Saturday, 18 February 2012

David de Jorge the last Robin Food

David de Jorge
David de Jorge is a controversial Basque Country chef, his books are between one of the best and innovative cooking books in the last years some have been recognised by the Gourmand World Cookbooks Awards, also have a close relationship with some of the best Basque Country chef like Michelin Star Martin Berasategui and some years ago the same David de Jorge was pronounced best young Spanish chef. Today he is becoming very popular for his T.V program in ETB (Basque Country T.V), this fat morbid chef swear and curse three time more than Gordon Ramsay and makes Jaime Oliver look like a posh kid every time that him taste a stew with his finger or lick a spoon
Their dishes can be sometimes heavy and a nightmare for any nutritionist but once you are in their style of cooking without foolishness, in a natural way without mysteries or complicated skills you will do the next step, try to cook like him or cook from their TV program or David de Jorge blog recipes.

Earl Grey Tea
In my Google Chrome favourites at the moment I have more than 100 recipes to try for different blogs around the world and at the moment David de Jorge recipes are having all my attention since I cooked last week his Earl Grey Tea Cake a little masterpiece of flavours, perhaps too simple but with a real Michelin start touch, no surprise that Martin Berasategui restaurant is around the block of the T.V studio and his team is giving him some extra tips.
Spain is in a moment that needs a generational change and any aspect of their social society and David de Jorge is showing the way to the new Spanish chef generation, back to the simple and natural roots of the Spanish cooking, and he is not afraid of the critics

Cod fillets with potatoes and raisins.

Cod with potatoes and raisins
You need: 500g floury potatoes (peeled and  sliced in 0,5 cm – ½ cube of fish stock – 30g raisins – ½ liter fresh water  - 125g butter (cubed) – 4 cod fillets (skin on) – 10g chopped chives for garnish

1. In a shallow and wide saucepan with enough room place the potatoes so that they don’t  pile up on each other.
2. Pour in the water, spread all over the butter and put in the fish stock (or vegetable stock) and raisins. Try to get those raisins that still have a bit of flesh for a better result. Season with a pinch of salt and pepper. Simmer in a slow heat until the water reduces and the potatoes are tender cover for a bright medium thick sauce.
3. Three minutes before the potatoes are done, introduce the cod fillets, cover for the first minute, check if the cod fillets are done and sprinkle over the chives.
4. Serve in individual dishes and sprinkle a little of olive oil over each dish

Earl Grey Tea Cake

You need: 20g of earl grey tea (Darjeeling or English breakfast are very good as well) 240g  caster sugar – 250g eggs – 150g of fresh cream – 2tsp orange blossom water – ½ vanilla pod seeds – 260g flour (sieved) – 6g baking powder – 100g butter (softened) – 1g salt -Oven at 180ºC

Earl Grey mixed with sugar
1. If your tea is a leaf tea you need first to mill the tea in a pestle & mortar or a ground coffee machine can be useful as well. Then mix the tea with the sugar, set aside.
2. Now in a big bowl roughly beat the eggs, add the vanilla pods, salt and finely the sugar with the tea. Mix everything using a hand blender for about 3 minutes.
3. Then add the cream and blossom water, mix just a bit and the butter.
4. Still mixing and slowly start to incorporate the flour and the baking powder to the mix, always using the blender. When you poured in all the flour blend the mix for an extra couple of minutes
5. Transfer the mix to a greased cake tin. Let rest for 1 hour at room temperature.
6. Bake for 40 minutes. In my experience after 25 minutes the top of the cake for me is brown enough so I covered the top with foil paper and continue baking until the cake is done. For check the cake is done introduce a skewer or cocktail stick (or even a uncooked spaghetti noodle). If come out clean the cake is done. If comes out with crumbs, or clearly shows wet cake batter, the cake is not finished cooking. Don’t use a knife to test the cake as this can deflate a cake.
7. Let cool down in a rack and serve the cake with a perfect cup of tea!

a) David de Jorge original recipe uses double amount of ingredients.
b) I use orange blossom water a leftover from another cake recipe, David de Jorge use 1 grated orange peel and 1 grated lemon peel.
c) The cake will keep moist for almost a week in a cake tin.

