Ep 7 - Chicken burgers
4 wholemeal buns, toasted
1/4 cup alfalfa sprouts
Slice buns in half.
Spread base with aubergine pickle.
Place chicken on a hot griddle pan and cook for 2-3 minutes each side.
Remove and cool. Slice in half on the diagonal and place in bun and add pickle.
Add a dollop of tzatziki.
Add alfalfa sprouts and the bun top.
4 chicken thighs, boneless and skinless
1 tsp Dijon mustard.
Brush chicken thighs with mustard.
Place on a plate, cover and leave for flavours to penetrate.
Place some untreated sawdust in a heavy-based pan.
Place a rack on top of the pan.
Place chicken on the rack.
Cover with aluminium foil and then a lid.
Place pan on element, turn on heat and leave until smoke appears.
Turn off element and leave for 8 minutes.
Aubergine pickle (Serves 4)
2 eggplants, peeled and diced
2 Tbsp olive oil
3 tomatoes, diced
2 Tbsp dried cranberries
2 Tbsp sunflower seeds
1 tsp curry paste
1/4 cup water
Sauté eggplant in olive oil.
Add remaining ingredients and cook until liquid has evaporated.
Blend until smooth.
Add pinch of salt and freshly ground black pepper.
Tzatziki (Serves 4)
1/2 telegraph cucumber, deseeded, sliced into matchsticks
2 tsp fresh chopped mint
4 Tbsp plain unsweetened yoghurt
1/2 tsp lemon juice
Mix all ingredients together.
Average per serve
Total fat 18g
Saturated fat 4g