(Very) Small Batch Cider Making

Throughout the autumn of last year our CSA box was particularly well supplied with apples. As fast as we tried to eat them, dry them, make sauce or preserve them in some other way, before we knew it another week had gone by and we had another pile on our hands.

small batch cider making from britinthesouth.comBy the end of October the surplus had reached the stage where I opted to turn it into cider, or “hard cider” as it is known on this side of the Atlantic. It is not a decision I take lightly as I don’t have a cider press, making it a fairly labour intensive process which doesn’t yield a huge amount of cider, but there is a certain satisfaction to be gained from watching the precious liquid ferment and bubble away and eventually enjoying the fruits of all that work with a chilled glass of the finished product.

small batch cider making from britinthesouth.comThe process I use is basically the one to be found in this video from theperennialplate.com.

First, I wash the apples, before coarsely chopping them, pips and all, and throwing them in a food processor. They are then processed until finely chopped. The resulting chopped apples are then passed through a food mill. This is the most laborious part of the process, but I keep cranking that handle until I get as much pulp out of the apples as I can, leaving behind just a dry apple residue.

small batch cider making from britinthesouth.comDuring this process the apple pulp tends to oxidise, taking on a dark brown colour, but as the cider ferments it always turns a beautiful golden hue, so there is no need to worry.

The final stage is to take the thick pulp from the food mill and leave it to strain through muslin or a jelly bag to yield as much juice as you can. In this case, 17 apples yielded 50 fl.oz of juice.

small batch cider making from britinthesouth.comIn the video on theperennialplate.com they rely on the natural yeasts present on the apples to trigger the fermentation. I prefer to give nature a helping hand, and add champagne yeast to the juice. Yeast sachets from wine making stores are typically enough to ferment 5 gallons so estimate how much to use based on how much juice you have. It is not an exact science so don’t worry about being too precise, and if in doubt, use a little more yeast than you think you need.

small batch cider making from britinthesouth.comPut the juice and yeast in a sanitised glass vessel, seal with an airlock and leave to bubble away for a few weeks until the fermentation activity slows down, the juice clears and a thick layer of sediment forms. In this case it took about 5 weeks. I then syphoned the cider into a fresh fermenting vessel, leaving behind the sediment.

I left this for a couple of weeks until all fermentation had stopped before bottling. My final yield was just enough to fill three 11oz bottles. I added half a teaspoon of granulated sugar to each bottle to ensure a secondary fermentation in the bottle to give the final cider some sparkle.

Leave for at least a couple of weeks for the secondary fermentation to generate some fizz in the bottle. The cider will be good for at least a year. I’ve cracked open dusty bottles from my basement that are 3-4 years old and they are still good.

small batch cider making from britinthesouth.com

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Lime, Lemon & Honey Marmalade

If you wander into a typical British supermarket looking for a jar of marmalade, it is unlikely that you will be disappointed. We love the stuff, so your only problem is going to be making a decision from the choices on offer. The majority of jars will be classic Seville orange marmalade, but even then you’ll have the choice between fine cut, thick cut or even peel free. Then you have variations on the orange theme, with added whisky or ginger, before moving on from oranges to the other citrus fruits.

Lime, Lemon & Honey Marmalade from britinthesouth.comI have never met a marmalade I didn’t like but if pressed for a favourite I think I would have to opt for Rose’s lemon and lime marmalade. The sharpness of the fruit really wakes up your tastebuds, especially on a cold winter’s day. It is fairly easy to find on this side of the Atlantic but I’ve always thought about having a go at making my own version and was finally inspired to do so by the Food in Jars Mastery Challenge, an excellent idea from Marisa of the Food in Jars blog: 12 monthly challenges throughout 2017, each one designed to improve a particular canning or preserving skill. January’s challenge is marmalade, so I had no excuse not to give it a try.

