My eyes fell on my Jamie Oliver book last week and suddenly I felt guilty for having neglected it for so long! I was looking for a break from Indian cooking anyway and I thought what better than to try out a JO recipe.
I decided to do things differently this time. I totally ignored the 15 minute time period because after a busy, full-on week at work the last thing I wanted is a busy, full-on time in the kitchen! My kitchen is where I get creative, relax, de-stress and really enjoy the art of cooking. JO’s 15-minute meals were making my experience too dramatic and I was always left with a messy kitchen because there is NO time to clean as you go. So I decided to LET GO and go with the flow. Instead of 15 minutes it took me an hour, but I enjoyed the process and that’s what cooking is about 🙂
JO is famous for his ultimate burgers so I opted for his Happy Cow Burger with old school coleslaw. Interesting name – Happy Cow burger. Most people seem to think its because it is vegetarian so that means happy cows. Whatever the story behind them, these little babies are soft, succulent, hearty and spiced well. The coleslaw is very low in fat which gives this dish a healthy, fresh and light twist. And if you weren’t satisfied with this, the recipe also calls for spiced corn on cob. Boy, ’twas a filling meal!
A funny thing happened. I had never used broadbeans before so instead of buying frozen ones as he asks for, I opted for fresh ones thinking it is a healthier option. Later I realised I was going to have to de-seed them all because only the seeds/beans must go in the patties!
Recipe from Jamie Oliver’s 15 Minute Meals
1 burger patty contains:
147 calories, 1.3g fat, 12.4g protein, 15.8g carbs, 11.5g fibre
1 big bunch fresh coriander
1 x 400g tin of mixed beans
200g frozen broad beans
1/2 tsp cayenne pepper
1/2 tsp ground cumin
1/2 tsp ground coriander
1 lemon (zest for the burger mix, juice for the coleslaw)
1 heaped tbs plain flour, plus extra for dusting
2 large ripe tomatoes
75g fetta cheese
4 burger rolls
Tomato ketchup, to serve
1/2 small white and red cabbage (roughly 200g of each)
1/2 a red onion
4 heaped tbs fat-free natural yoghurt
1 heaped tsp wholegrain mustard
Ingredients out – Oven at 130C/250F – Food processor (bowl blade and coarse grater) ready – Large frying pan on medium-high heat
Put the coriander stalks into the processor (reserving the leaves), then drain the mixed beans and add, along with the broad beans, a pinch of salt and pepper, the cayenne, cumin, ground coriander, grated lemon zest and flour. Whiz until fine and combined, scraping down the sides of the processor if needed.
Tip the mixture on to a generously flour-dusted board, divide into 4 pieces, then roll each ball into a ball and flatten into a patty about 2.5cm thick, dusting your hands and the burgers with flour as you go. Pour 2 tablespoons of olive oil into the frying pan, followed by the burgers, pressing them down with a spatula and flipping them when golden. Slice the tomatoes and gherkins and place on a serving board with lettuce and crumbled fetta. Put the rolls into the oven.
Swap to the grater in the processor, then grate the cabbages and peeled red onion, and tip into a bowl. Chop the coriander leaves and add, with the yoghurt, mustard, and the juice of the zested lemon, then toss well and season to taste. Get the buns out of the oven, cut them in half, dollop with tomato sauce, add the burger patties, and let everyone build their own.
Youtube video of Jamie cooking this recipe! http://www.youtube.com/watch?v=vU1je0oniPM