This is the first in our series of recipes from Ten Mile guest (and celeb!) chef, Beverley Glock, read more about her here, and make sure you stay tuned as we work our way through the seasons using the wonderful produce to be found on our Chilterns doorstep.
If you like what you see below then why not check out Beverley's website and book yourself (or partner!) onto one of her classes...
Summer has eventually arrived so Steve and I have been plotting ways to inspire all you lovely Ten Mile Menu customers to make the best of your veg boxes and the delicious meat available on the Ten Mile website.
Our cunning plan will roll out shortly and will include a monthly three course meal based around the seasonal ingredients and seasonal recipes which will be tied into the Real Cooking for Real People workshops at my cookery school in Princes Risborough.
To get you started, hooked (and desperate to come back for more) I thought I’d start with barbecue season. This is England so barbecues typically involve men cooking in the rain, as it’s easier to encourage blokes to stand around in the wet with an umbrella - providing they are plied with regular amounts of beer.There is a fabulous selection of meat to choose from in the ‘BBQ’ section, as well as a fantastic competition to win a barbecue boxthat runs until July 15th. So here are some great ideas for sauces and a low carb burger recipe to get you into the swing of summer.
Sticky Chili Sausages
2 tablespoons clear, runn
A pinch of chili flakes
2 tablespoons sesame seeds
Cook the sausages on the barbeque until cooked through. In a small bowl mix the honey, chili flakes and sesame seeds together. When the sausages are cooked transfer them to a nonstick frying pan, pour the sauce over the sausages and cook in the pan over the barbec
ue for 4-5 minutes until the sauce is bubbling and thick, leave to cool slightly before eating.
This is a delicious sticky relish and goes well with sausages or burgers, if you don’t like heat then omit the chili flakes
1 tablespoon sunflower oil
2 onions – red or brown
pinch of salt
¼ teaspoon chili flakes
2 tablespoons runny honey
Juice of 1 lemon
60ml red wine vinegar
Heat the sunflower oil in a nonstick frying pan, finely slice the onion and cook over a very low heat for 15-20 minutes until the onion is translucent but not browned. Add the rest of the ingredients, and continue to cook for a further 30-40 minutes over a low heat until the onions are sticky, caramelised and there is no juice left. Cool, refrigerate and serve with burgers and sausages.
Low Carb Burger
Forget about bread, this is healthier and way tastier.
For each burger:
1 burger from the Ten Mile Menu website
A little olive oil
1 large Portobello mushroom, stalk removed and gently wiped clean
2-3 slices of a tomato
2 slices of red or brown onion, or a spring onion chopped
A few lettuce leaves
1 thin slice of cheddar or mozzarella cheese
Cook the burger on the
barbecue as normal. Brush the mushroom with olive oil and place on the cooler side of the barbecue and cook both sides until softened. To arrange the burger place the mushroom on a plate, gill side up, top with the slices of tomato and onion, sprinkle over a few lettuce leaves and finally the cooked burger, top the burger with a slice of cheese and finish with a dollop of homemade ketchup. You may have difficulty eating this with your hands, use a knife and fork and feel self righteous that you’ve not had the bread.
For the ketchup:
This knocks the socks of the normal variety; it’s much healthier too.
3 tablespoons tomato puree (approx. 150g)
1 tablespoon dark muscovado sugar
good pinch of mustard powder
good pinch of ground cinnamon
good pinch of salt
pinch of ground cloves
1 tablespoon white wine vinegar
a little water
Whisk all the ingredients together adding more water if it’s too thick. Transfer to a clean jar and keep in the fridge for up to 3 days.
Find out about booking yourself and friends onto one of Beverley's classes, learning how to do the above (and much more) by clicking here.