Lime, Lemon & Honey Marmalade from britinthesouth.comIn looking for a recipe I was spoilt for choice. My well stocked shelf of preserving books offered many possibilities before I even ventured online. In the end I opted for one of my most used volumes, “The River Cottage Preserves Handbook” by Pam Corbin. As well as writing and appearing on TV, Pam used to own a preserves company and is a judge at the World Marmalade Awards, so is well qualified.

You can find a clip of her making Seville orange marmalade here.

Lime, Lemon & Honey Marmalade from britinthesouth.comI went with her whole fruit recipe but tweaked it a little, replacing some of the sugar with local honey. The whole fruit method is quicker and easier than the sliced fruit technique of marmalade making but can result in a less delicate and slightly more bitter final product. I made a few batches of this recipe, using different proportions of limes to lemons and was delighted with the final marmalade every time although I finally settled on a 50:50 ratio as my favourite. It sets well, and has a wonderful balance of sharpness from the fruit, sweetness from the sugar and honey, and a pleasant, slightly bitter, finish.

Lime, Lemon & Honey Marmalade from britinthesouth.comIt is worth making just to fill your kitchen with that wonderful citrus aroma on a cold January day.

Lemon, Lime and Honey Marmalade

1lb fruit, preferably unwaxed (I went with approximately 50% limes / 50% lemons but you can tweak the ratio to your taste)

4 cups granulated sugar

1/3 cup honey

Scrub the fruit, place in a pan and add 6 cups (48fl.oz) water to cover. Bring to the boil and then reduce the heat and simmer, covered, until the fruit is tender and the skin can be easily pierced with a fork (about an hour).

Remove from the heat and leave until the fruit is cool enough to handle. Make sure you keep the cooking water.

Slice the fruit in half and use a teaspoon to remove the pulp from the peel. Put the pulp in a sieve over a bowl, remove and discard any seeds but retain the pulp and juice.

Then slice the rinds to your desired thickness. I went for a fine shred, which is a little more time consuming but I simply prefer a finer shred in my final marmalade rather than thick chunks.

Put the sliced fruit, retained pulp and juice and 3 cups (24fl.oz) of the retained cooking liquid into a pan, and add the granulated sugar and honey. Bring to a boil over high heat, stirring until the sugar has dissolved.

Bring to a rolling boil and boil rapidly until the setting point is reached. Between my different batches this took anywhere from 25-35 minutes, so it is best to check that you’ve achieved the setting point.  Just to be on the safe side, I used two different tried and tested techniques to make sure. I used a thermometer to check when it had reached 220 degrees F, and then to be certain I did a “crinkle” test, dropping a little bit of marmalade onto a saucer that had been in the freezer for a few minutes. After letting it cool for a minute or so, if it crinkles when you push it with your fingertip, you are good to go.

Remove from the heat and leave for a couple of minutes. Stir gently to disperse any scum that has formed on the surface during the boiling.

Pour the marmalade into sterilised jars, leaving 1/2 inch of headspace and then process in a boiling water bath canner for 15 minutes. If you need to know more about water bath canning there is a good introductory guide on the Ball canning website.

Yield: Five 8oz jars

Lime, Lemon & Honey Marmalade from britinthesouth.com

 

 

 

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“Apple Cider & Cheddar Sourdough Tear-and-Share Bread”

Apple Cider & Cheddar Sourdough Tear-and-Share Bread from britinthesouth.comIt is not usually a good thing to have something lurking about your kitchen for years on end, quietly fermenting, but when the item is question is a sourdough starter it is a wonderful thing indeed. It requires a little care and attention and regular feeding but pays back time and time again, adding that gorgeous sour tang to breads and pizza dough.

Apple Cider & Cheddar Sourdough Tear-and-Share Bread from britinthesouth.comMy starter is a relative youngster, which will celebrate its 5th birthday later this year. I sometimes use it to make”real” sourdough bread, without the need for added yeast, but that takes a little forward planning, so often, when feeding time rolls around, I take the cup of unfed sourdough starter that would otherwise be discarded and use it to add a delicious sour dough note to a conventionally made dough. Usually that is just a loaf or a batch of pizza dough but occasionally I feel like doing something different.

