I have just completed my first online shop at www.abelandcole.com.
Abel and Cole is an award winning organic food delivery company. I have friend who rave about the service and the quality of the food so I will keep you posted… I certainly like their website so that’s a good start! It’s great to read about where products are sourced from and made, I could look through all their tasty items for hours!
They have an amazing range of fish, meat, cheeses, fruit and veg and some very tempting desserts too.. mmm. Plus they also have a lovely section on their website dedicated to recipes. I also love their ‘how to section’, such as how to make marmalade, how to cook the perfect steak… May seeme simple but it’s always great to know how to do things better!
I can’t resist trawling through recipes so here is my favourite pick from their list, which I will be sure to try on the BBQ this weekend! For more amazing recipe ideas go to: http://www.abelandcole.co.uk/recipes
I bet you can’t resist ordering once you are on their website though, so be warned! xx
Moroccan Lamb Burgers with Roasted Red Pepper
Lamb mince makes wonderful burgers. The mint and cumin add a nice, exotic touch. and the red peppers are a delicious alternative to tomato slices. Makes 4 large, or 6 smaller burgers.
- 2 red peppers
- 500g lamb mince
- 20g fresh mint leaves, roughly chopped
- 2 spring onions, thinly sliced
- 1/2 tsp cumin seeds, ground in a pestle and mortar
- 2 tsp Abel & Cole’s red chilli jam
- 1 clove of garlic, finely minced
- A pinch of sea salt
- Freshly ground black pepper
- 1 tbsp olive oil
- 800g Farmhouse loaf
Preheat the oven to 200°C. Place the whole peppers in the oven on a rack in the middle with a baking tray underneath them, to catch any juices that fall from the peppers. Roast for 20-30 minutes, rotating once or twice, until blackened a bit and fully softened. Once cooked, place in a sauce pan with a lid or a paper bag to sweat the peppers – this will allow you to pull the skin off easily. Peel the skin, discard the seeds and cut into 1cm thick ribbons. Set aside while you make the burgers.
Mix the mince with the mint, onion, cumin, red chilli jam, garlic, salt and pepper. Divide into 4 burger patties. Heat the oil in a large frying pan and fry the burgers for about 7 minutes each side, until cooked through. Pop in a 180°C oven to cook further, if needed. Or, place a lid (or use another pan as a lid) over the frying pan to help cook them through.
Slice the farmhouse loaf into 1-inch thick slices. Then cut, using a scone or cookie cutter – or the rim of a glass, into bun-like circles. Try to get 2 circles out of each slice of bread. (Use the leftover bread to make bread and butter pudding – or to make breadcrumbs for coating fish or chicken.) Toast lightly, if you like, and use to sandwich burgers, along with the red pepper ribbons and some fresh avocado slices, if you like. Serve warm.