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Cooking, Recipe and Food Blog

Tequila Lime Burgers

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Burgers are one of the most craved for comfort food. Most if not all though have their preferences when it comes to this all-time favorite snack. Here is a must try variation of the classic beef burgers everyone adores.

 

Serves 8

Ingredients:

2 pounds ground beef

3 tablespoon fresh basil, chopped

1/4 cup steak sauce

1/4 cup Worcestershire sauce

2 tablespoons Montreal steak seasoning

2 tablespoons tequila

2 tablespoons fresh lime juice

1 teaspoon lime zest

 

Preheat the grill and lightly grease it with oil to prevent the meat from sticking.

Combine the ground beef, basil, steak sauce, Worcestershire sauce, Montreal seasoning, tequila, lime juice, and lime zest in a large bowl. Stir until fully mixed. Form 8 patties from the mixture.

Cook patties on preheated grill to desired doneness. For medium well, cook the both sides of the patties for about 5 to 7 minutes depending on the heat. For well done, cook each side for 7 to 10 minutes.  Place the burger patties into buns and put desired dressing and vegetables.

 

Photo Courtesy Of: erin.kkr

Lime and Mint Chocolate Posset

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A light dessert, suited perfectly to follow rich, heavy dinners. Sweet enough to satisfy sugar cravings, but not over the top with flavours and too sickly.

After Eights

Use After Eights to get the best possible, but any other soft Chocolate bar with Mint Flavourings will work quite well still.

To Serve 6
405g Tin Carnation Light Condensed Milk
150ml Extra Thick Single Cream
Finely Grated Zest of 4 Unwaxed Limes
150ml Lime Juice
8 After Eight Mints, sliced into thin strips
1tbsp Fresh Mint Leaves, roughly chopped
1tsp Granulated Sugar
Few Drops of Lime Juice

1. Whisk the Condensed Milk with the Single Cream together with an electric whisk, until it is light and foamy. Add the Lime Juice and the Lime Zest, for a couple of minutes until the mixture is thicker.
2. Pour two thirds of the Lime Cream between each serving glass, then spread three quarters of the After Eight slices on top of the Lime Cream. Spread the rest of the mixture on top of the Mint Strips, and then chill for at least an hour.
3. Just before serving, mix the Mint Leaves with the Sugar, then moisten with the Lime Juice, and lightly bruise with the rear of a spoon. Sprinkle over the top, and decorate with the remaining After Eight strips.

Photo Courtesy of: *Zoha.N

Thai Grilled Caramelized Fish

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Large chunks of soft, flaky fish, with a crisp sweet glazing. The home made Sweet and Sour Chilli Sauce suits this dish brilliantly, and couple it with a bed of Salad leaves as a starter, or with boiled New Potatoes and Fresh Green Beans as a Main course.

Plaice

If you want the Sauce to be a little hotter, add some more Chillies, or leave some of the seeds in before you blend and leave them to marinade for longer.

To Serve 4
4 Whole Plaice Fillets, skinned and halved
1tsp Salt
Juice of 2 Limes
5tbsp Demerara Sugar
400g Red Peppers, deseeded and chopped
50g Red Chillies, deseeded and chopped
2 Garlic Cloves, peeled and chopped
2tbsp Olive Oil
4tbsp Sugar
6tbsp Distilled Malt Vinegar

1. Begin by making the Sauce. Ideally, you’ll leave this to rest and marinade for at least an hour before serving, but you can always do it for longer. Place the Red Peppers, Chillies and Garlic into a blender along with two tablespoons of water, and process until smooth and paste-like.
2. Into a medium sized saucepan, add the Olive Oil, Sugar and Vinegar, and begin heating it, until it begins to boil. Once bubbles begin to form, add the Chilli and Pepper paste and simmer for around twenty minutes, or until the mixture has reduced by half. Pour into a jar or bottle, and then leave until chilled.
3. Sprinkle each half-fillet with a little Salt and Lime Juice, before rolling up and securing with a wooden cocktail stick, and set aside for half an hour. Before grilling, rub some Sugar over all.
4. Cook under a grill for four or five minutes, or until cooked through and the Sugar has caramelized on the outside
5. Serve fresh off the Grill, with the Sweet and Sour Sauce poured over.

