Monthly Archives: January 2015

Jamie Oliver’s Morrocon Style Lamb Burger

I have been craving for a good, juicy burger for a while. As I don’t eat beef, it’s difficult to find a place where I can get a yummy and juicy burger to satiate my cravings.

When I came across this recipe, I was super excited as I love Jamie Oliver and his recipes.

I was going to make this burger for my Christmas bbq that I organise every year but I dropped the idea thinking it will be too time consuming. I was so wrong. This recipe is so easy and quick to make. I was bit skeptical about using yogurt sauce, but it turned out amazing. The only thing I will do differently is not add lemon juice to yogurt sauce. As yogurt is already tangy and sour, the lemon juice made it tangier. However, the combination of Moroccan spice rub on lamb and the mint salad is amazing.

I didn’t have any pomegranate and edible flowers so I didn’t use it. Also as the original recipe said Zaatar powder, I added thyme and sumac powder instead which are the main spices that make Zaatar mix.

Here’s my take on Jamie Oliver’s Moroccan Style Lamb Burger.

Ingredients (serves 3)

750 grams of Lamb mince

3 burger buns
3 tablespoons of plain yogurt
1 tablespoon of Harissa paste
1/2 tablespoon of olive oil
1/2 tablespoon of lemon juice

Spice Rub
1 teaspoon black peppercorns whole
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 garam masala
2 sweet smoked paprika
1 teaspoon thyme
1 teaspoon sumac powder
Salt as per taste

Salad mix
1/2 shredded iceberg lettuce
Handful of fresh mint, leaves picked
1 tablespoon of lemon juice
1 tablespoon virgin olive oil

In mortar and pestle, pound the spice rub to make a coarse powder. Set aside.

IMG_0828

IMG_0827

Take the lamb mince and divide into 3 equal balls. Roll the mince patties to smoothen it. Then flatten it into 2 cm thick patties. As I wanted to make it a big, juicy burger, I made 3 patties of approximately 250 grams mince. Lay out a grease proof baking paper (or a tray) on a kitchen bench. Put the patties on the paper and pat it with the spice rub ensuring both sides are covered. Set aside.

IMG_0822

For the sauce, in a bowl add yogurt and mix Harissa paste, lemon juice and olive oil. Set aside.

IMG_0826

IMG_0830

Heat the grill pan on a medium heat. When hot, spray with olive oil. Add lamb patties. Cook on your barbecue or in a griddle pan for 6 to 7 minutes each side ( came out medium) or until done to your liking.

IMG_0821

IMG_0820

To assemble burger, lightly toast the buns. On the bottom bun, put the grilled patty.Add mint salad on top of the patty. Spread some yogurt sauce on the crown and cap it off on top of lettuce. I served it with some homemade hot chips. Enjoy

IMG_0819

IMG_0823

Advertisements

Jhol Momo Soup Recipe

Jhol momo is very famous and much loved steamed Nepali dumplings served with jhol achar (soup). It is an easy find in any restaurants and street hawkers in Kathmandu. The jhol achar is in house specialty of momos that you get in Kathmandu.

As I was born and raised in Kathmandu, I grew up eating momos for khaja (afternoon tea) almost everyday. These momos came swimming in a liquid (tomato soup) laced with powdered soya or sesame. This is perfect accompaniment for momos as this soup enhances the meatiness of the dumplings and also gives it a nice kick of chilli and tanginess. Depending on the kind of eateries, the taste and consistency varies. It was not always the healthy choice if you buy it from local eatery as they normally use lot of fat in the mince meat, but it sure was very tasty.

Every now and then I crave for this authentic taste of jhol momos. I make momos at all the time, be it for dinner, or for family get together, momos always gets a nod. I’ve been trying to recreate this jhol momos for a while now. I’ve tried few combinations of spice and consistency, it’s been a hit and a miss. But the recipe of the jhol (soup), I’m about to share comes very close to the authentic taste. When I tasted it, it took me straight back to those steaming stalls of Kathmandu street.

