This is a really delicious summer recipe. These burgers are so easy to make. The result is a succulent, juicy and slightly spicy burger. I call it the Indoor/ Outdoor Burger because, technically these can be cooked on a BBQ but so far, as I do live in England where the weather just seems to KNOW when I am planning a BBQ, I have always ended up cooking it on a piece of Stoneware in my oven!!! When I make these at shows I also make a fabulous Roasted Sweet Potato Salad with Citrus-Curry Dressing. YUM!!!
2 tablespoons chopped fresh coriander
500g lean minced pork
50g fresh breadcrumbs
1 small piece fresh ginger
2 cloves of garlic,
1½ teaspoons garam masala
¼ teaspoon salt
- Preheat oven to 200/fan 180/Gas 6.
In Stainless 4-litre Mixing Bowl, place pork, breadcrumbs and egg. Chop coriander using Professional Shears, measure seasoning with Adjustable Measuring Spoons, press garlic & ginger with Garlic Press and combine using Mix n Chop.
Burgers ready for the oven.
- Using the large scoop, form about 8-10 mini-burgers and transfer to Medium Round Stone. Place Measure All Cup over meat & squash into burger shape! Bake for 18-22 minutes or until burgers are lightly browned and fully cooked (juices should run clear when pierced with a knife).
All cooked and ready to eat!!
These are delicious served with Roasted Sweet Potato Salad and Citrus-Curry Dressing.
Filed under Batter Bowl, Easy Cooking, Family Cooking, Garlic, Garlic Press, Ginger, Medium Bar Pan, Medium Round Stone, Pork, Quick Cooking, Stoneware, Tea
Roasted Sweet Potato Salad with Spicy Pork Burger. Yummy!
(Apology for the slightly blurry image!)
This salad is the one that I usually serve with the Indoor/Outdoor Burger but is a gorgeous salad all on its own. The dressing is really luxurious and different. I would be happy to eat this salad with a couple of friends for a really easy lunch or use it as a side salad with the burgers for 5 or 6 people. As always, its a Pampered Chef recipe so it is incredibly easy to make, especially if you have a Pampered Chef Serrated Peeler. This makes easy work of peeling the delicious, if a bit tricky, sweet potatoes!
3 large sweet potatoes (about 1kg in weight), peeled
2 tablespoons of olive oil
Salt and Pepper
1 Red-skinned eating apple
2 sticks of celery
2 spring onions
150g fresh rocket leaves
4 tablespoons mayonnaise
1 orange (4 tbsp juice & 1tsp zest)
1 tablespoon wholegrain mustard
1 teaspoon mild or medium curry powder (or to taste)
1. Cut potatoes crossways into 1cm slices using Santoku Knife; cut slices in half (or quarters if big). Put in Classic Batter Bowl; add oil and toss to coat.
2. Arrange potatoes in a single layer on Rectangle Stone; & season. Bake about 25 minutes, until potatoes are tender and beginning to brown round edges. Remove from oven, cool slightly.
3. For dressing add all ingredients to Measure, Mix and Pour and whisk well until well blended and smooth; (using Microplane Zester, Citrus Press, Mini Measure All Cup & Adjustable Measuring Spoons)
4. Place potatoes in Bamboo Fibre Bowl. Core apple with Apple Wedger and Food Chopper and chop celery with Utility Knife. Use Professional Shears to snip spring onions. Add to potatoes.
5. Drizzle about 5 tbsp of the dressing over potato mixture; toss gently to mix. Place some rocket leaves on plate; drizzle with a little dressing. Place potato mixture over rocket and serve with burgers.
Roasted Sweet Potato Salad without the dressing.
Filed under Batter Bowl, Citrus Fruits, Citrus Press, Deep Covered Baker, Deep Dish Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic Press, Medium Bar Pan, Medium Round Stone, Microplane Grater, Square Baker, Stoneware
The finished garlic bread – just before the hoards descend!
I have to give all the credit for this brilliant idea to my good friend Gill. She showed me how to make my own garlic bread and I have never bought shop-made since. This bread is just as quick as pre-made, much more tasty and much cheaper and so is a complete no-brainer!!
Butter (I recommend real butter rather than marg or spread), room temperature
I use 1 garlic clove and 1oz (25g) butter per baguette, Obviously if you prefer it to be more garlicky just add more.
- Preheat oven to 180C/fan 170C/ Gas 6.
- Add butter to Prep Bowl, Press garlic clove using Garlic Press into the prep bowl. Use Spreader to mix them together.
Mix garlic clove & butter togethe
- Slice the baguette using Bread Knife. Try not to slice all the way through keeping the loaf in tact (not always possible but worth it for aesthetics later!)
Slice the bread, trying not to go all the way through.
- Carefully spread the generously between each slice.
Spread the butter generously between slices.
- Place baguette(s) on Stoneware (Pictured here is a Medium Round Stone with Handles but any will do). Put Stoneware in oven.
Bread ready to go into the oven on the Stoneware.
- Cook for approx 15-18n minutes until bread looks brown and toasty.
The finished garlic bread – just before the hoards descend!
Filed under Easy Cooking, Family Cooking, Garlic, Garlic Press, Medium Bar Pan, Medium Round Stone, Quick Cooking, Square Baker, Stoneware, Super Quick cooking!, Tea
This cake is called Daddy cake because my daddy likes it!! It has been inherited from my fabulous mum. It is really difficult to describe because it is technically a light fruit cake (I think) but this doesn’t really help people to know whether to try it or not. It is definitely NOT a fruit cake like you get at weddings or christmas. It isn’t like a dundee cake either. It is more “cakey” than either of those and yet it is more dense than a Victoria Sponge. In short, its Daddy Cake! There is nothing else I know like it! It tastes fabulous, and (especially if you have a big mixer) is simplicity itself to make.