Apple Cider & Cheddar Sourdough Tear-and-Share Bread from britinthesouth.comAs I write this we’re in the middle of that cold post-Christmas stretch of January when spring seems so far away. I’m cooking a lot of soups and stews and wanted something a little different on the bread front to go with a batch of soup. Months ago I’d jotted down an idea for adding cheddar and cider to bread and now seemed like an ideal time to experiment. When I say cider, I always mean what is known as “hard cider” in the USA, i.e. the one with alcohol in it.

The recipe is similar to one I use for making regular bread but instead of water I used cider, a bottle of homemade from 2012 which was still surprisingly good, and I added a generous amount of grated cheddar. This will work best with a strong and/or aged cheddar. I used one that was a bit like me: aged and English.

Apple Cider & Cheddar Sourdough Tear-and-Share Bread from britinthesouth.comThe dough came together easily in a mixer with a dough hook and after rising it was simply a case of dividing and shaping it into rolls and arranging them in a skillet to rise again before cooking.

I was delighted with the result. The bread was soft and delicious with both the cider and cheese coming through in the final bread but in a subtle way. It was tasty enough to eat by itself, but even better with butter or a hunk of cheese, and it made a great accompaniment to home made soup.

Apple Cider & Cheddar Sourdough Tear-and-Share Bread

1 cup unfed sourdough starter

1 cup cider

1 tsp salt

1 tsp instant yeast

2.5 cups all purpose flour

2 cups grated cheddar

Put all the ingredients in a bowl. I use a stand mixer with a dough hook but you could do it by hand of you prefer. Knead for 6-7 minutes until the dough is smooth.

Place the dough in an oiled bowl, cover and leave until it has doubled in size. Don’t worry if it takes a while: my dough took about 4 hours.

Place the risen dough on a lightly floured surface. Gently deflate it and then and divide and shape into 7 equal sized rolls. Line an ovenproof skillet with baking parchment and arrange the rolls into a “daisy” pattern as shown below. Make sure the rolls are touching each other.

Apple Cider & Cheddar Sourdough Tear-and-Share Bread from britinthesouth.comCover and leave to rise again for about 2 hours. Preheat the oven to 425 degrees.

Just before putting the dough in the oven give the top of the bread a quick spritz of water from a spray bottle to help get a golden crust. Cook until golden brown on top and the base sounds hollow when you give it a tap, about 40 minutes.

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Christmas Pudding & Ginger Snap Trifle with Brandy Whipped Mascarpone Cream and Cocoa Nibs

I’m a big fan of Christmas and part of the enjoyment for me is planning our menus ahead of time and making sure our fridge and store cupboards are well stocked, especially if people drop by unexpectedly or we find ourselves wanting to make a list minute edible gift.

Christmas Pudding & Ginger Snap Trifle with Brandy Whipped Mascarpone Cream and Cocoa Nibs from britinthesouth.comEven with the best planning I inevitably end up with leftovers and surplus items and part of the fun of the days between Christmas and New Year is finding interesting things to do with all the goodies we have on hand.

I love traditional British Christmas pudding but invariably end up with spare pudding each year. It is great crumbled and then sauteed in a little butter and slathered with cream, or stirred into vanilla ice cream.

Assessing the contents of my fridge I found not only leftover pudding, but half a tub of mascarpone and an open carton of heavy cream. My store cupboard revealed an open bag of ginger snap cookies and a container of cocoa nibs that I hadn’t been able to resist. Trifle seemed to be the obvious answer.

I crushed the ginger snaps, crumbled the Christmas pud, whipped together the mascarpone and cream with a little sugar and brandy and then it was simply a case of layering the ingredients to make an eye catching and delicious seasonal dessert.

