Spiced Turkey Burgers

I first came up with this recipe a couple of years ago at uni when I was introduced to the wonderful world of dumplings by one of my housemates at university. The dumplings that she makes use pork as their base meat and because I don’t eat pork, I ended up using turkey and beef instead. The recipe is adapted from the recipe for turkey dumpling filling which I use. I will get onto dumplings in a later blog post because they are just amazing! I definitely benefited from living with such an accomplished cook at university. One of my favourite dished that I was taught was for sticky salmon and you can check out the recipe for that on her blog Yan and the Yums. I would recommend it as the recipe is super simple and will wow your friends and family!

21985937_1717334474964917_1917240685_o
Turkey Dumplings. Plain on the top and curried on the bottom

Back to the turkey burgers, I tend to get several meals out of each recipe. If I eat them with a bun, I will eat one burger per serving but if not using a bun, I would recommend serving two burgers per person. Obviously, the larger you make the burgers, the fewer you will get out of the recipe! I love spices in food and as you will notice as this blog goes on, many of the recipes have a base of spring onions, ginger and almost always garlic.

On a separate note, I have just moved into my house for the fourth year of university so don’t be alarmed if my photos suddenly have a different background! We have and Aga this year and I am used to cooking on a gas hob and a fan oven. I will continue giving all my cooking times and such as if I was using a standard oven and hob like at home as the Aga cooks faster than I am used to!

21985929_1717334508298247_1914432408_o
Our house Aga! It’s so hot in the kitchen but in winter it’s just divine.

 

 

 

Spiced turkey burgers

Makes 6-8 Burgers      Price per Portion – around 75p per burger

Preparation: 15 minutes – Cooking time: 20-30 minutes

 

Burgers

500g turkey mince

1 Bunch Spring Onions

2 inch piece of ginger

3 or 4 cloves of garlic

1 chilli

2 eggs

 

Optional

2 tbsp. Soy sauce

Salt

Pepper

Breadcrumbs

 

Finely chop the spring onions and put into a bowl.

21985579_1717334478298250_541906951_o

Finely chop the garlic, ginger and chilli and add to the spring onions. I like the taste of the garlic and ginger to be quite strong but if you prefer them to be more subtle, just use a little less! The same applies for the chilli as I like my food quite spicy.

22016880_1717334524964912_935428096_o
I like to use red chilli where possible just because the colour stands out more but as you can see, we only had green ones left!

Add the eggs and if you are using them, the salt, pepper and soy sauce.

Mix together until the egg loses its gelatinous quality and is a little foamy

Add in the turkey mince a bit at a time and mix until everything is just combined. Do not over mix or the mince will turn to mush!

21985870_1717334494964915_2031640441_o

If you wish to add a handful of breadcrumbs, they will help absorb any excess moisture from the meat.

 

Heat a frying pan with a little oil in it (maybe half a centimetre or so)

Take a large dollop of mixture and using moistened hands, shape it into a burger patty and place it in the pan. I tend to be able to get two or three in the pan at a time.

Make sure the burgers don’t stick but other than that try not to touch them for about five minutes until the meat and egg starts to cook which will give the burgers structure.

21981937_1717334518298246_1244727286_o

Flip the burgers and cook for five minutes on the other side. If they brown too quickly, turn down the heat. Make sure the burgers are fully cooked before eating.

 

I serve the burgers with a sweet and spicy sesame sauce made with two tablespoons of tahini, a healthy teaspoon of Sriracha (chilli sauce) and two teaspoons of runny honey. Obviously you can play with proportions to how you are feeling at the time. There’s nothing like trial and error to work out what you like!

22047353_1717334491631582_1221178613_o

 

Let me know if you try this at yourselves and pop a photo across or tag me on Instagram at Harryshomebakery! I love seeing what you guys create at home.

See here for the last recipe from my Cooking from Basics series – deliciously perfect homemade pizza or here if you fancy trying you hand at making a death by chocolate tart with 4 types of chocolate and a salted caramel layer!

Have a good one and I’ll see you next Monday with a recipe for an orange and chocolate layer cake with a shiny ganache coating and fragrant orange scented booze soaked layers!

