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The Guardian
7 days ago
- General
- The Guardian
Georgina Hayden's recipe for red curry chicken and courgette burgers
I present to you my new favourite summer burger, which has been on our menu at home ever since its arrival in my kitchen. It's one of those recipes where the ease is almost embarrassing. How can something so delicious be so straightforward? The burgers themselves are a simple food processor job; if you don't have one, use chicken mince and make sure you really mix in the curry paste and courgette by hand. The accompaniments are also key: the lime-pickled shallots, the abundance of herbs and the creaminess of the mayo all work so well together. Turn up to a barbecue with a tray of these and I guarantee you'll be dishing out the recipe in no time. Prep 10 min Cook 30 min Makes 4 3 shallots, peeled and finely slicedSea salt and black pepper2 limes500g skinless and boneless chicken thighs1 courgette (about 250g), trimmed and coarsely grated2 tbsp red Thai curry paste 4 burger buns 4 tsp chilli jam 4 tbsp mayonnaise, to serve½ 25g bunch each fresh coriander and mint, leaves picked Put the sliced shallots in a small bowl and season with a good pinch of sea salt. Squeeze over the juice of one and a half limes, toss and set aside to pickle. Roughly chop the chicken thighs and put them in a food processor with the grated courgette and a third of the lime-dressed shallots. Blitz until the chicken is minced, then add the curry paste, season well and blitz again until smooth. Wet your hands and shape the mixture into four even-sized balls (if you are preparing them in advance, cover and store in the fridge. When you're ready to cook, light the barbecue or put a griddle pan on a high heat. Smash the burgers either before you put them on the barbecue/griddle, or directly in the pan/on the grill, then cook for about five minutes on each side, until cooked all the way through. Meanwhile, cut the buns in half horizontally and toast for a minute on the cut side only. When the burgers are ready, baste each one with a teaspoon of chilli jam, so they're sticky and glossy on the outside, then cook for a minute more. Spoon mayonnaise on the cut side of the bottoms of the buns, top with the cooked burgers, then finish with the picked herbs and the remaining lime-dressed shallots. Top with the bun lids and tuck in.
Daily Mail
05-07-2025
- General
- Daily Mail
From lamb and feta rolls to berry turnovers – 8 sweet and savoury puff pastry recipes
COURGETTE AND GOAT'S CHEESE TART I love making this tart in the summer and serving it alongside a big salad. It tastes even better once cooled, so this is a great dish to make ahead or pack for a picnic. 320g sheet of puff pastry 1 egg, beaten 125g ricotta 125g soft goat's cheese zest and juice of ½ lemon 200g courgette, thinly sliced 2 garlic cloves, minced ½ tsp chilli flakes 2 tbsp extra virgin olive oil 30g pistachios, roughly chopped honey, to drizzle salt and freshly ground black pepper, to taste 1 Preheat the oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. 2 Unroll the puff pastry sheet on the lined baking tray and, with a sharp knife, score a 2cm border all the way round the sheet, being careful not to cut right through. Brush all over with the beaten egg, then transfer to the oven to bake for an initial 10 minutes. 3 Mix the ricotta and goat's cheese together until smooth, then season to taste with the lemon juice, salt and pepper. Toss the courgette with the lemon zest, garlic, chilli flakes, olive oil and a pinch of salt. 4 Remove the pastry from the oven and use a spoon to gently press down the middle where it has puffed up. Spread the goat's cheese mix over the centre then arrange the courgette slices over the top. Spoon any leftover oil from the courgette over the top, then put back in the oven for 20-30 minutes until it turns golden. 5 Scatter over the chopped pistachios, drizzle with honey, then serve. ANCHOVY, ONION AND TOMATO TART This tart has all the classic flavours of a pissaladière niçoise, except with the addition of tomatoes. You can replace the anchovies with capers, if you would rather. 200g medium tomatoes on the vine, thinly sliced 320g sheet of puff pastry 1 egg, beaten ½ onion, very thinly sliced 80g anchovy fillets, drained 50g pitted black olives 2 tbsp extra virgin olive oil salt and freshly ground black pepper, to taste 10g fresh chives, finely chopped, to serve 1 Preheat the oven to 200C/ 180C fan/gas 6 and line a baking tray with parchment. 2 Lay the tomato slices on some kitchen paper and sprinkle generously with salt. Leave for 10-15 minutes for the salt to release some of their liquid. 