Meat free Monday - Halloumi burgers with chilli jam, pickled carrot and cucumber

Meat free Monday - Halloumi burgers with chilli jam, pickled carrot and cucumber

• 1 large carrot, julienned or cut into matchsticks
• 75ml rice wine vinegar
• 1/2 tsp salt
• 1 tsp caster sugar
• 4 burger buns
• 2 tsp olive oil
• 250g Halloumi, cut into 8 slices
• Mayonnaise
• 1 large tomato sliced
• Chilli jam
• Baby gem leaves
• 1/2 small cucumber, cut into ribbons

Method:

In a small bowl, mix the carrot, vinegar, salt and sugar and allow to marinate while you prepare everything else.

Heat a frying pan and toast the buns until lightly golden, set aside then wipe the crumbs from the pan, add the oil and fry the halloumi slices until golden (about 2 minutes or so each side), remove and place on kitchen paper.

Spread mayonnaise on the toasted buns, then divide the fillings between them.  Start with placing baby gem leaves on the base of the bun, then the tomato, pickled carrot, 2 slices of halloumi, chilli jam and cucumber.  Put the bun tops on and serve.

Seriously, we did not miss meat at all when eating this, tasty is an understatement!  I did initially think it was a bit of a waste pickling the carrot but I have to say it is worth it so don't skip that step.  Great recipe that I will definitely be doing again, we had a good portion of chips with this but equally if you want to be really healthy, serve the burgers with a nice mixed leaf salad with a zesty dressing.

Recipe courtesy of Waitrose magazine.

Beef Hotlink Souvlaki Wrap with Tzatziki

 Beef Hotlink Souvlaki Wrap with Tzatziki

A while back I came up with some traditional recipes with a Mexican twist, one of which was my Mexican Toad In The Hole.  For this recipe I was looking for a Mexican style sausage and this is when I came across Angusandoink.com who sell a variety of sausages, rubs and hot sauces. 

 I bought some of their Jalapeño & Cheese sausages with Mr Rubba Rubba Seasoning and Rub along with some beef hotlinks with the Generals Seasoning and Rub.  All I can say is if you like your sausage then you need to check out Angusandoink, seriously good quality sausages packed with flavour, I will be trying some of their other products soon, they were that good!  

Whilst I had in mind what to do with the jalapeño & cheese sausages, I was yet to come up with something a bit different to try out the beef hotlinks on - that was until I paid a visit to Greek on the Street at Boxpark Croydon where I had the loukaniko beef and pork Greek sausage souvlaki wrap. This was so delicious I decided to try and re-create this at home using the beef hotlinks, along with a couple of the traditional Greek wraps that the manager Vicky from Greek on the Street kindly let me have.  Just to say, I am trying to persuade them to sell the wraps as they really are good!

• Pack of beef hotlinks
• Greek wraps
• Red onion, finely sliced
• Small bag of rocket leaves
• 1 pepper, thinly sliced 
• Handful of sliced black olives
• Feta cheese, crumbled
• Cherry tomatoes, halved
• Half a cucumber, peeled
• Tablespoon of mint, finely chopped
• Squeeze of lemon juice
• Pinch of salt
• 4 tbsp Greek natural yoghurt
• Couple of pinches of dried oregano

Method:
Place the hotlinks onto a baking tray and place under a preheated grill for around 20 minutes or so, until cooked through.  

Whilst the sausages are cooking, prepare the tzatziki.  Place the yoghurt into a bowl along with the mint, lemon juice and salt.  Using a box grater, grate the peeled cucumber, squeeze out the excess water from the cucumber and combine in the bowl with the yoghurt mix.

Heat a frying pan (one big enough for the wraps) and dry fry each wrap for around a minute each side until warmed through.  Place a wrap onto each plate and spread with some of the tzatziki and top this with some of the rocket leaves.  I then cut each sausage down the middle lengthways and allowed three slices for each wrap.  Having placed the sausages on top of the rocket I then topped with the red onion, peppers, tomatoes, olives and some crumbled feta.

Feta Fries

Having experienced the feta fries at Greek on the Street, I thought it would be rude not to also have a stab at making my own to go with the wrap.  I cooked some chunky frozen chips according to pack instructions, once done I tossed with some dried oregano and sprinkled some crumbled feta over the top.  I swear, once you try these fries, you will be hooked!