H

 

 

Perfect Pizza

As a student, I don’t often get the opportunity to make pizza from scratch as I just don’t have the time to make the dough. Of course you could buy in bases or even just pop down to the local take away but the difference in quality is phenomenal! Not only is it far, far cheaper to make yourself, but you can make sure you have the toppings you want on it without having the faff of spending 10 minutes deciding what you want off the menu. This recipe does take time – there are no two ways about that however like all recipes with bread involved, you will have a couple of hours in the middle in which to do what you want.

I have only done this a couple of times at university because of the time constraints however homemade pizza is a good home recipe too – especially in the holidays. Be careful though as it is very easy to overeat these as they are just so delicious! I like to have mine with chilli, sweetcorn, chicken and I’m getting into onions too. Whilst personally, I am very much against pineapple on pizza, I do appreciate that for some people, it is a fantastic topping and the wonderful thing about this recipe is that you can make personal pizzas that don’t need sharing so no one can complain! I would always advise using precooked meats just in case as you don’t want to eat raw meat and get ill – especially if you have to study for exams.

This is a particularly good recipe for house meals as you can just make the pizzas larger and share them around and they are genuinely so much better than the ones you would buy on the way home from a night out. I love a good greasy take-out pizza however these can be far healthier – using low fat cheese or even cheeseless pizzas can be a good way of using up leftover vegetables and meats without too many calories.

The recipe I use includes a technique I have not yet covered on this blog – rubbing in. This is where you combine flour and fat in a way which keeps the fat from melting and makes sure the mixture is light and airy. Using the tips of your fingers, take a little of the mix in each hand and lift them above the bowl. Use you thumbs to brush the mix back out of your hands and into the bowl rubbing the fat into the flour as it falls through your fingers. Repeat this until the mixture resembles fine breadcrumbs. It may look like nothing is happening at the start but trust me, it will all come together in the end. Just remember, if you really can’t get a technique to work for you, YouTube it! I have learnt a lot of new techniques by watching videos because I find it far easier to understand when I can see what is going on.

The dough also freezes nicely so if you are cooking for two, the third portion can be popped in the freezer – just make sure to defrost it fully and let it warm up to room temperature before using – or it can be used to make a garlic bread (spread over butter, minced garlic and parsley if you have it) or doughballs! If you want to cook for 4 people, multiply the recipe by one and a half but don’t increase the yeast! Once sachet can be used for up to 750g of flour – it might take a little longer to rise but it will still have an amazing flavour.

 

 

Serves 3 – about £1.30 per portion

Preparation – 30 minutes, Rising – 2 hours, Cooking – 15 minutes

 

Dough:

500g Strong white flour

50g butter (or block margarine like Tomor for example)

300ml water

1 sachet instant yeast (7g)

1 tsp salt

1 tbsp sugar

2 tbsp olive oil

 

Optional

Garlic/onion power

Grind of pepper

Grated hard cheese like parmesan

 

Toppings

500ml Tomato Passata/ 1 tube of tomato paste

A few cloves of garlic

375g Mozarella grated

 

If you are using passata, heat it in a pan and add a couple of cloves of minced garlic and a pinch of sugar.

21618485_1703171193047912_1840963141_o

Reduce it until the passata is thick and non-runny.

21618315_1703171206381244_384891810_o

 

While the passata is cooking, place the flour in a large bowl, cube the butter and rub it in until it looks like fine breadcrumbs. (If you wish to flavour the dough, stir in the extra ingredients now!)

21585640_1703171313047900_923652268_o
Make sure the fat you use is cold when you add it to the flour to help prevent it melting during the rubbing in
21585496_1703171506381214_991924181_o
After rubbing in, the mixture looks like fine breadcrumbs and will have a light yellow tinge

Make a well in the centre, pour the yeast, salt and sugar around the outside of the bowl at even intervals.

Pour in the water and oil and mix to combine.

Knead the dough until it is smooth and elastic, cover and leave to rise for about 2 hours or until it has doubled in size.

21584389_1703171519714546_1684321348_o
Basic ingredients for a Margharita pizza

 

Turn the oven to gas mark 6 (200oC).

Pour out the dough and divide into portions.

Roll the dough out until it fits the pizza pan you are using or until it has a radius of about 10 inches.

