Monday, March 13
Chicken and apricot burgers
I am doing my best Mad Men on these beauties because though I’ve rather grandly called them burgers, in my heart I am thinking patties. Bit Fanny Craddock that. Bit Flan and Prawn Cocktail. I don’t think that quite cuts it in this era of Deliciously Ella and medjool dates. The latter of which must surely been a major player in the recent rise in household food expenditure. A Christmas food we now devour on a weekly basis. Prosecco anyone?
Anyway, I am following the lead of successful people, turning a bit braggadocio. This is my little nod to the understanding it’s 70% blag and 20% substance (and 10% luck?) when the success alchemy is being conjured. Its the small things right, like the fact it is no longer satisfactory for strawberries to appear without being labelled as SUPERSWEET, or inexplicably my orange squash has been beefed up to DOUBLE STRENGTH.
A recent study of conversational English, a chart rundown of the movers and shakers when it comes to the vernacular shows my compatriots have already cottoned on to a rather punchier prose. Out goes ‘mucking’ (no time to muck about when your phone is blinking, enticing with every flash) and in comes ‘massively’.
I can do this. I can massively do this. Like 1000%. I can embrace my inner American, quash my British desire to downplay and shout from the sidewalks that these BURGERS ARE AWESOME.*
*Awesome, a word on the up according to The University of Lancaster and Cambridge University Press.
2 large chicken breasts
10 dried apricots chopped
2 cloves garlic chopped
100g parmesan or similar
Herbs – Whatever you fancy/ have. I used thyme.
Flour for dusting
1. Place the chicken, apricots and oats into a food processor. Pulse until minced and combined.
2. Either stir in the cheese, garlic and herbs or add into the food processor and pulse again. Whatever is easier.
3. Place a small pile of plain flour on one plate and set a clean plate next to it. Shape the mixture into small patties (or burgers!) and coat in flour and place on the clean plate.
4. It is best if possible to make a little ahead of time and leave to chill in the fridge as the burgers will hold their shape better.
5. When ready cook in the oven at 180 for approx 25 minutes (burger thickness dependent)). You may want to spray a little olive oil on the burgers before cooking.
6. I served with pitta, mange tout and chutney.