3 Unroll the puff pastry on the lined baking tray and use a small knife to score an approximately 2cm border right round the sheet, being careful not to cut all the way through. 4 Brush all over with the beaten egg, then lay the onion and tomato slices over the top. Arrange the anchovies in a crisscross pattern, adding the olives evenly in the gaps. Drizzle over the olive oil and transfer to the oven to cook for 20-25 minutes until golden brown. Sprinkle the chives over the cooked tart, season with salt and black pepper, and serve. HALLOUMI AND MANGO CHUTNEY PARCELS These sweet and salty halloumi dippers are so moreish, they are guaranteed to go down a treat at any party. Don't forget to be generous with the mango chutney – and serve with extra for dipping, too. 2 x 225g blocks of halloumi 320g sheet of puff pastry 4 tbsp mango chutney 1 egg, beaten 1 tbsp nigella or cumin seeds 1 Preheat the oven to 200C/180C fan/gas 6. Line a baking tray with baking parchment. 2 Cut each halloumi block into eight sticks. Unroll the puff pastry and cut it into four long strips, then cut each strip into four squares. Add a little mango chutney to each square, then turn them so you are looking at a diamond rather than a square. Add a halloumi stick to the centre of each one, then pull the pastry up, twisting round to seal. 3 Place on the baking tray and brush with the beaten egg, then sprinkle over the nigella or cumin seeds. Bake in the oven for 20-25 minutes until golden. Serve immediately, while the halloumi is hot. LAMB AND FETA ROLLS These spicy bites are another great twist on a classic. Go with halloumi instead of feta if you prefer. 300g lamb mince 200g feta, crumbled ½ a small red onion, finely chopped 2 tbsp harissa paste 1 tbsp dried mint 1 tsp ground cumin 1 tsp ground coriander 320g sheet of puff pastry 1 egg, beaten 1 tbsp coriander seeds, crushed salt, to taste 1 Preheat the oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. 2 Add the lamb mince, feta, red onion, harissa, mint, cumin and coriander to a mixing bowl and combine well with your hands. Season with a generous pinch of salt. 3 Unroll the puff pastry sheet and cut it in half lengthways so you have two long strips. Using your hands, spread half the lamb mix in a cylinder shape along the middle of one of the pastry strips. Brush the edge closest to you with the beaten egg, then lift the other pastry edge over the meat to meet the egg-moistened edge, pressing a fork along the full length to seal the two. Repeat with the remaining pastry strip. 4 Cut each long sausage into eight mini ones, then gently lift them on to the lined baking tray. Brush all with the beaten egg, then sprinkle over the coriander seeds. Transfer to the oven and bake for 30-35 minutes until golden. FISH EN CROUTE A great weeknight dinner that feels fancy yet comes together really quickly. Use good-quality fish and serve with buttered peas on the side. MAKES 2 (to serve 2 or 4, depending how hungry) 100g baby spinach 320g sheet of puff pastry 100g garlic-and-herb soft cheese (for example Boursin) 2 chunky cod fillets, approximately 160g each juice of ½ a lemon a small handful of fresh basil, leaves picked 1 egg, beaten salt and freshly ground black pepper, to taste 1 Preheat the oven to 180C/160C fan/gas 4 and line a baking tray with baking parchment. 2 Add the spinach to a colander in the sink. Boil the kettle then pour the water over the spinach to wilt the leaves. Run them under cold water to cool, then drain and squeeze out as much liquid as you can. 3 Unroll the puff pastry and cut lengthways into two strips, making one 1cm bigger than the other. Cut each strip in half so you have four rectangles. 4 Spread the garlic-and-herb cheese over the centre of the two smaller puff pastry squares, leaving a 2cm border right round the edge. Top each smaller square with the spinach, then the fish. Squeeze over the lemon juice, season with salt and pepper and add a few basil leaves on top of the fish, then place the slightly larger pieces of pastry on top and press the edges down with a fork to seal. 5 Make three small incisions in the top of both parcels, then transfer to the baking tray. Brush all over with the beaten egg and bake in the oven for 20-25 minutes until golden. COCONUT AND PASSION FRUIT VOL-AU-VENTS These sweet vol-au-vents are made using simple ingredients and can be adapted to suit whatever fruit is in season. 320g sheet of puff pastry 1 egg, beaten 200g double cream 400g thick Greek yogurt 2 tbsp runny honey 1 tbsp vanilla-bean paste 6 passion fruit 30g toasted coconut chips 1 Preheat the oven to 180C/160C fan/gas 4 and line a baking tray with baking parchment. 