I love any kind of burger and recently we have been experimenting with venison burgers so I decided a change of animal was in order and with some lovely lamb in my freezer it was the perfect time to try a lamb burger. 


I boned out the neck section of the lamb and minced the meat using my Kitchenaid mincer attachment. 

I simply added the Keg Steak Seasoning (coarse salt, black pepper, and dehydrated onion and garlic), ground cumin and fresh coriander (cilantro).

I formed the burgers and fried them in a hot, dry pan.

We ate them with a little lettuce and red onion on ciabatta rolls- delicious!

Ingredients

• 280g Plain Flour
• 1 tsp baking powder
• 1 tsp Bicarbonate of Soda
• ½ tsp salt
• 2 tsp ground cinnamon
• 1 egg,
• 90ml milk
• 2 Tablespoons honey
• 115g sugar
• 340g- Approximately 2 large carrots finely grated
• 1 Teaspoon Vanilla Extract
• 90ml Canola oil
• 60 Dried Cranberries 

Method

1. Prepare muffins tins.

Step into any bakery in the UK and you will see little finger buns covered in white icing.  They are simply delicious and I always found an excuse to buy one as a treat.  We called them Iced Buns and after flicking through my bread book I saw the title Swiss Buns and once I read the recipe I quickly realised they are Iced Buns- yeah! 

It was a nice change to go for a sweet bread this week and the kids certainly enjoyed helping to ice the buns. 

You could add some food colouring to the icing if you like, but in my mind they should always be white just like the many I have eaten over the years! 

My little icing assistant!  It was one spoonful for the bun one spoonful for me........

INGREDIENTS

450g white bread flour
25g butter
25g sugar
1 tsp salt
1 tsp fast action dried yeast
300ml warm semi-skimmed milk

FOR THE ICING
350g sifted icing sugar
approximately 4 tablespoons hot water

METHOD

1. Lightly grease two baking sheets
2. Place the flour in a large mixing bowl and rub in the butter.  Stir in the sugar, salt and yeast and mix to a soft dough with the milk.
3. Turn out on to an un floured work surface and knead for about 10 minutes until smooth.  Divide the dough into 10 pieces and shape into 15 cm sausage shaped rolls.  Place well apart on a baking sheets and cover and prove in a warm place until doubled in size (this took about 45 mins in my warm spot)
4. Pre-heat the oven to 220 C / 425 F
5. Bake the rolls for 10 - 12 minutes.  Transfer to a wire rack, cover with a clean tea towel (this softens the tops) and leave to cool.
6. To make the icing, put the icing sugar in a small bowl and gradually add enough hot water to make a fairly stiff paste.  Spoon this along the top of each bun and leave to set.

Alfie helped me clean up the leftover drips of icing from the work surfaces!

Ingredients

260ml milk

1 egg

85g melted butter

1 tsp vanilla extract

115g dark brown soft sugar

Method

1. Combine oats and milk and allow to stand for 15 minutes.
2. Preheat oven to 200 C / 375 F and prepare a 12 hole muffin pan with cases.
3. Stir egg, butter, brown sugar, vanilla with the milk and oat mixture
4. Combine flour, baking powder, cocoa and salt.  Then mix wet with dry- gently stirring until just moist (do not over-mix).
5. Fill each cup of one 12-cup muffin tin 2/3 full.
6. Bake in the preheated oven for 20 to 25 minutes and cool on a wire rack.