Rachael Lane - Great Pub Food: Make Home Your New Local

CONTENTS TANDOORI CHICKEN BURGERS4 white sourdough burger buns4 baby cos (romaine) lettuce leaves, shredded1 Lebanese (short) cucumber, peeled lengthways into ribbonsavocado, slicedred onion, thinly slicedTANDOORI CHICKENcup (125 g/4 oz) plain yoghurtjuice of lemon3 garlic cloves, crushed2 teaspoons finely grated ginger1 teaspoon ground cumin1 teaspoon chilli powder1 teaspoon ground corianderteaspoon ground turmeric2 chicken thigh fillets, halvedMANGO CHUTNEY1 large ripe mango, flesh coarsely chopped3 tablespoons cider vinegar3 tablespoons soft brown sugar2 cm ( in) piece ginger, peeled and finely choppedteaspoon cumin seedspinch of dried chilli flakes To prepare the tandoori chicken, combine the yoghurt, lemon juice, garlic, ginger and spices in a medium-sized bowl. Add the chicken thighs and toss to coat. Cover and refrigerate for at least 4 hours or overnight. Meanwhile to make the chutney, combine all the ingredients in a small saucepan over lowmedium heat and bring to the boil. Decrease the heat and gently simmer, stirring occasionally, for 2025 minutes, until the mango is soft and the chutney thick. Transfer to a bowl and set aside to cool.

Preheat a griller (broiler) to high. Preheat a flat grill plate or large frying pan over high heat. Cook the chicken thighs for 4 minutes on each side, or until cooked through and golden-brown. Meanwhile cut the buns in half horizontally and toast the cut sides under the grill. Arrange the cos leaves, cucumber, avocado and onion on the bun bases. Mango chutney can be made in advance. Mango chutney can be made in advance.

Double the recipe to have at hand when required. Store in a sterilised glass bottle or jar in the refrigerator for up to 6 months. GREEK LAMB AND HALOUMI BURGERS1 tablespoon olive oil250 g (9 oz) haloumi, cut into 4 slices4 small Turkish rolls or crusty square rolls4 baby cos (romaine) lettuce leaves, tornBURGERS600 g (1 lb 5 oz) minced (ground) lambsmall red onion, finely chopped2 garlic cloves, crushed2 tablespoons finely chopped oregano2 tablespoons finely chopped mintsea salt and freshly ground black pepperTZATZIKIcup (125 g/4 oz) Greek-style yoghurtLebanese (short) cucumber, deseeded and finely diced1 tablespoon finely chopped mint1 tablespoon lemon juice1 garlic clove, crushedGREEK-STYLE SALSA2 vine-ripened tomatoes, finely dicedred onion, finely dicedcup (50 g/1 oz) pitted kalamata olives, coarsely chopped2 tablespoons chopped flat-leaf (Italian) parsley2 teaspoons extra-virgin olive oil2 teaspoons lemon juice1 teaspoon dried oreganofreshly ground black pepper To make the burgers, combine the lamb, onion, garlic, oregano and mint in a medium-sized bowl. Season with salt and pepper. Shape into 4 even-sized patties. Put on a plate, cover and refrigerate for 30 minutes.

Meanwhile, to make the tzatziki, combine the yoghurt, cucumber, mint, lemon juice and garlic in a small bowl. To make the salsa, combine the tomato, onion, olives and parsley in a small bowl. Add the olive oil, lemon juice and oregano and stir to combine. Season with freshly ground black pepper. Preheat a griller (broiler) to high. Preheat a flat grill plate or large frying pan over medium heat.

Drizzle with oil and cook the burgers for 4 minutes on each side, for medium, or until cooked to your liking. Cook the haloumi for 30 seconds on each side, or until golden-brown. Cut the rolls in half horizontally and toast the cut sides under the grill. Arrange the cos leaves and salsa on the roll bases. Place the burgers and haloumi on top, spoon on tzatziki, cover with the lids and serve. TEMPURA FISH BURGERS WITH WASABI MAYO4 150 g (5 oz) skinless and boneless firm white fish fillets, such as barramundi or blue-eye4 floured bap buns2 large handfuls watercress, leaves picked1 carrot, halved and cut into thin stripsavocado, sliced2 large handfuls snow pea (mangetout) sprouts, trimmedWASABI MAYO1 large egg yolk2 teaspoons wasabi paste2 tablespoons lemon juicecup (125 ml/4 fl oz) light olive oilsea saltTEMPURA BATTER1 cup (250 ml/8 fl oz) chilled soda water3 ice cubes1 large egg yolkcup (110 g/3 oz) plain (all-purpose) flour3 tablespoons cornflour (cornstarch) To make the wasabi mayo, whisk the egg yolk, wasabi paste and lemon juice together in a small bowl.

Gradually pour in the oil, whisking continuously, until thick. Season with salt. To make the tempura batter, combine the soda water, ice cubes and egg yolk in a medium-sized bowl. Sift in the flours. Stir using chopsticks, until just combined; the batter should be slightly lumpy. Two-thirds fill a deep-fryer or a large heavy-based saucepan with vegetable oil and heat to 190C (375F).

Place a wire rack on a baking tray, for draining. Preheat a griller (broiler) to high. Dredge the fish through the tempura batter and fry, 2 pieces at a time, for 34 minutes, until crisp and light golden. Transfer to the wire rack to drain. Meanwhile cut the buns in half horizontally and toast the cut sides under the grill. Arrange the watercress, carrot and snow pea sprouts on the bun bases.

Place the fish and avocado on top, spoon on some wasabi mayo, cover with the lids and serve. BEEF AND BLUE CHEESE BURGERS200 g (7 oz) blue-vein cheese, crumbled4 brioche buns2 large handfuls rocket (arugula)2 vine-ripened tomatoes, sliced into rounds2 dill-pickle cucumbers, sliced lengthwaysBURGERS300 g (10 oz) minced (ground) beef300 g (10 oz) minced (ground) porkbrown onion, coarsely grated