Photo Courtesy of: adactio

Lime Cheesecake

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Fresh, fruity and full of flavour – there can’t be many more words to describe how amazing this Cheesecake is beginning with the letter ‘f’!

Lime Cheesecake

To Serve 2
30g Butter
30g Dark Chocolate
90g Digestive Biscuits, crushed
Rind of 1 Lime
90g Curd Cheese
90g Low Fat Soft Cheese
1 tsp Powdered Gelatine
1tbsp Lime Juice
1 Egg Yolk
45g Caster Sugar

1. Grease a two small (around eleven centimetres across) or one medium (about eighteen or twenty centimetres across) flan tins very well.
2. Melt the Butter and Dark Chocolate in a heatproof bowl over a pan of boiling water – tip: Make sure that the bowl isn’t in contact with the Water – until smooth and well combined. Slowly mix in the Crushed Digestive Biscuits, before evenly spreading them across the base of the Flan Tins evenly, levelling the tops of them. Place the Flan Dishes in a refrigerator and chill until well set.
3. To make the filling, mix the Curd Cheese and the Low Fat Soft Cheese with the Lime Rind, and beat well until the mixture is smooth and evenly blended. Dissolve the Gelatine in the Lime Juice in a heatproof bowl over a pan of simmering water.
4. Beat the Egg Yolk and Sugar together, until thick and creamy. Mix it into the Cheeses, before mixing in the Gelatine and Lime Juice. Pour over the set Biscuit base, and level the top off if needed.

To Serve, top the Flan with some Whipped Cream, slices of Kiwi Fruit and a Sprig of Mint. Carefully remove from the Flan Tin (or tins), and enjoy!

Photo Courtesy of: Zen Me

Lime Glazed Parsnips

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The glaze with these Parsnips is quite sharp, and can be used with any sweet Root Vegetables with an excellent result – try with Carrots or Sweet Potatoes. For an extra treat, add a handful of Chopped Walnuts close to the end of cooking for a delicious crunch.

Parsnips

This dish is great served with Lamb, especially if it’s cooked in a simple way, with little herbs used on it, so that the flavours of the Parsnips really stand out.

An alternative to using Lime is Lemons. Be careful that you don’t squeeze any of the Lemon Seeds out when you’re juicing them – using Lemon goes really well with Chicken.

To Serve 4
700g Parsnips, peeled
Salt and Pepper
1 Lime
50g Butter
25g Light Muscovado Sugar
Thyme Sprigs, to garnish

1. Cut the Parsnips in half lengthways. If they’re still very large, cut into half again (into quarters) and then remove the tough woody core from them. Add to a pan of boiling water, which has been lightly salted, and cook for five minutes.
2. Using a vegetable peeler, pare thin strips of Lime Rind and set aside for a garnish. Halve the Lime and squeeze the juice.
3. Melt the Butter in a large saucepan along with the Sugar, and add the Lime Juice and heat through gently, stirring to dissolve the Sugar.
4. Drain the Parsnips from the pan, and add them to the Lime Mixture in the pan. Toss them covering evenly, and cook over a moderate heat for about ten minutes, shaking frequently to make sure the Sugar doesn’t burn.
5. Transfer to a warmed dish to serve, and garnish with the pared Lime Rind, and the Thyme Sprigs.

Photo Courtesy of: Muffet

Lamb Steaks in Herby Tomato Sauce

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This dish is very simple and ready in a little over an hour. Using fresh Herbs as opposed to dried ones gives better flavours, and means that the flavours are a bit more intense and the brighter colours meaning that this dish is a treat for the eyes, nose and mouth!!!