David De Jorge in The Guardian


Friday, 17 February 2012

Cote Restaurant Brighton

Cote Brighton
Cote Brighton is part of the ever growing and popular Cote chain winner of the best value restaurant in Britain by Good Food Guide.
Located in the Old Music Library, the room is sensational and well decorated, it is just opposite the Brighton Dome.
The venue is very popular and on my last visit was full at 2pm which is always a good sign. The food on every visit (and I have been here at least half a dozen times) is of good quality and great value for money and the service is prompt and friendly. The menu at £9.95 is excellent value for two courses at lunch time.

Cote Brighton main dinner room
On my last visit I had moules marinières like most of the best Brighton seafood restaurants they were very fresh - thank you to the local fishmarket. The mussels, crispy calamari or the deep fried whitebait are a must as a starter, they don't dissapoint you. 

Steak with french frites
Then followed a very well cooked grilled Steak with garlic butter and with the best thin french frites. The steak with fries for me in the real star of the menu. For dessert I had Apple Pie with vanilla ice cream - delicious!
 I have also  had before a rich and creamy céme caramel and the chocolate pot with creme fraiche on the top is a simple little gem.

In the wine menu you can find good french wine at very good price, you can also try the Meteor beer from an independent french brewery, this french  Lager is a light beer, very refreshing with a good taste.
There have been a few negative reviews on trip advisor but for me this is a great restaurant for an inexpensive meal, good service and always with good atmosphere.


Thursday, 16 February 2012

Government nutrition measures

Last week I been very glad to read some news about the effort of some government are doing to tackle bad nutrition or bad habits nutrition in their citizenship. One of the bad sides or the globalization is that all the countries are having problem with the food industrialization, the phenomenon is well known in super rich countries like United States or United Kingdom who have been having already for generation obesity problems and any kinds of diseases linked with bad food habits, but the same problems have reached also countries like Italy or Spain who meant to  have the famous healthy Mediterranean diet, as well news super economic houses like Brazil or tiny south American countries like Uruguay are starting to deploy laws and politics to tackle the same problems that have fully developed countries.


Photo by Skyscrapercity Uruguay
The Uruguayan government is working in a list of allowed and disallowed food for the Uruguayan scholars that include recipes and nutrition guide for parents and teachers. The Uruguayan government is looking for change the diet of the little Uruguayan modifying the menu in the schools, and forbidden the selling of certain snacks, sweeties and even the famous and traditional  alfajores (two round biscuits joined with milk caramel and cover with chocolate). Anyway because the alfajores are part of the Uruguayan tradition they will able to have a healthier version make with corn starch and without cover. Soft drink and snacks are substituted with natural juices and fruits. A last year nutritional study discovers that the 43% of the Uruguayan kids are obese.

Massachusetts Usa

Massachusetts General Hospital
The Massachusetts General Hospital has introduced a system of Labelling and Choice Architecture Intervention to Improve Healthy Food and Beverage Choices in the coin operated food selling machines. Like in the supermarkets the selling machines have a selling strategy, where the products that are at the same level to our sight in the machine will be the star product. So the nutritionist and marketing experts of the hospital decided to make some changes, first labelling the food according to the nutritional facts, so soft drink received a red label like another sugar and saturates fat products and the healthier a green label. Then they relocate the products, the healthy one where put in the best-selling machines places, and the red labelled out to the direct sights of the consumers.
That two simple changes make that in few months the green label products become more popular with an increase of 4,5% in food products and almost 10% in healthy drinks. Meanwhile the red label selling records dropped to 9,6% in food and a drop of 16% in soft drinks.  The study has helped to understand the close relationship between marketing and bad nutritional habits and how easy can be change with little cost for the governments.

A clear labelling for the European juices

British supermarket juices by Echoplex7
New consumer-friendly labelling rules for fruit juices and nectars were approved by the European Parliament. They aim to prevent potentially misleading names for mixed juices and "no added sugar" claims.

