The nights here in London are getting much colder, as are the days so after another hectic week at work my boyfriend, Ports and I decided we needed comfort, succulence and something hearty. So we set to creating one of our favourite things to cook together- lamb, paprika, red onion and goats cheese burgers with baked parsnip fries.
I know most of you will probably think me weird when I say this but I really do not like chips! I find them really unapetizing, heavy and just get no eating "thrill" from them when I do have them. Thus, over the years I have made my own fries which are a) healthier b) kinder to your waistline and arteries and c) take no time at all to make and look great! :) Especially when dipped in some homemade chilli sauce and creme fraiche.
What you need:
Serves 2 (6-8 big fries each)
3 parsnips, sliced and cut in to about 6 x 1" strips per parsnip.
Olive oil
Salt and Pepper
5 Sprigs Rosemary
To make:
- Boil the parsnip sticks in water for about 5-6 minutes - so they are still slightly crunchy
- Preheat oven to 220degrees. Mix parsnips and oil on a large rimmed baking sheet
- Season with salt and pepper and toss to coat
- Spread out so that they are not on top of each other
- Scatter rosemary sprigs over and around
- Roast for 10 minutes; turn parsnips and then roast again for 10-15 mins until parsnips are tender and golden with brown spots
- Season with salt and pepper if desired
Lamb, Paprika and Goats Cheese Burger
What you will need (to make 3 big burgers):
Olive oil for frying
400g of lamb mince
1 egg
1 tbs ground cumin
1 tbs paprika
1 red onion, finely chopped
Season with salt and pepper
To make:
What you will need (to make 3 big burgers):
Olive oil for frying
400g of lamb mince
1 egg
1 tbs ground cumin
1 tbs paprika
1 red onion, finely chopped
Season with salt and pepper
To make:
- In a mixing bowl put in the lamb mince, egg, ground cumin, paprika, onion, salt and pepper
- Now, get your hands mucky by mixing all the ingredients together until blended
- Mould in to burger shaped patties- whatever size you like
- Put in the fridge for 30 minutes to rest and help set
- Cover the burgers in some olive oil and place in a pre heated frying pan or griddle pan
- Fry off for 3 -4 minutes on each side
- Take off the heat and let them rest for 5 minutes
- Now cut a large slab of goats cheese and place on top to start melting
We have ours on M and S green olive ciabatta which we toast slowly on the griddle pan, red onion, lettuce and tomato salad, with a homemade sun dried tomato and onion chutney and some tasty coleslaw!
