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Join us In the Kitchen
Watch and cook along as William Murray and James Kavanagh, the Currabinny Cooks prepare some of their favourite summer dishes including hearty Turkey Burgers with Chanterelles and Gruyère and a delicious Wholemeal Spelt Carrot Loaf with Orange Mascarpone Icing
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INGREDIENTS
To cook these dishes at home you will need
Turkey Burgers with Chanterelles and Gruyère
2 shallots
25g butter, plus extra to fry the shallots
450g lean turkey mince
150g streaky bacon, finely chopped
1 medium organic egg
30g breadcrumbs (made from slightly stale bread)
1 tbsp fresh thyme leaves
1 tbsp Worcestershire sauce
2 tsp lemon zest
2 tbsp grated Parmesan cheese
Pinch of sea salt and freshly ground black pepper
200g chanterelle mushrooms
1 tbsp chopped fresh flat-leaf parsley leaves
Olive oil
To serve:
4 thin slices of Gruyère
4 brioche buns
Mayonnaise
A handful of mixed leaves, such as rocket, watercress, baby chard
Wholemeal Spelt Carrot Loaf with Orange Mascarpone Icing
For the Loaf:
100g wholemeal spelt flour
110g soft brown sugar
2 free range eggs
75ml rapeseed oil
175g carrots, grated
1 tsp baking powder
1 ½ tsp bread soda
50g desiccated coconut
1 tsp ground cinnamon
½ tsp ground nutmeg
For the icing:
250g mascarpone
2 tbsp icing sugar
Juice and grated rind of 1 orange
Chopped walnuts, for decoration