TV Dinners …On A Roll (Part 1)

A
handful of heaven, an icon of layered finesse – it takes a certain kind of mind
to see beauty in a hamburger. These gorgeous creations are so flipping’ good
they’ll convert even the most die-hard vegans

Harissa Chicken
Burgers With Pineapple Relish, Aioli And Vegetable
Crisps

Serves 4

Preparation:
30 minutes

Cooking: 20
minutes

·        
Butter 2T

·        
Onion 1, thickly sliced

·        
Brown mushrooms 125 g,
halved

·        
Harissa paste 1T

·        
Olive oil 1T, plus
extra for frying

·        
Chicken breasts 4,
skinned and deboned

·        
Baguette 1, for serving

For the
aioli:

·        
Garlic
3 cloves, crushed

·        
Free-range
egg 1

·        
Free-range
egg yolk 1

·        
Lemon
1, juiced

·        
Water
21

·        
Vegetable
oil ½ cup

·        
Salt,
to taste

For the
pineapple relish, mix:

·        
Pineapple
1, peeled and roughly diced

·        
Yellow
mustard seeds 11, toasted

·        
Olive
oil 1T

·        
Honey
1T

For the
vegetable crisps:

·        
Vegetable
oil 3 cups

·        
Beetroot
3, thinly sliced

·        
Parsnips
4, thinly sliced lengthways

·        
Beauregard
(orange) sweet potatoes 2, thinly sliced lengthways

·        
Sea
salt, to taste

Harissa Chicken Burgers with Pineapple
Relish, Aioli And Vegetable Crisps

1. Preheat the oven to 200°C. Melt
   1T butter in a large frying pan over a medium heat. Add the onion and fry
   until golden, then remove from the pan. Melt the
   remaining butter in the same pan over a medium heat and fry the mushrooms
   until golden.
2. Mix the harissa
   paste and olive oil and coat the chicken breasts in the mixture. Heat a
   grill pan over a high heat. Chargrill the chicken breasts for 3 minutes on
   each side. Transfer to a baking tray, brush with any remaining harissa mixture and finish in the oven for 5 to 7
   minutes, or until cooked through but still succulent and tender. Slice
   diagonally.
3. Slice the baguette into
   quarters, then slice open each quarter. Fry,
   cut-side down, in hot oil until golden and toasted.
4. Assemble the burger by layering
   the aioli, fried onions, sliced chicken breast, fried mushrooms and a
   spoonful of pineapple relish between two toasted baguette slices. Serve
   with the vegetable crisps.
5. To make the aioli, blend the
   garlic, egg, egg yolk, lemon juice and water. While blending, slowly pour
   in the vegetable oil in a steady stream. Season to taste
6. To make the vegetable crisps,
   heat the oil in a large saucepan. Carefully drop batches of first the
   beetroot, then the parsnips and sweet potato into the hot oil and fry for
   1 to 2 minutes, until golden and crisp. Remove using a slotted spoon and
   drain on kitchen paper. Season

Wine: Paul Cluver Chardonnay 2010

Mini Lamb Burgers With Roast
Peppers, Black Olive Salsa And Tzatziki

Makes 8
burgers

Preparation:
20 minutes, plus chilling time

Cooking: 10
minutes

·        
Red
peppers 2, halved and seeded

·        
Olive
oil 4T

·        
Lamb
mince 500 g

·        
Red
onion 1, finely chopped

·        
Dried
oregano 21

·        
Sea
salt and freshly ground black pepper

·        
Small
bread rolls 8, halved

·        
Hummus,
for serving

·        
Fresh
coriander, to garnish

For the tzatziki:

·        
Gherkin
cucumbers 2

·        
Plain
Greek-style yoghurt 1 cup

·        
Lemon
1, juiced and zested

·        
Sea
salt and freshly ground black pepper, to taste

For the
black olive salsa, mix:

·        
Red
onion 1, chopped

·        
Black
kalamata olives 100 g, pitted and quartered

·        
Italian
parsley 2 T roughly chopped

·        
Olive
oil 1T

Mini Lamb Burgers With
Roast Peppers, Black Olive Salsa And Tzatziki

1. Preheat the oven to 200°C. Coat
   the peppers in 2 T olive oil and place, skin-side up, on a baking tray.
   Roast for 15 to 20 minutes until the skin blisters. Transfer to a bowl and
   cover with cling wrap. Set aside.
2. In a large mixing bowl, combine
   the lamb mince, red onion, oregano and seasoning. Divide the mixture into
   8 equal portions and shape into small patties. Chill for 30 minutes.
3. Fry the patties in the
   remaining oil for 2 minutes on each side. Transfer to a baking tray and
   finish in the oven for 4 minutes.
4. Toast the bread rolls on a hot
   grill pan until golden. Meanwhile, remove the skins from the roasted
   peppers.
5. To make the tzatziki,
   use a vegetable peeler to slice the cucumbers into thin ribbons. Combine
   the cucumber, yoghurt, and lemon juice and zest in a mixing bowl. Season
   to taste and chill until ready to assemble.
6. To assemble the burgers, spread
   a generous layer of hummus on half a grilled roll.Top
   with roasted peppers, a lamb patty and a dollop of tzatziki.
   Finish with black olive salsa, a sprig of fresh coriander and the
   remaining half of the roll.

Wine:
Flagstone Dragon Tree 2009

Butter Bean Burgers With
Fried Brinjal, Coleslaw And Mint-And-Coriander
Coconut Cream

Serves 4

Preparation:
20 minutes, plus chilling time

Cooking: 20
minutes

·        
Butter
beans 1 x 400 g can, drained and mashed

·        
Cooked
quinoa 50 g

·        
Fennel
1 bulb, finely chopped

·        
Fennel
sprigs 1 T finely chopped

·        
Garlic
1 clove, crushed

·        
Fessicated coconut 21, toasted

·        
Flour
50 g, plus extra for dusting

·        
Free-range
egg 1, beaten

·        
Sea
salt and freshly ground black pepper

·        
Vegetable
oil, for frying

·        
Small
naan breads 4, for serving

·        
Deep-fried
julienne sweet potato, to garnish

For the
coleslaw:

·        
Red
cabbage 1 cup shredded

·        
Green
cabbage 1 cup shredded

·        
Spring
onions 2, thinly sliced

·        
Red
chilli 1, finely chopped

·        
Coriander
1T finely chopped

·        
Good-quality
mayonnaise 1 cup

·        
Lemon
1, juiced

·        
Granny
Smith apple 1, thinly sliced

For the
fried brinjal:

·        
Large
brinjal 1, sliced into 1 cm discs

·        
Sea
salt, for sprinkling

·        
Free-range
egg 1, beaten

·        
Chickpea
flour 100 g

·        
Olive
oil, for frying

For the
mint-and-coriander coconut cream, blend:

·        
Coconut
cream 1 cup

·        
Gherkin
cucumber 1, grated

·        
Ginger
1 x 4 cm piece, finely grated

·        
Mint
3 T chopped

·        
Coriander
2 T chopped

·        
Sea
salt and freshly ground black pepper, to taste

Butter Bean Burgers With Fried Brinjal, Coleslaw And
Mint-And-Coriander Coconut Cream

1. Preheat the oven to 180°C.
   Combine the butter beans, quinoa, fennel, garlic, coconut, flour, egg and
   seasoning in a mixing bowl. Divide into 4 equal portions, shape into large
   patties and chill for 30 minutes.
2. Heat a little oil in a large
   frying pan over a high heat. Lightly dust the butter bean patties with
   flour and fry until crisp and golden on both sides.Transfertoa
   baking tray and finish in the oven for 10 to 15 minutes until cooked
   through.
3. To make the coleslaw, combine
   the cabbage, spring onion, chili and coriander in a large mixing bowl. Add
   the mayonnaise and stir through. Drizzle the lemon juice over the sliced
   apple, add to the coleslaw mixture and stir through.
4. To make the fried brinjal, generously sprinkle each disc with salt,
   place on a wire rack and allow standing for 10 minutes. Rinse thoroughly
   in cold water and pat dry. Dip the discs into the beaten egg, then coat in
   chickpea flour. Heat a little oil in a large frying pan over a high heat.
   Fry the brinjals on both sides until golden.
   Transfer to a baking tray lined with kitchen paper and bake for 15 minutes
   until tender and browned.
5. To assemble the burgers, layer
   coleslaw, a butter bean patty, mint-and-coriander coconut cream, fried brinjal and more coleslaw between two pieces of
   charred naan bread. Serve with the remaining
   coconut cream and deep-fried julienne sweet potato.

Meat-free,
dairy-free

Wine: Hartenberg Merlot 2009