Christmas Pudding & Ginger Snap Trifle with Brandy Whipped Mascarpone Cream and Cocoa Nibs from britinthesouth.com

Christmas Pudding & Ginger Snap Trifle with Brandy Whipped Mascarpone Cream and Cocoa Nibs

12 fl.oz (1.5 cups) Heavy whipping cream

4oz Mascarpone

1 tbsp Sugar

1 tsp brandy (optional)

6oz Crumbled Christmas pudding

2oz Crushed Ginger Snaps (Ginger Nuts)

Whip the cream and the mascarpone together until the mixture starts to stiffen. This can take a few minutes so it is easier if you use a stand mixer as I did, although you can do it by hand.

Add the sugar and brandy to the cream and mix for another minute to incorporate.

To assemble, place alternative layers of ginger snap, cream and pudding in your serving dish. I made four small trifles but it could be done in one larger bowl.

To finish, sprinkle the top of the trifle with cocoa nibs. If you don’t have cocoa nibs, grated chocolate would be a great alternative.

These are best if enjoyed immediately but if not they can be stored in the fridge for 2-3 days.

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Edible Whisky Infused Snowflakes

I cannot claim credit for the original idea for these but it took a few experiments and a bit of trial and error to perfect the technique.

edible whisky infused snowflakes from britinthesouth.comA couple of years ago I was on a transatlantic flight a couple of weeks before Christmas and one of the options on the inflight video channels was Heston Blumenthal’s “Fantastical Food Christmas Special”. This was a series where he made supersized and fantasy versions of British food classics and the Christmas edition included edible tree decorations and a Christmas pudding large enough to climb into.

He experimented with various ways of producing alcoholic snow with little success. He finally opts for “rice paper snowflakes infused with a special whisky infused sugar”, but only makes the briefest mention of them with no detail on how he does it. Many of the fantasy dishes on Heston’s TV shows use ingredients, equipment or techniques that are out of my reach but whisky infused paper sounded well within my grasp, and a great addition to our tree decorations.

edible whisky infused snowflakes from britinthesouth.comThe starting point is rice paper, also known as wafer paper, edible sheets typically made with from potato starch or rice. Used in cake decorating and candy making they can be found in cake supply stores or online.

I used a snowflake shaped punch from an art supply store to make the snowflakes but you can use any shape that takes your fancy. The next step is to make a thick paste from powdered sugar and whisky (or the alcohol of your choice). Using a small brush, “paint” this onto the paper and before it dries sprinkle on some sparkling sugar to add some twinkle to the final result.

edible whisky infused snowflakes from britinthesouth.comThese snowflakes are somewhat delicate and are at their best within 2 to 3 days of being made before the alcohol dissipates and they dry out. You can hang them on your tree, use them as a drinks garnish or hand them out as an unusual nibble at holiday gatherings.

Edible Whisky Infused Snowflakes

2 sheets wafer paper

1 tbsp powdered sugar

1.5 tsp whisky

2 tsp sparkling sugar

Cut out the snowflake shape (or whatever shape you desire) from the sheets of wafer paper. Place on a baking sheet lined with parchment paper

Mix the powdered sugar and whisky into a thick paste. Using a small brush carefully paint the sugar and whisky solution onto the wafer paper shapes.

Before the paste dries sprinkle with sparkling sugar.

Leave to dry before eating or using to decorate. To prevent the paper from curling as it dries place another sheet of parchment paper on top and then put a flat object such as a chopping board on top of that.

Yield: 12 snowflakes

 

 

 

 

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Panettone Truffles

For longer than I care to remember I’ve been a lover of Italian food, wine and culture and when I lived in London I regularly flew over to Italy for a taste of la dolce vita.

panettone truffles from britinthesouth.comAs a result, the Christmas shopping list for my household always includes a panettone, the famous Italian sweet bread that is an increasingly common sight in shops as Christmas approaches.

panettone truffles from britinthesouth.comPanettone is delicious just as it is, but is also great toasted and liberally spread with butter or mascarpone, and also makes a great bread and butter pudding. A few years ago I experimented with making truffles from some leftover panettone. I loved the results and after sharing some of them with friends I now have to make increasingly large batches every year. They are pretty easy to make but are an elegant and delicious Christmas treat.