This dish was a huge hit in my household and the hotlinks really added to the whole dish, really meaty and tasty, I will definitely be making this again. I would recommend paying Angusandoink a visit to try out some of their products, you won't be disappointed, trust me.  

Baked Camembert Cranberry Burst

Baked Camembert Cranberry Burst

• 2 packs ready rolled puff pastry 
• Tub of freshly made cranberry sauce
• 1 Camembert for baking
• Pack of bacon lardons
• 1 beaten egg

Method:

Preheat the oven to 180 degrees (fan assisted) line a baking tray with foil and grease the foil with some olive oil.  

In a small frying pan heat some oil and fry the bacon lardons until crisp.  Place one sheet of the pastry onto the baking tray.  Line up the Camembert in the middle of the sheet and spread the cranberry sauce around the cheese and place the bacon lardons on top.  Remove the cheese and place the second sheet of pastry on top of the first then place the Camembert back in the centre and cut around the base with a sharp knife.  Remove the pastry from  beneath the cheese and return the Camembert to the centre.  Make cuts across the top of the cheese just to break through the top layer of the skin.

Working around the cheese, using a sharp knife cut down from the centre to the edge of the pastry (start the cut about an inch from the cheese) leaving a gap of about two fingers between each cut.  Twist each piece of the cut pastry around in a spiral.  Brush the pastry with the beaten egg and place into the oven for around 20 minutes until the pastry is nice and crisp and golden.

This recipe makes full use of the square of pastry, I don't like to waste unless really necessary, hence mine doesn't resemble the snowflake version that is doing the rounds. The end result is perfect for an informal buffet get together with friends and family and looks pretty stunning to boot.  Just tear off each segment of the pastry and dip into the molten gooey cheese and enjoy.  

Creamy Cassata Cheesecake

Creamy Cassata Cheesecake

• 140g soft amaretti biscuits
• 40g digestive biscuits
• 60g melted unsalted butter plus extra for greasing
• 250g ricotta
• 250g mascarpone
• 3 large egg yolks
• Seeds from 1 split vanilla pod
• 80g caster sugar
• 3 tbsp clear honey, plus extra to drizzle
• 6 gelatine sheets
• 6 tbsp golden rum
• 425ml double cream
• 75g candied fruit and citrus peel, chopped
• 150g red glacé cherries and Angelica, roughly chopped
• 75g nibbled unsalted pistachios, roughly chopped 

Method:

Preheat the oven to 180 degrees, 160 fan.  Grease and line a 20cm cake tin.  Crush the biscuits in a food processor then mix with the melted butter.  Spoon into the tin then press down in an even layer using the back of a metal spoon.  Bake for 5 minutes, then remove from the oven to cool completely.

Using a free standing or hand mixer, beat the ricotta, mascarpone, egg yolks, vanilla seeds, sugar and honey for 2 minutes until smooth and fluffy.  Soak the gelatine sheets in a small bowl of cold water for 5 minutes.  Meanwhile, heat the rum in a small pan until almost boiling, then remove from the heat.  Squeeze any excess water from the gelatine, add to the warm rum, stirring until dissolved, then strain through a sieve into the cheesecake mixture, mix well.

In a separate bowl, beat the cream to soft peaks, then fold through the cheesecake mix.  Leave to stand in a cool place for 25 minutes.  Fold through most of the fruit, peel, cherries, angelica and pistachios, then spoon into the cake tin.  Smooth the top, then scatter over the remaining fruit and nuts.  Cover loosely with foil and chill for 3 hours or overnight.  Remove from the tin and serve with extra honey drizzled over.

This is one of my go to recipes when I have people round for dinner, it serves 10-12 so it is ideal when you have a large gathering and it looks great when you bring it out.  Tastes amazing and is a real crowd pleaser.

Recipe courtesy of delicious magazine

Sage, Chilli and Feta Sausage Rolls

Sage, chilli and feta sausage rolls

• Olive oil for frying
• 1 onion finely chopped
• 2 minced garlic cloves
• 6 sage leaves finely chopped
• Kankun habanero sauce 
• 1 tsp dried oregano (plus extra for dusting)
• 200g crumbled feta
• 450g sausagemeat
• 2 X 320g packs ready rolled puff pastry
• 1 egg, beaten

Method:

Heat the oven to 200 degrees centigrade or 180 for fan assisted.  Heat a glug of oil in a frying pan and fry the onions for around 5 minutes over a medium heat.  Add the garlic and fry for a further 3 minutes and tip out into a large mixing bowl and leave to cool.  

