Jamie's burger

Hello everyone, this week's recipe is quite easily the best tasting burger I have ever encountered. That's a big call as I have made a lot of burgers in my time but there was just something about it that made it extraordinary. It comes from Jamie's America, a book I am absolutely loving (having never bought, read or used any of Jamie's other books I'm now thinking that might have to be the next serious addition to my cook book library).

Now I'm not going to give you the whole recipe from the book - it's well worth doing but really, once you have the basic burger you can put together your burger with any bread, salad and sauce you like. I'm sure you will love this mix.

Have a great week. Love from Jane xxx

Jamie's burger

Serves six (I found the quantity very generous)

What you need:

• Olive oil
• 2 medium red onions, peeled and chopped
• 4 slices of bread, crusts removed and blitzed in the food processor (if you already have breadcrumbs in the freezer, just use them)
• 500g good quality lean minced beef
• 1 teaspoon sea salt
• 1 heaped teaspoon freshly ground black pepper
• 1 large egg
• A handful of freshly grated Parmesan cheese

What you do:

1. Add a splash of olive oil to a frying pan on a low heat and add the onions.
2. Fry, stirring now and again, for about ten minutes or until the onions are cooked, then put aside to cool.
3. Mix the onion with the rest of the burger ingredients.
4. Form the mix into patties, as small or as large as you like.
5. (If you have time to spare) Put the burgers into the fridge for about an hour to allow them to firm up. I didn't and they stayed together beautifully.
6. Preheat your oven to 200C, or fire up the BBQ.
7. Cook the burgers to your liking - I did 20 minutes in the oven.
8. Combine with your chosen bread, salad and sauce. Jamie gives a recipe for a spicy mayonnaise to go with these burgers which works really well but you could add whatever you like.

Sticky soy and maple pork burgers

Hello everyone, I'm finding that being in the city for work now and so close to a handful of cafes that make good hot chocolate I'm having one nearly every day! It's a little out of control. But I keep telling myself good for my bones. I have most recently concentrated my attention on Adora in the arcade next to the Sofitel Wentworth. They do great hot chocolate and you get to choose a chocolate from their display every time! Now I have to say they are not my favourite chocolates, that honour definitely lies evenly split between Just William and Belle Fleur, but I'm not going to turn down the offer. During the week I happened to try the caramel and it was BEAUTIFUL! It was a really luscious burnt caramel flavour. I think I might have to intervene before this becomes a habit!

This week's recipe comes from the September 2009 issue of delicious magazine. It is a great summertime dish and really easy to put together. I love the flavour of maple syrup; make sure you use a proper Canadian one, not some nasty synthetic! You should be able to find a good maple syrup fairly easily if you check the labels.

Have a happy week! Love from Jane xx

Sticky soy and maple burgers

Serves four

What you need:

• 500g lean pork mince
• 2 tablespoons finely chopped peanuts
• 6 spring onions, finely chopped (or I often swap chives for onions for this sort of use)
• A small piece of fresh ginger, finely grated
• Grated zest of one lemon
• 1/4 cup soy sauce
• 1 tablespoon maple syrup (or honey)
• A pinch of dried chilli flakes
• 2 tablespoons finely chopped coriander (or mint) leaves
• 1 tablespoon of a light olive or vegetable oil, plus extra to brush
• 4 fresh bread rolls
• To serve: sweet chilli sauce, sour cream, shredded lettuce, sliced radishes

What you do:

1. Mix together in a large bowl the mince, peanuts, onions, ginger, lemon zest, 1 tablespoon of the soy sauce, 2 teaspoons of the maple syrup, chilli flakes and coriander or mint.
2. Season with salt and pepper.
3. Shape into 4 patties, cover and chill for 30 minutes.
4. Preheat the oven to 200C and line a tray with baking paper, or preheat a BBQ.
5. Heat a fry pan over medium high heat and brush with a little oil.
6. Cook the patties for a couple of minutes on either side until golden brown OR cook the patties on the BBQ until cooked through.
7. (If you are using the oven) Transfer the patties to the baking tray and bake in the oven for a further 8-10 minutes, until cooked through.
8. While the patties are cooking, split and toast the bread rolls.
9. Mix the oil with the remaining soy sauce and maple syrup and then brush over the cooked patties.
10. To serve, sandwich the patties in the rolls and serve with the accompaniments you have lined up.

