One thing that we’ve noticed over the years is that food plays such an important role our in lives and not just for fuel but for entertaining and providing us with fond memories too.
We’ve chatted to some of Ireland’s well-known faces and eateries to discover their favourite dishes and meals, be it from their childhood or simply something they like to rustle up at home.
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This week, we’re chatting to Oliver Dunne, chef of Bon Appétit.
Oliver, who is taking part in the Walk in My Shoes calendar, shares his delicious recipe for spiced lamb burgers with hummus and sweet chilli.
The ‘Walk in My Shoes’ 2015 calendar has taken chefs out of the kitchen and into funky shoes to promote positive mental health. The calendar features 12 of Ireland’s top chefs, 12 delicious recipes, 12 inspirational quotes and 12 great pictures- photographed by Ireland’s most influential photographer Barry Mc Call and styled by Courtney Smith. The calendar will sell online on walkinmyshoes.ie for €12 and in Fitzpatrick’s Shoes at no. 76 Grafton Street.
Spiced Lamb Burgers with Hummus and Sweet Chilli
Ingredients Serves 4
Kebabs
- 500g Lamb Mince
- 1 Tbls Olive Oil
- 1 Small Bunch Chopped Coriander
- 4 Cloves Crushed Garlic
- 2 Green Chillies (deseeded & chopped)
- ½ Tsp Coriander Powder
- ½ Tsp Cumin Powder
- ½ Tsp Turmeric Powder
- ½ Garam Masala
- 2 Tsp Grated Ginger
- Salt & Freshly Ground Pepper
- Juice of Half Lemon
Garnish (optional)
- 200g of Hummus
- 4 Tbls Sweet Chilli Sauce
- 4 Soft Baps
- 1 Small Tub Greek Yogurt
- 1 Head Ice Berg Lettuce
- 1 Vine Ripened Tomato
- 1 Red Onion
Method
- Mix all the ingredients (except lamb mince & coriander) and blend to a paste in an electric blender or a pestle & mortar.
- Mix the paste with the fresh coriander and combine with the lamb, mixing it really well.
- Shape the meat into four even size patties.
- Heat up a large frying pan, when really hot add a splash of oil and fry the patties until nicely caramelised on both sides and cooked to your liking.
- Lightly toast the baps and liberally add one or two large tbls of hummus onto the bap topped with the sweet chilli sauce.