Add the sage, oregano, feta and a good few glugs of the Kankun habanero sauce and sausagemeat to the onion mix.  Season with salt and pepper and then mix it all together, combining all of the ingredients with the sausagemeat.  Unroll one of the sheets of pastry and cut in half lengthways. Place a quarter of the sausage mixture down each length of pastry, just off centre.  Lightly brush the wide edge of the pastry with the egg glaze, then fold over to encase the filling, leaving a small lip of pastry.  Press down along the pastry lip to seal, using the back of a fork.  Brush with the beaten egg and sprinkle some oregano over the top.  Cut the roll into the size you wish and place onto a baking sheet lined with non-stick baking paper, repeat with the remaining pastry and filling.  Bake for around 30 minutes until risen and golden and the meat is cooked through.  

For the last few years it has become a tradition to make sausage rolls on Christmas Eve and certainly something my partner looks forward to, he does love to eat them pretty much out of the oven! This is the first time I have tried this recipe, to say I was impressed is an understatement, the flavour is awesome and you get a good kick of heat from the kankun habanero sauce, I think this is a new found favourite in our household and certainly one that my partner Scott enjoyed, given the amount he has already eaten!  Luckily I was able to take some photographs before they all vanished!

Recipe adapted from Delicious Magazine

Greek on the Street

Whilst I have eaten at a number of the restaurants, by far my favourite (so far) has been Greek on the Street, so this is where my Boxpark culinary adventure will begin.

I have had takeout from Greek on the Street 3 times and today went to eat in along with a couple of my friends.  Arriving early I grabbed a table and the waitress came over promptly, after explaining I was waiting for friends she came back with a carafe of water with mint leaves and left me to peruse the menu whilst I waited, this was a nice touch and much appreciated.   

The interior of Greek on the Street is great; funky artwork adorning the counter, olive oil bottles and cans dotted around, it had a good vibe.  I got there just before midday and there were a few other people there, however by the time we left at 1pm the place was packed with customers and a long queue of people ordering take out, definitely a good sign! 

When my friends arrived, after checking out the menu which had plenty to offer, we placed our order.  I opted for the pork belly Greek plate which came with toasted Greek flatbread, spicy feta sauce, tomato and red pepper dip and some salad, for the side I went for the feta fries.  When our orders arrived we were all impressed, well presented and good portions.   

Well, all I can say is I was in heaven, my pork belly was soft and tender and full of flavour, the dips that came with it were a perfect accompaniment and oh my days, feta fries, where have you been all my life!!  

Feta Fries from Greek on the Street 

These slender strips of potato goodness were tossed in dried oregano and topped with crumbled feta, I have never enjoyed chips so much in all my life, these are a must have and enough to make me just want to come back for them alone, but there are enough other tempting dishes on the menu as well so don't worry if you are not a chip fan, you will find something to please the old tastebuds, trust me.

The vibe in Greek on the street was good, busy, noisy (but in a good way) and top notch food and service, I have had several souvlaki wraps previously, the chicken gyros, loukaniko (beef and pork Greek sausage) and halloumi with tzatziki and mixed grilled vegetables, all of which tasted amazing, I really can't wait to try out the other dishes on the menu, there are enough to keep you going for quite a few visits!!!  

I have to say the food is good value for money, my lunch cost £8.95 for the Greek plate including a side, good variety and super tasty, great service and definitely Greek on the Street gets a huge yes from me, you need to pay them a visit, it is just like being on holiday, except you are in Croydon!  

