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

Olive and Rosemary Focaccia

When I need to make bread and I don't have a lot of time for kneading and second proving, my go-to recipe is Foccacia. It has to be the easiest bread that I've ever made. There is no kneading involved so you don't even need to get your hands dirty. You do really need a food mixer though as I can't imagine how much beating by hand it would take if you didn't.

Rosemary is one of my favourite flavours to add to the bread, and this time I added some olives to the dough too. It's a lovely soft and light bread that is great for tearing and sharing.

Olive and Rosemary Focaccia

350g strong white bread flour 

7g yeast
7g salt
1 tbsp caster sugar
75ml olive oil 

280ml cool water
few sprigs of fresh rosemary 
150g mixed olives

• Mix the flour, sugar, yeast, salt & oil and half of the water together in a food mixer
• Add the rest of the water with the motor running until you get a thick cake like batter, adding more water if necessary
• Mix for approx 5-10 10 mins on high speed
• Put dough in a large oiled silicone baking pan & cover with clingfilm - I used 2 square silicone pans
• Leave in a warm place to prove for approx 2 hours
• Gently make some indentations with your fingers and drizzle over a little olive oil, sea salt and pop some sprigs of rosemary in some of the holes
• Bake in a 200 C oven for approx 15 minutes until golden on the top

I was recently sent some olives along with a copy of Olive it!- the essential olive recipe book, which is packed full of tasty looking recipes using olives, as well as information on the Olive it! campaign, history and healthy facts.

The book contains many inviting recipes for marinades, tapenades and tapas and plenty of colourful photos to tempt you.