Daddy Cake cooling in the Mini Baker
8oz Self Raising Flour
4oz Butter (soft if possible)
4oz Sugar, plus extra for sprinkling
1tsp Mixed Spice
4oz Dried Fruit
- Heat oven to 170.
- Add Flour, Butter, 4oz Sugar, Egg and Mixed Spice to mixer.
- Beat on high until well combined and slightly lighter in colour.
- Turn mixer down to low. Whilst still beating add enough milk to make a soft dropping texture.
- Add Fruit and gently mix through.
- Use Small Mix ‘N Scraper to transfer into Mini Baker (and not leave any behind!). Flatten top. Sprinkle with Granulated Sugar
- Bake in the oven for approx 35-40 mins until cake tester comes out clean.
Chuck & Bung Sweet & Sour…. Yum!!
I have been given a new “Chuck and Bung” recipe by my Pampered Chef colleague Deborah and its a corker!! This is the easiest sweet and sour recipe I have ever tried and it tastes fabulous. Deborah did suggest that you can double the sauce ingredients (ketchup, vinegar & sugar) but on my first go yesterday I just made it as the recipe suggest. Next time I think I shall try the double sauce approach (sorry Deborah for not listening!!)
• 9 tbsp tomato ketchup
• 3 tbsp malt vinegar
• 4 tbsp dark muscovado sugar or other brown sugar
• 2 garlic cloves , crushed
• 4 skinless and boneless chicken breasts, cut into chunks
• 1 small onion , roughly chopped
• 2 red peppers , seeded and cut into chunks
• 227g 8 oz can pineapples pieces in juice, drained
• 100g sugar snap peas , roughly sliced
• handful salted, roasted cashew nuts, optional
Use the Measure All Cup to measure the ketchup and the vinegar, tip into Classic Batter Bowl.
Add the dark brown sugar, using the Adjustable Measuring Spoons.
Use the Garlic Press to add the garlic to the Batter Bowl
Use Forged Cutlery Utility Knife to chop the chicken and add to the mix.
Throw in any chopped veg as desired! Mix well with Small Mix ‘N Scraper.
Chuck everything into the Rectangular Baker and bung in the oven at 180 for about 35-40 minutes.
Serve with rice! Delicious!!
Options: change the veg above for baby corn, mushrooms & peppers and leave out the pineapple. Susie
Independent Sales Director for The Pampered Chef
- Sweet & Sour Ready for the oven.
Filed under Batter Bowl, Chicken, Deep Covered Baker, Easy Cooking, Family Cooking, Garlic, Garlic Press, Mushrooms, Other, Pepper, Rice, Rice Cooker, Square Baker, Stoneware, Tomato
This is a brand new recipe to me but, apparently, a bit of a classic to The Pampered Chef. I have never made, nor eaten, a jalousie before – however I am completely won over! I had been asked to do something different for a show and also a vegetarian recipe. This was recommended to me and turned out to be an absolute winner. It is so easy, and yet looks really great, and tastes fabulous. Sadly, I forgot (again!) to take a photo this time. So I shall just have to make another one! I think I might make it for a light lunch with friends, or when I am next asked to make something for a bring and share party, or just when I have some spare puff pastry that happens to make its way into my shopping trolley!!
1 packet (425g) frozen ready rolled puff pastry (2 sheets) defrosted
85g sun-dried tomatoes in oil, drained, wiped dry
85g classic green pesto sauce
Plain flour, for dusting
1 log (approx 100-125g) soft goat’s cheese (without rind)
1 garlic clove
Sesame Seeds, for sprinkling (optional)
Shredded fresh basil leaves, to garnish (optional)
- Preheat oven to 200°C/fan 180°C/Gas 6. Allow pastry to stand at room temperature 15-20 minutes. Meanwhile, snip sun-dried tomatoes into small pieces using Professional Shears. Press garlic with Garlic Press. Combine sun-dried tomatoes and pesto sauce in Classic Batter Bowl; mix well using Master Scraper. Set aside.
- Lightly dust Rectangle Stone with a little flour. Place one sheet of pastry on stone. Using Baker’s Roller®, roll pastry to form a 28 x 33 cm rectangle. Spread pesto mixture evenly over pastry using Small Spreader, leaving a 2.5 cm border around edge. Carefully slice each log of goat’s cheese using Utility Knife. Arrange goat’s cheese slices over pesto mixture in single layer. Brush edges of pastry sheet with water using Chef’s Silicone Basting Brush; set aside.
- Roll second sheet of pastry on lightly floured, flat surface of Large Grooved Cutting Board (to rectangle of same size). Fold pastry rectangle in half lengthways. On folded-length, cut about 11 cm length strips, about 2.5 cm apart (do not cut through ends).
- Gently open pastry sheet and place over filling; press pastry edges together to seal. Using Crinkle Cutter, trim edges of puff pastry; discard trimmings. Flute pastry edges, if desired. Beat egg in Small Bamboo Fibre Bowl with Stainless Mini Whisk; brush over surface of pastry. Sprinkle sesame seeds evenly over top, if desired.
- Bake 25-30 minutes or until deep golden brown. Remove to Stackable Cooling Rack; cool slightly. Sprinkle with shredded basil leaves, if desired.
- Cut into squares using Pizza Cutter; serve warm using Mini-Serving Spatula.