Originally uploaded by GaiasRose.
I got this really great cookbook for a really great price at the grocery. It is called “Bill’s Food” by Bill Granger, an Aussie chef. My entire menu this week is out of this book and I am soooo looking forward to making the chocolate chip banana bread on Saturday!
Anywho….here is the recipe in it’s entireity (the photo is VERY similar to the one in the book. He used a smaller plate and better lighting though.)
(I am going to re-structure the order of the recipe because it seemed to work time wise to do the potatos first.)
Potato Wedges
1 1/2 TB vegetable oil (I used EVOO)
5 garlic cloves unpeeled and crushed with the flat side of the knife
1 1/2 TB lime juice (I squeezed it fresh)
2 tsp (I used 2 TB cause we lke spicy here-A LOT) Tabasco sauce
500g (1#) potatos, unpeeled, scrubbed, dried and cut into wedges
freshly ground black pepper (I used white and black)
sea salt
Preheat oven to 400F/200C. Put the oil, garlic, lime juice and tabasco sauce in a large bowl and whisk to combine. Add the potatos and pepper amd stir until thje potatos are coated. Transfer to a baking dish (I just used a cookie sheet) spreading the potatos evenly with the peel down. Bake for 45 minutes or until crispy. Sprinkle iwth sea salt and serve.
Burgers
4 good quality whole wheat burger buns or rolls
1#2oz lean beef mince (I presumed ground beef-got mine freshly ground this afternoon from the meat market here in town)
1 red onion grated (use a small one. The one I used was much too big and i used only about 1/3 of it.)
sea salt
freshly gorund balck pepper
3 TB EVOO
1 punnet cherry tomatos sliced
1/2 tsp sumac (I omitted because I couldn’t find it at the co-op or the grocery)
1 small white salad onion cut into thin wedges
1/4C cut fresh parsley
1TB lemon juice
Cut the buns and prepare the toaster oven.
Put the mince, onion, salt and pepper in a bowl and combine well with your hands. Form into four rounded patties, making them slightly larger than the buns to accomodate for shrinking.
Heat 2 TB of the oil in a large nonstick frying pan over a medium to high heat. Add the patties. Cook for four minutes on each side until done to your liking.
Make the salad to top the burger by tossing the tomatos, sumac (I used fresh spinach) onion and parsley together with the remaining EVOO and the lemon juice. While burgers are cooking, toast the buns. Spread the hummus (next recipe) on the toasted sides then top with a patty, salad and bun tops. Serve with the wedges.
Hummus
14 oz can of chickpeas (garbanzo beans), drained
1 garlic clove
2TB lemon juice
sea salt
freshly ground black pepper
Process the chickpeas, garlic and lemon juice in a food processor with 3 TB water until the hummus is smooth. Season to tate with salt and pepper.
Tasty tasty. We had a loverly dinner. I hope you get to enjoy it also!!
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