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If you're fed up of throwing burgers on the barbecue
and want to give your taste-buds a savoury treat, let Norwich organic
butchers Nigel and Susanna Harvey come to the rescue.
At present, the Harveys are the only all organic
butchers in the city and are strong supporters of cooking with Norfolk
produce.
These recipes, created by Susanna, are inspired by the exotic flavours
of the Far East and the Caribbean.
Thai Curried Meat Parcels
Ingredients
50/50 mix of minced chicken and lamb
Bread crumbs to bind
Coconut milk (tinned)
Lemon grass (fresh or paste)
Ginger
Curry Powder (as hot as your dare)
Chopped and fried onion
Method
Mix all the ingredients together thoroughly and then chill.
Once chilled, form into sausage shapes and then
chill the mix again.
Wrap the sausages in pigs caul. (This is sometimes
called Veil Fat* and is available from any good butcher).
Cook as for any sausage (fry, grill, or bake)
* Veil Fat is a membrane that will not only hold
the parcel together, but will baste the meat as it cooks and visually
disappears. Treat like cling film.
Harvey's Chilli Burgers
Serve the burgers will a crisp salad and preserves |
Sausage meat
Beaten egg
Breadcrumbs
Fresh herbs (parsley and chive work well)
Chilli sauce
Lemon grass paste
Ginger paste
Garlic
Chopped onion
Chopped apple or mango
Method
Mix all the ingredients together thoroughly and then chill until
quite firm to the touch.
Once chilled, form into small deep burger shapes
and then chill again.
Cook either on the BBQ, or they work just as well
backed on a lightly greased tray in a hot over for 20/25 minutes.
They will look a golden brown when done.
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