By Bernie Bell
To quote the lady in ‘Goodness Gracious Me!’ – “I can make it at home – for free.” https://www.bbc.co.uk/iplayer/episodes/b007xm15/goodness-gracious-me
I’m pining for vegeburger & chips at Helgi’s. There are various contenders for my favourite eating-out vegeburger – Helgi’s, Julia’s ( once, as a special – I hope it returns!), Sound Archive ( music too loud – does my head in – shame), Robertsons in the ‘Hope – (same applies re. music). And, Leigh’s takeaway van – vegeburgers and vegan burgers – I’m not vegan, but Leigh’s burgers don’t know that, and taste just as good for me, as for a true believer.
The one I find myself pining for, is Helgi’s. So, Mike decided to have a go at making a beany burger at home. We had some boiled potatoes left over from tea the night before, which, roasted in the oven with some peppers, tomatoes, and the burgers, kind-of replaced the chips. I know, he could have made chips, but – waste not want not.
It has to be said, he made some crackin’ bean burgers – eaten in a bun, with lettuce from the veg patch ( you can grow lettuce in a window box, if needed), and mayonnaise – A Happy Bear!
I’ll be pleased when I can feel happy about going out for a meal – even when restaurants open in Orkney, I’ll be cautious. I’ve waited this long, and – I want to stay breathing – I might not breath too well, but, I do breathe, and I want to continue to do so!
Mike has made a couple of ‘Indian Garden’ quality curries, too. https://theorkneynews.scot/2019/05/14/just-a-good-pace-to-eat/
I sincerely hope that the Indian Garden will re-open, when allowed to do so – that’s another one on my list.
He just knows what to do with food – how to work with the ingredients. I like eating, but I don’t like cooking – I do cook, or, did cook, when necessary, but I’m very much enjoying Mike doing the cooking now he’s at home – he actually enjoys it – and it shows!
And how did he make the burgers? Here’s how….
Bistro Bell Beany Burgers
3 oz mushrooms – sliced
Tin of borlotti beans – drained & rinsed
Large clove of garlic – finely chopped
Sage leaves – chopped
Half a teaspoon of smoked paprika
Half a teaspoon of ground cumin
Half a teaspoon of dried oregano
A medium sized carrot – grated
Handful of spinach – rinsed and roughly torn up
1 tablespoon dark soy sauce
1 slice of brown bread – grated into crumbs
A little flour
Oil for frying
Fry mushrooms in oil, add sage and then garlic, herbs and spices. Stir a little, to allow spices to infuse in oil. Add grated carrot and stir-fry for a couple of minutes.
Add spinach and borlotti beans, crushing the beans with the back of the (wooden) stirring spoon. Break egg into a large mixing bowl, add bean mixture, and mix in, further crushing beans. Add, and mix in, bread crumbs.
Flour a chopping board, shape mixture into 2 or 3 rough patties, flour on both sides, and place on a greased baking tray. Bake for 25 minutes at 200 C, turning once. Serve in buns with ….whatever you like !
These were, genuinely, going-out-for-a-meal standard. And the difference is – at home, I could watch ‘The Young Ones’ while waiting for it to be cooked. Not the comedy series, with Rik Mayall & Co – the original film, with Cliff Richards. More of which, later.
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