THE star of Saturday’s BBQ – according to the blokes anyway – were these…
Chorizo beef burgers…
Cooked by Julian (he was in the middle of getting a bite, here, I think…)
Here is what you need for 9 to 10 of the below…
HOMEMADE CHORIZO BURGERS
Firstly, chop your chorizo into chunks. Don’t do what J did and put your whole sausage in the food processor…
Next, whizz your chorizo chunks in food processor until the chorizo has a fine, sandy consistency.
Put your mince, chorizo-sand, and small handful of bread crumbs into a big bowl.
Crack an egg into the mix for binding purposes. Season with salt, pepper and oregano.
Smush it all together until it resembles chorizo-y mince meat.
Mould into patties. Eurgh hate that word. It reminds me of p*nties. Bleurgh. Yuk. Ugh. I can’t even bring myself to write the ‘p’ word without starring it out.
Cook on the BBQ!
TWO BEAN, ARTICHOKE AND SWEET CORN SALAD
This is soooooper-easy but v tasty and filling
Tin of sweetcorn
Tin of kidney beans
Tin of artichoke hearts
Tin of chickpeas
2 cloves of garlic, minced
2 beef tomatoes
4 spring onions, sliced
3 tbsp balsamic vinegar
3 tbsp extra virgin olive oil
As much oregano as you fancy
Strain the juice/water from all your tins of stuff.
Place tins of stuff in big, colourful bowl.
Slice spring onions and tomatoes into chunks. Chuck ’em in.
Add your minced garlic cloves.
Finely chop a small bundle of parsley – depending on how much you like it, I suppose. Throw it in.
Sprinkle in your oregano.
Swoosh in your extra virg and balsamic.
Wash your hands – actually, do this at the beginning. Next, muddle all your ingredients together – ’til they’re coated in all the loveliness – with your own clean hands.
GREEN BEAN AND CHERRY TOMATO SALAD
Packet of green beans
Packet of cherry tomatoes – the heirloom ones from M&S would be good for this
Half a red onion
Extra virgin olive oil
Red wine vinegar
Salt and pepper
Boil a pan of water and add a sprinkle of sea salt.
Cut the ends off your green beans and slip them into the boiling water. Don’t chuck unless you want third degree burns.
Parboil for 4 to 5 minutes, basically until nicely al dente.
Strain beans, splash with cold water, and set to one side.
Chop lots of chezzas in half.
For dressing: mince half a red onion and stick in a bowl. I’m not sure what ‘mince’ means so I chopped very finely. And had the Alice Cooper mascara trails to prove it. The minced garlic from the previous recipe was courtesy of the Magimix, and I didn’t prepare it. I’m sure you could mince onion in it too.
Finely chop a handful of basil and add to other ingredients in bowl.
Add three tbsp of olive oil and three tbsp of red wine vinegar, salt and pepper and swirl it all together with a spoon. Add more oil or vinegar depending on your tastes.
This is better when left to soak for a while, so maybe you’d like to make it 20 mins before the beans. One day, I will get this thing right.