So by now you might have noticed that I am a big fan of comfort food. I love to cook comforting meals and thinking up ways to reinvent classic combinations is always fun. This week its burgers!
I serve these bun-free… you know… to make it healthy 🙂 I top mine off with blue cheese but you can use any kind you like. This combination is so tasty you don’t need the usual burger staple sauces like ketchup or mayo.
My secret to keeping the burgers really moist is adding grainy mustard into the burger mix. It helps to bind them and keep them moist. The little mustardy zing goes great with the blue cheese and kale too.
You can’t have a burger without fries… in my opinion. So I serve mine with crispy sweet potato fries and a sriracha dipping sauce. Getting your sweet potatoes actually crispy in the oven may have been tough before, but I guarantee if you follow my recipe they’ll turn out every time! (These ones may have been left a little too long…but they were still tasty!)
Blue Cheese Burgers with Crispy Kale
Sweet Potatoes & Sauce: (they take the longest so start these first!)
- Preheat your oven to 225C
- Take your peeled and sliced potatoes into a big bowl and cover with cold water. Let sit for at least an hour but you can also do this the night before and place in the fridge.
- Drain your potatoes and pat dry with a clean towel.
- Toss the potatoes in the arrowroot or cornstarch and then drizzle olive oil overtop. Sprinkle with a little salt.
- Place the sweet potatoes on a baking sheet and line up so there is space in between each piece. Don't crowd or they will steam.
- Bake in the oven for 20 minutes and then flip and continue cooking for another 10-15 minutes until crispy.
- Meanwhile make your sauce by combining all the ingredients and mix well together.
- Mix all your burger ingredients (save the cheese) in a bowl and form into patties. Put the patties in the fridge. You can make these a day in advance if you prefer.
- When ready, cook your burgers for 4 minutes on each side in a grill pan or frying pan over medium high heat.
- When you flip your burgers, place the cheese on the cooked side.
- Once cooked, let the burgers rest on the plate for about 5-8 minutes before serving.
- Place your kale on a baking sheet and "massage" the olive oil into the leaves.
- Sprinkle with salt.
- Place in the oven and cook for approx 10-15 minutes. Keep an eye on it. It doesn't take long for it to go from perfect to burnt!
Pile the kale on top of the burgers. I like to serve mine with roasted cherry tomatoes on the side.
*If you don't like sriracha you can substitute with chipotle powder or a minced whole chipotle in adobo sauce.
The weather has turned here and in Amsterdam and we’ve been enjoy clear sunny days. So needed after months of dark, damp and cold! The boys have started using their balance bikes and we have spent our mornings (and afternoons) out riding and enjoying the sun. Which means, we’re usually back later…and tired…and hungry. So I’ve been making these yummy fish pies that I prepare in advance and just throw into the oven while having a little down time in front of the TV with the boys.
Yup, you heard me right. Fish pie. I had never tasted or even heard of a fish pie before moving to London. Having grown up in Nova Scotia where fish is a mainstay, I thought I had tried it every which way…but a pie? I have to admit, I was a little leary…but it’s delicious. There are so many ways to prepare it that its hard to fault a dish that has so many possibilities.
I went pretty simple with leeks, peas and salmon for my toddlers but when I’m preparing it for myself, I always add a smoked salmon. It gives the whole flavor a real smokey boost – kind of like what bacon does to a really good fish chowder. If you don’t like smoked salmon, don’t worry, it’s not the strong flavor you are thinking of. I guarantee you won’t mind it in a fish pie!
- 300 grams of your favorite fish cut into small cubes (salmon, cod, mini shrimps etc)
- 2-3 medium potatoes, boiled and mashed
- 1 leek finely sliced
- 1/2 cup frozen peas
- 2 tablespoons of butter
- 1/4 flour
- 400ml milk
- 1/4 cup grated cheese of your liking
- 1 teaspoon mustard powder
- salt and pepper for seasoning
- Preheat your oven to 200C.
- Place your leeks and butter in a medium sauce pot and cook until soft.
- Sprinkle in the flour and cook for another minute.
- Then add your milk slowly, whisking continuously to avoid clumps.
- Bring the mixture to a boil and let simmer until it thickens.
- Once thickened, remove from heat and add your fish, cheese and peas and mustard powder. Season with salt and pepper.
- Pour into individual ramekins, top with the mash potatoes.
- Place the ramekins on a baking tray and bake in the oven until the potatoes start to brown and the pie is bubbling.
- Remove and let cool before serving.
- These are great for preparing ahead and freezing. Instead of baking, wrap in aluminum foil and place in the freezer. To reheat, place frozen pies in a cool oven and bring up to temperature and cook until bubbling. Alternatively, let the pies defrost in the fridge overnight and then cook in a hot oven.