Gourmet Gourmet Burgers

Eating wise - I'm really not a very gourmet person. It's just that I'm not the biggest fan of change. I was brought up on schnitzels and mash, and besides pizza and the whole vegetable requirement to staying alive, nothing much has made onto my permanent rotation. Cooking on the other hand.. 

I just crave new recipes, better recipes.. I'm dying to get to the best recipes already! I am thoroughly frustrated that I don't yet have some old notebook in which I've scribbled the best way to make everything, from chocolate chip cookies to simple but incredible roast chicken.

This burger is actually a combination of two recipes, one for the rolls and one for the burger itself (both from Foodie Bride). This is what happens when I get over excited.. I take on far too much, and panic in the kitchen from the second I get home from work until it's far too late for supper. I did end up with this colourful saucy thang though.. And Ralph loved it!

Burgers on Jalapeno Cheddar Buns with Roasted Tomatoes, Mozzarella and Basil Pesto
From Foodie Bride and Foodie Bride

Burger Buns:
1 packet (10 g) instant yeast
1 cup lukewarm water
2 tblsp canola oil
1 extra-large egg
3 tblsp sugar
3 1/4 cups flour
1 tsp salt
170 g mature cheddar
3 large jalapenos, pickled, chopped finely
1 extra-large egg

Basil Pesto:
2 cups Basil leaves, not packed
1 garlic clove
juice of 1/2 lemon
2 tblsp pecan nuts
3/4 cup grated Pecorino
pinch of salt
approximately 1/2 cup olive oil

Roast Tomatoes:
1 punnet cherry tomatoes
olive oil
salt and pepper

Burgers:
300 g mince
1 tblsp worcestershire sauce
salt and pepper

1 slice mozzarella

1) Make the buns first, as they need to rise.

2) Mix the yeast with the warm water, oil, sugar and egg.

3) Add the flour, salt, cheese, and jalapenos. Attach the dough kneading attachment to your mixer, and knead until it comes together and becomes elastic. I ended up kneading a bit with my hands, as the dough was working its way up into my mixer, and it worked just as well.

4) Grease a large bowl, and put your ball of dough in it. Cover with a damp towel, and put it in a warm place to rise until doubled in size, about 1- 1.5 hours.

5) Line two oven trays with wax paper.

6) Take dough out of the bowl onto a floured surface. 

7) Divide dough into 8- 9 buns.

8) Roll the buns, and place them on baking trays, giving them room to rise.

9) Cover and rest again, this time for about 30 minutes. Preheat the oven to 180 C.

10) Whisk egg with a tablespoon of water, and use a brush to egg-wash the buns.

11) Bake for about 20 minutes, until the buns are browned.

12) Remove and let cool.

13) Place all the ingredients for the pesto in a jug. Use a hand-blender in one hand and drizzle in olive oil with the other. The blender might get stuck once or twice, but after that it should all go smoothly. Keep adding olive oil until it's the right consistency.

14) Place the tomatoes on some foil on a baking tray. Drizzle with olive oil and season with salt and pepper. Bake at 150 C for about 30 minutes. 

15) To make the burgers, simply add the sauce and seasoning to the meat. Make patties, and fry on a medium heat according to your doneness preference.

16) Now, put together the burger. Cut open the bun, grilling a bit if you like. Spread with a bit of butter. Now top with the burger patty, a slice of mozzarella, some tomatoes, and basil pesto.We didn't manage a side for this - but I imagine it would be wonderful with sweet potato fries. As would anything else, anytime, ever.

17) Serve to happy husbands who make those amazing grateful eyes at you, then clean up the kitchen while you lie on the couch..

Apple Crisp A La Mode

What is it about cooked apples and cinnamon that makes life seem better? One bite and suddenly it's snowing outside, and toasty warm inside, I'm in a wood log cabin with a roaring fire, a glass of Glühwein, the best book ever (Sherlock Holmes), a kitten cuddled up with me, and my husband snoring gently in the distance.

I got this recipe from an episode of Kitchen Boss. Although Buddy's knife skills are a little rough (like I'm one to talk), he sure does have some good ideas.. I have since found that Joy The Baker makes a very similar dish in her book- and I can't wait to try that one!

Apple Crisp A La Mode

From Kitchen Boss

Filling:

6 apples (I used golden delicious, but I suspect it might be lovely with Pink Lady and Granny Smith)

1 lemon's juice

4 tblsp granulated sugar

2 tblsp cake flour

1 tsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

Topping:

1/2 cup instant oats

1/2 cup chopped pecan nuts

1/2 cup cake flour

1/2 cup Demerera sugar (soft brown sugar)

1/4 tsp baking powder

90 g unsalted butter, cubed and slightly chilled

1) Preheat the oven to 180 C.

2) Peel and cut apples in 1 cm cubes.

3) Mix apples with the rest of the ingredients in a large bowl and set aside.

4) Place all the topping ingredients in another bowl, and using a pastry cutter, mix them together thoroughly.

5) Place the apples in a baking dish, and top with the topping mixture.

6) Bake for about 40 minutes, until the top is browned and the apple mixture is bubbling up in places.

7) Serve warm with vanilla ice cream, in front of a fire, when it's cold outside. Or just pretend all that and eat it on the couch with a big spoon.

Mom's Plov (Lamb Rice Pilaf)

I started studying again around the middle of May. That makes it a struggle to take care of supper every night. Although Ralph is more than capable, I like taking care of us, and I don't want that to fall away because I have to study. So, I'm trying to make meals on Sundays that can last us for at least Monday and Tuesday nights.

Plov is lovely because it has a mild but meaty flavour. I'm not a huge fan of lamb, but the flavour dissipates throughout the rice, and becomes gentle and wholesome and filling. It doesn't take long to make- about an hour, and can last the whole week.

It's one more thing that brings the feeling of family into our house, and for that I love it. For a minute I get that feeling of closeness with my brother, who is in another country, my mom and dad, who are in another city, and of course my gran, who is no longer around.

Lamb Rice Pilaf

From my mom

approximately 700 g deboned leg of lamb
2 cups Basmati rice
3 medium carrots
2 onions
1 tsp paprika

1) Place the rice in a bowl, add water and stir it in. It will turn milky which is when you carefully discard it. Repeat until it stays relatively clear. Soak the rice for 2 - 3 hours.
2) Clean the lamb, removing most of the fat, and cut into pieces roughly 1 - 1.5 cm.
3) Dice the onion, and jullienne the carrots (this just means cutting them into thin, short sticks).
4) Pour about 3 tablespoons of olive oil into a large cast iron pot. Add the lamb, and fry until browned and slightly caramelised. Season generously with salt and pepper.
5) Take the meat out and add the onions and carrots. Braise until carrots are soft and slightly browned. Add paprika.
6) Add the meat, and braise everything together for a few minutes. If things begin to burn, add a bit of hot water.
7) Drain the rice and add it to the meat and level the top, then add water (tap water is fine) until it covers up to about 3 cm above the top of the rice.
8) Bring to the boil. Taste the water- adjust salt and make sure it tastes slightly over-salted, as the rice will absorb a lot of salt. Do not stir.
9) With the wrong end of a wooden spoon, make about 4-5 holes in the rice, right to the bottom. This will keep the rice from burning.
10) Set to a very low heat. Cover with the lid, and cook for 20 minutes completely covered.
11) Uncover, stir and serve immediately.