Tag Archives: BBQ

I’m a bad blogger and Burgers (now with photo!)

So… first off why am I a bad blogger? Well because sometimes my own food makes me so hungry I can’t be fussed with taking photos. In fact that’s usually the case! :-s. Blame my demanding taste-buds and time-pressed schedule. But I also know photos really DO make the difference. They show the food, entice emotions (hopefully good ones), and present a much better guide to what the food will be like, than words can. So I apologize, because you’re stuck with just my words!

This weekend I had the pleasure to attend a plate styling session at Tavola, along with other Dubai food bloggers, and WOW the some of the things people can do to make the food look amazing. My favourite tip was brushing the food with some oil to make it look moister, juicier, prettier etc. It also in a small way made me somewhat proud of my non-existent┬áphotography abilities and crappy camera because at the end of the day… with me what you see is what you get. Although I certainly respect the skill, dedication, and patience of those who actually do make an effort. ­čÖé

However, in order to “show it as it is,” I really ought to you know… take a picture. (I did… finally!)

Last night I made home-made burgers for dinner and they were scrummy. But, I had the AC repairmen over, I had been running around all day, and I hadn’t eaten much, so once those burgers were done… out flew all thoughts of photography, styling, etc and in came the thought: “EAT.” So I did.


Burgers with sauteed mushrooms and emmental. 

Basically I took about 150gr of low-fat mince beef (2 burgers) and mixed it with: a splash of olive oil, chopped onions, minced garlic, smoked sea salt, pepper, tabasco, ancho chilli powder, and chopped green chilies. Mix well.

Then I sauteed my roughly chopped shitake mushrooms in butter and olive oil, with a little sea salt. Once soft I set aside. Now the trick is to cook the mushrooms first, BECAUSE you want the pan nice and hot. Really hot. The reason: Goes back to my new-found love of Shakeshack. Once I’d realized how much I liked Shakeshack and forced myself to not go back there again (or you know at least like only once every 2 months) I had to research why I liked these burgers so much. Apparently a lot of it has to do with their cooking technique, which is a “smash and scrape.”

That is: put the burgers on a hot plate, smash down, let it cook properly, scrape it off the grill, flip, and serve. That’s what I did. My two burgers took about 4 minutes to cook and they were divine. Oozing juice and with a slight chargrilled crust – YUM!

So with my burgers and mushrooms cooked, I slathered on a little mustard into my roll, placed my burger in there and topped with the shitake mushrooms and emmental cheese. Then jumped in. My other burger I ate without bread (to try and be healthier.)

Overall a quick, reasonably healthy, and delish dinner. One I deffo want to eat again, and when I do, I will take a photo. I swear.

Enjoy! x

p.s. I would also like to point out that during the Tavola breakfast I won a totally badass blender. A Bamix hand-blender that costs more than most of my shoes (and I LIKE shoes) and supposedly will change my life(!) I was going to make soup to test out this newly gained kitchen accessory, and thusly have my mind blown. BUT, my tastebuds were telling me to have burgers so never mind. Once I inaugurate my blender will check back in.


Quick tip: tandoori scallops

Using pretty much the exact same yogurt marinade as I did for the tandoori prawns (previous post), I marinaded scallops and then grilled them. Tasted even better than the prawns because the slightly sweeter flesh of the scallop works really really well with the spices of the marinade. Super yummy and still so easy to cook!

Enjoy x


Mustard Steak

Mustard Steak

I was going to make a Thai beef salad with this piece of tenderloin but decided against that and made a steak instead. All I did was marinate the beef, which I cut into roughly 75 gram fillets, in a mustard marinade (which I will describe below) and let it sit at room temperature for about 3 hours. Once marinaded I grilled the steak in a pan, and believe me, it was sooooo soft despite not being rare. Really soft and juicy. But before eating, have to let it rest for about 7 mins or so.

Mustard Marinade

In a bowl put in about a 1.5 teaspoons of English mustard and then about 2 tablespoons of Dijon mustard. I’m giving rough measurements but honestly, I just “blob” in the mustard and it will also depend on how much meat you have. After the mustard, add a little braai seasoning, (a little) rosemary and thyme, pepper, salt, and olive oil. Mix until all is blended together. Then squeeze in a tiny amount of lemon and some tabasco. Finish with finely minced garlic. Taste. Make sure it tastes good to you. Then add in the steak mix so its all covered, and then let sit for a few hours.

The Steak

If using a pan add in some olive oil and butter and sear your steak all around, even the edges. But let it cook first on each side. Then touch your steak and depending on how rare or well-done you want it, it will feel softer or harder.

When it was still rare. I took the steak of the heat for a minute to let the pan cool down a little. Then back on the heat to finish off. Once the steak is cooked the way you want it, and its been rested, slice to eat and enjoy! x

Pesto Halloumi Skewers

Halloumi Skewers

Cut halloumi and bread into big cubes and dump into a bowl. Add whole mushrooms as well. Season the halloumi, bread, and mushrooms with salt, pepper, paprika, and a little lemon juice. Add a big spoonful of pesto and mix it all together.

Thread the bread, halloumi, and mushrooms onto skewers (if using wooden skewers, you should first soak them in water for a little bit so that they don’t burn). Then place under the grill and remove once the halloumi and bread are coloured but not burned.

Enjoy x