2 To make the vol-au-vents, unroll the puff pastry and cut lengthways into three long strips. Cut each strip into four squares, then, with a knife, score a smaller square inside each square, leaving a ½cm border right round the square – take care not to cut all the way through. Place them on the baking tray, brush with the beaten egg and bake in the oven for 15 minutes until golden and puffed-up. 3 Meanwhile, mix the cream and yogurt together, then fold through the honey and vanilla-bean paste. Cut the passion fruit in half and scoop out the pulp. 4 Remove the vol-au-vents from the oven and leave to cool completely. With a knife remove the middle piece of pastry from each one and discard, taking care to keep the base intact. 5 Fill the vol-au-vents with the yogurt mix, spooning over some passion-fruit pulp. Finish with the toasted coconut chips and serve. 'NDUJA AND PARMESAN TWISTS A spicy spin on a classic cheese twist. Best enjoyed with a cold beer in the sun! MAKES 12 320g sheet of puff pastry 75g 'nduja (or less if you'd prefer them not too spicy) 30g parmesan, finely grated zest of ½ lemon 1 egg, beaten 1 Preheat the oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. 2 Unroll the puff pastry and spread the 'nduja all over. Sprinkle over the parmesan and zest of the lemon, then fold the sheet in half as if you're closing a book. Cut into 12 strips, then twist each one a few times and put on to a lined baking tray. 3 Brush with the beaten egg and transfer to the oven to cook for 20-25 minutes until crisp and golden. BERRY TURNOVERS These are so versatile. You can use whatever berries and citrus you have to hand and experiment with adding herbs and spices too, if you like. Frozen or fresh berries work equally well here, so you can enjoy these delicious turnovers all year round. 240g berries of choice 20g caster sugar zest of 1 lemon 320g sheet of puff pastry 1 egg, beaten 2 tbsp demerara sugar 1 Preheat the oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. 2 Mix the berries, sugar and lemon zest together in a bowl, mashing slightly with a fork. 3 Unroll the puff pastry and roll it out slightly to make it a bit bigger. Cut the pastry in half lengthways, then cut each strip into three. Divide the berry mixture between the six squares of pastry, spooning into the middle. Brush the pastry around the berries with the beaten egg, then lift one corner and fold over to make a triangle, pressing down along the edges gently to seal. Lift gently on to the baking tray, then repeat to make six pies in total. 4 Make a small incision on the top of each pastry, then brush all over with the egg. Sprinkle the demerara over the top, then transfer to the oven and bake for 20–25 minutes until golden. Allow to cool slightly before serving. NOW BUY THE BOOK Our recipes are taken from Puff It Up by Caitlin Macdonald, with photographs by Luke Albert (Quadrille, £16.99). To order a copy for £14.44 until 20 July, go to or call 020 3176 2937. Free UK delivery on orders over £25.
Telegraph
26-05-2025
- General
- Telegraph
Courgette and halloumi linguine
This would be great for a simple dinner or for lunch al fresco. Top with a few toasted pine nuts if you fancied a bit of crunch, or some fried breadcrumbs. And the addition of fresh, soft herbs such as basil wouldn't go a miss either. Overview Prep time 10 mins Cook time 15 mins Serves 4 Ingredients 2 large courgettes 400g linguine 1 garlic clove, finely grated Juice of 1 lemon 3 tbsp extra virgin olive oil 10g (about a handful) grated parmesan 100g (approx) halloumi Method Step Top and tail 2 large courgettes, then slice in half (not from root to tip, but through the middle). Using a mandolin or a sharp knife, slice lengthways into long, thin strips. When you have a stack of courgette slices, pile them on top of each other and use a sharp knife to slice into matchsticks slightly wider than the linguine. Step Put the courgette in a bowl with 1 tsp salt. Mix well, then transfer to a sieve and suspend the sieve over the bowl. Leave for 40 minutes, by which time a fair bit of water will have dripped into the bowl. Step When the courgette is ready, put some salted water on to boil for 400g linguine. Cook until al dente or according to the packet instructions, reserving about 50ml of the pasta water. Step Meanwhile, discard the water from the courgette bowl, tip the courgettes into the bowl, add the 1 garlic clove (finely grated) and juice of 1 lemon, stir and leave to sit while the pasta cooks. Step Put the drained pasta and the reserved cooking water back in the pan over low heat. Add the 3 tbsp extra virgin olive oil and 10g (about a handful) grated parmesan and stir vigorously for 1 minute.