Roasted walnut and preserved lemon salsa

Hello everyone, last week I reported on my broken down fridge from the previous weekend. The new one is working beautifully, but my goodness, even though I think I don't have a lot in my fridge usually, I am very conscious of how much rebuilding I have to do. There are so many basic things that I reach for and then remember having to throw out whatever the item is. Slowly, slowly I am restoring things.

I tell you what, the fridge wasn't my only disaster. Last Saturday the clutch in my car went! It was terrible at the time (particularly as I was so flustered that I couldn't find the hazard lights!) This morning I was out and about in the car and so thankful that if the clutch had to go, thank goodness it wasn't today in the pelting rain. It could have been a lot worse!

On Sunday my friend Cathy and I went and tried a fairly recently opened restaurant called Cavallino http://www.cavallino.com.au/ in Terrey Hills of all places! Trust me, if you like authentic Italian food, it's worth the trip. I had really delicious hand made pasta (although the sauce was rather salty), and we indulged in profiteroles with a wicked chocolate sauce for dessert. Definitely worth a return visit, that one.

Today's recipe is another one that I snipped from the pages of Good Living, so I don't know whose creation it is. But I can assure you that it is luscious. And a bit unusual which is always good when you want to impress family and friends. The key is using fresh walnuts, which you can easily get at Harris Farm or nut shops, rather than packet walnuts, and rubbing them with a teatowel to remove as much skin as possible. Trust me, it doesn't take too long and once you have tried it you will see the difference it makes to the flavour of the nuts. The original recipe is made with coriander, but as I loathe that herb I used mint instead and it was lovely. The salsa is sensational served over barbecued fish, but of course you could do it with fish cooked any way you like, or serve the salsa with other meats or vegetables. It is very summery and refreshing.

Have a happy week! Love from Jane xxx

Roasted walnut and preserved lemon salsa

Serves about four

What you need:

• 80g walnuts (shelled)
• 3/4 of a preserved lemon
• About 1 cup coriander or mint leaves, chopped
• Juice of 1 lemon
• 4 tablespoons extra virgin olive oil (or less, use your judgement)
• Sea salt

What you do:

1. Roast the walnuts in a hot oven (200C) until golden brown (probably about ten minutes - stay close to the kitchen so you can judge the timing by the aroma).
2. When the nuts have cooled, wrap them in a clean teatowel and rub vigorously to remove as much skin as possible.
3. Roughly chop the walnuts and place in a bowl.
4. Rinse the preserved lemon (does anyone actually do this? I don't), discard the pith and finely chop the skin.
5. Add the lemon to the nuts.
6. Add the chopped coriander/mint, lemon juice, olive oil and sea salt to taste.
7. Spoon over whatever you have cooked to go with the salsa.

• Note that the dressing is best when made just before serving.

Grilled piri piri drumettes with coleslaw

Hello everyone and happy Christmas! I hope that you had a lovely day and enjoyed some good food. My family had an enormous feast, the highlights being Jamie's whole stuffed snapper that he did on the barbie and Greg's Balmain bugs, which we also barbecued, served with a luscious lime butter. Mmmmmmmmmmm, it was all so good. I contributed a potato salad, and some lemon curd ice cream and a chocolate royal torte for dessert. It is a relief to be on the other side of all that food now. I am contemplating a very simple rice salad for dinner tonight! (Although wondering what am I going to do with the piles of cheese and cream in my fridge - I can think of things I could do with them, but none are very sensible ideas really so hot on the heels of all the Christmas excess).

This week's recipe is yet another for which I had lower expectations but was really happily surprised. I loved the flavour of the sauce and the mint gives the coleslaw a real freshness. It comes from my Women's Weekly Main Course Salads book which has provided a number of winners over the years. This one is great for casual entertaining in summer and easy for kids to eat. If you can't find drumettes you could use wings or drumsticks or a mix of both.

