg at its best.

Three more ideas with green beans:
Steam or boil the beans until just cooked – add some bacon and a knob of butter.
Steam or boil the beans – add salt, black pepper, a bit of garlic and a knob of butter.
Cook beans with potato and onions and flavour with salt, white pepper and a knob of butter.

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warm bean salad with olive oil + lemon + parsley
 
Prep time
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Author:
Serves: 4
Ingredients
  • 400g Green beans (ends and strings removed)
  • 300g Tomatoes, sliced
  • 200g Onions, sliced
  • 125 ml Water
  • Salt
  • Black pepper
  • Olive oil
  • Juice of ½ lemon
  • Freshly chopped parsley
Instructions
  1. Put all the ingredients into a pot with the water. Cook on medium heat for +- 5-10 minutes until all is soft and cooked - but not overcooked.
  2. Season with salt and pepper and give a generous squirt of olive oil. Mix the lemon juice and chopped parsley through and serve immediately as hot as you can.

scooped melon salad with wild rocket + mint + honey mustard vinaigrette

scooped melon salad with wild rocket + mint + honey mustard vinaigrette

melon, rocket, mint and mustard vinaigrette

Melons are just amazing this time of the year and it’s such a versatile fruit that goes with salt, sweet and pepper. They are extremely beneficial to your health so simply make a point to stock up more often on this tasty treats.

Today, I just scooped out a sweet melon with an ice cream scoop and served it with a peppery rocket, a bit of mint and a mustard vinaigrette – these additions just enhance and bring out the already summer fresh flavour of the melon. It is light, easy and absolutely delicious!

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Some Yellow and Orange Melon health benefits

1. Yellow and orange melons are packed with vitamins A, B-3, B-6 and C, potassium, dietary fiber and folate.
2. Beta-carotene is converted to vitamin A, which aids in healthy eyes, skin and mucous membranes.
3. These melons are Carotenoid-rich foods and may help reduce your risk of macular degeneration, cancer and heart disease.
4. Carotenoids help strengthen the immune system.

source: health24 + livestrong

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scooped melon salad with wild rocket + mint + honey mustard vinaigrette
 
Prep time
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Author:
Serves: 2
Ingredients
  • Ingredients
  • 350g Melon
  • Wild Rocket
  • 5 Mint leaves – chiffonade
  • Mustard vinaigrette
  • 1T Honey
  • ½ T White wine vinegar
  • 1t Wholegrain mustard
Instructions
  1. Scoop the melon out with an ice cream scoop. Mix with rocket and mint.
  2. Mix all ingredients of dressing together and drizzle liberally over salad.

 

 

passion fruit cups = food porn with no age restrictions

passion fruit cups = food porn with no age restrictions

easy passion fruit cups

My husband, Rick, buys our weekly veggies on a Friday – yes, he does ladies … and there is always a surprise or two in the veggie basket for me … some exotic or peculiar addition to tickle my culinary brain. It’s kinda like a mystery box that I get to explore over the weekends. Last week, he walked in with a punnet of passion fruit. Passion fruit or granadilla as they are more commonly referred to in these parts is one of the most flavoursome of fruits and it takes something really simply to migrate it to an extraordinary level.

Curiosity got the better of me and did a little research on the World Wide Web… to my shock and horror it took me straight to a few porn sites! Clearly, these purveyors of porn were taking liberal interpretations of this innocently delicious fruit. I immediately closed my computer and ran to my fridge to cool down! As it would then happen, I had some Ricotta cheese in the fridge so I decided to mix the two – it set my taste buds racing. I loved it.

I dished it up in in the empty granadilla cups. Be tempted with these forbidden fruits, it is after all food porn – with no age restrictions.

passion fruit cups easy and quick

 

passion fruit cups = food porn with no age restrictions
 
Prep time
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Author:
Serves: 6
Ingredients
  • 250g Ricotta cheese
  • 20g Icing sugar
  • 125ml Fresh Granadilla pulp from about 3 to 4 large-sized granadillas
Instructions
  1. Scoop out the granadilla pulp, mix all the ingredients together…and put back into the granadilla shells. Put in fridge – serve cold…with a sultry smile.