Mixed juices
A mix of two juices must in future have a product name that reflects the contents, say MEPs. For example, a mixture of 90% apple and 10% strawberry juice would need to be called "Apple and strawberry juice". MEPs say there are current cases where only the minority ingredient is in the product name. A generic name like "Mixed juice" could be used if there are three or more fruit sources.

Sugars and sweeteners   
MEPs know that consumers – especially diabetics, parents and people on a diet – want clear indications on the difference between a 'juice' and 'nectar', and presence of any sweeteners.
In future, fruit juices will by definition not contain any added sugars or sweeteners.  'Nectars', made from fruit purée with added water, may contain added sugar or sweeteners. "No added sugar" labels will not be allowed on nectars containing artificial sweeteners, such as saccharin, to avoid potential confusion.

Pure orange juice?
Under international standards, many products sold as "orange juice" may contain up to 10% mandarin juice, which contributes to colour and taste. To maintain a level playing field, the new rules clarify that all imported and EU orange juice will need to be pure to be sold as such, or will include mandarin in the product name, if present.


My 2 favourite tuna pie recipes

Different varieties of Spanish turnovers. Photo by Qlis
Tuna and red  pepper pies can be found almost in every corner in Spain, served in Bars like a tapas or sold  as well in some of the many delicatessen Spanish shops in slices for fix you a quick noon snack or easy dinner or also sold in bakeries or food fresh markets (slices or whole). This turnover or pie works  like a Cornish pasty,  help to hungry workers have a sustainable and practical meal in the breaks and also very popular with family travellers on the way down to the beach or in a picnic. Although the Galician Turnover are the most popular (made from meat, sardines, seafood, cod, etc), I really like the circular Tuna pies made in the central north area of Spain (Asturias, Cantabria) or the square shape of the tuna pies of the Madrid workers bars.
Time to time when I know I will have a busy week I like to prepare my home made tuna pie for fix myself an easy supper. Since I have been in England I´ve been struggling to find good Spanish quality canned tuna, I guess mainly because the Asian offers a more cheap version mainly because the tuna is canned with spring water or sunflower oil and cheaper workforce but for my taste my tuna pie must be with tuna canned in olive oil, the difference in flavours are just abysmal.
Tuna like another oily fishes is very rich in Omega 3 good for reduce cholesterol levels, and helpful in another diseases like hardening of the arteries or cardiovascular problems. Tuna is even richer in Vitamin B than eggs or red meat a main vitamin for our system.

Please before to buy canned tuna check the MSC sustainable brand seafood list

Tuna pie with red pepper and paprika

You need for the pastry: 350g plain flour – 175g cold butter (chopped in cubes) – Pinch of salt.

1. In a food processor mix the flour, salt and butter. Blend and add 4 tbsp of cold water, until you have a dough (add more water if is needed). Try to no overworked, no need to be to elastic like pizza dough
2. Pick the dough ball from the blender, cover with  cling film and rest in the fridge for 30 minutes. Meanwhile you can prepare the filling.

You need for the filling: 1 can of tuna of 200g or 230g -1 big red pepper (finely chopped) – 1 onion (finely chopped) – 400g potatoes (peeled and small diced in 2cm x 2cm) – 300ml of dry cider – 1- tbsp. of smoked paprika - 2 tbsp. tomato puree – 1 ½ tbsp. of fresh chopped parsley

1. Heat 3 tbsp of olive oil from the canned tuna in a wide pan. In a low heat fry the pepper and onion and diced potato for about 10 minutes, stirring at least every 2 minutes.
2. Add the tomato puree, stir, and add the cider (you can use dry white wine as well). Then the parsley and the paprika. Bring to boil.
3. Then simmer for another 10 minutes with the pan half covered.  If it gets too dry add a splash of water.
4. Remove from the heat and let cool down for 5 minutes, then add the canned tuna. Mix very well and season with salt and pepper.

You need for the tuna pie: Oven at 185ºC and 20 to 25 cm shallow pie dish (circular or square) – 1 egg beaten.

