These Lamb and Feta Burgers are extremely simple to make, but your guests will love the fantastic flavours from the mince, feta cheese and the accompanying mint yoghurt dip.
If you want to do something different to the conventional Beef burger, these lamb and feta burgers are right up your street. A simple yet scrumptious recipe, these burgers are guaranteed to put a smile on everyone’s’ face when you serve them at your New Year’s Eve party! The succulent taste of the lamb will be backed up by a slight kick from the chilli and couple with the taste of the feta cheese, you’ll have to be disciplined when it comes to not eating too many!
Ingredients:
- 500g of lamb mince
- 2 tsp of ground coriander
- 2 tsp cumin seeds
- 1 red chilli
- Chopped parsley, about a handful
- 2 sprigs of rosemary
- Worcestershire sauce
- 1 egg
- 100g feta cheese
- 1 tbsp of sunflower oil
- 200ml of natural yoghurt
- Small bunch of mint leaves, chopped
Instructions:
Step 1-Start by making the mint yoghurt dip. Simply mix together the yoghurt and finely chopped mint leaves in a bowl and season to your own taste. Put aside until you are ready to serve it.
Step 2-Take a large mixing bowl and add the 500g of lamb mince along with a good measure of Worcestershire sauce, the egg (which should have been beaten before adding), spices, chilli and herbs. Again, add as much salt and black pepper as you like before mixing it all together with your hands.
Step 3-Once well mixed, start making the burgers. There should be enough for around 16 burgers from this list of ingredients. Take the 100g of feta cheese and cut in to cubes, before adding a cube of cheese to the middle of each burger.
Step 4-Turn your oven on to a temperature of 200 degrees celcius/180 degrees in fan oven/gas mark 6 and heat some oil in a frying pan. Add the burgers to the frying pan to seal them for no more than 2 minutes until they start to brown. Then, transfer them to a baking tray and cook through for no longer than 10 minutes or so until they are piping hot in the middle
Step 5-Serve on a large plate or bowl with the mint yoghurt dip on the side. Place alongside the rest of your delicious New Year’s party food and let your guests get stuck in!
Source: BBC Good Food
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After all the food you would have consumed over Christmas, we wouldn’t blame you if you were struggling for ideas in terms of what to serve your guests if you are having a New Year’s Eve party. Do you go for something heavy that is relatively easy to prepare, or do you try a lot of smaller things which will take longer to prepare. Some of you may be going out to a party at a restaurant, bar or family/friends’ houses, so you won’t have to worry about what to prepare.
However if you are hosting your own party and would like some ideas for nibbles and canapés, we are here to help, as everyone in the British Bakeware office has come together and given their favourite new years eve party food for festive occasions! After an hour (or three) of debating on what should be included, we came up with 3 dishes that we think perfectly define festive party food.
So keep an eye out for the posts on Monday and Tuesday where we will be giving you some inspiration in terms of what to serve your party guests this New Year’s Eve!
We have had the festive spirit for quite a few weeks here at British Bakeware and we wanted some excuse to share that with all of our fellow bakers out there! As we are so close to Christmas, we are offering a 10% discount on all of our stock to you wonderful people. This is running from today until December 23rd, so you will be able to get whatever you order for Christmas! So if you want a new baking tray to add to your bakeware collection or a new cake tin for some festive baking that you plan on doing over the Christmas period, take a look at our products here!
This Roast Chicken and Sticky Carrots recipe is sure to be a hit with everyone in your family at Thanksgiving, Christmas or any other occasion! The flavour from the lemon, parsley and honey coupled with a delicious roast chicken will leave your mouths watering and we can’t blame you!
We can imagine that most of you have now started to decide what food you are going to get ready for Christmas! This Roast Turkey with Cranberry, Bacon and Walnut stuffing sticks to the traditional turkey meat at this time of year but there is an incredible addition of flavour from the cranberry, bacon and walnut stuffing!