Lamb Steaks

To Serve 4
12 Sprigs of Fresh Mixed Herbs, such as Oregano, Parsley, Rosemary
3 Garlic Cloves, Peeled
2tbsp Olive Oil
4 Lamb Steaks, each weighing around 175g
225g Onion, Peeled and finely Chopped
400g Can of Chopped Tomatoes
30ml White Wine
1 1/2tsp Sugar
Salt and Pepper
Grated Rind of 1 Lime and 1 Lemon

1. Remove the Herbs from the stalks, and place into a food processor with two of the Garlic Cloves, and blend until roughly chopped.
2. Heat the Oil in a flameproof Casserole dish, that has a tight-fitting lid. Brown the Lamb Steaks off, and remove from the pan, and place to one side, before adding the Onions and sauté them until they begin to brown, before adding the Tomaotes, White Wine and Sugar.
3. Simmer the mixture for three or four minutes, until it begins to reduce down, then stir in the Herb mixture, and season to taste.
4. Place the Lamb Steaks back in the pan, and bring the mixture to the boil. Cover with the lid, and bake for about forty minutes at 170C – the Lamb should be tender when cooked
5. When the Lamb is finished cooking, crush the final Garlic Clove, and mix with the Grated Rind of the Lemon and Lime, sprinkle over the steaks, and cook for ten more minutes.

Photo Courtesy of: VirtualErn

Lime-Peppered Chicken

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A spicy, flavoursome dish, that’s great to add a bit of Summer Sun to the coldest of Winter lazy days. You can always make these less hot by removing the seeds from the Chillies, and it’s good practice to wear rubber gloves when handling Chillies, especially if you’re slightly clumsy (like I am) and knick your fingers!

Lime-Peppered Chicken

This dish is great cooked on a barbecue, as it gives real smoky flavours to the meat, but understandably, you might not want to risk going outside at all in the winter, so it’s easy enough to cook under a very hot grill.

To Serve 6
6 Skinless Chicken Breast Fillets
2 Small Red or Yellow Chillies, thinly Sliced
2tsp Coarse ground Black Pepper
3 Limes, Rind and Juice
2 Garlic Cloves, peeled and Crushed
2tbsp Clear Honey
1 Medium Aubergine, cubed
1 Courgette, in 1cm Slices
1 Onion, in Wedges
1 Lemon, in Wedges
60ml Mango Chutney
1 Green Chilli, seeded and thinly Sliced
2.5cm piece of Ginger, grated
2tsp Soft Brown Sugar
2tsp White Wine Vinegar
3tbsp Soy Sauce
1stp Tabasco
6tbsp Olive Oil

1. Cut the Chicken into bite sized pieces, and place in a large bowl, with the Red or Yellow Chillies, Black Pepper, Lime Rind and Juice, Garlic and Honey, and toss well, cover and then chill in a refrigerator for at least ten minutes – the longer the better.
2. Whilst the Chicken is marinating, make the Dipping Sauce. Mix the Mango Chutney, one of the Garlic Cloves, the Green Chilli, the Ginger, Soft Brown Sugar, White Wine Vinegar, Soy Sauce, Tabasco and the Oil into a blender, and process for around fifteen seconds, or until well combined. Place into a dipping bowl, and refrigerate.
3. Thread the Chicken pieces onto a skewer – either metal or wood (if you’re using Wooden Skewers, soak for a long time in Warm Water first), with the pieces of Aubergine, Courgette, Onion or Lemon in between the Chicken.
4. Cook for ten to twelve minutes, turning over and basting with the remaining marinade. Serve straight away with the dipping sauce.

Photo Courtesy of: Ollie Crafoord

Lime Marinated Salmon

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The fresh Lime juice and Mustard add a great tangy taste to this moist, flaky grilled Salmon. It works well on a range of fish steaks – Tuna, Halibut and Swordfish are all good selections, as long as the fish is firm to touch.

Salmon Steak

For a spicier taste, and different texture, try some Wholegrain Mustard. I used this (by accident) once, and was very pleased with the results – it’s got a bit more of a kick to it, but it’s a case of adjusting the amount of it used (instead of two teaspoons, try using only one). Alternatively, mix different mustards together to get a different taste entirely!

