My youngest daughter, Alice, is coming home for a night and as it’s once again such a lovely evening thought we would have a barbeque. She is marrying the lovely Ben TEN weeks today and he will be joining us later tonight. It will be easy for us to eat early and then toss some more chicken etc on to the Barbeque when he turns up. Just loving these almost guaranteed blue skies and warm nights and it got me thinking that cooking for one is ideal on the bbq! You don’t have to have a big one – one of those little trays with the coals already in it would do. Of course, with all the cooking skills I hope you have acquired over the last few months, you could always ask a few friends round and have a bit of a party – add a fresh salad and some new potatoes, a bottle of wine or some beer and you are sorted!
You will all know how to build a beef burger – good meat, cheese, onions, lettuce, gherkins and soft rolls – so I thought I would give you 2 new ones – a veggie one and a fish one!
Aubergine burger with Avocado Mayonnaise
- 1multiseed bread roll
- 1 small aubergine cut into slices
- ½ tbsp extra virgin olive oil
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/2 small red pepper, deseeded and finely sliced
- 1/2 small yellow pepper, deseeded and finely sliced
- 1/2 red onion, finely sliced
- ½ tbsp red wine vinegar
- 1/2 tbsp soft light brown sugar
- fresh rocket leaves or baby leaf salad
- 1 large beef tomato cut into thick slices
- 1 small ripe avocado peeled, stoned and roughly chopped
- 2 tsp fresh lime juice
- 1 small garlic clove, crushed
- sea salt flakes and freshly ground black pepper
Light up the Barbie! (if you haven’t got one, or it’s easier, you can heat up a griddle pan)To make avocado mayo, place all the ingredients in a small bowl and season well. Mash with a fork and season well. Toast the roll cut side down for one minute. Brush the aubergine slices on both sides with half the olive oil and sprinkle with the cumin and coriander. Place on the bbq or pan and cook for 4 – 5minutes on each side until soft and lightly charred. Heat the remaining oil in a frying pan and stir fry the peppers and red onion for 10 minutes or so. Stir in the vinegar and sugar and season. Place the roll base and top with a small handful of rocket then a slice of tomato. Add the pepper mixture and top with aubergine. Spoon the mayo on top and cover with the roll top.
Tandoori Fish Burger
- 2 tbsp olive oil
- 1 tbsp tandoori masala
- 3 tbsp Greek yogurt
- 1 x 100g/3½oz pieces skinless cod fillet
- ¼ red onion, thinly sliced
- 3 fresh mint leaves, thinly sliced
- 50 grams pickled cucumber or gherkin
- 1 brioche bun
- salt and freshly ground black pepper
Put 1 tablespoons of the oil, the tandoori masala, 1/2 tablespoon of the yoghurt and a pinch of salt in a medium bowl and stir. Add the cod and coat well. Heat the remaining tablespoon of oil in a small frying pan over the bbq (or griddle pan if using – or even directly on the bbq if not too hot). Add the cod. Cook gently for 2–3 minutes on each side, then take off the heat and set aside, covered with kitchen foil. Put the red onion and mint in another bowl with the pickled cucumbers, mix and season with salt and pepper .Lightly toast the brioche and spread the remaining 1 tablespoons of yoghurt over the base one. Place a piece of cod on top of each and top with the onion, mint and pickle mixture and add top.