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When one of our team members handed Sue-Ann a sack filled with eggplant, zucchini and tomatoes from his garden, she knew that Ratatouille was in her future.
This classic Provencal vegetable stew is the perfect distillation of late summer flavours and can be served so many ways. Eat it hot with torn chunks of baguette, swirl it into hot pasta, or serve it cold as a chunky dip. Any way you have it, it's a delicious solution to the abundance of fresh veg typical of August.
Ratatouille (from Once Upon a Chef)
INGREDIENTS
Today's recipe is Venison Smash Burgers! Recipe at the bottom of the page.
Sue-Ann's inspiration is this recipe from Hank Shaw and his fabulous website https://honest-food.net/.
Venison Burgers
Keep in mind that what's important here is the technique and the grind, not so much my additional ingredients. Of course, I love my venison burgers like this, so I am biased. But so long as you follow general guidelines on toppings: mix something rich (cheese) with something sharp (tomato) and something slightly bitter or cleansing (lettuce or sorrel leaves) and a touch of sweet (ketchup) and you will be in good shape.
Ingredients
One of life's toughest days.
The dreaded day .... Brix is cuddling with Dad now ... and I assume Dad is already continuing to train Brix how to sit up on his hind legs which used to be their morning ritual.
Brix quickly succumbed to a large tumour on his scapula...
What to do with all those zucchini in the garden? How about Turkey & Courgette Sliders?
Turkey & courgette burgers with spring onion & cumin – serves 4-6 (about 18 burgers)
Sour cream & sumac sauce:
To make sauce by putting all of the ingredients in a small bowl. Stir well and chill until needed.
Preheat the oven to 220ºC/200ºC Fan/Gas Mark 7/400°F
Mix all ingredients for the meatballs, except the sunflower oil, together in a large bowl. Shape into small burgers – they should weigh about 45g each and you should aim for around 18 of them.
Pour enough of the sunflower oil into a frying pan to get a thin layer on the bottom, about 2mm thick. Heat well and sear the meatballs in batches over a medium heat on all sides. Cook for about 4 minutes, adding more oil as needed, until golden brown.
Carefully transfer the meatballs onto an oven tray lined with greaseproof paper and cook in the oven for 5-7 minutes, or until just cooked through. Serve warm or at room temperature, with the sauce spooned over.
Wine Suggestion: a fresh, vibrant rosé suits the dish and the time of the year. Something like the Roc des Anges “Effet Papillon” rosé made from Grenache Gris really hits the mark with this.
https://jonoandjules.com/2016/06/06/turkey-courgette-burgers/