I will be posting recipe for momos very soon. Here’s my take on the jhol achar for momos

Ingredients

5 medium tomatoes (grilled or roasted)
Half onion finely chopped
4 cloves
2 green cardamom
1 black cardamom
1 cinnamon stick
4 bay leaves
1 tablespoon of garlic and ginger paste
Chillies as per your taste
2 tablespoon of oil
Salt as per taste
3 tablespoon of sesame (roast sesame with 2 dry chillies and 3-4 szehuwan peppercorns and grounded into a powder)
1 litre of chicken stock (or soup made from bone)

In a pot, heat oil and fry onion until soft and has slight colour. Add cardamom, cloves, cinnamon stick, bay leaves and let it infuse with sautéed onion for a minute.

2015/01/img_0765.jpg

Add garlic/ginger paste, turmeric powder, salt and chilli powder. Fry it for a minute or two, till oil seperates.

2015/01/img_0767.jpg

2015/01/img_0769.jpg

Add roasted tomatoes and cook until for 5-7 minutes by covering the pot.

2015/01/img_0771.jpg

When tomatoes are soft and mushy, add chicken stock and bring it to the boil. Turn the heat to low and let it simmer on a gentle heat for 10 minutes ensuring the liquid doesn’t reduce.

2015/01/img_0773.jpg

2015/01/img_0775.jpg

After 10 minutes turn off the heat. Let it cool.

When the soup is cool, take bay leaves, cinnamon, cloves and cardamom out of the soup. Pour the soup in a blender and add sesame. Blitz it until it’s creamy and fine.

2015/01/img_0777.jpg

2015/01/img_0779.jpg

Serve it with steaming hot momos. Enjoy.

2015/01/img_0781.jpg

2015/01/img_0783-0.jpg

Black Eyed Pea Soup

Black Eyed Pea is one of the most nutritious and potent beans with high content of calcium, and also iron and protein. This soup is a good comfort food for cold winter days.

I made this soup for my hubby as he’s been down with cold and flu for past few days. He doesn’t get sick very often but this cold and flu really knocked him down. I wanted to make him feel better so I made all these dishes to help him bounce back to health.

I’m big on home made remedial concoctions to heal and cure ailments as I grew up using these remedies.

For this black eyed soup, I used lot of carom/thyme seeds (jwano) as these are believed to be good cure for cold and flu. My mother used to make this concoction of carom/thyme seeds with lots of ginger, salt and turmeric to relieve us whenever we had cold and flu.

The black eyed soup is very delicious, yet nourishing too.

If you are feeling under the weather or just need something to nourish yourself, please try this recipe.

Ingredients

350 grams of Black eyed peas (soak it overnight or if not soaked, required to cook longer)
1 medium red onion, finely chopped
100 grams of bacon
3 tablespoon of carom/thyme seeds
2-3 bay leaves
1 large tomato cut into cubes
1 teaspoon of turmeric powder
2 teaspoons of cumin powder
Fresh Garlic and Ginger paste (4-5 garlic cloves and thumb sized piece of ginger. Pound it in mortar pestle to make a paste)
1 litre of chicken stock (or water)
Salt as per taste
2 tablespoons of oil

In a pot, heat oil and pop carom/thyme seeds. Add chopped onion and sauté for 2-3 minutes until it softens. Add bacon and sauté it until golden brown.

2015/01/img_0356.jpg

Add salt, cumin powder, turmeric powder, bay leaves and garlic ginger paste.

2015/01/img_0357.jpg

Cook for spices for 1 minutes and add tomatoes. Mix well and cook tomatoes until soft.

2015/01/img_0360.jpg

Add black eyed peas and liquid into the pot. Stir it and cover it with lid. Cook for 15-20 minutes or until black eyed peas are soft and mushy but still holds its shape.

2015/01/img_0362.jpg

Serve hot soup with a rustic bread or on its own with a dollop of sour cream or yogurt.

2015/01/img_0353.jpg