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Spicy
1 cup chicken (cooked
chicken
and chopped)
& ham
2 cup ham (cooked
spread
and chopped)
1 tablespoon sweet
relish
1 tablespoon lemon
rind (grated)
4 tablespoons salted
butter (softened)
1 teaspoon nutmeg
Salt, pepper
and Tabasco for
seasoning
Veggie
AVOCADO MASH:
& Lentil
3 large avocados,
burger
pitted and peeled
with
¼ teaspoon cayenne
avocado
¼ teaspoon fresh
mash
black pepper
2 teaspoons lemon
juice
½ teaspoon salt
VEGGIE LENTIL
BURGERS:
3 tablespoon olive oil,
divided
¼ cup minced shallot
3 cloves garlic, minced
1 cup mushrooms,
chopped
2 cups cooked lentils
1 tablespoon thyme
leaves
½ teaspoon sea salt
½ teaspoon fresh
ground black pepper
1 tablespoon Dijon
mustard
2/3 cup cornmeal,
divided
Toasted buns or
lettuce cups
Mashed
900g potatoes, peeled
Potatoes
and quartered
½ teaspoon salt
¾ cup heavy cream
2 sticks of unsalted
butter (sliced into
tablespoon-sized
pieces)
Black pepper
Grind the chicken and ham in the meat
grinder. Then, mix the relish and lemon
zest into the chicken and ham mixtures
in a bowl. Add butter, nutmeg, salt,
pepper and Tabasco sauce. Mix these
ingredients until they are well blended;
the mixture should be pretty smooth.
Cover the bowl with plastic wrap, and
then put it in the fridge for about 30
minutes. This spread can be served
with veggies, on crackers or with a rye
bread.
Mash
avocado,
cayenne,
lemon juice and salt together in a
medium bowl. Cover and refrigerate
until ready to use.
Heat 1 tablespoon olive oil in large
skillet over medium heat. Add shallot
and garlic, sauté until soft, about 2 to 3
minutes. Add mushrooms and continue
to cook 2 to 3 minutes. Stir in lentils,
thyme, salt and pepper. Turn off heat
and let cool slightly.
Use the meat grinder to grind ¾ of the
vegetable lentil mixture.
Put mixture and the remaining lentil
mixture from skillet, mustard, 1/3 cup
mix.
Sprinkle half of the remaining cornmeal
on parchment lined baking sheet.
Shape lentil mixture into six (1cm thick)
patties. Place patties on baking sheet
and dust with remaining cornmeal.
Refrigerate 30 minutes.
Heat remaining olive oil in large skillet
over medium high heat. Cook patties
until golden, about 4 minutes per side.
Serve immediately on buns or in lettuce
cups with avocado mash.
Boil potatoes in a large pot and let
them simmer for about 45 minutes until
they are fork tender. Drain and peel
the potatoes. Save half a cup of the
cooking water for later use.
Cut potatoes into quarters and grind in
the meat grinder. Meanwhile, heating
the cream over medium heat until it
starts to simmer; set it aside.
Put the grinded potatoes back into
the large saucepan along with the
water that you saved before; fold in
the heavy cream and butter. Add one
chunk of butter at a time, and let it melt
completely before adding more; it takes
about one minute per chunk of butter.
Season with salt and pepper.
16
pepper,
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