Spread out the thickened passata onto the pizza bases leaving about half an inch around the outside. Alternatively, if you are using paste from a tube, squeeze it into a bowl and add some water to thin it out a bit so you can spread it over the pizzas.

Sprinkle on the mozzarella trying not to get it on the dough around the edge of the bases

21640295_1703171533047878_1048536134_o
We have a large pizza dish which holds two portions and a smaller one which is a single portion

Add toppings of your choice.

21618416_1703171543047877_685127786_o
Sweetcorn and mushroom pizza. I also like adding jalapenos however my dad isn’t fond of them so we go half and half
21618451_1703171556381209_923194452_o.jpg
Mushrooms, capers and olive pizza
21618451_1703171556381209_923194452_o
Mushrooms, capers and olive pizza

Bake in the oven for 12-15 minutes until the cheese is bubbling and starting to brown.

21585616_1703171579714540_801267357_o21584459_1703171576381207_1168778211_o

 

This meal is so amazingly yummy, I wish I could have it more often but it isn’t economical. It is however, perfect for a special event like having friends over or a date night or even if you just deserve a treat!

Let me know if you try this at yourselves and pop a photo in the comments! I love seeing what you guys create at home.

See here for the last Cooking from Basics recipe – an amazing Mushroom and Chicken Pasta Bake or here if you fancy making some super fudgy, gooey Chocolate Brownies.

Have a good one and I’ll see you next week for my death by chocolate tart which is sinfully delicious looks like it’s been bought from a professional bakery!!!

H

Gooey Chocolate Brownies

I love chocolate brownies. They are some of the most amazing things to have been created in the kitchen however they still cause dispute between people who make them. Should they be cakey? Should they be fudgy? Personally, I fall very strongly on the fudgy side of the argument. If I wanted something chocolatey with a cake like texture, I would make a chocolate cake, not a chocolate brownie! These brownies are about as fudgy as you can get. You need to watch out though as with such a high butter and chocolate content, they are liable to soften up in the heat if you make them in summer and whilst not an issue if you are at home, this can cause problems if you are taking them on a picnic! Try adding an extra minute or two to the cooking time if you know they brownies will be in the heat for an extended time before you eat them as they will stay fudgy but won’t melt everywhere which from experience, is incredibly messy (but really, really yummy)!

The fudgy chocolate brownie is generally accepted to be a descendent of the Bangor Brownie. This came about after the creation of brownies in the late 1890s and in the 1900s, the Bangor Brownie with its fudgy, dense texture was created. It differed from the original brownies by adding extra chocolate and eggs to the mixture. The recipe I am using today is a take on the Nigella Lawson recipe from How to be a Domestic Goddess – a book I wholeheartedly recommend to anyone who enjoys baking. Unlike Nigella, I do not put walnuts into the brownies and have been known to add chocolate chips to them.

They are very simple to make too requiring minimal experience and always go down well. Not only that but you don’t have to eat them just as brownies. If you are hosting a dinner party or having friends over, chocolate brownies make a wonderful base for a dessert or can be warmed up and served with ice cream. Baking times really do vary dramatically by oven so making something like brownies a couple of times is a good way to get to know your oven and also leaves some rather nice leftovers.

21325912_1696710787027286_598464611_n
Mocha dessert featuring: mocha mousse, coffee macaron, coffee caramel, chocolate brownie and tempered chocolate garnish

If you are feeling adventurous, why not try adding a swirl of caramel or peanut butter (thinned down with a little milk and sugar to make it smooth) into your batter in the tins to make the brownies a little more exciting? You could also add small pieces of fudge, candied orange peel, chopped nuts or a tiny amount of coffee to add to the flavour and texture.

 

 

 

Chocolate Brownies

Prep time 25 minutes, cook time 25 minutes

 

Ingredients:

375g dark chocolate

375g unsalted butter

500g sugar

6 eggs

2 tsp vanilla extract

225g plain flour

 

Optional:

100g white chocolate roughly chopped (or chips)

100g dark chocolate roughly chopped (or chips)

 

Preheat the oven to gas mark 4 (180oC)

Line two eight inch square pans with baking parchment

Place the butter and dark chocolate into a large, thick based pan together and heat on a low light until it has all melted and combined. Keep stirring to prevent the chocolate from burning. I have also found that putting the butter into the pan first helps prevent the chocolate from catching.

