Moray cook Liz's Covid Concoctions
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A Moray cook who is having to self-isolate has begun creating recipies that anyone can make
Liz Ashworth, who has written more than a dozen cookery books, is relying on items that are readily at hand to prepare her tasty 'Covid Concoctions'.
The Lhanbryde resident said: "I am fortunate to live in a friendly neighbourhood where we all try to help one another.
"Lockdown meant I was left alone, a bit like ‘her indoors’, and wondering what I could do to contribute and to keep occupied in the long weeks ahead.
"My next door neighbour kindly began shopping for me and I started to bake as a thank-you.
"I then offered to make lunch a few days a week while she and her three boys concentrated on home schooling.
"It's been a great plan for us both.
"I'm kept busy thinking about what I can invent with the ingredients I have to hand.
"Then I'm busy recording the recipes, posting them on facebook and having chats with the boys who are great, appreciative tasters.
"They tell me exactly what they think and offer suggestions about what they might like to try.
"This in turn has encouraged me to learn a lot about different ways of cooking. It's fun for us all.
"It is amazing what you can make with what you have.
"I would like to share what I've discovered and hopefully help others who are wondering what they can make today."
OATY BEAN BURGERS
Makes 8 burgers
.
1 large tin baked beans – drained
115g (4oz) porridge oats
1 small onion – peeled and chopped
1 medium carrot – peeled and grated
Small potato – peeled and grated
1 teaspoon salt
1 teaspoon each ground ginger, cumin and chilli flakes
¼ teaspoon sugar
Small handful each of sunflower and pumpkin seeds
Oil to Cook
.
1. Blitz the baked beans, oats, half the carrot and potato in a food processor.
2. Heat a little oil in a pan and sauté the onion, remaining carrot, salt and spices till soft but not coloured.
3. Toss the blitzed mixture into a bowl and stir in the sauted vegetable mix, sugar and seeds and mix together. Leave to stand for about 5 minutes to allow the oats to swell and absorb flavours.
4. Heat a little oil in a frying pan. To save time use two dessert spoons to portion the mixture scooping a heaped dessert spoonful in your right hand and sliding it off with the back of the spoon in your left hand into the pan. Flatten into a burger shape with the back of the spoon.
5. Cook on medium till the base is crisp and firm then turn over to cook the other side.
Drain well on kitchen towel. Repeat to cook the rest of the mixture which will make about 8 burgers. They can be kept hot in the oven as you batch cook.
Serve in warm rolls with sliced tomato, lettuce and a spicy sauce made by stirring a little garam masala or similar spice into the drained bean juices.
You can use a burger press to make neater burgers if you have one. The burgers will freeze for up to one month and keep in the fridge for up to three days.
Any queries or if you want help to invent your own concoction get in touch with Liz at lizashworth@gmail.com
Note that Elgin Youth Café is featuring ‘cooking classes on line’ and streaming live ‘cook-alongs’. If you would like to know more email youthwork@elginyouthcafe.org
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