Butternut Squash with Cornmeal Burgers

 

                    A large root vegetable similar to celery, celeriac is ideal for these burgers since it gives an excellent flavor as well as adding texture. Firm up the burgers in the refrigerator before coating in the flour.

Serves 4-6

• 1 lb/450 gr butternut squash (8 oz/225 gr after peeling and seeding), cut into chunks
• Two-third cup water
• Generous ½ cup instant cornmeal
• 4 oz/115 gr celeriac, peeled and grated
• 6 scallions, chopped
• 1 cup pecans, chopped
• ½ cup freshly grated Parmesan cheese
• 2 tablespoons fresh mixed herbs
• Salt and pepper
• 2 tablespoons whole-wheat flour
• 2 tablespoons corn oil

1. Cook the butternut squash in a pan of boiling water for 15-20 minutes, or until tender.
2. Drain and finely chop or mash.
3. Place the water in a separate pan and bring to a boil, slowly pour in the cornmeal in a steady stream and cook over gentle heat, stirring, for 5 minutes, or until thick.
4. Remove the pan from the heat and stir in the butternut squash, celeriac, scallions, pecans, cheese, herbs, and salt and pepper to taste.
5. Mix well, then shape into 4-6 equal-size burgers, cover and let chill for at least 1 hour and coat the burgers lightly in the flour.
6. Heat a heavy-bottom skillet and add the oil.
7. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until cooked and piping hot.
8. Place a few watercress sprigs on the bases of 4-6 cheese-topped baps, top with the burgers, and sliced tomato.
9. Squeeze over some ketchup, add the lid and served with french fries and coleslaw.

BON APPÉÉÉÉÉTIT

Yam and Red Bell Pepper Burgers

 

                    In this recipe the burgers have a smooth texture, but if you prefer then to be chunkier, blend the mixture only briefly and do not peel the bell peppers.

Serves 4-6

• 8 oz/225 gr yam, peeled and cut into chunks
• Salt and pepper
• 14 oz/400 gr canned chickpeas, drained
• 2 red bell peppers, seeded and peeled
• 2-3 garlic cloves, crushed
• ½ cup pitted black olives
• 2 tablespoons sesame seeds
• 1 tablespoon chopped fresh cilantro
• 2 tablespoons whole-wheat flour
• 2 tablespoons corn oil

1. Cook the yam in a pan of lightly salted boiling water for 15-20 minutes, or until tender.
2. Drain well and place in a food processor.
3. Add the chickpeas, red bell peppers, garlic, olives, sesame seeds, cilantro, and salt and pepper to the yam in the food processor and, using the pulse button, blend together.
4. Shape into 4-6 equal-size burgers, then coat in the flour, cover and let chill for 1 hour.
5. Heat a heavy-bottom skillet and add the oil.
6. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until cooked and piping hot.
7. Arrange some arugula leaves on the bases of 4-6 lightly toasted cheese-topped baps and add the burgers.
8. Spoon over some hummus and a little tomato salsa, add the lid and serve with a green salad and tortilla chips.

BON APPÉÉÉÉÉTIT

Poulet Chow Mein

 

Pour 4 portions

• 250 gr nouilles aux oeufs chinoises
• 30 ml huile de tournesol
• 280 gr blancs de poulet cuits, coupés en lanières
• 1 gousse d'ail, hachée
• 1 poivron rouge, épépiné et finement émincé
• 100 gr champignons shiitake, émincés
• 6 oignons verts, émincés
• 100 gr germes de soja
• 45 ml sauce de soja
• 15 ml huile de sésame

1. Briser les nouilles en morceaux, mettre dans une terrine et couvrir d'eau bouillante, laisser reposer.
2. Dans un wok, chauffer l'huile à feu moyen, ajouter le poulet, le poivron, les champignons, l'ail, les oignons verts et les germes de soja, et faire revenir 5 minutes.
3. Égoutter les nouilles, ajouter dans le wok et faire revenir 5 minutes.
4. Arroser de sauce de soja et d'huile de sésame, mélanger et chauffer le tout.
5. Transférer la préparation dans des bols et servir immédiatement.

BON APPÉÉÉÉÉÉÉTIT

Three-Bean Burgers with Green Mayo

 

                    If you are feeling adventurous, try using a hotter variety of fresh chili in the burgers, such as a small Scotch Bonnet, habanero, or even Thai chili. Remember to seed them before using.