The recipe is loosely based on a recipe for “Syrup Sponge Nuggets” from Hope & Greenwood’s “Sweets Made Simple”, an excellent book for those wanting to make chocolates and candy at home.

Panettone Truffles

8oz Golden syrup or agave syrup

2oz Unsalted butter

8oz Crumbled panettone

8oz White Chocolate

12oz Dark Chocolate

Put the crumbled panettone in a bowl. Melt together the syrup and butter over medium heat and then add to the panettone and stir to combine.

panettone truffles from britinthesouth.comGently melt the white chocolate over medium heat in a double boiler or a glass bowl over a pan of water. Once melted add it to the panettone and syrup mixture and mix together. When cool, place in the refrigerator until the mixture is firm.

Taking a teaspoon full of the mixture at a time, roll into balls to form the centres of the truffles. Place on a baking sheet lined with parchment paper, then return to the fridge to firm up again.

panettone truffles from britinthesouth.comMelt the dark chocolate for the coating in a double boiler. Dip the truffle centres in the melted chocolate to coat and place on baking parchment to set before enjoying.

Yield: 38-40 truffles

panettone truffles from britinthesouth.com

 

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Oat & Walnut Whisky Balls

Bourbon balls are one of many items that can be filed under the category of “things I’d never encountered until I moved to the South”.

oat and walnut whisky balls from britinthesouth.comInvented in the early 20th century in bourbon’s homeland of Kentucky, these little booze infused treats have become a staple at Christmas gatherings in the South.

Variations on the theme exist but the most common versions are made from crushed cookies, chopped pecans, cocoa powder, powdered sugar, corn syrup and of course a generous slug of bourbon. Other versions often use more chocolate and fewer cookies.

After experimenting with a number of permutations, I have settled on the recipe below. Although loosely based on the bourbon ball recipe from the splendid book, “Southern Living Christmas All Through The South”, I have substituted most of the main ingredients with products from the other side of the Atlantic. Balls with a British twist, you could say.

I have seen many recipes over here use vanilla cookies as their base. I have opted for Hobnobs, one of the most popular biscuits in Britain. The recipe uses plain Hobnobs, which are available in the US but harder to find than the chocolate covered versions which many supermarkets carry. They are available online if you can’t find them in a store.

For the key ingredient, namely the alcohol, I have gone for Scotch whisky. The primary ingredient in Hobnobs is oats, which pair well with Scotch, as seen in other delicious Scottish oat and whisky combinations such as cranachan and atholl brose.

I also plumped for walnuts instead of pecans and rather than corn syrup I used Golden Syrup, a popular sugar syrup from back home. These little delicacies are pretty easy to put together but look and taste great.

oat and walnut whisky balls from britinthesouth.com

Oat and Walnut Whisky Balls

3oz walnuts

12 plain Hobnob biscuits (around 6oz)

0.25 cup powdered sugar

1 tbsp unsweetened cocoa powder

1 tbsp Golden Syrup

0.25 cup Scotch whisky

Lightly toast the walnuts over medium heat until aromatic, stirring regularly (about 4-5 minutes). Take care not to burn them. Once they have cooled a little finely chop them. Put around one third of the nuts aside to decorate the balls later.

Crush the Hobnobs into a fine crumb. You can put them in a bag and bash them with a rolling pin or whizz them in a food processor.

In a large bowl, mix two thirds of the chopped nuts and the crushed biscuits with the other ingredients. Once thoroughly mixed, roll the mixture into 1″ balls, then coat them with the remaining chopped walnuts.

