Chicken Burgers……no, not that sort! Tut tut shame on you! We are talking seriously fresh and fabulous.
- Chicken thigh fillets with some chicken mini fillets
- Fresh coriander leaves chopped
- Chives chopped
- A level table-spoon of ginger
- An egg
Stick the whole lot in the food processor whizz and then make your burgers. They will be a bit sloppy so wrap them up in foil to firm up.
Cook them in a little oil in a frying pan then transfer to an oven at 180 Celsius for around 15 mins.
Really gorg served with a green salad with lemon dressing and Cajun sweet potatoes.
Tonight I opted for a quick Moussaka. Moussaka is a dish I have made many times in the past. With all the salting of aubergine, boiling and slicing of potatoes and Béchamel sauce making – it becomes quite an arduous task!
I simply made the sauce and topped it with crumbled feta and chargrilled aubergine! Serve with a nice green salad and some fresh crusty bread.
Time saving and slightly healthier! Yum!!
For the Moussaka I used:
- 1 large onion
- 2 garlic cloves
- 900g minced lamb
- 2 400g can chopped tomatoes
- 1/2 tsp ground cinnamon
- 1 tsp oregano
- 3/4 tsp allspice
- 2 medium aubergines
- tomato purée
- Red wine
- Feta cheese
- Salt and pepper
Slice aubergines and salt them to remove bitterness. Leave to sit for an hour then rinse salt off.
Brown the mince and periodically drain it to remove some of the fat from the lamb.
Remove mince. Add onion and gently fry for 10 mins, add the garlic and fry for a few more mins.
Add the meat back in and add the cinnamon, oregano, allspice, tomato purée and the tins of tomatoes. You may need to add water if it looks too dry.
Season to taste.
Cook for 25 mins.
Serve on a plate topped with crumbled Feta and the aubergines.