Showing posts with label salsa. Show all posts
Showing posts with label salsa. Show all posts

Thursday, January 29, 2015

Summer Eating - Prawn Burgers with Tomato Mango Salsa

Summer Eating - Prawn Burgers with Tomato Mango Salsa
Summer Eating - Prawn Burgers with Tomato Mango Salsa

Remember my badly photographed DIY Slider Bar party that my friend and I hosted last year? We had 4 different types of burgers, with a table full of salads and condiments so you could build your own set of sliders. And it was brilliant. One of the slider options we had that day were prawn burgers. And that same prawn patty is still my favourite non-beef burger. And it’s probably my most made burger at home. I’m not going to lie, this recipe is really, really similar to the KrabbyPatties recipe that I posted last year. But these prawn burgers are where it all started. These are my favourite burger patty. The sweetness of the prawn, the smokiness of the paprika. I love mango added into that flavour profile, but instead of a mango guacamole, I made a simple mango tomato salsa to go with it. Lance has been growing me some grape tomatoes and they are no good for slicing up into burgers, but make for a delicious condiment in them!

It was crazy hot the day I cooked these, so they were done outside on the BBQ. You do need to add a little oil to your cooking surface. I don’t always bother when BBQing, but prawns are practically devoid of fat, so it helps to make a nice crisp outer layer and stop it sticking. Something that’s not as big a deal when cooking beef or lamb patties.

Summer Eating - Prawn Burgers with Tomato Mango Salsa
Summer Eating - Prawn Burgers with Tomato Mango Salsa
Summer Eating - Prawn Burgers with Tomato Mango Salsa

Mango Tomato Salsa

1 small mango, diced
Half punnet grape tomatoes, diced
2 chipotle pepper, finely chopped
Pinch salt and pepper
Juice of one lime

Mix all ingredients together. Set aside for the flavours to meld while you cook your burgers.


 Summer Eating - Prawn Burgers with Tomato Mango Salsa
Summer Eating - Prawn Burgers with Tomato Mango Salsa
Summer Eating - Prawn Burgers with Tomato Mango Salsa
Summer Eating - Prawn Burgers with Tomato Mango Salsa
 Summer Eating - Prawn Burgers with Tomato Mango Salsa

Prawn Burgers

(makes 6 patties)
500g prawns
1/2 cup panko breadcrumbs
1/2 cup coconut flour (or fine shredded coconut - unsweetened)
1 egg
2 tbsp dijon mustard
2 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
1/2 tsp basil
1tsp smoked paprika
to serve
6 buns (toasted, if desired)
mayo
salad ingredients
mango tomato salsa

Dice the prawns into small pieces and throw in a bowl. Mix the mustard, garlic, salt, black pepper and basil until all the prawn pieces are well coated. Mix through the egg to get everything wet, and finally add in the breadcrumbs and coconut.

Divide into 6 equal portions and, using clean hands, form into round patties and squish to flatten. Set aside in the fridge for 30 minutes.

Heat a pan or BBQ plate to medium high and lightly coat with oil. Cook each patty for around 5 minutes, or until golden. Flip over and cook for a further 3-5 minutes until cooked through.

Serve with Mango Tomato Salsa and your favourite burger ingredients.

Summer Eating - Prawn Burgers with Tomato Mango Salsa
Summer Eating - Prawn Burgers with Tomato Mango Salsa
Summer Eating - Prawn Burgers with Tomato Mango Salsa
Summer Eating - Prawn Burgers with Tomato Mango Salsa
Summer Eating - Prawn Burgers with Tomato Mango Salsa
Summer Eating - Prawn Burgers with Tomato Mango Salsa

Thursday, September 4, 2014

Quick Post - Roast Strawberry, Corn and Ancho Chili Salsa




Quick Post - Roast Strawberry, Corn and Ancho Chili Salsa

 Quick Post - Roast Strawberry, Corn and Ancho Chili Salsa
I know it’s not summer yet, but strawberries have started popping up more and more at markets and grocers and supermarkets around me. I had avoided temptation to buy the out-of-season and therefore expensive fruit…until I came across a punnet for .99c. I could resist no longer. Strawberries are delicious. Knowing that they weren’t in their peak season and therefore not going to be the sweetest they could be, I thought I would roast them to intensify the flavours. This salsa is sweet and juicy and warm. Perfect for tacos in these nights that still have a chill. I’ve used ancho chili powder because I wanted the smokey flavour, but didn’t want it to be “hot”, and ancho is a very mild chili. Feel free to use what you have. The corn adds a pop of texture and creaminess to the smoke.

I served these in tacos using shredded leftover roast pork fried with a tin of lentils. So apart from the roasting time of 15 minutes, this is the perfect midweek (taco) dish because it takes no more than 10 minutes prep time. Leftover roast chicken (or one from the supermarket or takeaway) would also go really well with this salsa and still be a quick meal. Add your own accompaniments if desired, such as cheese or shredded cabbage!

And check out my shopping spots if you can't find ancho chili powder


Quick Post - Roast Strawberry, Corn and Ancho Chili Salsa
Quick Post - Roast Strawberry, Corn and Ancho Chili Salsa

Roasted Strawberry and Corn Salsa

250g punnet strawberries, hulled and halved
2 tsp olive oil
1 tsp ancho chili powder
¼ tsp salt
1 tsp honey
pepper
½ cup corn kernels (if frozen, thaw by rinsing under water and draining well)
2 tbsp finely shredded basil

Preheat the oven to 170C

Mix the olive oil, chili powder, salt, honey, pepper in a bowl until evenly distributed. Stir in the strawberries and corn kernels, coating them well. Tip out onto a lined baking tray.

Put the dish in the oven and roast for 15 minutes until strawberries start to soften and go a bit jammy. Scatter basil leaves on top.

Serve!

Quick Post - Roast Strawberry, Corn and Ancho Chili SalsaQuick Post - Roast Strawberry, Corn and Ancho Chili Salsa
Quick Post - Roast Strawberry, Corn and Ancho Chili Salsa
Quick Post - Roast Strawberry, Corn and Ancho Chili Salsa
Quick Post - Roast Strawberry, Corn and Ancho Chili Salsa
Quick Post - Roast Strawberry, Corn and Ancho Chili Salsa

Thursday, January 30, 2014

Quick Post - Grilled Honeydew and Corn Salsa


One of my favourite new cooking-based discoveries this summer – after cold-brewed coffee – is grilling melon. Sure, chilled melon is super-appealing on a hot summers day. Not to mention fruit slushees and icy poles and whatnot. It’s seriously refreshing. But grilled melon now has a special place in my heart, too. My favourite melon to grill is the honeydew melon. The heat intensifies the sweetness and caramelises the outside. Perfect to add to a summer salad. Or just by itself, sprinkled with a tiny bit of salt, chili flakes and sumac. Or in this salsa

I served this texturally diverse salsa alongside some of leftover lentil patties for a quick and delicious weekday dinner. It’d also go really well served alongside tacos or in burgers.

 



Grilled Honeydew and Corn Salsa

¼ honeydew, de-seeded and cut into slices
¾ cup corn kernels (frozen or fresh)
1 roma tomato, diced
½ red capsicum, diced
1 jalapeno, finely diced
1 tsp balsamic
Salt and pepper to taste

Grill the honeydew on the three big sides for 1-2 minutes per side.  Cut into smaller pieces when cool enough to handle. Toast the corn kernels for 3-5 minutes per side. Set aside to cool.

Add all the chopped vegetables together, mix in the balsamic and season.