Goat’s Cheese

Beef Burgers with Mushrooms, Goat’s Cheese & Miso Butter

Beef Burgers with Mushrooms, Goat's Cheese & Miso ButterSometimes you end up making the best food when you’ve got absolutely nothing in the fridge and this delicious burger is the perfect example of exactly that! It all started one evening with an unexpected hankering for a mushroom cheeseburger. Unfortunately I only had the mushrooms available, so I did a bit of fridge-diving and came up with this delectable combination instead.

Luckily I knew there was still a bit of goat’s cheese leftover from when I last made my favourite quinoa salad; so that was cheese covered, but to be honest the thought of just mushrooms and goat’s cheese didn’t quite seem enough. I figured what this burger really needed was a punch of flavour, so I dove a little further and found some miso butter that had been lurking in the frozen depths of my freezer for the best part of a month. I knew the miso butter worked well with beef as I had been topping my steaks with it, so it wasn’t much of a leap to stick it on a burger patty instead. Punch of flavour? Most definitely sorted.

In terms of flavour, this burger just about has it all – the creamy goat’s cheese and fresh chives work a treat with the earthy mushrooms, whilst the salty miso butter with the juicy burger patty is the very definition of an umami moment.

This is definitely a case of fridge-diving come good, oh so good!

Click here for the recipe

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Quinoa & Chickpea Salad with Asparagus, Avocado and Sugar Snap Peas

Quinoa & Chickpea Salad with Asparagus and Sugar Snap PeasQuinoa: the mere mention of the word is enough to instil a sense of dread in any meat lover!

Thankfully, the recent popularity of couscous and, to a lesser extent, bulgar wheat, have paved the way for a quinoa renaissance of sorts. With an increased appreciation of grains as a healthier alternative to traditional carbs, quinoa is no longer the preserve of sandal wearing hippies and long forgotten Incas. This once sacred grain is now the darling of the health conscious and has even sneaked into the hearts of some of the most ferocious carnivores among us, myself included!

Which brings me to this awesome salad.

Packed with the best of nature, this salad tastes like Spring on-a-plate and makes for an excellent side dish to a braai or just as a great vegan/vegetarian dinner. I must confess, this sort of food is not usually my style, but this fabulous salad was a result of the need to feed a guest who was on a restricted diet and my repertoire is all the better for it!

Forced to go “healthy” for the sake of my guest, I turned to the healthiest food I knew of – quinoa. Unfortunately, my previous experiences of this protein rich grain were limited to its popular use as a poor meat substitute in the 90s – not a great starting point for any dish! Nevertheless, after a flurry of panicked internet trawling and cookbook research, I discovered that quinoa has come along way since the days when it was relegated to being stuffed into vegan sausages.

Simple to cook and easy to digest, quinoa was an absolute revelation! Delightfully flavoured, quinoa is, in my opinion, far nicer than couscous (which can be rather dull) and bulgar wheat (which is, at best, indigestible). With its distinctly nutty flavour, quinoa is tasty without being overpowering, making it the perfect base for any tabbouleh style salad.

So, quite unexpectedly I find myself in love with quinoa…and after you try this dish, the chances are you will be too.

Click here for the recipe