Saturday, 31 December 2011

Ingredients: Hungover Cooking Like a Baddun

You had turkey for Christmas (and boxing day, and the day after, and the day after) so on New Year's you'll probably want something different. Now, we're not sure about you, but New Years Day roast dinners are usually standard procedure up in our houses, and due to an over-indulgence in poultry, it's nearly always lamb. It's become a sort-of tradition. However the official Hangover Bank Holiday is probably not the best day for getting out the sharp knives and playing with hot roasting tins, but if you're entertaining notions of cooking for mates despite the state of your head 1) good on you, and 2) what about cooking something simple that looks a bit showy?

Enter Psylence's Lamb & Brie Burgers. A little bit special, but meaty enough to satisfy the weariest of post-party appetites, they'll also use up the remnants of that elaborate cheeseboard you've been working through since Christmas Eve (we know you opened it early. Naughty.)

6 Lamb Burgers with Brie and sweet pepper Relish
  • 2lb lamb mince
  • zest of 1 lime
  • 2 egg
  • fresh coriander
  • 2 green chilli
  • 1 1/2 tblsp cumin
  • 4 tblsp olive oil
  • salt & pepper
  1. Finely chop the chilli, coriander and grate the zest of the lime.
  2. Add to the minced lamb, adding all the ingredients.
  3. To taste a bit simply pan fry a small piece so you know they are seasoned well.
  4. Mould into 6 nice sized burgers, and I'd say the best way to cook them would be to pan fry in very shallow oil & seal each side for 2 mins.
  5. Once you've sealed them all, place in a tray with baking paper and cook them through on 190.
  6. Before serving, add a nice slive of Brie on top and warm through so it's melting slowly. 
  7. Slice some ciabatta bread, toast it lightly and brush with some olive oil.

Nice with some sweet pepper relish.

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