Store in the fridge for up to two weeks.

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Chocolate Stout Ganache

Young’s Brewery was founded in Wandsworth in south London in 1831. When I lived in London I enjoyed sampling their fine ales whenever I encountered them.

Sadly, their old Ram Brewery in Wandsworth was closed for redevelopment a few years ago and production of their beers moved to Bedford, over 60 miles north of the original brewery, although the old building retains a small microbrewery, enabling the location to still claim to be the oldest site of continual brewing in Britain.

Chocolate Stout Ganache from britinthesouth.comOn this side of the Atlantic the only Young’s beer I find with any regularity is their “Double Chocolate Stout”, which not only offers distinct hints of chocolate on the nose and palate from the use of roasted dark malts, but for good measure includes real chocolate and chocolate essence. It is a distinctive and flavourful beer, and with the holiday season upon us I couldn’t resist adding yet more chocolate to it to come up with a unique dessert.

Ganache is usually made by combining chocolate with cream but I substituted the chocolate stout for cream, and instead of rolling into balls to make conventional truffles I poured it into shot glasses to form the basis of a mini “pint”. I used 60% bittersweet chocolate which combined with the beer to make a rich, velvety layer which was then topped off with a white chocolate and cream ganache to form the head of the beer. The sweet creamy top layer contrasts beautifully with the dark chocolate and beer combination, and eaten with a teaspoon from the shot glass it is just the right size for a decadent little dessert.

Chocolate Stout Ganache from britinthesouth.com

Chocolate Stout Ganache

8oz bittersweet chocolate (I like Ghirardelli 60% or Guittard 74%)

1 cup (8 fl.oz) chocolate stout

6oz white chocolate

0.5 cup heavy whipping cream

 

Chop the dark bittersweet chocolate into small pieces and place in a heatproof bowl.

Heat the beer over medium heat until it starts to bubble. Do not boil.

Pour the hot beer over the chocolate and stir well to combine. Transfer the mixture to a jug and pour into glass or plastic shot glasses (I used 1.65 fl.oz (50ml) glasses). Leave space at the top of the glass for the white chocolate “head”.

Put the glasses into the fridge to set (about 1-2 hours).

Chocolate Stout Ganache from britinthesouth.comTo make the white chocolate ganache break the white chocolate into pieces and melt over medium heat in a double boiler or a glass bowl over a pan of water. Meanwhile gently heat the cream in a small pan. Do not boil. When the chocolate is melted remove from the heat and gently stir the warm cream into the chocolate. When combined, transfer the ganache to a jug and gently pour on top of the dark chocolate layer in the shot glasses.

Return to the fridge to set for at least an hour or two before enjoying. Will keep in the fridge for 4-5 days.

Yield: 10 x 1.65oz glasses

Chocolate Stout Ganache from britinthesouth.com

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Beer Infused Pumpkin Bread Truffles

This idea came to me as I was trying to think of a little something to take along to a Halloween party.

Beer Infused Pumpkin Bread Truffles from britinthesouth.comEvery year as Halloween approaches the beer shelves in local stores seem to groan under the weight of an ever increasing selection of pumpkin beers. One local brewpub even serves a draught version straight out of a giant pumpkin.

I have to confess that I’m not a huge fan of drinking pumpkin beer as it comes but I thought it would make a great ingredient in pumpkin bread, adding moisture and flavour. I could then use the beery bread as the basis for an autumnal chocolate treat.

Beer Infused Pumpkin Bread Truffles from britinthesouth.com
I used this recipe to make the pumpkin bread although you could simplify things by just buying some. I tweaked the recipe a bit. I had an abundance of butternut squash from my CSA box so roasted that and used it instead of pumpkin puree, and I reduced the amount of cinnamon used as I can find it overwhelming in many desserts at this time of year. It is easy to adjust the cinnamon and other flavourings as you make the truffles to get just the right amount of pumpkin spice goodness.