21330736_1696716077026757_1689371546_o (1)
Line the pan with butter to prevent the chocolate burning

Measure out the sugar and the eggs into a jug

Add the vanilla to them and beat until they have all come together

21390310_1696710790360619_1131835953_o

Once the butter and chocolate have melted together, remove from the heat. Allow the mixture to cool for a minute if it feels hot to prevent the egg from curdling when it is added.

21362371_1696710797027285_1039636095_o

When the chocolate mixture is slightly warm, slowly pour in the eggs and sugar whilst stirring to combine it all together – depending on the temperature of the chocolate at this point, the combined mixture may thicken slightly as the egg is added

Once all the other ingredients are combined, slowly stir through the flour in two or three batches making sure that there are no clumps left over. I tend to do this with the balloon whisk that I use for beating the eggs and sugar earlier

21362095_1696710820360616_643986752_o

Add in the chocolate chips and stir through and immediately divide the mixture between the baking pans to make sure the chips don’t melt into the rest of the batter

21389344_1696710833693948_2142429771_o

21363367_1696710823693949_696892946_o.jpg

Bake for about 23/24 minutes or until the surface looks cracked and there is a slight wobble. The brownies will still cook a little after they are removed from the oven but make sure they are not raw in the middle!

21330957_1696710830360615_2024467812_o

Once the brownies are cool place them in the fridge to firm up before cutting as they can be really fudgy if they aren’t quite cooked enough for the flour to set.

21363582_1696710810360617_651504448_o

Let me know how these went for you in the comments – I love seeing what you guys have been making at home! See here for last week’s Cooking from Basics recipe for Chicken and Mushroom Pasta Bake and here for the last recipe in the Baking section, Artisan Loaves.

Have a fab week and see you all next monday!

H

Chicken and Mushroom Pasta Bake

Pasta bakes have been a staple of my lunches since going to university. They are relatively economical, can be made with pretty much anything you have (including leftovers) and are delicious. You can use them to make a small amount of meat go very far which I have found to be a life saver when you are living off a student loan. They tend to freeze well and are also quite sturdy so once cooked, portions can be cut and put either in boxes or just wrapped in Clingfilm before being put in the freezer as the pasta has enough structural integrity to hold its shape when cool. This meant taking a slice of it in my bag to lectures was a simple task and provided me will a filling lunch during the day.

One of the things I find really interesting about this dish in particular (and to be honest, any dish involving mushrooms) is how they cook. As the fruiting bodies of a fungus, mushrooms hide beneath the soil and once ready to produce spores, they absorb liquid – rain in the wild – and sprout. They can appear out of nowhere overnight but this property is also what leads to them being very easy to burn when cooking. When you first add the mushrooms to an oiled pan, they absorb all the oil up too resulting in basically dry frying them. This can cause them to burn if they aren’t stirred constantly which is a faff if you are trying to get on with another part of the meal. To avoid this, small amounts of water can also be added which again, will be absorbed but if you manage your proportions well, can leave just enough liquid in the pan to prevent burning. Once the mushrooms get to a certain temperature, the heat breaks down the cells holding in the liquid resulting in the mushrooms releasing any water, juice and oil which is contained in them also causing them to shrink which is why the reduce down so much in volume whilst cooking.

The other interesting part of this dish (from a science perspective) is the cornflour. When I was younger, I used to be allowed to play with cornflour as a treat if I was well behaved. Whilst this was a messy, messy endeavour for all involved it did have the benefit of being an introduction to quite a complicated bit of science, the non-Newtonian fluid. As a small child, few things were more exciting than this bizarre mixture that ran through my fingers and I could sink my hand into but if I tried to jerk it out again, the mixture would turn solid and shatter with enough force. Even now as a 21 year old, I find it fascinating! In this recipe, you can only have this fun before the cornflour is added to the sauce as the moment it is mixed in, it thickens up massively giving the sauce a smooth texture.

 

 

 

 

Mushroom Chicken Pasta Bake    –     about £1.90 per portion, makes 6 portions

2 Large Onions (or three medium/small)

500g mushrooms roughly chopped

2 chicken breasts – cubed

½ cup of milk (125ml)

Chicken/mushroom stock

4 tbsp of cornflour

Oil

400g pasta shapes – I use spirals normally

Cheese

21125018_1686134991418199_784859581_o

Optional

Garlic

Basil/parsley

Salt and pepper

 

Dice up the onions and sautee in a pan with a small amount of oil.