1. Butter the pie dish with a bit of butter.
2. Remove the pastry form the fridge. Split 2/3 of the dough and flatten with a rolling pin until you have the size of your dish plus 2 cms.
3. Gently pat the flattened dough in the pie dish then spread the tuna filling in.
4. With the rolling pin flatten the rest of the pastry in a way to create a lid for the pie. Put over the filling and seal together the edges of the two pastries with your fingers.
5. Brush the top of the pie, including the sealed edges with the beaten egg and prick the top with a fork
6. Bake for 30 minutes, until the pastry is golden brown. Let cool down and serve at room temperature.

My Healthier Madrid Tuna cake

Spanish canned tuna in olive oil
You need for the pastry: 300g plain flour – 70g corn flour – 3 tbsp baking powder – 1 egg – 200ml milk (at room tempaerature) – 50ml sunflower oil – Pinch of salt.

1. In a bowl or food processor mix all the dry ingredients. Then add the egg, blend again and slowly start to add the milk and sunflower previously mixed in a cup. Blend or mix with your hands until you get an elastic dough.
2. With the dough make a ball, cover with cling film and let rest for 30 minutes.

Tuna with softened peppers is always a winner in any recipe
For the filling: 200grs canned tuna in olive oil - 1 big green pepper (finely chopped) – 1 onion (finely chopped) – 200g chopped tomatoes (can be canned as well) – 2 boiled eggs – 8 green olives (finely chopped) - 1 ½ tbsp. of fresh chopped parsley –
1. Heat 3 tbsp of olive oil from the canned tuna in a wide pan. In a low heat fry the pepper and onion for 5 minutes until translucent, add the tomatoes a cook for another 3 minutes. Stir time to time. Let cool down
2. Now in a bowl mix the vegetables with the tuna, olives and chopped boiled eggs (or slice the eggs if you like). Season and add the parsley.

You need for the tuna pie: Oven at 190ºC - 20 x 30 cm rectangular shallow oven proof dish – 1 egg beaten.

In my filling I like chunky pieces of eggs
1. Butter the pie dish with a bit of butter.
2. Remove the pastry form the fridge. Split 2/3 of the dough and flatten with a rolling pin until you have the size of your dish plus 2 cms.
3. Gently pat the flattened dough in the pie dish then spread the tuna filling in.
4. With the rolling pin flat the rest of the pastry in a way to create a lid for the pie. Put over the filling and seal together the edges of the two pastries with your fingers.
5. Brush the top of the pie, including the sealed edges with the beaten egg and prick the top with a fork in several places.
6. Bake for 30 minutes, until the pastry is golden brown. Let cool down and serve at room temperature.


Wednesday, 15 February 2012

How to freeze food

Despite that for several years it has been possible to freeze our food in the Fridge, many of us still having some doubts how is the best to freeze food and how to unfreeze. Freezing  food is a great way to save money and keep your favourites ingredients fresh for longer.

The freezer 
Photo by Neff
Before you freeze your food you need to know what are the freezer levels of your fridge, if your freezer only can produce -12ºC you need to know that you just can keep your food for only a couple of weeks. The ideal is having a freezer with at least - 18ºC for keep the food fresh for several months. Freezer with anti-frost features improve the freezer process and avoid that the food is contaminated with another food odours and also avoid that some food kind of food get stick each other (meatballs, burgers). Also is important keep the internal walls of your freezer ice free. The ice act like an insulating making more difficult to keep a stable temperature and also make your freezer use more energy.

The containers
Photo by Rubbermaid
_Whatever the container you use, this must have a hermetic close.
_For liquid and already cooked dishes plastic rigid container or Tupper ware are ideal.
_For liquid or sauces you can also use freeze bags or plastic container, but remember that that sauces and liquid increase their volume in the freezer, so don’t overfill.
_Fish and meats for their irregular form is best keep it in bags or in aluminium foil.
_Vegetables in plastic bags.
_Label your container with the dates and the product name in it.

