Rhythm ‘n’ Thyme Turkey Burgers

Deck the halls with boughs of holly
Fa-la-la-la-la, la-la-la-la
‘Tis the season to be jolly
Fa-la-la-la-la, la-la-la-la Don we now our gay apparel Fa-la-la, la-la-la, la-la-la.
Troll the ancient Yule-tide carol
Fa-la-la-la-la, la-la-la-la.

Oh…there you are! You caught me having a dance around Love Food HQ’s kitchen, doing three of my most favourite things: singing, dancing and cooking!!! Makes for a very happy me, I can tell you. 

As you’re here, I’ll share with you my super quick, delightfully tasty and surprisingly inexpensive meal which we all like in the Crimbo Limbo time between Christmas and New Year. 

The festive season is well and truly here, and as we await the close of this year’s celebrations and welcoming of the new, I’m thinking a wee tasty meal that’s both kind to wallets and waistlines while still being delicious and nutritious. Yes, this can be a challenge at this time of year. Fear not! Our seasonal zeal for all things poultry, in particular, turkey sees no abatement and with this key seasonal ingredient in mind, here’s a quick and simple recipe to take you from conservational evening meal to quick lunch before New Year’s sales shopping – and everything in-between.

Turkey is a low-fat meat and a source of protein. Here I’ve created a healthy homemade burger that’s just right for quick evening meals on the run-up to the Big Night (aka New Year’s Eve). Add various low-fat and nutritious side dishes, lashings of festive-inspired drinks plus a good dollop or two of great company and you have the recipe – excuse the pun – for a perfect occasion.IMG_5569

Ingredients

Makes 8

450g minced turkey

100g wholemeal breadcrumbs (or gluten-free if you prefer)

1 onion, skin removed, finely sliced and chopped

A handful of fresh thyme, washed and finely chopped (or 1-2tsps of dried thyme)

Salt and pepper to season

A little flour (any kind)

A little oil (any kind, if shallow frying)

Method

  • Put the turkey, breadcrumbs, onion and thyme in a bowl and either by using a wooden spoon or your freshly washed hands, mix all the ingredients together. The mixture will resemble this:IMG_5520
  • Add a little salt and pepper while continuing to mix all the ingredients together.
  • When the ingredients have combined to form a large ball, divide into 8 equal portions. Form each portion into a round ball shape and set aside.
  • On a floured work surface, place a ball and gently press it down to form a flat circle. Ensure the burger is covered with flour and set it aside, ready to cook. Do this to the remaining 7 balls.
  • Next, either fire up the barbeque and gently cook the burgers on both sides until their meat is cooked thoroughly or place a frying pan on a low heat, pouring a little oil into it. Heat the oil and when the oil is ‘spitting’, it is warm enough to start putting the burgers in.
  • Cook the burgers on a gentle, low heat and periodically turn them over to ensure they cook through. Cooking them will take about 20-25 minutes and the meat will firm in texture with a caramelised look appearing on both sides of the burgers.
  • Once cooked, serve with salad, pickles, hummus and dressings. The dressing used here is a dijon mustard low-fat dressing with the recipe here: “How To Make Mustard Dressing”.

IMG_5523_2

Voila!

These look and taste delicious, costing pennies to make! The minced turkey was £2.49 for 450g, the thyme was out of the Love Food HQ garden so free bar lovingly tendered by my own fair hand – it’s about 69p-99p to buy fresh depending upon where you shop and you’d have some left over to use in other dishes. An onion has cost about 10p. Breadcrumbs…a couple of slices of wholemeal bread…a small loaf at 75p…so about 12p. And a splash of oil and seasoning. Under £3.00 for 8 tasty and nutritious burgers. Proving excellent value for money and you know exactly what ingredients have gone into making these tasty beauties. 

The origin of food is so important especially as we live in a time of unprecedented GM foods to be found on many supermarkets’ shelves.

I’ll be bringing you more cost-effective meals through my food ‘inventions’ very soon, fellow foodies. 

Until then: Do feel free to join me and sing along here.

Dawn x

For more simple-to-make and easy-to-follow recipes, simply follow this website to receive updates as and when they happen – straight into your ‘inbox’ – www.forfoodlovers,wordpress.com and the Twitter feed @Love_Food_UK.

 

Advertisements

Christmas Pudding Rice Pudding

The Twelve Recipes of Christmas

Christmas Pudding Rice Pudding

Dawn: (Singing away) On the Twelfth day of Christmas my true Love Food gave to me….

Andrew: Something that will cook slowly whilst we take down the decorations.

Dawn: Will it take that long to untangle the lights?

Andrew: Several hours after the cat has been at them.

Dawn: What do we have left in the Christmas larder?

Andrew: A small Christmas pudding, some citrus fruit that has seen better days and the remnants of some pudding rice.

