Lamb Burgers with Cucumber Sauce

Serves 4

700g lean minced lamb

1 small onion, finely chopped

8 dried apricot halves, finely chopped

4 tablespoon pine nuts

25g fine dry breadcrumbs

2 teaspoons mild curry powder

1 egg

Salt and pepper

4 pittas, heated and cut in half

For the sauce

½ cucumber, peeled and grated

                300ml plain yoghurt

                2 tablespoons chopped fresh mint

1)      Combine the lamb, onion, apricots, pine nuts, breadcrumbs, curry powder, egg, salt and pepper in a bowl. Mix well together with your fingers until blended.

2)      Divide into 8 portions and shape each into a small burger. Cover and chill for 30 minutes.

3)      Meanwhile, for the sauce, squeeze the grated cucumber in a double thickness of paper towels to extract excess water.

4)      Mix together the cucumber, yoghurt and mint. Season to taste with salt and pepper.

5)      Preheat the grill or prepare a charcoal fire.

6)      Grill or barbecue the burgers until they are cooked to your taste, about 10 minutes for medium. Turn them halfway through cooking to ensure that they are brown and cook evenly.

7)      Serve the burgers in the pitta halves, with the cucumber sauce.

 Serves 4

700g lean minced lamb

1 small onion, finely chopped

8 dried apricot halves, finely chopped

4 tablespoon pine nuts

25g fine dry breadcrumbs

2 teaspoons mild curry powder

1 egg

Salt and pepper

4 pittas, heated and cut in half

For the sauce

½ cucumber, peeled and grated

                300ml plain yoghurt

                2 tablespoons chopped fresh mint

1)      Combine the lamb, onion, apricots, pine nuts, breadcrumbs, curry powder, egg, salt and pepper in a bowl. Mix well together with your fingers until blended.

2)      Divide into 8 portions and shape each into a small burger. Cover and chill for 30 minutes.

3)      Meanwhile, for the sauce, squeeze the grated cucumber in a double thickness of paper towels to extract excess water.

4)      Mix together the cucumber, yoghurt and mint. Season to taste with salt and pepper.

5)      Preheat the grill or prepare a charcoal fire.

6)      Grill or barbecue the burgers until they are cooked to your taste, about 10 minutes for medium. Turn them halfway through cooking to ensure that they are brown and cook evenly.

7)      Serve the burgers in the pitta halves, with the cucumber sauce.

Pepper Steak with Mushrooms

Serves 4

2 tbsp black peppercorns, coarsely crushed

½ teaspoon hot pepper flakes (optional)

4 fillet, sirloin or rump steaks (170-225g) each, well trim

3 tablespoon vegetable oil

15g butter

145g mushrooms, sliced

2 tablespoon Cognac or whisky

150ml whipping or double cream

Salt

1)      Combine the peppercorns and hot pepper flakes, if using, and press on to both sides of the steaks.

2)      Heat 1 tablespoon of the oil with the butter in a heavy frying pan that is large enough to accommodate the steaks in one layer. Add the mushrooms and cook over moderate heat, stirring and turning them occasionally, for about 5 minutes or until they are wilted.

3)      Increase the heat to moderately high and continue cooking until the liquid from the mushrooms has evaporated and they are lightly browned. With a slotted spoon, remove them from the pan and reserve.

4)      Add the remaining oil to the frying pan. When it is very hot, add the steaks. Fry for 2 minutes on each side or until well browned. Continue cooking until done to your taste. (Test by pressing with your finger.) Remove the steaks from the pan and keep them hot.

5)      Pour off all the fat from the pan. Add the Cognac and bring to the boil, stirring and scraping to mix in the browned bits from the bottom of the pan. Add the cream and bring back to the boil. Boil for 1 minute.

6)      Stir in the mushrooms and reheat them. Check the seasoning, then pour this sauce over the steaks.

Roast Duck with Peach Sauce

Serves 4
1 x 2.25-2.7kg duck, prepared for roasting
salt and pepper
5 ripe but firm peaches
240ml orange juice
4 tbsp peach brandy
1 tsp cornflour
2 tsp water
2 tsp Dijon mustard
fresh parsley or watercress, to garnish

Steps

1. Preheat a 200°C oven
2. Rub the duck all over with salt and pepper. Put it breast up on a rack in a roasting tin and roast for 1.25 hours
3. Meanwhile, peel the peaches: dip in boiling water for 30 seconds, then in iced water to remove the skin. Cut them in half and remove the stones. Puree 2 peach halves with the orange juice in a blender or food processor.
4. Put the remaining peach halves in a saucepan. Sprinkle with the alcohol or peach nectar. Set aside.
5. Pour off the duck fat from the roasting tin. Place the duck in the tin, without the rack, and pour the orange and peach mixture over it. Roast, basting occasionally with the sauce in the tin, for about 15 minutes more or until the duck is cooked (lift it with a long 2-pronged fork: the juices that run out of the cavity should be clear).
6. Transfer the duck to a carving board and keep warm. Skim all the fat from the sauce, then set the tin over moderate heat and bring to the boil. Blend the cornflour with the water and stir into the sauce. Simmer, stirring, until thickened. 
7. Quarter the duck. Warm the peach halves, then remove with a slotted spoon. Add the mustard to the pan and mix well. Stir this mixture into the sauce and taste. Serve the duck with the peaches, garnished with parsley or watercress. Serve the sauce separately.