Beer Infused Pumpkin Bread Truffles from britinthesouth.com
Luckily I didn’t need all the bread for the truffle recipe and enjoyed a few slices for breakfast this week. A recipe I will definitely be making again.

Beer Infused Pumpkin Bread Truffles

8oz pumpkin bread

2oz agave syrup

1oz unsalted butter

0.5 tsp cinnamon (optional)

Salt

8oz dark chocolate

Nutmeg (optional)

Crumble the pumpkin bread into a bowl. Melt the agave syrup and butter together in a small pan over medium heat.

Pour the syrup mixture over the crumbled bread and mix well to combine. Add cinnamon if required and a pinch of salt.

Melt 4oz of the dark chocolate over medium heat in a double boiler or a glass bowl over a pan of water. Add the melted chocolate to the bread and syrup mixture and stir to combine. At this point you can sneak a little taste to check if any adjustments to the seasoning is required.

Beer Infused Pumpkin Bread Truffles from britinthesouth.comWhen cool, place in the refrigerator for an hour or two until the mixture is firm.

Taking a teaspoon full of the mixture at a time, roll into balls to form the centres of the truffles. Place on a baking sheet lined with parchment paper, then return to the fridge to firm up again.

Beer Infused Pumpkin Bread Truffles from britinthesouth.comMelt the remaining 4oz of dark chocolate for the coating in a double boiler. Dip the truffle centres in the melted chocolate to coat and place on baking parchment to set.

You can enjoy them as they are or sprinkle with cinnamon, nutmeg or whatever takes your fancy to get another burst of flavour.

Yield: 25 truffles

Beer Infused Pumpkin Bread Truffles from britinthesouth.com

 

 

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Black Bean / Red Rice Veggie Burgers

Black Bean / Red Rice Veggie Burgers from britinthesouth.comMy wife and I often have crazy work schedules with long hours and late finishes. We usually do a pretty good job of meal planning and prepping food ahead of time to make sure we have something tasty and nutritious to enjoy when we eventually get home but like everyone, there are occasions when we resort to takeout or something quick and easy from the grocery store.

One of our staples on these occasions are spicy black bean burgers from the supermarket freezer. They may be convenient, and they have significantly less fat and zero cholesterol compared to a burger made from beef but a quick glance at the ingredient list reveals such delights as disodium inosinate and thiamin hydrochloride as well as unspecified artificial flavors.

I therefore set out to create my own spicy black bean burger, with ingredients I recognise and a customised spice blend to suit our palates.

Black Bean / Red Rice Veggie Burgers from britinthesouth.comAs well as black beans I included red rice to help bind the burger together. I’m a big fan of red rice, which is available quite cheaply in big bags from our local Asian supermarkets. It’s nutty flavour not only works well in this recipe but I find it makes a great base for salads. You could cook dried black beans for this recipe but I opted for a can. I used low sodium beans to give me more control over the seasoning

Black Bean / Red Rice Burgers

15oz can of black beans, rinsed and drained
4oz cooked red rice
0.5 medium red onion, chopped
1oz breadcrumbs
1 large garlic clove
0.5 tsp sweet paprika
0.5 tsp smoked paprika
0.5 tsp crushed red pepper
0.5 tsp salt
0.5 tsp black pepper
0.5 tsp ground cumin
0.5 tsp ground coriander seed

 

Put all of the ingredients in a food processor and process until the mixture is combined but still relatively coarse in texture.

By hand, form the mixture into four patties, each about half an inch thick.

Black Bean / Red Rice Veggie Burgers from britinthesouth.comIn a skillet or frying pan, warm about a quarter of an inch of olive oil over medium high heat. Let the burger form a good brown crust on one side before flipping. Cook the burgers for about 5 minutes on each side until crisp on the outside and heated through.

Serve them in a burger bun with the toppings of your choice.

Black Bean / Red Rice Veggie Burgers from britinthesouth.com

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