Orange and Onion Salad with Radishes (v)

Another dish from our tapas meal. A lovely light and refreshing salad to cleanse the palate of some of the stronger flavours and spices on the table…

For 4 people you need:
2 oranges, cut into segments (reserve the juice)
1 red onion, cut into rings
1/2 tsp whole cumin seeds
2 tbsp roughly chopped parsley
salt and pepper
6 radishes, sliced
Olive oil

Lay the oranges on a plate and scatter over the remaining ingredients. Season and then drizzle with about 2 tbsp good quality olive oil. Leave to marinate for a couple of hours so the flavours develop and the onion loses some of its strength.

Butterbean and Cheddar Burgers with Oats

The oats in these burgers give more than just bulk, they also add some welcome texture to the burger.

For 8 burgers you need:
1 can butterbeans, drained
1 onion, roughly chopped
1/2 cup oats (WARNING!!! you may not need this much, it depends on how sloppy the mix is so add bit by bit by bit till the right texture is reached! Or you may need some more…)
1 egg
salt and pepper
1/4 cup chopped parsley
1/2 cup grated mature cheddar
2 cloves garlic

Place the butterbeans, onion, egg and garlic in a food processor and blitz till smooth. Tip into a mixing bowl, season and add the cheese and parsley. Mix well. Add enough oats to bring the mixture together into a fairly stiff dough. Form into 8 patties and place on a lined baking sheet. Bake in a hot oven for about 20 mins, turning halfway through, till golden brown and cripsy on the outside. Serve in a burger bun with all the trimmings 🙂

Summer Berry Trifles

If you can call this a trifle that is. Am not sure if trifle needs sponge. But this doesn’t have any in it. Just berries, custard and cream. It’s quick and delicious 🙂 It was adapted from BBC Good Food magazine’s August edition (p36)

For 4 portions you need:
2 tbsp bon maman strawberry jam
juice 1 orange
1 large cup chopped mixed berries (I used strawberries, red currants, raspberries and blueberries)
1 small carton ready made custard
1/2 cup double cream, lightly whipped

Mix the jam with the OJ and then add the berries and mix gently. Whip the cream till billowy. Layer some berries in the bottom of serving glasses and then add 1/4 of the custard. Add some more berries and then finish with a dollop of cream. Serve soon after assembling or it’ll meld in to a gooey, but yummy, mess.

Patas Bravas (v)

This is not an authentic recipe but it hits the spot.

For 4 servings you need:
700g new potatoes, cooked and cut into large chunks
1 onion, sliced
2 tbsp tomato puree
4 tbsp sherry
2 tsp paprika
1/2 tsp ground cumin
2 tsp chilli flakes
salt and pepper
2 tbsp red wine or sherry vinegar

Begin by sauteeing the cooked potatoes in a pan over a high heat to give them some colour. This takes about 10 mins. Add all the remaining ingredients and cook out for a further 5 mins or so. You want the potatoes covered in the sauce, but no sauce left in the pan. Serve warm or cold.