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THAI STYLE CHICKEN WRAP Serves: 4
Preparation time: 5-10 minutes. Cooking time: 8-12 minutes
• 2 chicken breasts, skinless and boneless
• 2 tomatoes, sliced
• 1 avocado, sliced
• 2 spring onions, sliced
• 4 tortilla wraps
• Fresh coriander leaves
• Lettuce
• Salt and pepper to taste
Marinade:
• 4 tbsp olive oil
• Juice of 1 lime or lemon
• 2 tbsp sweet chilli sauce
• 1 tbsp soy sauce
• ¾ tsp ground cumin
• ½ tsp ginger
• ½ stick of lemon grass, crushed
• 1 clove garlic, crushed
• 1 green chilli, nely diced
1. Whisk the marinade ingredients together. Cut the chicken breasts in half lengthways and add them to the marinade
making sure they are well coated. Cover with cling lm and leave to marinate in the fridge for at least 2 hours.
2. Pre-heat the grill to 220ºC, and set the probe to 75ºC. Insert the probe into the centre of the thickest part of the largest
chicken breast and cook until the probe alarm goes o. Leave the chicken to cool slightly.
3. Carefully wipe the grill plates clean and warm the tortillas. Remove them from the heat and turn the grill o.
4. Place some lettuce, tomato, avocado, and spring onions on each tortilla then lay a piece of the chicken on top. Add a few
coriander leaves and season. Fold the bottom of the tortilla up and over the chicken then fold in the sides to form an
envelope.
BIG WAVE FISH BURGER Serves: 6
Preparation time: 10-15 minutes plus 20 minutes refrigeration time. Cooking time: approx. 8-10 minutes
To serve: sesame seed bun, lettuce, tartare sauce
• 300g minced white sh – e.g. plaice or cod
• 200g white sh, diced into approx. ½ cm pieces
• 1 shallot, nely chopped
• 40g capers, washed, drained, dried and chopped
• 3 tsp lemon zest
• 2 tbsp fresh at leaf parsley, chopped
• 1 free range egg white
• 60g breadcrumbs
• Salt to taste
1. Mix the sh, shallot, capers, lemon zest, parsley and salt together.
2. Crack the egg and lightly beat before adding it to the sh mixture and mixing again. Slowly mix in the breadcrumbs.
Divide into six and mould into burger shapes. Cover with cling lm and refrigerate for 20 minutes.
3. Pre-heat the grill to 220ºC and set the probe to 75ºC. Insert the probe into the centre of one of the burgers and cook until
the probe alarm goes o.
4. To serve, cut the bun in half, place some lettuce on one half, lay the burger on top then add a spoonful of tartare sauce.
HEARTY VEGETABLE BURGER Serves: 6
Preparation time: 10-15 minutes plus 20 minutes refrigeration time. Cooking time: approx. 8-10 minutes
To serve: whole grain burger bun, grilled haloumi, grilled courgette, lettuce
• 400g green lentils, cooked, drained and slightly crushed
• 100g chickpeas, cooked, drained and slightly crushed
• 1 carrot, nely grated
• 100g celeriac, nely grated
• ½ white onion, nely diced
• 4 cloves garlic, nely diced
• 2 tbsp thyme leaves
• 2 sprigs thyme
• 4 tbsp olive oil
• 160g butternut squash esh, roasted and cooled slightly
• 2 tsp chilli akes
• 1 tsp smoked paprika
• 1 ½ tsp ground mace
• 2 tsp Cajun spice
• 180g breadcrumbs, ne
• Salt and cracked black pepper to taste
1. Mix all ingredients together. Divide the mix into six and mould into burger shapes. Cover with cling lm and refrigerate for
20 minutes.
2. Pre-heat the grill to 220ºC and cook the burgers for 6-8 minutes depending on how thick they are.
3. To serve, cut a bun in half and lightly grill. Add the lettuce then the burger and top with the grilled haloumi and
courgettes.