Ingredients:
- 1 Higher Welfare Turkey, around 4kg
- 1 tablespoon of unsalted butter
- 6 rashers of bacon sliced in to small pieces
- 3 shallots peeled and finely chopped
- 2 sticks of celery, chopped
- 1 sprig of rosemary
- 1 large handful of dried cranberries
- 800ml Dry Cider
- 1/2 teaspoon of ground nutmeg
- 1/2 teaspoon of ground allspice
- Sea Salt and Ground Black Pepper
- 1 handful of chopped walnuts
- Zest of 1 Orange
- 300g pork sausage meat
- 1 free-range egg
- 2 big handfuls of breadcrumbs
- 100g of softened butter
- 300ml Fresh Organic Chicken Stock
- 1 teaspoon of cornflour
Instructions:
Step 1-We recommend that you start with the stuffing as this is pretty straight forward. In a pan, melt the butter and then add the bacon, celery, rosemary and shallots. Put a lid on and cook for 10 minutes or so until the vegetables are soft. Then add the cranberries and half (400ml) of the cider. Once this has reduced by about a third, leave it to cool for 15 minutes. Once cool, add the allspice, salt and ground black pepper, nutmeg, walnuts, orange zest, sausage meat and egg and fold in the breadcrumbs.
Step 2-Next stage is to prepare the turkey for roasting, or as we call it, the exciting bit! Preheat your oven to 240 degrees celcius/475 degrees Fahrenheit/gas mark 9. Ensure the turkeys’ skin is dry by patting it with kitchen roll, then take around half of the stuffing and put it in the neck end of the turkey. Rub the skin with the softened butter and add more salt and ground black pepper to help crisp the skin. Place in a large roasting tin and cover the turkey completely with foil before placing it in the oven. Once the turkey has been in for around 15-20 minutes, turn the temperature of your oven down to 150 degrees celcius/300 degrees Fahrenheit/gas mark 2. Baste the turkey for a few minutes before allowing it to cook for another 2 and three quarter hours.
Step 3-Once you have an hour or cooking time left, take the foil off the turkey to help finish the cooking process. Check the turkey is cooked by piercing the meat at the thickest point. If the juices run clear then it is cooked. Take the turkey out of the oven, recover it with foil and place on a roasting rack to cool for 30 minutes.
Step 4-Add the fat from the meat to your roast potatoes, you can also cook the remaining stuffing to serve on the side or leave it for another time.
Step 5-Turn your oven back up to 200 degrees celcius/400 degrees Fahrenheit/gas mark 6. Add the remaining 400ml of cider to the meat juices in the roasting tin and enough chicken stock to comfortably cover the bottom of the roasting tin. Dissolve the cornflour in a little water and stir in to the roasting tin and simmer on the hob until it starts to thicken.
Source: Jamie Oliver
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The traditional Christmas dinner simply isn’t complete without stuffing, so this recipe should fill that gap perfectly. It comes from the good people at BBC Good Food, and is extremely simply to make, so why not take a look.
If you are looking for a simple yet scrumptious stuffing recipe for Christmas, look no further than these stuffing parcels! Courtesy of BBC Good Food, this recipe takes about 35 minutes including all the preparation. The smokey bacon will add a delicious savoury flavour, and if you take our advice and add some extra fruit, there will be a fantastic contrast of flavour.
Ingredients:
- 170g of sage and onion stuffing mix
- 24 smoked streaky bacon rashers
- 12 bay leaves
- A knob of butter plus extra to grease the baking tin
Instructions:
Step 1-Preheat your oven to 200 degrees celcius/gas mark 6. We recommend using a baking tray or small roasting tin for this recipe. Spread some of the butter over the muffin tin so the stuffing mixture doesn’t stick to the tin. Then start preparing the stuffing by adding 520ml of water to the stuffing mix. Add the other butter and stir well to ensure the mixture is combined. Leave to one side while the mixtures cools and starts to soak up some of the water.
Step 2-Cross over two of the smoked bacon rashers and a bay leaf in each of the spaces in the tin you are using. Place a small amount of stuffing in each space of the tin, then fold the bacon over the top to finish. Secure with cocktail sticks or skewers.
Step 3-Once you have done this to all of the parcels, allow the mixture to cool until you are ready to bake it.
Step 4-Bake for roughly 30 minutes until the stuffing starts to go slightly crispy and is piping hot. Please remember to remove the cocktail sticks before serving! It’s that simply, now all there is left to do is enjoy these delicious stuffing parcels! If you want to mix things up a bit, you could add some fruit and nuts to the stuffing to give it that little bit more flavour!
Source: BBC Good Food
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