Feta Stuffed Burgers

It's a familiar scene for everyone - peering into the fridge only to be uninspired, to the freezer to be even less inspired, to the cupboard, er, yeah, don't even go there. Back to the fridge - mince! Feta! Surely I can do something with them?

Burgers it was. The mince, cayenne pepper, chopped garlic, soy sauce, nutmeg and some breadcrumbs all went into a bowl and in went my hands. I mixed it all together and shaped as many burgers as the mix would allow. Then I pushed a couple of large cubes of feta into each and sealed by pressing the meat over the hole.

I flash fried the burgers in a hot pan on each side for a minute each and then grilled until cooked.

Serve with whatever you want, I had coleslaw and grilled tomatoes. Mmmmmmmm!

This is not a recipe.

It’s a solution. The problem? The after-dinner sugar craving. After every evening meal my body has a desperate need for a dessert. And, as I sit there (watching The Soprano’s which really doesn’t help as, in every other scene, the characters eat yet another plate of Italian scrumminess) all I can think about is what pudding I can have. However, like many of you I am health- and weight- conscious which makes desserts a tricky, and guilt-ridden, area. The following recipe is healthy, quick and cheap to make and, I think, delicious. It’s probably good for kids too, but as I don’t have kids I didn’t have any of the wee ones to try it out on. And my cat turned up his nose to it. Enjoy.

1 tsp orange juice (fresh is better if you have it)

2 tsp agave nectar or honey

pinch of ground ginger

pinch of ground cinnamon

2 tbsp roughly chopped dates

2 tbsp roughly chopped walnuts

2 tbsp roughly chopped brazil nuts

a few linseeds

Mix the orange juice, agave or honey and spices together. Combine with the dates and nuts. Scatter the linseeds on top. It’s that simple – another reason why I can’t really call this one a recipe!

Street Style

If there's one thing Brighton has been lacking, it's somewhere you can get quick, authentic Thai food. So when the Edible team found out a new place called Street Thai had opened in Brighton Square, we booked a table and got down there to try it armed with camera and notepads. 


Brighton Square itself has been crying out for something to lift it food wise - it's had all manner of failing cafes that never get it quite right. The square itself is lovely, housing Rounder Records and a few boutiques (let's not mention the teeny bopper Claires. Oh, I did). On a Saturday lunchtime this little square is buzzing with Brighton visitors discovering the tucked away areas of our great city or Brighton residents buying records from Rounder. I've often thought that it needed a really good lunch place with a twist.



Street Thai sits in the space that I think, though I'm not sure, was an Ask or something uninspiringly similar. The appearance of it is modern and fresh, despite looking like it belongs to a brand. Though we visited at night, I instantly thought about how good it would be to sit in the window and watch the world go by in the day. When I walked inside I was pleasantly surprised - the wooden decor is modern and inviting without being at all pretentious and there is a great vibe. A great addition is the Thai street art on the walls which is the creation of a friend of the manager. There is also a large upstairs area where you can hold private parties. 

The music policy is very Brighton, with the music featuring a various selection from the K&D Sessions and Grand Central amongst other similar sounds. What struck me most though is how passionate all the staff are about the food. When given the menu, we asked for recommendations and the staff were full of ideas and their faces lit up when talking about the food. I can't tell you how happy that made me. 

The menu is laid out very much like a Wagamama menu, which isn't necessarily a bad thing as everything is clear and easy to find. The choice is excellent with good descriptions. When ordering, the staff ask how hot (spicy) you want your food which I really liked. There is also optional chopped chillies on the table. 


We all ordered our meals and the staff were very accommodating for me as I am on a special diet. Actually, they couldn't have gone further out their way to make sure I was catered for. We got chatting to the manager at this point, an attractive Thai lady named Booki who used to run a Thai cookery school on Lorna Road. Naturally inquisitive, I talked with Booki on what drove the Street Thai idea and I couldn't help thinking if the food was as genuine as she was then we were on to a sure fire winner. 

And win we did. Our starters came out and looked wonderful. The food at Street Thai is quick but attractive and there is no sparing on taste either. I opted for Moo Ping - BBQ pork on skewers with sweet chilli sauce - and I didn't regret it, the pork was beautifully seasoned. Steve had Chicken Satay which was far from your standard fare of satay, it came accompanied with lovingly prepared satay sauce and cucumber relish. The real show stopper was the Bhuu Nim Tort Prik Thai Dam (fried soft shell crab to you and I) - a great big pile of succulent crab with a delicious garlic and black pepper sauce. We also had the recommended Yum Mamuang Koong Pao - a delicious, zesty mango salad topped with grilled tiger prawns, coconut flakes and cashew nuts.

Fast is the name of the game at Street Thai and we received our mains as soon as our starter dishes were taken away. Amy and Steve both had the Pad Kra-Prao Gai Krob, stir fry crispy basil leaves with chicken, green beans, pepper, chillies and garlic. This large dish comes with an accompanying bowl of soup and Booki has recommended they have the egg on top which was beautifully cooked. The rice is included with the dish which is good to see, I never get why Thai restaurants have it as an extra order - who wants to eat Thai curries and stir fries without rice? I opted for a salad - the Larb Gai, translated as chilli-laced minced chicken on leaves. Despite my food envy for the other two, I enjoyed my salad immensely. 












Dessert was the real clincher for me - I am fond of crunchy, sweet things so the pandan Crepe really had me going - beautiful, toasted coconut flakes in a pandan leaf crepe. The green tea cheesecake is made in the Street Thai kitchen and is oozing with authenticity and the coconut ice-cream was amazing. 


I finished with a pot of pandan tea - pandan is a Thai leaf that is not standard fare in Thai restaurants in this country. The leaves are steeped in the pot and the result is a sweet tea that is perfect as a dessert tea. 