Serves 4-6

• 10½ oz/300 gr canned cannellini beans, drained
• 10½ oz/300 gr canned black-eye peas, drained
• 10½ oz/300 gr canned red kidney beans, drained and rinsed
• 1 fresh red chili, deseeded
• 4 shallots, cut into quarters
• 2 celery stalks, coarsely chopped
• 1 cup fresh whole-wheat bread crumbs
• 1 tablespoon chopped fresh cilantro
• Salt and pepper
• 2 tablespoons whole-wheat flour
• 2 tablespoons corn oil

Green mayo

• 6 tablespoons mayonnaise
• 2 tablespoons chopped fresh parsley or mint
• 1 tablespoon chopped cucumber
• 3 scallions, finely chopped

1. Place the beans, chili, shallots, celery, bread crumbs, cilantro, and salt and pepper in a food processor and, using the pulse button, blend together.
2. Shape into 4-6 equal-size burgers, then cover and let chill for 1 hour.
3. Coat the burgers lightly in the flour.
4. Heat a heavy-bottom skillet and add the oil.
5. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until cooked and piping hot.
6. Place the mayonnaise, parsley, cucumber, and scallions in a bowl and mix together.
7. Serve on few spinach leaves on the bases of 4-6 lightly toasted sesame seed baps with wedges of charred red and yellow bell peppers, add the burgers and spoon over a little Green Mayo and a little salsa.
8. Place the lid on top and serve with potato wedges.

BON APPÉÉÉÉÉÉTIT

The Ultimate Vegetarian Burger

 

                    This is a fantastic burger for vegetarians and nonvegetarians alike, full of flavor, texture, and healthy foods. You can, if you like, substitute the flageolets for black-eye peas or red kidney beans.

Serves 4-6

• Scant ½ cup brown rice
• Salt and pepper
• 14 oz/400 gr canned flageolets, drained
• Scant 1 cup unsalted cashews
• 3 garlic cloves
• 1 red onion, cut into wedges
• ½ cup corn kernels
• 2 tablespoons tomato paste
• 1 tablespoon chopped fresh oregano
• 2 tablespoons whole-wheat flour
• 2 tablespoons corn oil

1. Cook the rice in a pan of lightly salted boiling water for 20 minutes, or until tender.
2. Drain and place in a food precessor.
3. Add the beans, cashews, garlic, onion, corn, tomato paste, oregano, and salt and pepper to the rice in the food processor and, using the pulse button, blend together.
4. Shape into 4-6 equal-size burgers, then coat in the flour.
5. Cover and let chill for1 hour.
6. Heat a heavy-bottom skillet and add the oil.
7. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until cooked and piping hot.
8. Shred few romaine lettuce leaves and arrange on the bases of 4-6 lightly toasted whole-wheat baps.
9. Add the burgers, 1-2 tomato slices, and a slice of provolone cheese, flash broil 2 minutes, or until the cheese starts to melt.
10. Add the lid and serve with chutney.

BON APPÉÉÉTIT

Italian Steak Melt Burgers

 

                    Ring the changes and use mozzarella cheese, fontina, Bel Paese, or even Gorgonzola in this recipe. These delicious burgers are ideal served as a part of a barbecue party  or an informal supper dish.

Serves 4

• 1 lb/450 gr best ground steak
• 1 onion, grated
• 2-4 garlic cloves, finely chopped
• 1 small red bell pepper, seeded, peeled, and chopped
• One-tird cup pitted black olives, finely chopped
• Pepper
• 1 tablespoon tomato paste
• 2 large tomatoes, thickly sliced
• 3 oz/85 gr Gruyère cheese, sliced

1. Place the ground steak, onion, garlic, red bell pepper, olives, pepper, and tomato paste in a food processor and, using the pulse button, blend together.
2. Shape into 4 equal-size burgers, then cover and let chill for at least 30 minutes.
3. Preheat the broiler to medium-high.
4. Place the burgers on a foil-lined broiler rack and cook under the hot broiler for 3-5 minutes on each side or until cooked to personal preference.
5. Place a tomato slice on top of each burger, then place the cheese over the tomato.
6. Broil for an additional 2-3 minutes, or until the cheese starts to melt.
7. Place some radicchio and aragula leaves on the bases of 4 lightly toasted ciabatta rolls, drizzle with a little balsamic vinegar.
8. Place the burgers on top, sprinkle some Parmesan cheese shavings over them and place the lid in position.
9. Serve.

BN APPÉÉÉÉÉÉÉTIT

Porc Épicé du Sichuan

 

Pour 4 portions

• 280 gr viande de porc, coupée en fines lanières
• 15 ml huile d'arachide
• 15 ml sauce de haricots
• 15 ml haricots noirs fermentés, rincés et légèrement écrasés
• 5 ml pâte de haricots rouge (facultatif)
• 1 poivron vert, finement émincé
• 5 ml sucre
• 5 ml sauce de soja noire
• 1 pincée de poivre blanc

1. Porter une casserole d'eau à ébullition, ajouter le porc et couvrir.
2. Laisser mijoter 20 minutes en écumant la surface de temps en temps.
3. Laisser refroidir et couper en fines lamelles.
4. Dans un wok préchauffé ou une sauteuse, chauffer l'huile, ajouter la viande et faire revenir jusqu'à ce qu'elle rétrécisse.
5. Incorporer le reste des ingrédients et faire revenir 2 minutes.

BON APPÉÉÉÉÉÉTIT