Breakfast SPAM®️ Burger {& a GIVEAWAY} #AD

Next week marks one of the most important events in every foodie's calendar - the UK's official SPAM®️ Appreciation Week 2020 (2nd - 8th March), and once again I'm giving away a SPAM®️ Sizzle Pack to one lucky reader of this blog (read on to find out how you can win). I'm also sharing a delicious  recipe for an everyday breakfast (ok maybe not EVERY day, just on the weekend), that incorporates SPAM®️ Chopped Pork and Ham.

This year SPAM®️ Appreciation Week is inviting fans of SPAM®️ Chopped Pork and Ham to show your appreciation by sizzling up some SPAM®️ product to create a prize winning recipe. There are 3 categories to choose from (America, Asia & Europe) to base your recipe on, and the winner of each category will go into a grand Sizzle-Off where they could be presented with the SPAM®️ Sizzle-Off trophy and £1000 travel or shopping vouchers! There will also be 10 winners from each category who will be picked at random to win a Sizzle Kit. Follow #SPAMsizzle on social media and head over to www.spam-uk.com for further details.

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I based my recipe on the USA region, where burgers are big business, to come up with my #SPAMsizzle recipe. My Breakfast SPAM®️ Burger is piled high with all the breakfast favourites - avocado, bacon, egg, potato waffle and a thick slice of fried SPAM®️ Chopped Pork and Ham, all served in a sweet & soft toasted brioche bun. The beauty of breakfast burgers is that you can cook everything in advance and serve it all on a large board to let everyone build their own burgers, with all of their favourite breakfast ingredients - or why not go all out and include everything!

Breakfast SPAM®️ Burger - serves 2

1/2 tbsp oil
200g tub of Easy Open SPAM®️ Chopped Pork and Ham
1 ripe Avocado
1/2 large Beef Tomato
2 Potato Waffles
4 Rashers of streaky bacon
2 Free range eggs

2 Brioche buns

Small handful of rocket leaves

• Heat the oil in a non stick frying pan over a med-high heat
• Slice the SPAM®️ into thick slices ( you will get 3 or 4 slices out of this tub) & add  2 slices to the pan
• Fry until lightly browned on both sides
• In the meantime prepare the other burger ingredients - mash the avocado, thickly slice the tomato, cook the waffles and bacon and poach the eggs
• Serve everything on a large serving board, alongside sliced brioche buns and fresh rocket leaves and allow everyone to build their own breakfast burger - eggs are best served on top to allow that runny yolk to drip down over the other ingredients!

WIN a SIZZLE PACK (worth over £100)

To win your very own sizzle pack, including a SPAM®️ slicer, apron & spatula, you need to complete the Rafflecopter form below.

a Rafflecopter giveaway

 

More SPAMTASTIC meals and recipe ideas can be found on the SPAM®️ UK website, and for additional chances to win a Sizzle Pack follow SPAM®️ on Twitter and Instagram, and follow the #SPAMsizzle hashtag.

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Quarter Pound Mediterranean Burgers with Mango salsa

We've had some glorious summer-like weather over the past few days, so I've been taking advantage of this and have been cooking outside as much as possible - until the bbq gas ran out on me in the week,  just as I'd popped some chicken breasts on!

Thankfully I'd managed to cook these juicy burgers a couple of days previously. Everyone loved them and they can be prepared easily in advance and stored in the fridge until needed.

Quarter Pound Mediterranean Burgers with Mango salsa - makes 10 burgers

1 red pepper, chopped
1 onion, peeled & chopped
drizzle of olive oil (I used chilli oil)
handful green olives in garlic & herbs*
750g pork mince
1/2 tsp smoked paprika

• add the peppers & onion to an ovenproof dish
• drizzle the olive oil over & stir to coat
• cover with foil and roast in a preheated 200C oven for around 45 minutes, until softened, leave to cool
• finely chop the peppers, onion and olives together until it's the consistency of a lumpy paste
• mix this paste into the pork mince & add the paprika
• mix together until well combined
• divide mixture into 10 and form into burgers
• place in the fridge to firm up and cook under a grill or on a bbq

Mango Salsa

1 mango, chopped
handful of sweetcorn
juice of half a lemon
fresh coriander, chopped

• mix everything together

   

* For the burgers I used garlic & basil olives from The Real Olive Company, which I also used on a cheese, bacon, tomato & olive tart

Cheese, bacon, tomato & olive tart, with Garlic & Basil olives from The Real Olive Company

Posted by The Crazy Kitchen on Friday, 12 June 2015

Flaming Hot Chicken Tower

Uniformdating.com conducted a survey to find out which foods the UK's doctors, nurses, police officers, armed forces and fire fighters loved to eat, and found that Indian curries, fish and chips and soup were universally loved. They then teamed up with top chef Michael Caines, who developed 15 simple, inexpensive recipes that uniformed singles (and anyone else who fancies it!) can prepare and cook at home.  The recipes are available exclusively through a new app, Uniform Foodies, being launched by Uniform Dating today (13th June), and you will be able to upload your own recipes to the app (available from the App Store).

 

I have devised my own recipe that could be fit for a firefighter, or anyone else that loves spicy food for that matter, and have called it the Flaming Hot Chicken Tower. The lightly fried chicken breasts are layered up with a home-made chilli sauce, which can be made in advance and stored in the fridge. The tower burger can be eaten hot or cold, so even if you are on a late shift everything can be prepared in advance and assembled when you are ready to eat.

Flaming Hot Chicken Tower - serves 2

Chilli sauce

1 onion

2 garlic cloves

4-5 fresh red chillies

glug of olive oil

• Slice the unpeeled onion in half & place in a roasting tin with unpeeled garlic cloves & chillies
• Pour a large glug of oil into the tin & cover with foil
• Roast in a preheated 180C oven for approx 40 minutes, until the onion is soft
• Remove the skin from the onion & garlic & stalks from the chillies & discard
• Add everything else to a food processor & blend until smooth

Fried Chicken

2 skinless chicken breasts

100g semolina

1 tsp chilli powder

1 tsp smoked paprika

pinch of salt

1 egg, beaten

2 tbsp olive oil

• Flatten the chicken breasts by bashing them with a rolling pin between 2 sheets of baking paper or clingfilm
• Cut each chicken breast in half
• Mix the semolina, spices & salt together in a large shallow bowl 
• Add the egg to another bowl 
• Dip the chicken into the beaten egg and then into the semolina, coating fully
• Heat the oil in a large non stick pan and fry the chicken breasts on each side for approx 3-4 minutes until golden & cooked through

To Serve -  Layer two pieces of chicken in a bun with sliced tomato, onion, lettuce, sour cream and chilli sauce

I received vouchers to cover the cost of ingredients

Minted Two Pea Burgers

My kids surprised me last week when I asked them if they preferred beef burgers or Mums homemade veggie burgers, and they said veggie burgers. I wasn't as surprised by Hanna as she loves salads and vegetables but teenage Sam does like his meat and I really thought that he would prefer beef burgers. I must say that it did please me, not only because veggie burgers are healthier but they are also cheaper - these cost under £1 for 8 burgers.

Minted Two Pea Burgers - makes 8

400g Chickpeas

200g Frozen peas, steamed & drained

1 tsp dried rosemary

2 tbsp Mint sauce

Olive oil for frying

• Place the peas & chickpeas into a bowl & mash with a potato masher
• Stir in the rosemary and mint sauce & mix well
• Divide the mixture into eight and form into patties & set aside
• Heat a little oil in a frying pan and fry the burgers for a few minutes on each side

Serve on a toasted English muffin/bread roll with lettuce and yoghurt, cucumber & mint dip