Turkey Burgers...

This is currently on our mid-week meal repertoire. It's so simple, quick, cheap and really tasty; all you need in the week really. We sometimes have a pack of rolls in the freezer to put them in, but they're just as good open with chips on the side.

This is a bit of a 'bodge it' type recipe idea, but here's the rough basis of what I use.
• 350g pack Turkey Mince
• 1 Egg
• 1 slice bread, breadcrumbed
• quarter Onion, finely chopped
• Sprinkling of chopped something* for extra flavour
• Salt & Pepper

* the 'chopped something' is either some parsley/chives if there's any in, some finely chopped spring onion green tops (keep this in the freezer to add to all sorts of things), chilli, even a spoonful of mustard if none of them are available; it's completely up to you.

Method:
• Place all in bowl together and mix into a smooth paste (with hands is easiest).
• Shape in to small burger shaped patties.
• Fry in a little oil gently for about 4 or 5 minutes each side until golden brown and cooked through.

(Makes about 6)

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Coriander Fish Fingers...

A few weeks ago we had a big 5-course family meal (for 11) where each of us contributed one course to the evening. We chose the fish course. Then begun the challenge of finding something to make. We wanted something simple, tasty and light enough to leave room for the other courses. We ended up with a bit of a cross between something we'd seen on Jamie's Fish Suppers and a recipe in Nigel Slater's The 30-Minute Cook ('An Indian way with a fish fillet'). The result was very tasty and simple to put together. I'm sure we'll have them again some time.

Ingredients:
750g White Fish
Large Handful Coriander
2 Garlic Cloves
1 inch Green Chilli
Olive Oil
Lemon Juice
5 tbsp Yoghurt
4 slices Breadcrumbs

Method:
• Cut sweet potatoes into wedges, place in a roasting dish with a little oil and dust with paprika and cumin (or whatever takes your fancy). Place in the oven at 200°C to cook whilst you prepare the fish fingers.
• Blitz the coriander, garlic, and chilli with two tablespoons of olive oil and 2 tablespoons of lemon juice.
• Prepare the fish (scale, bone etc.) and cut into inch-thick fingers accross the fillet.
• Dip each fillet in yoghurt, then cover in about a teaspoon on coriander paste and finally roll in breadcrumbs.
• Fry the fish fingers gently for about 4 minutes each side until firm and golden brown.
• Serve with the chips and some mayonnaise mixed with lemon juice and capers.

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Meatballs & Spaghetti...

I’ve been making this for a while now. I can’t quite remember where the idea came from at first, I think I was just looking for something new to do with minced beef.
Anyway, this is what came about. It’s a bit time consuming, but all that time simmering leads to fantastic flavour. I couldn’t believe I’d been living without these in my repertoire for so long.

• Mix the beef, bread (make into breadcrumbs first), herbs, salt & pepper together in a bowl until well combined.
• Fry each one gently to brown the outside.
• Meanwhile, finely chop the onion and garlic, place in a large saucepan and sweat over a low heat in a little oil. Set aside.
• When the onion has softened, add the chopped tomatoes to the pan, bring to the boil, season with fresh herbs, salt and pepper then simmer to reduce the liquid slightly.
• When the mixture has thickened, place the meatballs in the mixture, cover and continue to simmer for 20-30 minutes depending on the size of the meatballs.
• Serve hot spooned over spaghetti with a sprinkling of cheese.

Notes:
• Don’t be tempted to over mix the meat or use a food processor. Smooth textured meatballs are not pleasant.
• You can also add an egg to the meatball mixture, I didn't on this occasion but it can help it bind together.
• This forms the basic recipe, nothing stopping you experimenting with other additions… chilli, pepper, mushrooms etc.
• You can simplify the process by not frying the meatballs first, they’ll still cook through, just without a smoother, paler outside.

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