Tag Archives: homemade

Chicken And Corn Burgers

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During the school holidays we have been trying out new burger recipes and this one has been very popular with my boys so I am now making these burgers in the canteen of our local primary school.

These burgers freeze brilliantly so double the recipe, bake them, cool them and freeze them for another night.

This recipe has a gluten free option in the ingredients list too. Makes 6-8 burgers.

Ingredients

500g chicken thighs, minced

100g sweet corn kernals

60g grated cheese

1/4 teaspoon garlic powder

a pinch of chilli powder

20g fresh breadcrumbs or 2 tablespoons potato starch

salt and pepper

Method

Combine all of the ingredients in a large bowl.

Preheat the oven to 210 degrees centigrade and line two baking sheets with baking parchment.

Fill a bowl with water, wet your hands and form the meat into six balls and the six patties, wetting your hands between each one.

Lay the patty onto the prepared baking sheet and using the palm of your hand flatten gently until 1cm thick. Repeat with the remaining patties and pop into the oven.

Bake for 15-20 miutes until cooked through and golden.

Stuffed Potatoes With Hidden Veggies

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Sometimes I like to jazz up the humble potato by stuffing it myself, it saves the boys arguing about their preferred fillings as everyone loves these and I can sneak some extra vegetables into them!

Serves 6-8.

Ingredients

6 large potatoes, baked with skins on

20g butter

1 large onion, diced

2 garlic cloves, crushed

2 medium carrots, grated

75g grated cheese, Parmesan or something with a strong flavour

2 teaspoons finely chopped parsley

salt and pepper

Method

Preheat the oven to 180 degrees Centigrade.

Once the potatoes are cool enough to handle, cut in half and carefully scoop out the cooked potato keeping the skin intact. Place the skins on a lined baking sheet and the cooked potato into a bowl. Mash lightly with a fork.

In a frying pan, heat the butter and add the onion, cook for 10 minutes over medium heat then add the garlic and carrot and cook for a further 3 minutes. Tip the onion mix into the potato.

Add the cheese, parsley, salt and pepper. Mix well.

Take spoonfuls of the stuffing and fill the skins.

Slide the potatoes back into the oven and bake for 25-30 minutes until golden.

 

 

 

Garlic And Fennel Meatballs With Onion And Balsamic Sauce

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As a family we love meatballs in sauce but sometimes I want to get away from the rich tomato sauces that the boys favour and this is when I reach for my Balsamic vinegar. By the end of cooking you have a mild vinegar flavour with a lovely sweetness from the onions and Balsamic.

You can make this ahead of time and just do the final simmer or bake before serving.

To make this gluten free I simply use gluten free penne.

Serves 6.

Ingredients

1kg minced pork

6 garlic cloves

2 teaspoons fennel seeds

salt and pepper

30mls olive oil

4 onions, thinly sliced

1 teaspoon fresh thyme leaves plus three sprigs

100mls balsamic vinegar

350mls water

a small handful freshly chopped parsley

Method

Using a mortar and pestle, crush the garlic, fennel, salt and pepper until you have a paste.

In a large bowl, combine the pork, thyme leaves and garlic paste. Use your hands to combine the meat, thyme and paste very well.

Form into small, walnut sized balls, I get around 32 meatballs. Set aside.

In a large oven proof frying pan, heat the oil and add the onions, cook until they are soft.

Tip the onions into a bowl and set aside.

Add a little more oil to the pan if you need it and then add the meatballs, cook over a medium to high heat until they are sealed on all sides.

Return the onions to the pan, add the balsamic vinegar and water and bring up to a simmer, now, you can either cook this on the stove top, around 30 minutes gently bubbling away to reduce the sauce or pop the pan into a preheated, 200 degrees Centigrade, oven and bake for 30 minutes.

Sprinkle with parsley and serve with pasta.