Linguine alle Vongole

Linguine alle Vongole

• 350g linguine
• 2 tbsp olive oil plus extra for drizzling
• 1/2 tsp deseeded and finely sliced red chilli
• 2 garlic cloves (minced)
• 500g clams, cleaned and rinsed
• Splash of dry white wine
• 2 tbsp finely chopped flat leaf parsley
• Handful of cherry tomatoes, halved
• Chunk of chorizo, sliced 

Method:

Bring a large pan of salted water to the boil and cook the linguine according to the packet instructions.  Whilst the pasta is cooking, heat the oil in a large deep frying pan over a medium heat.  Add the chilli and garlic and cook for around 4 minutes, keep an eye on the garlic, you don't want it to burn! Add the chorizo and cook for a few more minutes by which time the chorizo should start to crisp and also release plenty of oil (which will add to the flavour of the dish).  Add the clams, wine and tomatoes to the pan, cover and cook on a high heat for 2-3 minutes until the clams have opened.  Remove the pan from the heat and remove and discard any clams that have not opened (do not crack into the shell to get to the clam, it will make you sick!!!).  Drain the pasta and add to the pan with the clams, turn gently to combine and stir in the chopped parsley and drizzle over a little olive oil it it looks a bit dry.

This is yet another quick and easy recipe and perfect for any time of the year.  If you can't get hold of fresh clams, don't be afraid to buy frozen, they are just as good and will have been cleaned and prepped already so saves you some of the hassle.  If buying fresh clams, soak them in salted iced water for 30 minutes before rinsing and cooking.  Before you cook the clams, discard any broken ones or clams that remain open when gently tapped, you do not want to eat these, trust me!  This can be served alongside a nice fresh garden salad and garlic bread, trust me, this is a winner...

Chilli chicken ramen

Chilli chicken ramen

• 1000 ml chicken stock
• 4 tbsp of sriracha sauce
• 300g egg noodles
• 2 chicken breasts 
• Couple of handfuls of beansprouts
• 1/2 red onion, finely sliced
• 2 spring onions, chopped
• 1 fresh red chilli, sliced
• 4 tbsp soy sauce
• 2 tsp of freshly grated ginger
• Lime segments
• Handful of fresh coriander 

Method:

Firstly marinade the chicken breasts for an hour with the soy sauce and ginger.  Preheat your oven to 180 degrees, place your chicken breasts onto an oven tray and cook the chicken for around 20 minutes (until cooked through).  Whilst the chicken is cooking, bring a large pan of water to the boil and cook the noodles according to the packet instructions.  Once cooked, drain and place into your serving dish.  Add the sriracha sauce and chicken stock and stir to separate the noodles.  Slice the chicken breast and place on top of the noodles, add the onion, spring onion, beansprouts and chilli and garnish with the lime and coriander.

This recipe is so fresh and zingy and perfect for these cold Autumn evenings.  The recipe feeds two and can be easily adapted depending on how hot and spicy you like your food.  The recipe comes courtesy of Wagamama.    

A mouthful of Mark does Eggs Royale

Eggs Royale

• 2 muffins (sliced in half and lightly toasted)
• 4 slices smoked salmon
• 1 avocado (cut in half, seed removed and then sliced lengthways)
• 4 eggs
• Cracked black pepper
• Lemon juice

Method:

Bring a large pan of water with a good splash of white wine vinegar to the boil.  Whilst the water is coming to the boil, toast your muffins.  Top the muffins with a slice of smoked salmon and several pieces of the avocado, squeeze some lemon juice over the top and a grind of black pepper.  Once the water has come to the boil, drop each egg into the water (keeping some distance between each egg) and let them cook for 3 minutes, once done, remove with a slotted spoon and place each egg on top of the muffins and crack a bit more black pepper over the top.

At the moment I am on a roll with poached eggs, I never knew they were so simple to make!  None of this swirling the water around when dropping the eggs in, just plonk them in, it works a treat!  Poached eggs have now become a Sunday breakfast staple, I just need to come up with different variations to try so watch this space.

Mexican Eggs Benedict

Mexican Eggs Benedict

• Muffins (1 per person, cut in half and toasted)
• 4 eggs (2 per person)
• 4 slices ham
• Guacamole  
• White wine vinegar

Method:
Bring a large pan of water to the boil and add a few splashes of the vinegar.  Whilst the water is coming to the boil toast your muffins, butter them and top each one with a slice of ham.
Put a good dollop of the guacamole onto the ham (see here for guacamole recipe).
Once the water is at a rolling boil crack each egg into the pan, aim to put one into each quarter of the pan.  Cook for around 3 minutes, remove from the pan using a slotted spoon and place on top of the muffin.  

This is a very straightforward recipe but definitely one that is worth sharing as it is so tasty and features on a regular basis in our household.  When serving a good grind of black pepper is always good and if you have it to hand a dollop of sour cream and a splash of habanero sauce works a treat, enjoy!