Portobello Burger with Tomatoes and Rosemary Aïoli

Vegetarian.  Serves 4.

Best on a sunny summer's day, or when you want to be reminded of one.

Ingredients

For the burger:

4 portobello (big) mushrooms, stems trimmed
2 to 4 tbsp olive oil
2 beefsteak (big) tomatoes, each cut into 4 slices
4 burger buns (or pitta breads, flat breads, etc.)
optional
toppings 		½ red onion
rocket or other salad leaves
thinly sliced cheese
bacon or Parma ham

For the aïoli:

1 fat garlic clove, chopped
½ tsp coarse sea salt
2 tsp finely chopped rosemary leaves
½ tbsp olive oil
6 tbsp mayonnaise
freshly squeezed lemon juice

Technique

Make the Aïoli:  Mash the garlic with the salt to form a paste.  Mash in the chopped rosemary and then mix in the oil, beat in the mayonnaise and add the lemon juice to taste.

Make the burgers:  Heat a heavy frying pan.  Brush the mushrooms liberally all over with the olive oil then rub with salt and pepper.  Add to the pan and then cook over a high heat until tender.  (You may need to add more oil if the mushrooms are particularly absorbent.)

Remove from the pan and keep the mushrooms warm.  Add the tomato slices to the hot pan and sear briefly for about 30 seconds on each side.

Assemble:  Split the buns and spread with butter.  Add onion rings, mushrooms, tomatoes, aïoli, bacon/ham, cheese and salad leaves.  Close the buns and serve.

Scones

Ingredients

225 g self raising flour
40 g butter
150 ml milk
1½ tbsp caster sugar
pinch salt
flour, for rolling out

method

  1. Put the flour in a bowl with the butter and rub in the butter to “breadcrumb” texture.
  2. Stir in the sugar and salt, add the milk and mix to a smooth dough.
    Add in more milk if it feels dry.
  3. Turn out onto a floured board and roll to 2cm thick.
  4. Cut into rounds and place on a greased baking sheet.
  5. Bake at 220°C for 12 to 15 minutes.
  • Eat hot with butter or cold with cream, jam and strawberries.

Stew and Dumplings

You need

3 potatoes
2 carrots
½ turnip
1 or 2 onions
500 g beef (stewing steak), cubed
1 tsp herbs
1 beef stock cube
2 tbsp pearl barley (optional)
50 g suet
100 g self-raising flour
pinch salt

Method

  1. Toss the beef in a little flour to coat it.
  2. Chop all the vegetables into bit sized pieces and layer them with the beef.
  3. Mix up a stock cube with boiling water and just cover the veg. and meat with the stock.
  4. Add the herbs (and pearl barley, if desired).
  5. Bring to boiling point, then cover reduce to a simmer for at least an hour.  Check occasionally to ensure that it doesn't burn.
  6. Make up the dumplings by mixing the suet, flour and salt with just enough cold water to clump it all together.
  7. Toss into the liquid and allow to simmer for 15 mins.

Makes loads.  Also, tastes better the next day!