 

whole baked fish + origanum + lemon + olives + tomatoes = mediterranean feast

whole baked fish + origanum + lemon + olives + tomatoes = mediterranean feast

whole baked fish + origanum + lemon + olives + tomatoes=mediterranean  feast

Fish – I just love fresh fish. But… I am a “no fuss fish” person – I am not one for these complicated fish recipes…the simpler, the better. Just baked or grilled or with the some subtle flavourings of lemon and herbs or just cooked whole over the coals – that’s my preference.

My most memorable meal consisted of fish. I recall so vividly the time I spent in Istanbul, Turkey…I had the most dreadful case of bronchitis and was feeling significantly sorry for myself. I was ambling along the Bosphorus River when I smelt this amazing aroma…. A local fishing boat was tied up alongside the pier and the fishermen were selling freshly grilled fish on ciabatta bread, with just a squeeze of lemon juice. A bite … and at that moment I felt so much better and I knew someone loved me.

whole baked fish + origanum + lemon + olives + tomatoes=mediterranean  feast

I buy my fish from Julie Carter from Ocean Jewels in Cape Town (http://www.oceanjewels.co.za/ 083 582 0829) – if you don’t know Julie – go to her website and subscribe to her mailer. She is such a wonderful woman with the most beautiful smile and is always there to deliver ONLY the freshest of fresh fish to you! You simply cannot get better than that.

This past Saturday, down at the market, Julie recommended that I sample two little Pangas (Pterogymnus Laniarius its Latin name and it’s also on the sustainable green list). I decided to combine the fish with real Mediterranean flavours of olives, origanum, tomatoes and lemon. This dish reminds me of Turkey – and all the wondrous colours, sights, sounds and smell of the Mediterranean. It makes me feel loved and happy.
Enjoy its delicious!

whole baked fish + origanum + lemon + olives + tomatoes=mediterranean  feast

whole baked fish + origanum + lemon + olives + tomatoes = mediterranean feast
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 2 Small whole fish - I used Panga +-500g each
  • 2 Cloves garlic sliced
  • Olive oil for drizzling over the fish and at the bottom of the baking tin
  • ¼ t Dried origanum
  • 1 Lemon, sliced
  • Juice of one lemon
  • 1 Bunch of spring onions
  • Olive oil
  • 250g Cherry tomatoes
  • 100g Calamata olives
  • White pepper for seasoning (I love white pepper with fish)
  • Salt for seasoning
Instructions
  1. Preheat oven to 200 °C.
  2. Pat fish dry with kitchen towel.
  3. Make small incisions into fish, placing the sliced garlic in the slits + fill the tummy of the fishes with olives, spring onions and sliced lemon.
  4. Drizzle with olive oil and season with origanum, salt and pepper.
  5. Add the rest of the ingredients to the pan and drizzle with olive oil and sprinkle with salt.
  6. Bake for 20 minutes with foil on or closed.
  7. Turn the oven onto grill, remove the foil + squeeze the lemon juice over and grill for 5-10 minutes.
  8. Serve with a fresh salad and bread.
  9. Enjoy its delicious.

 

frozen grapes + dark chocolate + grappa

frozen grapes + dark chocolate + grappa

Frozen grapes and grappa

Well it seems that summer could very soon be slipping away from us and before we know it, we will all be creeping away into hibernation but before the North Wester starts to blow and the rains come, why not get out into the sunshine and share this delicious Tuscan treat with your friends (recipe from www.jamieoliver.com) … just freeze some grapes for about 24 hours, put on a plate with the best dark chocolate (www.honestchocolate.co.za) and serve with some good grappa … sunshine, good friends, love and frozen grapes + dark chocolate + grappa does wonderful things for the soul.