Summer Recipes By Mark Murphy Dingle Cookery School
Summer is definitely here and while the sun is shining why not eat outdoors? Having any meal with the sun on our backs always seems to taste better, maybe it is the novelty of it for us. I have two recipes here which are easy to make, perfect to share with your family or if you are planning to have a few friends over. Both the Homemade burgers and Greek Spinach and Feta Filo Pie will make any summer meal unforgettable.
For all our upcoming classes and more delicious recipes check out our website www.dinglecookeryschool.com
Homemade Burgers
Ingredients
• 600g Beef mince (Allow around 130g each burger)
• 1 large onion diced
• 1 clove of garlic crushed
• 100g bread-crumbs
• Spoon of mustard
• Chopped herbs such as thyme, parsley and tarragon
• 1 egg
• Salt and Pepper
• Dash of Worcestershire Sauce
Method
1. Cook the onions slowly in a pan with a little oil; add the garlic and a pinch of salt. Allow it to cook for about 4 minutes add the herbs and mix well. Allow this to cool and then add it a bowl.
2. Add the mince, breadcrumbs, mustard, egg and the Worcestershire Sauce. Season well with salt and pepper.
Mix it well together. Take a small piece of the mix and fry it on a pan. When it is done taste it and adjust the seasoning if necessary.
Repeat this process until you have discovered the taste you require.
3. Once you are happy with the taste, shape the mix into burgers and place in the fridge for at least 2 hours; this will help to burgers to hold their shape.
To cook on a bbq
Have the bbq. a medium hot, brush the grill with some oil, add the burgers and allow them to cook for about 3 minutes then turn them, every 3-4 minutes until they are cooked (75ºc in the center). Once they are cooked take them off and allow them to rest for about 3 minutes.
Greek Spinach and Feta Filo Pie
For the ham
• olive oil
• 800g spinach leaves, washed, drained
• 4-5 spring onions, chopped
• bunch of dill, finely chopped
• 300g feta cheese, crumbled into small pieces
• 2 eggs, lightly beaten
• pinch of nutmeg
• pinch of black pepper
• 1 packet of filo pastry, have it thawed out and covered with a damp cloth
• olive oil, for brushing
For the ham
• olive oil
• 800g spinach leaves, washed, drained
• 4-5 spring onions, chopped
• bunch of dill, finely chopped
• 300g feta cheese, crumbled into small pieces
• 2 eggs, lightly beaten
• pinch of nutmeg
• pinch of black pepper
• 1 packet of filo pastry, have it thawed out and covered with a damp cloth
• olive oil, for brushing
Method
1. Preheat the oven 190ºC
2. To make the filling, choose a pot that is large enough to take all the spinach. Add the spinach and cook for about 2-3 minutes. Strain any excess water from the spinach and add it to a bowl, add the spring onions, dill, feta and eggs. Mix this all together and season with a little nutmeg and black pepper (no need to add salt as the feta should be salty enough).
3. Brush an oven dish (30cmx 25 cm approx.) with some oil and then place a sheet of filo along the bottom of the dish (you can leave some come up over the sides). Drizzle some oil over the pastry and add another sheet, repeat this until you have about 4 sheets. Spoon in the mixture, place another 3-4 sheets of filo over the mix remembering to drizzle a little oil between each one. Tidy the top sheet of the pie and brush with some oil.
4. Bake this in the oven for about 30-35 minutes.
Contact us today!
The school offers a vast variety of activities from our popular Catch & Cook classes to a range of others including Italian, Indian, fish and bread making classes.
Come and learn how to be the cook you always wanted to be with us.
Email: info@dinglecookeryschool.com
Ph: +353 86 872 3521
Dingle Cookery School, The Wood, Dingle, Ireland
www.dinglecookeryschool.com
