Whether the weekend brings sunshine or showers, enjoy a spicy kick with Dean Edwards
Jerk chicken burgers
Serves 4
Cooking time: 1 hour
Prep time: 15 minutes plus 30 minutes chilling
Burger
*500g chicken thighs, skinless and boneless
*1 onion, very finely chopped
*3 cloves garlic, crushed
*1-2 red chillies, finely diced
*5cm piece fresh root ginger, grated
*1 heaped tsp ground coriander
*1tsp ground allspice
*1tbsp fresh thyme
*1 pinch grated nutmeg
*½tsp cinnamon
*Juice of 1 lime
*1 egg yolk
*60g bread crumbs
*Salt and pepper
Sweet potato wedges
*3 small sweet potatoes, scrubbed and cut into wedges
*Olive oil
Pineapple salsa
*½ pineapple, peeled and diced
*1 red onion, finely diced
*½ red chilli, deseeded and finely diced
*3tbsp coriander, chopped
*Juice of 1 lime
*20ml olive oil
To serve
*4 buns, toasted
Preheat the oven to 220ºC/430ºF/gas mark 7. In a food processor, pulse the chicken thighs until broken down but not completely smooth. Tip the chicken into a large bowl and add the remaining burger ingredients. Mix by hand until thoroughly combined, and season with a good pinch of salt and pepper. Divide into 4 then shape into patties and chill for 30 minutes.
Parboil the sweet potato wedges in a pan of boiling water for 5 minutes, drain, then place on a baking tray. Drizzle over some olive oil, season with salt and pepper, and bake for 30-40 minutes until golden. Remove from the oven and keep warm.
Turn the oven down to 200ºC/400ºF/gas mark 5. Place an ovenproof pan on the hob and add a splash of olive oil. Add the burgers to the hot pan and cook for 2-3 minutes each side to give a little colour. Place the pan in the oven and cook for 10-12 minutes or until cooked through. If the weather’s good they’re great on a barbecue!
Meanwhile, make the salsa by combining the pineapple, onion, chilli and coriander, then dress with the lime juice, olive oil and season to taste. Serve each chicken burger in a toasted bun with some of the salsa and wedges on the side.
- FYI Jerk seasoning is a spicy Jamaican rub of blended herbs and spices, including chilli, cinnamon and allspice. It adds a hot-and-sweet kick to meat, and is delicious chargrilled on a barbecue.
Tandoori salmon with Bombay potatoes
Serves 4
Cooking time: 35 minutes
Prep time: 20 minutes plus 1 hour marinating
Tandoori marinade
*1tbsp garam masala
*1tsp ground coriander
*1tsp chilli powder
*1tsp paprika
*½tsp turmeric
*2 cloves garlic, crushed
*3cm piece fresh root ginger, grated
*150ml natural yoghurt
*4 fillets of sustainably sourced salmon
Bombay potatoes
*3 large potatoes, peeled and quartered
*Olive oil
*1 onion, sliced
*3cm piece fresh root ginger, finely chopped
*3 cloves garlic, crushed
*2 red chillis, deseeded and chopped
*2tbsp garam masala
*1x400g tin tomatoes
*200ml chicken stock
*1tsp sugar
*Salt and pepper
*3 fresh tomatoes, quartered
*Fresh coriander for garnish
Raita
*½ cucumber peeled, deseeded and diced
*200ml natural yoghurt
*½tsp ground cumin
*3tbsp coriander, chopped, plus extra to serve
Preheat the oven to 200ºC/400ºF/gas mark 5. Make the marinade by mixing all the ingredients together in a large bowl. Add the salmon fillets and leave to marinate for at least 1 hour.
Parboil the potatoes in boiling salted water for 5 minutes then drain and set aside. Add a splash of olive oil to a pan and fry the onion until softened. Tip in the ginger, garlic, chilli and garam masala and continue cooking for 1-2 minutes. Add the tinned tomatoes, potatoes and stock and simmer for 20-25 minutes until the potatoes are tender. Stir in the sugar, add some salt and pepper, then garnish with the fresh tomatoes and coriander.
Remove the salmon from the marinade, place on a non-stick baking tray and roast in the oven for 10-12 minutes.
Meanwhile, to make the raita, combine the cucumber, yoghurt, cumin and coriander in a bowl and leave to stand for 10 minutes before serving.
To serve, remove the salmon from the oven, and place a fillet on each plate with a generous helping of Bombay potatoes and raita on the side. Sprinkle some fresh coriander over each plate.