Have a great holiday time week and a happy new year. Love from Jane xxx

Grilled piri piri drumettes with coleslaw

Serves four

What you need:

• 16 chicken drumettes


• 1/2 cup piri piri sauce (you can buy at the supermarket)


• 5 cups finely shredded red cabbage


• 5 cups finely shredded white cabbage


• 1 cup coarsely chopped fresh mint

Piri piri dressing

• 1 tablespoon piri piri sauce


• 1/2 cup peanut oil


• 1/4 cup lemon juice

What you do:

1. Combine the chicken and the sauce in a large bowl; cover and refrigerate for 3 hours or overnight.


2. Combine the ingredients for the piri piri dressing and mix well.


3. Cook the chicken in the sauce on the barbecue (or in the oven) until browned and cooked through.


4. To make the salad, place the cabbages and the mint in a large bowl with the dressing. Toss well to combine and serve with the chicken.

Chicken Koftas

Hello everyone, earlier this morning I was listening to a segment on Simon Marnie's program in which he had three food bloggers in talking about their experiences with the Sydney International Food Fair which has just concluded. I didn't go to anything this year, largely because I just didn't have the time or the energy to plan anything, but listening to these three definitely fired me up to immerse in it next year. I think for me there was an element of "overwhelmia" as there were so many events. It sounds like they were a lot of fun and those who went learned a lot too, so it is definitely in my diary for next year.


Also this morning I made the lemon curd ice-cream in this month's edition of delicious. It looks beautiful - a gorgeous delicate creamy yellow. I can't wait to try it!

And just as it is ice-cream weather, so too I have been firing up the barbecue and cooking all sorts of things. Just recently I made these chicken koftas which were really lovely. They are the easiest thing in the world to make and can be served with all sorts of accompaniments - whatever you have to hand. The recipe comes from my fabulous Backyard Barbecue Cookbook - one of the best cook books I have ever been given. I have been cooking from it regularly for ten years now and there are still heaps of recipes to try! I hope you like this one.


Have a happy week. Love from Jane xx


Chicken Koftas


Serves eight (or maybe four, depending on how hungry everone is)


(If you use wooden skewers, soak them in water for about an hour before using so that they don't burn).


What you need:

• 500g minced chicken
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh coriander or mint, whichever you prefer
• 1 egg, lightly beaten
• 1 clove garlic, crushed
• 1 teaspoon salt
• 1 cup cornflakes, crushed
• 2 teaspoons chilli sauce

What you do:

1. Mix all of the ingredients together and form into eight long koftas on flat metal or bamboo skewers.
2. Place on a rack on a heated barbecue.
3. Cook for about eight minutes, turning regularly to avoid charring, until golden brown and cooked through.
4. Serve with bread rolls, salad and a good tomato sauce (or any other nice sauces you might have to hand).

Lamb cutlets with mint pesto

Hello everyone, well here we are the week before Christmas and I am going to be up to my elbows in chocolate today as I am making various chocolate slices, sauces and ice-creams (yes, last week's Christmas bombe) to take to parties and to give as gifts to people. I am actually dangerously close to never wanting to see chocolate again I am using so much of it but I'm sure that will pass.

This week's recipe is prompted by a discussion with my sister this morning about the menu for Christmas day. To my delight we are all having all my favourite things on the BBQ, including lamb cutlets. Not this recipe, but one that has been around in the family for years. This one is a great summertime lamb recipe and you do the cutlets on the BBQ. The pesto is made with mint which is really refreshing. I often do these when I have people over, they are a great one for a group. Having said that, I am not a fan at all of serving lamb cutlets as finger food as there is just no way you can eat them gracefully and I always decline them regretfully in that situation, but who wants lamb and pesto all over their face at a party? So serve them when guests have plates and cutlery, OK?

Have a very happy Christmas, eat well and enjoy the festivities in whatever form they take place. Love from Jane xxx

Lamb cutlets with mint pesto

What you need:

• 20 lamb cutlets
• Sea salt and freshly ground pepper

Pesto

• 2 bunches mint
• 1/2 bunch flat leaf parsley
• 1 tablespoon pine nuts
• 1 tablespoon grated parmesan
• Juice of one lemon
• 100ml extra virgin olive oil

What you do:

1. Remove the bulky stems from the herbs.
2. Lightly toast the pine nuts in a preheated 200C oven, taking care to not let them burn.
3. In a food processor blend the herbs with the nuts, parmesan and lemon juice and, with the motor running, slowly add the oil. Season to taste.
4. Season both sides of the cutlets and grill on a BBQ for a few minutes on each side, to the way you like them.
5. Rest the cutlets for a few minutes, then arrange on a platter, drizzle with pesto and serve.