How to freeze
Poster by limegreen367
Vegetables: For keep the entire colour and flavour is best blanch first the fresh vegetables, drain and dry before to freeze.
Meat:  Before you freeze you should be remove any fat excess and divide in size portions for no need to unfrozen a whole kilogram of meat that you won’t need soon.
Fish: If you fishmonger didn’t clean the fish, you should be clean it before freeze. Oily fish because have fat can be frozen just for 3 months. Salmon, hake and cod will lose in the unfreeze process.
Fruit: You must peel the fruit before and cover with sugar (250g sugar for 1000g of fruit) if not the texture and flavour will change too much. I peel the bananas and I cover in foil paper for make the perfect smoothie. No sugar needed in that case.
Bread:  Just freeze bread suitable for freeze or those from an artisanal bakery, because much of the bread that is sold in supermarket was previously frozen.
Pasta: Just homemade fresh pasta or fresh pasta suitable for freeze like the bread.  You can freeze pasta after cooking but the texture is no very nice.
Dairy:  Semi-skimmed milk, butter and cheeses are also good for freeze with some exceptions.
Fresh Herbs: Washed and drained can be freeze until 6 months

Don’t Freeze
Photo by Alyssssyla
* Never freeze any kind of food that was previously frozen because the flavour and texture will deteriorate even more quickly than in a fresh state.
* Whole milk because the fat can curdle and Soft cheeses also will lose.
* Cakes, if you make a cake keep in the fridge if you freeze the cake, when is unfrozen will become crumble and difficult to slice properly.
* Stews will lose flavours.
* Eggs, fresh eggs are not suitable for freeze, they lost texture and flavour.  Same for mayonnaise.  You only can freeze the white egg.
* Pasta and rice’s. Even they are part of a soup of a stew, the pasta or rice will lose flavour and texture.
* Fresh potatoes are not recommended because the texture will be very hard after defrosting, instead mash potatoes keep very well in the freezer.

How to Defrost.

- The best way to defrost your food is in the top shelf of your fridge until recover their fresh texture.
- Never defrost at room temperature or under running water because the food will reproduce bacteria.
- Using microwave is also a good method.
- Some vegetables like peas and beans can be cooked without defrost.


Chicory health benefits

Photo by  by chez loulou
 Most probably originated in the Mediterranean, chicory was already in the Egyptian, roman and Greek kitchens consumed in their wild form.  The today chicory started to be cultivated in Belgium only in XIX century. Today, Belgium, France, Holland are their main producers and have also a great market in North America.
The common chicory is white in the bottom with the top of the leaves with a green yellow colour. The red one is a mix between chicory and radicchio. Both have crunchy texture and fresh light bitter flavour.

In the market, pick those chicories that the leaves still very tight and with a golden yellow colour, chicory is cultivates in dark environment, so in the direct light their colour starts to become greener and bitter. Store in the bottom fridge covered for avoid light

Nutritional Facts x 100g

Vitamin A
Vitamin C
251 mg
10 mgc
58,5 mg
322 mg

Health benefits

Chicory is 94% water, for that reason have little calories, fat and sugar content, ideal for keep a good diet. The Chicory Vitamin A is good for the sight, recommendable for people with dry eyes or nocturnal blindness. Also have the properties of the Vitamin C.
The bitterness of the chicory is caused for a component that helps to have an easier digestion.
Also the high folates content (115 mcg x 100g) makes the chicory important ingredients in a pregnant diet.  The potassium content act like a diuretic.

More: Chicory Recipes by top European chefs


Tuesday, 14 February 2012

Recipes for entertaining friends

Nachos with Guacamole

Guacamole is today a classic snack that taste even better if you pick the perfect ripe avocados and make at home.  For me sea salt is a must in the recipe and also choose the chilli variety that adjust more with your taste. Guacamole is to  enjoy with your friends. Also you can make your home-made nachos if you want to skip the artificial nachos. The precooked white maize flour is not easy to find in regular supermarkets, try gourmets places like Taj in Brighton.