21081979_1686135078084857_846304307_o

Once the onions are translucent, add the mushrooms and a small amount of water (I would go for about two tablespoons). This helps prevent the mushrooms from sticking to the pan. Keep stirring until the mushrooms start to release their liquid. (Should you wish to add garlic, one or two cloves either diced or minced should be added at this point)

Add the chicken and stir until it is sealed (that is to say that the outside of all the chicken has gone white.21104359_1686135108084854_1141188406_o

Add the milk and bring to the boil

Add the stock – if powder, just sprinkle it in and if it is a cube, crumble it up into the mix and stir it through

21082015_1686134994751532_195117734_o

Mix the cornflour with a small amount of water to create a slurry and add it a bit at a time to the mixture making sure that you stir well after each addition and wait for the sauce to thicken up before you add more. If there is more liquid in the sauce, you will need more of the cornflour but you may not need it all!

Let the sauce simmer for 5-10 minutes until the chicken is just cooked and then remove from the heat.

Season with salt and pepper and add the basil or parsley at this point

 

Preheat the oven to gas mark 6 (200oC) and cook the pasta according to the instructions on the bag.

Mix the pasta and the sauce and pour it all into an ovenproof dish pushing any exposed pieces of chicken down below the surface

21081948_1686135291418169_80660660_o

Add a layer or grated cheese over the top and place in the oven. Personally I use cheddar for this but you could use any cheese that you like (though I would avoid blue cheese in this scenario as I don’t think it would go with the chicken and mushrooms particularly well!)

21104257_1686135354751496_1899645058_o

Bake for half an hour or until the cheese has melted and the top layer has gone crispy.

21081953_1686135364751495_87834986_o

For a vegetarian alternative, use more mushrooms instead of the chicken! It is still delicious and will reduce the price too.

This can be eaten cold and freezes well.

 

Whether batch cooking for yourself or making dinner for friends, this recipe is wonderful for many occations and is super versatile. You can add or take away ingredients or even change up the sauce completely to keep things fresh. Personally, chicken and mushroom is a favourite of mine so I tend to make this one quite a lot!

Let me know in the comments if you try this one yourself and pop a picture in if you can!

See here for the last recipe in the Cooking From Basics series – a delicious bolognaise sauce – or if you fancy trying your hand at some bread making, why not have a look at my recipe for Artisan Bread from last week.

Have a good one and I’ll be back next week with a super chocolatey recipe that you do not want to miss!!!

H

Bolognaise Sauce

 

For me, pasta with bolognaise is very much a comfort food. We used to have it when my mum worked away as I wouldn’t get home from school until 18.30 and my dad from work at a similar time so there was never time to cook on those days. Luckily mum would make up a huge vat of this stuff and freeze it so we would come home and have a fab dinner which just needed to be reheated.

One of the best things about this sauce is how versatile it is! You can use it just on pasta, you can make it into a lasagne. I have been known to just have it on toast if I’m super hungry. The recipe I use is very basic, it only has 4 main ingredients with a smattering of seasonings but I know that some people put in mushrooms and sweetcorn too so if you like them in your bolognaise, feel free to add any extras!

The recipe itself produces a large amount of sauce so make sure that you have boxes to store it in! It’s perfect for after a long day as all you need to do is bung it in a pan (either defrosted or still frozen – though I would add a little water in the second case to prevent burning), cook up some of your favourite pasta and hey presto! You have yourself a delicious meal!!

 

Servings ~ 10                                                                                            Cost per portion ~ 50p

 

Ingredients

Passata/chopped tomatoes

500g Beef Mince (Or for a vegetarian option, use quorn or soya mince!)

2 Large Onions – I use cannon onions (about twice the size of a fist)

3 Large Carrots

Oil

Garlic

Red Wine

Basil/mixed herbs

Chopped Tomatoes

Salt and pepper

Worcestershire Sauce (about a tsp)

Ketchup (about a tbsp)

Soy sauce (about a tbsp.)

