RECIPE NO. 1: FREEDOM FIGHTER BURGERS & PERI-PERI SAUCE

 

This will be remembered as our first attempt at picking a date, an awesome meal and having high hopes for a new venture.

Of course life doesn’t always go to plan and despite our attempts to ensure we would start on the same day, it didn’t happen.

RECIPE NO. 1 (15/16 JANUARY 2017)
THE MEAL: FREEDOM FIGHTER BURGERS AND PERI-PERI SAUCE
WHO CHOSE IT: ELIZABETH

Elizabeth’s side of the story:

We originally decided Mondays would be our night. But after a 12 hour shift Monday turned to Thursday which turned to Saturday and then to Sunday. The excitement had been growing all week and since South Africa is 2 hours ahead of the UK, my lunch preparations would need to begin first.

The fire was lit and the ingredients chopped when Ingrid messaged to say she had a very sickly son and wasn’t going to be able to do burgers today. The British weather was also not participating. Just like that our spirits were crushed, we decided to hibernate for the winter and quit…

JUST KIDDING! We decided that if we were going to do this- it would be raw and real. That sometimes life would get in the way of our perfect idealities. That sometimes instead of getting creamy Carbonara we would end up with scrambled eggs on pasta and so instead of if getting our spirits down we have decided to let it be the start of something wonderful.

and so we have it…

THE INGREDIENTS:

The basics for the burgers are onions, pepper, tomatoes, mince, a lot of spices, burger rolls, sour cream.

For the peri-peri sauce you will need vinegar, lemon juice, garlic, chilies and spices.

THE METHOD: 

The method was simple and easy to understand. Unlike some recipes in the past where I have been left wondering if I perhaps did it in the wrong order, I felt at ease and confident.

THE EXPERIENCE: 

I must admit I was skeptical about how these burgers were going to turn out. They seemed very ordinary with all the usual exciting toppings missing from my groccery list ( I was tempted to add a few of our favourites) and the method described to make the patties really didn’t seem like it would work. But keeping our rules in mind, I stuck to the recipe explicitly.

The relish was just the right amount of crazy. The tomatoes, onions and peppers blended together perfectly with the spices and filled the house with divine smells.

The patties ask that the mince is simply divided into  four parts. My husband thought that 250g patties sounded like heaven but to make the meal go a little further I decided to divide it into 8 equal portions. No bread crumbs, no egg and nothing other than salt and pepper. The sizzling hot braai cooked them to perfection and not a sliver of scrumptious goodness was lost.

Another nice addition was that the burger rolls were toasted over the hot coals.

The peri-peri sauce was SO simple. I have been commenting all week that the need to ever buy peri-peri sauce had vanished. All the ingredients were chopped up and put into one jar. Shaken and left to chill in the fridge.

The table was set, our glasses of wine poured and multiple pictures sent to Ingrid.

The combination was heavenly. We had mouth sounds ( in our household this is a sign of a great meal), saucy beards and sticky fingers.

THE COST:

The burgers cost me: R161,89 (4 servings intended, but we made 8 patties and had toppings to spare)  and the Peri-peri sauce cost me R45.00 (10 servings). There were some ingredients I haven’t factored into the calculation as I already had them.

TOTAL:R206,89 / £12,30

DID WE RATE THIS: 

NEVER AGAIN   |   OCCASIONALLY   |   ONCE A MONTH   |   A FAMILY FAVOURITE

Ingrid’s side of the story:

As Lizzy mentioned above, things did not go according to plan – life happened – and with little or no sleep, I am a gremlin personified. No meal was going to be cooked by me today – let along a new meal that required reading and concentrating.

But by Monday (and now inspired by the mouthwatering pictures sent to me by Lizzy) I was ready to rock ‘n roll. My daughter was at school but my son was as home recovering from his illness, so I had an extra pair of hands to make the peri-peri sauce (definitely a recipe I will be turning back to repeatedly) and was surprised by how easy and simple it was to make. Calvin got to pour the ingredients into the jar and while doing so, made a very clever observation. “Why”, he asked “are chilli’s called chilli’s?” I didn’t have an answer for him at the time, but have since learnt that the word “chili” comes from the Spanish word “chile” which means pepper. He, in the meantime has renamed a chilli to a hottie – a far more appropriate sounding name.

I too was sceptical of the patties being just mince, with nothing to bind the meat together. I was certain that they would fall apart and instead of a patty, we would have mince on our buns. But they didn’t, and the simplicity of the meat and the added yumminess of the toasted buns, were the perfect accompaniment to the most delicious relish. The relish was bursting with flavour and in our opinion, (my husband and myself) this is what made the meal so “moreish” – but then in hindsight – perhaps the simplicity of the patties enhanced the flavours of the relish.

Even if I don’t follow this recipe to the t again, I will always make this relish as an accompaniment to any burger. Already I am looking forward to the summer, when BBQing is in temperatures above zero.

THE COST:

The burgers cost me: £10,02 (4 servings made)  and the Peri-peri sauce cost me £2.00 – but several of the ingredients for both recipes, are ingredients that I already had and haven’t factored in. (i.e.salt, pepper, paprika, oil, lemons)

TOTAL:£12,02 / R202,63

HOW DID WE RATE THIS: 

NEVER AGAIN   |   OCCASIONALLY   |   ONCE A MONTH   |   A FAMILY FAVOURITE

8 thoughts on “RECIPE NO. 1: FREEDOM FIGHTER BURGERS & PERI-PERI SAUCE

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