Spiced Aran Lamb Burgers with Yoghurt Relish
07/06/2010
TV chef Dudley Newbery sources the best ingredients Wales has to offer...
Throughout the summer, some of S4C’s famous faces will offer advice and tips on cooking, interior design and money saving issues in Big Issue Cymru magazine.
Hopefully, after last week’s cash saving tips, you’ve all managed to spot the difference between the trustworthy building companies and the cowboys. Dudley’s back for this edition as he continues his travels visiting farmers’ markets across Wales – this time he’s stopping off in Dolgellau.
“Welsh Lamb meat is at its best at this time of year, so now is the time to make the most of it. During my visit to the Dolgellau area I called in on Margaret and Maldwyn Williams who run the Organic Aran Lamb company, CwmOnnen farm near Llanuwchllyn.
During my visit I joined their son Aranly as he gather the sheep from the mountain and helped Margaret to prepare the meat to sell at the market. Lamb is a very versatile meat, and this week I’ll be using it to make delicious spicy Lamb Burgers, perfect for a summer BBQ.
So, get down your local market or independent butchers and give this simple recipe a go for yourself. And remember to watch Dudley: O’r Gât i’r Plât at 9:00pm Wednesday 23 June to follow my step by step instructions.”
Dudley
Spiced Aran Lamb Burgers with Yoghurt Relish
Ingredients
The Burgers
500g minced lamb
1 garlic clove, finely chopped
½ a medium onion, finely chopped
3cm piece of fresh ginger, peeled and chopped
½ red chilli, de-seeded and finely chopped
1tsp coriander seeds, crushed
1tsp cumin seeds, crushed
Good pinch of sea salt and freshly ground black pepper
25-50g fresh bread crumbs (no crusts)
1tbs vegetable Oil
The Relish
12 small ripe cherry tomatoes, quartered then diced
120g Greek yoghurt
Bunch of fresh coriander, roughly chopped
½ small red onion, finely chopped
1bsp of fresh lemon juice
Sea salt and freshly ground black pepper
Method
Burgers
1. Pour the oil into a frying pan that’s large enough to cook 4 burgers.
2. Place all the burger ingredients (except the oil) in a bowl and mix well by hand. If you want to check the taste, fry some of the mixture in oil beforehand. Add some salt and pepper if required.
3. Divide and shape the mixture into four equal-sized burgers. Place the burgers on a cling-film covered plate and keep in the fridge for half an hour before cooking. Ideally, prepare the mixture a day before cooking.
4. Heat the oil in the frying pan and cook the burgers for 4 minutes each side. Cook a little longer if you like your meat well done.
Relish
1. Mix together the tomatoes, yoghurt, coriander, onion and lemon juice in a bowl.
2. Season to taste with salt and pepper and serve with the burgers.
Dudley: O’r Gât i’r Plât is sponsored by fork2fork.org.uk a new website that pinpoints on an interactive map the location all the local farmers’ markets and other direct food sales opportunities in your area.
CRAB CAKE
Ingredients
50g Cracker Biscuits
450g White crab meat
1 tablespoon of fresh parsley, finely chopped
1 tablespoon of fresh coriander, finely chopped
1 egg
2 tablespoon of mayonnaise
The zest of one lime and juice of half a lime
½ teaspoon of Cayenne pepper
1 teaspoon of Nam pla sauce (salty fish sauce)
75g of butter
Rocket Salad, Mayonnaise and Fresh Lemon to serve
Method
1. Place the biscuits in a plastic bag; crush the biscuits with a rolling pin until they’ve been broken up into crumbs.
2. Place the white crab meat in a bowl with the herbs and biscuit crumbs and mix well.
3. In a clean bowl, beat the egg, add the mayonnaise, the lime zest and juice, the Cayenne pepper and Nam pla sauce and mix well.
4. Mix the sauce with the white crab meat. Keep some of the sauce in reserve in case the mixture becomes too wet.
5. Separate the mixture into eight portions and shape into balls.
6. Press down each ball until you have a round, flat cake 2cms thick.
7. Leave to stand before cooking to allow the crumbs to absorb the crab’s moisture.
8. Heat the butter in a frying pan and cook the crab cakes until they are brown on both sides.
Serve with rocket salad, mayonnaise and fresh lemon.
Dudley: O’r Gat i’r Plat is on S4C, Wednesday 9 June, 21:00
A Welsh language version of this recipe is printed in the current edition of The Big Issue Cymru.
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