We chose the Wits End Sauvignon Blanc at around £13 for a bottle, quite honestly it was the nicest low/mid price Sauvignon Blanc I've had for a long time. Most starters at Street Thai come in at about £4.50 and mains about £7.00. As mentioned, rice comes with most of the dishes and you get a choice of rice or roti with the curries. 


We left the restaurant full of praise for our Street Thai experience and we talked about it lots with friends we met at a pub afterwards. Should you be wandering through Brighton Square on Saturday you'll probably spot me in the window, I can't wait to get back for more. 

Stand and be counted.

Just a little snippet for Sunday - Edible has come across some amazing bespoke cake stands. Word has it Due South put in a large order and we can see why, we love them!


See them here.

Loving food and hating waste.

It's Friday and Edible issue 2 went to print this week so I shan't hang about but I just wanted to let you know of a few demonstrations the Love Food Hate Waste council campaign are holding. 


This holiday season, you can be eco-friendly and wallet-friendly by cutting back on food that gets thrown away at home. Stop by to sample delicious dishes made from leftovers and to pick up free tools and resources. Learn about simple ways to reduce food waste, including meal planning, proper food storage, and easy recipes that use up commonly wasted food.

The next event is on Sunday 21 November from 11.30am to 2pm at Asda in Brightion Marina (this is the one time Edible will suggest you visit Asda)

You can find out more at -  http://www.brighton-hove.gov.uk/lovefoodhatewaste


Edible is thoroughly behind what the Love Food Hate Waste Campaign are doing and we suggest you get behind it too! 

Mocha-licious Darling

This delectable little treat is your coffee and cake all in one. Rich cocoa, dark chocolate and a smack of coffee, this is one for the grown-ups. Sexy, sumptuous, it hits all the right spots. Perfect for the end to a romantic evening when a tiny bite of naughtiness is what you’re after.

Makes 12 cup cakes or 24 petit four

Base;

50g soya margarine

150 ml soya milk plus 1 tbsp

6 tbsp agave nectar

4 tsp frieze dried coffee granules

100g gluten-free flour

1 tsp gluten-free baking powder

2 tbsp cocoa

½ tsp bicarbonate of soda

200g dark chocolate, at least 70% cocoa for the topping to be the right consistency

250 ml single soya cream

8 tsp coffee granules in a little hot water or 8 tsp Kahlua for extra naughtiness!

A little grated chocolate for decoration

Optional;

Soya cream

Preheat the oven to 180C

In a saucepan heat the margarine gently, add the milk, coffee granules and agave nectar. Give the liquid a stir now and again until the margarine has melted. Sieve the flour, baking powder and cocoa into a bowl. Mix the bicarbonate of soda with the tablespoon of milk. Pour the margarine mixture and the bicarb mixture into the dry ingredients and mix thoroughly. The mixture should be a pouring consistency like custard, if it is too thick add a little milk, if it is too runny add a little flour. Now pour the mixture into silicon cup cake, or petit four, cases. It is much better to use these instead of paper cases as they are easier to remove and retain a good shape to the cake. Bake for 15 minutes in a standard oven, 10 minutes in a fan oven. Allow the cakes to cool completely before adding the topping.

Melt the chocolate in a bowl in a pan of boiling water. Use a little of the melted chocolate to make the handles - on a piece of greaseproof paper use a small spoon to shape several handle shapes, you will need to do more than you need as they can break. Put these into the fridge whilst you make the topping. The handles can be a little tricky to make but they really give it a chef-y edge.

Mix your coffee granules in a little hot water, if all of the granules do not dissolve simply strain through a sieve. Take the bowl of melted chocolate out of the pan, add the Kahlua or coffee and cream and mix thoroughly. Refrigerate the mixture for 30 minutes until it has firmed up, it should be stiff but still pliable. Put the mixture into a sandwich bag and squeeze down into one corner. With a pair of scissors snip off the very corner of the bag. Pipe the topping onto the cakes, then put the cakes into the fridge for 10 minutes.

Take the cakes out of the fridge for 10 minutes before serving as you do not want them to feel too cold. Just before serving take the handles out of the fridge and carefully take them off the paper and add to the side of each cake, you will need to be quick in doing this as the longer they are out of the fridge and you are touching them the more they will melt. Sprinkle the cake and plate with grated chocolate. As the cake is quite rich you may like to serve some soya cream on the side. Now the cake is ready to be devoured!

Sticky Chocolate Goodness

Here's the third and final recipe from Lisa Faulkner, Masterchef Champion 2010 - a beautiful, rich favourite that will be a massive hit with kids and adults alike. What I love most about these recipes is that they're easy to do and don't contain masses of pretentious ingredients. I'm still dieting so you owe it to me to make and enjoy this! Do let us know if you tried any of these recipes and what you thought. 

Chocolate & Walnut Torte

Rich & sticky favourite with all the family

Serves 8

Preparation time 15 minutes. Cooking time 45 – 50 minutes

Ingredients:

120g chopped walnuts

80g Chopped dates

80g Chopped ready to eat died Apricots

80g crystalised pineapple

180g Caster sugar

3 tablespoons of plain flour

1 teaspoon baking powder

½ teaspoon ground cinnamon

2 large free range eggs

80g grated dark chocolate

Method:

Preheat oven to 150 c Gas mark 3

1 Beat the eggs until pale and fluffy

2 Sift the sugar, flour, baking powder and cinnamon and fold in.

3 Add the walnuts, dates, apricots, pineapple and grated chocolate and mix well.

4 Grease a 22cm loose bottomed cake tin

5 Pour in the mixture evenly.

6 Bake for 45-50 minutes until golden brown.

7 Allow to cool on a cake rack before serving.