Dawn: Do you still have your inventing hat on?

Andrew: I’ll fetch it and get to work. If it still fits…my hair needs cutting!

Two hours later: Andrew emerges triumphant from the kitchen.

20160104_215542

Ingredients

1 Small Christmas pudding (or leftover portions)

100g pudding rice

1 pint/500ml semi-skimmed milk

50g caster sugar

Grated rind of one lemon and one orange

1tsp vanilla essence

Method

  • Preheat the oven to 150⁰C, gas mark 2.
  • Rinse the rice in a sieve under cold water to remove the starch. Leave to drain.
  • Butter an ovenproof dish.
  • Crumble the Christmas Pudding
  • Add the rice, grated zest, sugar, vanilla essence and crumbled pudding to the dish and mix.
  • Pour in the milk and stir so the ingredients are spread evenly.
  • Place into the oven and bake for one and a half to two hours, until the rice pudding has firmed but has a wobble in the middle.
  • Allow to cool for 10 to 15 minutes before serving.

Dawn: Gorgeous smell and what an amazing colour!

Andrew: An ingenious way to use remaining Christmas ingredients that would simply gather dust in the cupboard.

Dawn: Rice Pudding should give you enough energy to get on with removing the decorations now!

Andrew: Wasn’t that your job?

Dawn: You’re learning to multitask remember!

For more in this series of festively inspired food ideas, then follow this blog here and keep up-to-date on Twitter. Facebook and Mumsnet are websites you’ll find us on, too – so keep looking for tasty recipes coming!

Dreamy Leftovers Christmas Pudding Custard-style Ice Cream

The Eleventh Day of The Twelve Days of Christmas Recipes brings a tantalizingly delicious creation to whet tastebuds

Leftover Christmas Pudding and Dreamy Custard-style Ice Cream

Dawn: This combines the coolness of luscious ice cream with the textures of Christmas pud and in contrast, the crispness of sharp dark chocolate (sang merrily to accompany this rich and yummy pudding!)

Andrew: WOW! I like the sound of this!

Dawn: I know…I have a divine singing voice, I’m told. And the ice cream is quite a centre stage act, too. You’ll be even more impressed when you sample it, Andrew.

IMG_3778

Ingredients

Serves 4-6 persons

150g Leftover Christmas pudding

For the dreamy custard:

6 large egg yolks

100g castor sugar

2tsps of cornflour

550ml of whipping or double cream

2 vanilla pod or 2tsps of vanilla essence

Topping:

150g Dark 70% cocoa chocolate

A sprinkling of icing sugar to dust

Method

  • Put the egg yolks, cornflour and castor sugar in a bowl and mix together until they are combined to become a bright, yellow jewel. Set aside while you make the custard.
  • Put the whipping or double cream in a saucepan adding either the vanilla pods which are first cut in length and then the seeds scraped out along the outer pods lengths; put the pods into the cream, too or add the 2tsps of vanilla essence.
  • Gently heat the cream and vanilla mixture on a hob until hot then add to the egg mixture which you have previously prepared in a mixing bowl, stirring as you do to combine the ingredients.
  • Now pour the custard ingredients back into the saucepan that you’ve used for heating up the cream and return to the hob. Break up the Christmas pudding into very small chunks and add to the saucepan.
  • Heat gently, stirring constantly. Make sure the Christmas pudding is blending well into the custard mixture.
  • The custard will begin to thicken and you’ll feel the spoon start to ‘drag’ on the saucepan’s bottom as it does so.
  • Once thick enough that it’s the consistency of whipped cream, pour into a container and set aside to cool.

Dawn: The Christmas pudding bowl comes in very useful here!

Andrew: No salt with this ice cream, Dawn?

Dawn: That’s right, Andre: no salt. The alcohol in the pudding makes the ice cream soft enough to scoop.

  • When it’s cool, put in the freezer to set.
  • Every two hours, remove from the freezer and stir the ice cream. Do this 3 or 4 times. Then allow to fully set.
  • When ready to serve, remove the ice cream from the freezer for approximately 20 minutes beforehand.
  • During this waiting time, put a pudding basin over a small saucepan of boiling water, remembering to not let the bottom touch the water. Break the chocolate into small chunks and put into the suspended pudding basin. On a medium heat, allow the saucepan of water to gently melt the chocolate.
  • Once the chocolate is melted, pour over the pudding-like ice cream and dust with a little icing sugar.

Andrew: Yes, we stir the ice cream to prevent ice crystals forming and so the freeze is even.

Dawn: And we’ve finished this creation off with a pouring of melted dark chocolate over it.

Andrew: Looks just like a Christmas pudding!

For more in this series of festively inspired food ideas, then follow this blog here and keep up-to-date on Twitter. Facebook and Mumsnet are websites you’ll find us on, too – so keep looking for tasty recipes coming!