For the Guacamole you need:  1-2 serrano chillies to taste or fresh green chillies (finely chopped) -
 ½ red onion (finely chopped) - 2  tsp sea salt - 3 Hass avocados (ripe) - 2 ripe tomatoes (peeled, deseeded and chopped) Juice of 2 limes – 3 tbsp fresh coriander (chopped) or parsley -

Guacamole in a pestle and mortar
1. Put half of the chilli and half of the onion with the salt in a pestle and mortar and mash to a rough paste. Check the seasoning
2. Cut open the avocados and put  the flesh into the pestle. Roughly mash the flesh with a fork or the mortar leaving some texture, add half the lime juice as you are mashing.
3. Stir in the remaining chillies, red onion and tomatoes, and half of the coriander and mix very well. If your mortar is no big enough continue the guacamole in a bowl.
4. Sprinkle over the rest of the lime juice and coriander, and season with black pepper. Check is the season, coriander or lime adjust to your taste, if not you can add more.

For the home-made nachos you need:   2 cups of Precooked white maize flour – 2 ½ cups of lukewarm water – 1 tsp salt – Corn oil or vegetable oil to fry

Flatten Nachos dough
Nachos triangle shape

1. In a bowl pour in the water, and the salt, slowly add the maize flour mixing with a wooden spoon as you go. Then with your hands make the dough.
2. Move the dough to a working surface and knead for about 7 minutes until you have smooth dough. Leave to  rest covered  in the fridge for half an hour
3. Put the dough between 2 cling film sheet, and with the rolling pin flatten the dough to about 3-5 mm (kitchen towel thick)
4. With a sharp knife, pizza cutter or a triangle shape cutter cut the flattened dough in nachos triangles (about 4cm base x 5cm side)

Home-made nachos
Deep frying nachos

5. Heat your oil until smoky and deep fry the nachos in batches. A minute each side will be enough to be golden brown.  Keep warm the first batches over a kitchen towel.
6. When you have all the nachos ready serve with your guacamole!

Quick Pizza dough
My alla diavola pizza with fennel tomato sauce
This  quick pizza is in the Jamie´s 30 minutes meals book and I really love it, choose the topping that you or your mates most like, because the dough is quick and dead easy.

You need for the dough:  215g of self- rising flour and 150ml tepid water with 2tbsp of olive oil
For the tomato sauce:  1 can chopped tomatoes -   6 sprigs of basil with leaves – 1 garlic clove (peeled) – 2 tbsp. olive oil - 1 tbsp.  Red wine vinegar – 1 tsp. fennel seeds

Making the sauce

1. With a mortar crush the fennel seeds and keep apart.
2. Put the remaining ingredients in a blender or liquidiser, and smooth nicely. Season.
3. Add the fennel seeds.

Making the dough and pizza

Sprinkle some parmesan and pepper and ready to bake
1. Put 215g of self-rising flour in the food processor, start to whiz meanwhile you are adding the water, with the olive oil and a pinch of salt. Whiz until you have smooth dough.
2. Then sprinkle with some flour a working surface, move in the dough and sprinkle some flour over, also flour a rolling pin and start to roll the pin until the dough is 1 cm thick.
3. Heat a pizza tray or a big pan brushed with olive oil in the oven or on the hob (if the pan is not big enough split the dough in 2), when it is very hot move the flat dough to the pizza tray or pan. With your finger push down the edges of the dough into the sides of the pan.
4. Pour over the tomato sauce just in the middle of the dough, spread evenly all over.
5. Add your favourite topping, mine is alla diaviola!

More: Cornichons burger - Fish Finger sandwich - Organic home-made chicken nuggets

Recipes for entertaining friends and TV Sports Sea...


Monday, 13 February 2012

Recipes for entertaining friends and TV Sports Season

Finnegans Madrid Irish Pub
We are in this part of the sport season where we are reaching a turning point, where every football league game, or Six Nations rugby match counts, and this special regular NBA season with fewer games counts much more than previously years. In just one week the Champions league starts the final 16 and in month the F1 is back. So plenty of sport action to watch and have a good time with your lads.

