recipe: Janine Ratcliffe
Olive Magazine, August 2009
According to the recipe, it should take 20minutes, serve 4, and is classed as 'easy'.
500g lean pork mince
1 red onion, grated
2 tbsp tandoori curry paste
coriander, small bunch, chopped
150ml pot natural yoghurt
2 tomatoes, chopped
4 spring onions, sliced
mini naans and crisp lettuce leaves to serve
Put the mince, onion, curry paste and half the coriander in a bowl, season and mix real well. Form into 4 burgers.
Chargrill for about 4-5 minutes each side until cooked through. Meanwhile mix the rest o the coriander with the yoghurt, tomatoes and spring onions. Serve the burgers with warm naan and the raita.
What it should look like...
Original photograph: Lis Parsons
What mine looked like...
Once the mix was combined, this actually made 5 good-sized burgers. I didn't have the tandoori paste, but instead used dry tandoori seasoning with a splash of oil and yoghurt. The raita recipe looked great, and was again very simple. I chose to leave out the tomatoes and have them on the side as I didn't want the raita going watery, and I'm not than keen on raw tomatoes - its the texture not the flavour! Both husband and friend said they were very filling so no-one went hungry!
Again, these were a winner. Fresh and tasty and a real change from beef burgers which I make quite regularly. They were light and spicy! I'd use more tandoori seasoning next time, but enjoyed the raita without the tomatoes, to which I also added a dash of lemon juice. The flatbreads turned out better than earlier in the week, but I did have to call them fat-breads as I didn't roll them out quite enough before grilling! All three of us thoroughly enjoyed these as a tea-time treat, liked the fun of making up your own filling combinations and decided they were delicious!
So, all in all, a successful week's cooking, thanks to Olive, which I'll review as a whole in my next blog!