Chinese Vegetable Stir-fry

Hi everyone, for those of you in Sydney, didn’t the weather turn out beautiful today? I was hoping to take my niece to Sculpture By The Sea, and put it off as it was pouring when we woke up this morning, but then it turned into the most beautiful day you can imagine as the morning wore on. I’ll have to try to get there after work one evening.

Now last week I know I boldly proclaimed that vegetarians/vegans don’t have to settle for bread and salad when they are at a BBQ, and to prove myself I have a great recipe for stir fried Chinese vegetables. It comes from my Backyard Barbecue Cookbook – one of those books purchased from those people who drop off books in workplaces for people to look at and buy. It is invaluable and I use it all year round. I have done this BBQ version of a stir-fry several times and love it.

Have a great week and good luck with the Melbourne Cup!

Love from Jane xx

Chinese Vegetable Stir-fry

Serves 4 to 6

What you need:
· 1 red capsicum
· 425g can corn kernels
· 500g Chinese cabbage
· 2 tablespoons olive oil
· 250g fresh bean sprouts (entirely optional)
· 5 spring onions, cut into 3cm pieces
· 2 cloves garlic, crushed
· 2 teaspoons sesame oil
· 2 tablespoons teriyaki marinade
· ½ teaspoon sugar
· Sweet chilli sauce, to taste

What you do:
1. Prepare and heat the BBQ.
2. Cut the capsicum in half and remove the seeds and membrane. Slice into thin strips.
3. Cut the cabbage into thick slices, then crosswise into squares.
4. Brush the BBQ hotplate with one tablespoon of olive oil.
5. Stir fry the capsicum, corn, cabbage, sprouts, spring onions and garlic for four minutes, tossing and stirring to prevent burning and sticking.Pour over the combined remaining olive oil, sesame oil, teriyaki marinade and sugar and stir thoroughly to coat. Cook for one minute longer and serve immediately, drizzled with the sweet chilli sauce.

Lamb cutlets with nectarines

Hello everyone,


I hope you have had a good weekend. I think there are still a lot of people on holidays, so they will be savouring this last week before they re-join those of us who have been back at work for a while. Thank goodness we have a long weekend next week! A perfect opportunity to try this week's recipe, which would work really well on the BBQ if you are a BBQ kind of person.


As some of you know, once a month I cook for a local community dinner, and in planning what I'd contribute this week, I remembered a really simple pasta dish that I cooked years ago - it used to be quite a regular when I wanted something quick and easy. However, that recipe is contained in a collection of magazines so old (the source magazine dates from Summer 2000 in fact) that they are piled on the floor of one of my wardrobes. I went hunting through them this morning and came across this week's recipe that I'm sharing with you. I have had thoughts of this dish at the edge of my mind all summer, so it was great to find it again. It is delicious.


It's a continual dilemma for me as to whether to keep cooking something new every time I cook, or to re-visit dishes I've cooked in the past. I actually toyed with the idea of making 2008 the year I would go back and cook dishes I have done before, but in the end decided to keep forging ahead and trying new things. Maybe 2009...


Have a fabulous week. Love from Jane

xxx

This recipe comes from a magazine that as far as I know, only ran for a few years and then disappeared, which is a shame, because I used it extensively. It was a Women’s Weekly magazine called Simply Lite and I treasure my copies of it.


Lamb cutlets with nectarines

Serves four

What you need:
· 4 ripe nectarines
· 2 tablespoons of orange juice
· 1 tablespoon of brown sugar
· 8 lean lamb cutlets
· 1 tablespoon olive oil
· 1 tablespoon chopped lemon thyme
· Freshly ground black pepper
· 2 tablespoons fruit chutney

What you do:
1. Pre-heat your BBQ or a griller to high.
2. Halve and stone the unpeeled nectarines.
3. Combine them in a bowl with the orange juice and brown sugar.
4. Brush the cutlets with oil and sprinkle them with lemon thyme and pepper.
5. Grill the nectarines carefully, cut side up, until golden brown (keep a close eye on them).
6. Grill the cutlets on a high heat for about two minutes on each side, or until done to your liking.Spread the cutlets with the chutney and serve with the grilled nectarines on top.