Some time ago when I was living in Madrid, I was every sport weekend in my favourite Irish Pub to have a good time and some of the best Irish pubs in Madrid on Sunday and Saturday  are packed with the british Spanish community and also some Spanish that like the Premier League or international Rugby and also to try to improve their English. Much of the time the atmosphere is great, the beer is well served and the food, well the food.. you need to know what to ask for such as sausage and mash.

So when I moved to London I was in the paradise of the Sport Pubs, but unfortunately economic times have arrived, plus the alcohol taxation in England is like you need to manage very well your pub visits, and if you are hungry now you need to add at least 10 extra pounds to your bill.
But don´t spoil the fun, just invite your friends come by to your house, they bring the beers and you prepare your favourites lad´s foods for a much more affordable price!

Burger with pickled cornichons
Cornichons Burger with TV sport program 
Adding the cornichons (pickled gherkins)  and the shallots you will have a burger full of flavours with a good size with much less meat, that means less calories and more easy to digest and also you reduce the burger costs. Who needs a 8oz pub burger?

You need:  500g beef mince –  5 cornichons (finely chopped)  - 150g shallot (finely chopped) – 1 tbsp. parsley (chopped) – 2 tbsp. Worchester sauce – 1tbsp grain mustard – Tomatoes slices  – lettuce leaves and  mayonnaise

1. First is very important that you finely chop the cornichons and shallot very finely, if the pieces are not chopped enough the burger can fell apart in the cooking process.
2. In a bowl mix the shallots, cornichons and beef. Then add the parsley and Worchester sauce. Mix with your hands very well and form 4 patties. Brush the burgers with olive oil.
3. Heat your grill pan until is very hot, the best way to know is hold your hand few centimetres above the pan, when you can hold the heat means that the pan is hot enough.
4. Cook each burger approx. 4 minutes each side, just for make it marked outside and juicy inside.

Remember that beef mince , unlike steak,must be cooked through to kill all the bacteria . Serve!

Chicken Nuggets
Home-made Chicken Nuggets
Even chicken nuggets are quite cheap, it´s difficult to find free range or organic chicken nuggets or find some that animal cruelty is not involve or just only find chicken nuggets that taste like chicken.  This recipe is a tasty and crunchy one with no need of overpowering sauces

You need: 500g chicken breast (diced in 2x2 cms) – corn flakes without sugar – Ground cumin – smoked paprika – 1 tsp of chopped oregano or parsley – 2 beaten eggs- Olive oil to fry.

1. In a big bowl mix the diced chicken with the spices. Season and add 2 tbsp of olive oil, mix and coat the chicken very well. Set aside.
2. Finely ground enough corn flakes for cover all your chicken, if you dont have a blender, put some corn flakes in a frozen food bags or similar, close it and roll over a pin roll until grounded.

Coating chicken nuggets in corn flakes
3. Deep one by one the nuggets in the beaten eggs and then coat in the breadcrumbs.  Shake any excess.
4. Heat the oil, when it is very hot fry the nuggets by batches, be sure they have enough space in the pan. Cook 2 minutes each side. Keep them warm until you finish with the rest.
5. Serve with ketchup or mayonnaise and also prepare some salad leaves even if nobody asks.

Fish Finger
Fish Finger Sandwich
Fish finger is another great snack that the food industry transform in something very unhealthy, the fish if it is a suitable catch is allright but much of the fish finger sold in supermarket hardly have more than of 50% fish, so the problem is the rest.

You need: 700g skinless fillets of cod or salmon – 2 beaten egg – 100g breadcrumbs

1. Cut the fish fillets in a finger size.
2. In a bowl beat the eggs, in another bowl put the breadcrumbs. Dip one by one the fish finger in the beaten eggs and then coat in the breadcrumbs.  Shake any excess.
3. You can deep fry them as well, but for a really healthy snack pre-heat the oven at 200ºC, and put the fish finger in a lightly oiled baking tray and bake for 5 minutes each side.
4. Serve alone with salad or in a sandwich with tartar sauce or ketchup.

More recipes for entertaining friends: Nachos with guacamole dip - Jaime Oliver quick pizza

Post dedicated to Diana&Shane