To Serve 4
¼ Cup Fresh Lime Juice
1 tbsp Olive Oil
2tsp Dijon Mustard
¼ tsp Ground Ginger
¼ tsp Garlic Powder
¼ tsp Cayenne Pepper
Pinch of Black Pepper
4 Salmon Steaks

1.       Whish the Lime Juice, Olive Oil, Mustard, Ginger, Garlic, Cayenne Pepper and Black Pepper together in a bowl, and pour into a sealable plastic bag. Carefully place the Salmon Steaks in the bag, and make sure that they are well covered.

2.       Refrigerate the bag for an hour to allow the flavours to infuse

3.       Heat a grill to a medium heat, and lightly oil the tray (or pan). Remove the Salmon from the marinade bag, and drip off any excess marinade, which can be discarded.

4.       Grill for five to ten minutes per side, depending on the thickness of the Fish – it should be until the Fish flakes easily with a fork

Photo Courtesy of: WoodleyWonderWorks

Thai Green Curry

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Thai Green Curry

This Thai Chicken curry has chunks of tender chicken, a homemade green curry sauce, plus a range of healthy vegetables.

Part of the key to having a high quality Curry is using the right ingredients, but knowing when to add them in the right order. Usually cooked in the same way in Thailand, using smaller pieces of Chicken, which means it would cook faster, and taste fresher.

To Serve 4

1.5kg Chicken, cut into chunks
4 Kaffir Lime Leaves
Handful Fresh Basil
1 Can Coconut Milk
1 Red Bell Pepper (de-seeded and cut into chunks)
1 Courgette (cut into chunks)
2tbsp Oil
4 Small Thai Green Chillies
¼ cup Shallot or Purple Onion
4 Cloves Minced Garlic
1 thumb-sized piece of Ginger
1 stalk Lemongrass
½ tsp Ground Coriander
½ tsp Ground Cumin
1tsp Shrimp Paste
1 cup Fresh Coriander Leaves
½ tsp Ground White Pepper
3tsp Fish Sauce
1tsp Brown Sugar
2tbsp Lime Juice

1. Prepare the ingredients (cut the Chicken, Pepper and Courgette into chunks)

2. Add the Thai Green Chillies, Garlic, Ginger, Lemongrass, Coriander (ground and fresh), Cumin, Shrimp Paste, White Pepper, Fish Sauce, Brown sugar and Lime Juice to a blender, and blitz to a paste. If needed, add a few tablespoons of Coconut Milk to help them blend.

3. Prepare the lime leaves by tearing the leaf away from the stem. Cut into thin slices.

4. Heat the oil in a Wok, and add the green Curry Paste, and heat briefly for thirty seconds to a minute, then add three quarters of the Coconut Milk.

5. Add the Chicken to the Wok, and cook through. Bring to the boil, and allow to simmer, stirring for five minutes.

6. Stir in the Pepper, Courgette and Lime Leaf, simmering for two to three minutes, until the vegetables are softened but still firm and colourful.

7. Taste, and if not salty enough, add some more Fish Sauce. If you’d prefer it to be sweeter, and more Sugar. If it’s too salty, add some Lime or Lemon Juice, and if too spicy, add more Coconut Milk.

8. Serve with Rice, and decorated with Basil and Coconut Milk.

Kiwi and Lime Milkshake

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Something different and out there, and a definite favourite of mine. The sharpness of the Lime and Kiwi complement each other beautifully, and the Icre Cream and Milk takes the edge off whilst still keeping all of the flavours fresh and refreshing.

Kiwi and Lime

Serves 2
150ml Milk
Juice and Rind of 2 limes
2 Kiwi Fruits, chopped up
1 tbsp sugar
400g Vanilla Ice Cream

1. Mix the milk and lime juice slowly in a food blender
2. Add the kiwi fruit and sugar, and gently process, before slowly adding the ice cream and blend until smooth
3. Pour into glasses, and decorate with the Lime Rind
4. Serve at once

Photo Courtesy of Mikael Miettinen

Pink Zinger Smoothie

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A nice zing to this smoothy, great for giving that energy boost that you occasionally need!

Citrus Fruits

Serves 2
1 pink grapefruit
1 orange
½ lemon
½ lime

1. Peel the fruit, leaving on the white pith (the stringy stuff under the skin, above the fleshy fruit)
2. Blend together, and serve!!