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ames St recipes: Family ‘fake–away’ – Beef and Chorizo Burger, and home–made pizza

ames St recipes: Family ‘fake–away’ – Beef and Chorizo Burger, and home–made pizza

 

James St recipes: Family ‘fake–away’ – Beef and Chorizo Burger, and home–made pizza

 

 

IN our household, we consciously try very hard to refrain from takeaways, but it can be very difficult, especially at this time of year.

We do, however, love to make our own version of our favourite takeaway foods at home. These are my two takes on our favourite takeaway foods: a pizza and a succulent beef and chorizo burger.

We believe that it is important for kids to see that you can make these meals at home, and they usually taste so much better. This is especially important with the rise in takeaway apps and delivery options, making fast food so accessible.

This weekend, get the kids involved and create a family ‘fake–away’ meal.

For more information, or to book an experience at the Waterman Cookery School, visit cookinbelfast.co.uk.

Beef and Chorizo Burger

500g beef, minced

150g chorizo, finely chopped

1 teaspoon paprika

A generous pinch of sea salt

3 tablespoons olive oil

4 leaves iceberg lettuce, washed

1 red onion, sliced

1 large tomato, sliced

4 buns

Method:

Place the minced beef, finely chopped chorizo, salt and paprika in bowl and mix together. Place in the fridge for 20 minutes.

Heat the oil in a frying pan and make four burger patties out of the mix. Cook on both sides for three minutes for rare and longer for medium etc.

Toast the buns and assemble your burger.

Top the bun with the lettuce, then the burger and place the red onion and tomato on top with the burger bun.

Pizza

Passata sauce (makes 1 litre)

15 large ripe, tomaotes, halved

1 large red onion, chopped

4 tablespoons garlic, chopped

2 tablespoons olive oil

2 tablespoons tomato puree

15g of basil, chopped

Salt and black pepper to taste

Optional toppings

Grated cheese, mozzarella, tuna, olives, sweetcorn, peppers, ham, pepperoni, mushrooms and cherry tomatoes (do not use salad tomatoes as they retain too much water).

Method:

Place the tomatoes, garlic, basil, and black pepper into blender and liquidise.

Gently fry the onion in a pan until golden and place in the blender to liquidise.

Pour the mix into a pan and bring to the boil. Simmer until the liquid reduces, continuously stirring.

Heat the oven to 200C and place greaseproof paper on a baking tray.

Place your pizza base or tortilla on the greaseproof paper, add the passata spreading it over the base and ensuring that you leave a border around the edge, so it doesn’t drip.

Choose your preferred toppings and sprinkle over the base (we have chosen to use mozzarella, cherry tomatoes, ham, and chargrilled peppers).

Place in oven and cook for five to seven minutes until the cheese has melted.


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D.O.B