 

 

Equipment

A large saucepan (with a lid)

A chopping board

A large knife

A wooden spoon (or equivalent)

 

Optional, if you are using passata, you can thicken it up (so the final sauce is less wet) by boiling it in a pan for 15 minutes or so to reduce it down. Add about a teaspoon of sugar while it’s boiling and should you wish to add garlic to the sauce, this is where you put it in!

 

Dice up the onion and place into a large pan on a medium heat.

Grate the carrot and add it to the pan and fry until it starts to soften.

20839774_1675327505832281_1841552192_o
Onions and carrots in a pan with a little bit of oil at the bottom

Make a well in the middle of the vegetables and add the mince a little at a time (I generally go for a quarter of the pack and break it up as I put it in).

Make sure the majority of the mince has gone brown before you stir it through and add the next potion of the meat. If you wish to use quorn mince instead, this is where you would add it but unlike meat, you do not need to brown it, just stir it all in and move on to the next step.

20839873_1675327632498935_532951728_o
Make sure to brown most of the meat before stirring it througt!

Once all the mince is incorporated, add the tomato and stir it in.

If you wish to add red wine, garlic, salt and pepper, basil or mixed herbs, now is the time to do so.

 

Leave the sauce with a lid on a low heat to simmer for at least half an hour or even longer if possible!

20861080_1675327695832262_2091887734_o

 

The sauce will darken a little while it is simmering so don’t be alarmed if you come back to find it a different colour to when you started!

I go for a medium ladle per portion as that suites me just perfectly.

The sauce is so versatile and can be used in pasta bakes, lasagne or just as plain bolognaise – I have been known to just eat it on toast too!

 

Let me know what you think of it in the comments and I’ll see you all next week for another baking post – this time, bread related!

H

Cooking from Basics

Introduction to Cooking from Basics

 

Welcome to Cooking from Basics. Over this series of recipes, I am hoping to introduce you to new recipes or at least teach you how to make others that you may have already heard of. Whilst aimed at students who are cooking for themselves for the first time, the recipes are obviously available to everyone. I will take you through each step of the process with as many photos as I can to help make sure the instructions are clear and by the end of the year, you should be able to fend for yourself in the kitchen!

Each recipe will start with three lists. There will be the mandatory ingredients (in bold), the optional ingredients (not in bold) and the equipment you will need for the recipe. Whilst optional, the second list of ingredients are things that I believe every good kitchen should be stocked with as they can make a meal so much more interesting.

As you will notice, the majority of recipes in this series will produce multiple portions. The best way I have found of saving money at Uni is to batch cook and freeze the leftovers. The other way to save money is to bulk out any dishes you have with vegetables which are far cheaper than the meat used so you can stretch a small amount of meat into many meals – I have managed to make a pair of chicken breasts last for 8 meals before (I will introduce this recipe later in the series).

 

Before the recipes start, I would just like to do a quick introduction into terminology that I will be using!

Slice: Cutting in one direction across an item of food.

20630193_1664286936936338_2048621335_o
Onion sliced into half moons
20641288_1664287016936330_433594188_o
Sliced carrots

Dice: Cutting in two directions so the food is chopped up very finely

For onions, I would advise remofing the top but not the bottom! Cut lengthwise down the onion but not completely to the end. This will mean that it holds together so you can then proceed to cut perpendicular to that.

20622701_1664286640269701_499513841_o

For carrots, I would say that grating will usually suffice if you need them cut up small!

 

Julienne: Cutting into long thin strips (usually used on carrots and other vegetables) – while the official definition is 1-2mm x 1-2mm x 4-5cm, unless you are very confident in your knife skills, as fine as you can chop it will surely be sufficient. If you are lucky, you may own a julienne peeler which will do all the hard work for you!

20629804_1664369156928116_1250373249_o
Julienne Carrot

Sauté: Lightly frying

Sweating: Cooking over a low heat until the outsides start to cook

Cube: Exactly what it sounds like. Cutting an item of food into small cube like shapes. I tend to use this for carrots in curries and pie and pieces of chicken

20629856_1664369013594797_160777625_o
Cubed carrot

20629856_1664369013594797_160777625_o

 

I will add to this list as the year goes on and I hope you find it helpful!

The first recipe will be coming on Monday so see you all soon!