
Culinary Hotline - Courtney Anderton
We’re cooking up a storm in the kitchen for summer entertaining with private chef Courtney Anderson!
All recipes by Courtney Anderton
Ingredients:
- Burger patties:
- 500g beef mince
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp freezedried mixed herbs
- 1 Tbls smoked paprika
- 1 egg handful of panko
- salt & pepper
- Burger sauce:
- ½ onion, finely chopped
- 6 gherkins, finely chopped
- ½ Cup mayo
- ¼ Cup tomato sauce
- Good shake of worcestershire sauce
- 4 brioche burger buns
- 50g butter
- 3 tomatoes, sliced
- butter lettuce
- 8 slices melrose processed cheese
How To Make Double Cheese Burger
- Slice your buns and butter each side.
- In a medium pan, on medium heat, toast each bun until golden.
- To make the burger sauce, mix all ingredients and set a side.
- Get your tomatoes sliced and your lettuce washed and dried.
- Burger patties in a pan, cook the onions and garlic with some olive oil until soft and set a side.
- In a large bowl, add all the ingredients together and mix with well, using your hands.
- Weigh out 8 balls of 75g each.
- Flatten into patties.
- On a smoking hot griddle pan, cook each side for about 1-2 minutes.
- Once you flip, add a slice of cheese on each patty to melt.
- To assemble the burgers, start with your sauce at the bottom of the bum, followed by the lettuce and the tomatoes.
- Stack the 2 patties on top. Eat immediately.
Ingredients:
- 1 packet pearl couscous
- 6 baby zucchini, halved
- lemon zest
- 1 pack asparagus
- ½ cucumber, chopped
- 1 pack edamame beans
- 1 can chickpeas, rinsed and drained
- 5 radishes, thinly sliced
- 2 spring onions, thinly sliced
- 1 avocado- cut into chunks
- 2 rings of feta
- 1 cup cooked peas
- 1 red onion, finely sliced
- 2 Tbsp chopped parsley
- 50g sliced almonds, toasted
- Dressing:
- zest and juice of 1 lemon
- ¼ Cup olive oil
- 1 tsp honey
How To Make Summer Couscous Salad
- Start by boiling the couscous. On a griddle pan, add some olive oil.
- When the pan is smoking hot, add the baby zucchini and grill until lovely and dark lines appear.
- Turn them over and grill the other side. When they come off the pan, zest lemon over and season with salt and set aside.
- Add asparagus to the pan and continue the process like the zucchini.
- Get all the veggies sliced and cut and add into a large bowl.
- Sprinkle feta and add the cold couscous to the bowl.
- Once the zucchini and asparagus is cool roughly chop them and add them to the salad.
- Add all the ingredients and give a good mix in the bowl. Season with salt and pepper.
- To make the dressing. Mix all together in a separate bowl and once it’s all come together add to the salad.
Ingredients:
- Pavlova:
- 6 egg whites
- 300g caster sugar
- 5ml Vanilla paste
- passionfruit curd
- 170ml passionfruit pulp
- 116g sugar
- 85g butter
- 1 egg
- 2 egg yolks
- 18g cornflour
- Whipped cream:
- 500ml whipping cream
- 20ml icing sugar
- 5ml vanilla paste
- Garnish:
- 100g strawberries
- 100g raspberries
- 50g blueberries
How To Make Pavlova
- Preheat the oven to 120°C line a large baking sheet with parchment paper and set aside.
- In a large bowl or Kitchen aid, whisk the egg whites until stiff peaks.
- Gradually add the caster sugar, tablespoon by tablespoon, until all the sugar is incorporated.
- Add the vanilla and mix until thick and glossy.
- Put all of the meringue mixture onto the middle of the baking sheet, using a spatula, gently smoothen the sides of the meringue mixture, working from the bottom to the top until a perfect circle is formed.
- Flatten the top of the mixture and place in oven for 3 hours.
- For the passionfruit curd, in a pot over medium heat, heat the passionfruit pulp and allow it reduce.
- It will be ready when you are able to easily separate the passionfruit pips and the pulp.
- Strain and set aside.
- Boil the butter, passionfruit and sugar.
- In a separate bowl, mix the egg, egg yolks and corn flour to make a paste.
- Slowly add the hot passionfruit, into the eggs, whisking continuously. Add the mixture back into the pot.
- Whisk continuously until the mixture begins to thicken. Do not allow to boil.
- Once the curd coats the back of a spoon, the curd is ready. Set aside until needed.
- For the whipped cream, whisk the cream until soft peaks, add the vanilla and gradually add the icing sugar and continue whisking until stiff peaks, set aside in the fridge.
- To assemble, place all the cream into the pavlova.
- Dollop the passion fruit over the cream.
- Scatter all the berries on top and VOILA, THE PERFECT pavlova.
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