Judges have come to a decision on our recipe competeition, after a short delay. Witha clear majority in the public voting and high praise from our judges the winner is Selina Bocskei with her exceptionaly tasty Chicken Burgers with Red Salsa and Butter Beans.
Chicken Burgers
300g (10 oz) minced chicken (chicken thigh fillets are better than breast fillet just mince the meat in a food processor)
2 x teaspoons tamarind paste
Rind half lemon (use small grater to do this so there are no big bits of peel in the burgers)
1 x teaspoon soy sauce
1 x spring onion, chopped very finely (use two if the onions are thin) chop the green bit of the onion too.
1 x fresh chilli, deseeded and chopped fine
1 tablespoon olive oil
Chopped corriander to taste
(I also put in a clove of garlic very finely chopped or crushed.
1. Combine the minced meat with all the other ingredients (except the oil) in a bowl.
2. Add the chopped chilli.
3. Divide the mixture into 2 burgers.
1. Heat a tablespoon of the oil in a frying pan, preferably non-stick, over a medium-high heat.
2. Drop the burgers into the oil and fry on one side for a couple of minutes, the turn them over to brown the other side for a couple of more minutes.
3. Turn the heat down and continue frying until the burgers are cooks (approx. 4 to 5 minutes more). Ensure the burger is thoroughly cooked.
The above recipes are for two people but they are quite small servings.
You can serve them with a Red salsa – recipe below:
Half a small red onion, finely chopped
1 medium sized tomato, skinned and chopped
Half a red pepper, chopped
A couple of good springs of fresh basil, finely chopped
1 spring onion – finely chopped
1 tablespoon lime juice
1 tablespoon olive oil
1 teaspoon soy sauce
Combine all the ingredients in a bowl. Season with some freshly ground black petter and serve in a small dish or bowl.
Butter beans with tapenade
Tapenade:
150g (5 ozs) olives, pitted and finely chopped
6 – 7 Anchovy fillets, rinsed and dried
Scant tablespoon capers
Olive oil
Lemon juice
Put the olives, anchovies and capers in a bowl and mash them well together
Add a dash of olive oil and a few drops of lemon juice (to taste). This can be stored in a screw top jar in the fridge.
If you have a small food processor, put all the above ingredients into this and blend, you don’t need to chop the olives first.
Butter beans:
1 x tablespoon olive oil
1 x small onion, chopped
150 (5 oz) x small mushrooms, chestnut or exotic mushrooms give a better taste
8 x cherry tomatoes or baby plum tomatoes
2 x tablespoons of your tapenade
Juice half a lemon
1 x teaspoon of soy sauce
Either a quarter teaspoon of chilli powder or a fresh chilli de-seeded and chopped (you don’t have to add this though)
1 x 400g (13oz) can butter beans, rinsed and drained
chopped fresh corriander to taste
1. Heat the oil in a frying pan and soften the onion and the fresh chilli (if you use fresh) for a few minutes.
2. Add the mushrooms and tomatoes and cook for a further minute.
3. Stir in the tapenade, lemon juice, soy sauce and chilli powder if not using the fresh chilli.
4. Tip in the butter beans and heat everything together for 3 to 4 minutes to combine all the flavours.
Well done Selina, you will recieve your Amazon Kindle shortly.
Thanks to all who entered and we will be announcing our next recipe competition shortly, watch this space.










