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With Glastonbury music festival now upon us, it means that the summer festival season is here!
Do you love the festival vibe but hate the camping, the mud, the rain and the sunburn? We have the solution!
Why not enjoy some festival style food from the comfort of your own home?
Put on your festival playlist, crank up the volume and enjoy the following tasty treats.
1 DIY Double Cheeseburger
Serves: 2
Ingredients:
2 sesame seed buns
400g minced beef
1 tsp vegetable oil
4 slices of cheese
¼ iceberg lettuce (finely shredded)
2 gherkins (sliced)
½ white onion (finely diced)
For the burger sauce:
2 tbsp mayonnaise
2 tbsp ketchup
2 tsp yellow Mustard
1 tsp smoked paprika
1 tbsp pickle juice
½ tsp cayenne pepper
Method:
1. Generously season your beef mince with salt and pepper in a bowl and mix until sticky to the touch. Divide the mixture into 4 equal portions, shape them into patties, and pop them into the fridge on a parchment-lined tray.
2. Whip up your burger sauce by combining all your ingredients in a bowl and giving it a good mix.
3. Slice the burger buns into 3 and toast them in a dry frying pan until golden brown.
4. Heat a frying pan on medium heat with a splash of vegetable oil and fry your patties for 5-7 minutes.
5. Add a slice of cheese to each patty and turn off the heat when the cheese starts to melt.
6. Build your Gousto Burgers with shredded lettuce, a cheesy patty and a layer of sliced gherkin, diced onions and burger sauce. Pop in the middle of your burger bun and repeat.
2 Goan Fish Curry
Serves: 4
Ingredients:
650g/1lb 7oz sea bream, monkfish, cod or haddock, cut into thick steaks
¼ tsp ground turmeric
pinch salt
For the paste:
70g/2½oz fresh or frozen coconut, grated
1 tsp ground turmeric
5mm/¼in fresh root ginger, peeled and roughly chopped
1 tsp mild chilli powder
2 bird’s-eye chillies (use 1 if you prefer it less spicy)
For the curry:
3 tbsp vegetable oil
90g/3¼oz onion, finely chopped (approx. 1 small onion)
1 tsp sugar
150ml/5fl oz coconut milk
1 tsp tamarind paste
salt and freshly ground black pepper
chopped fresh coriander, to garnish
Method
- Place the fish on a plate and sprinkle with the turmeric and salt. Mix well and set aside.
- For the paste, add all the ingredients to a blender or food processor along with 100ml/3½fl oz water and blend to a smooth paste.
- To make the curry, heat the oil in a large saucepan over a medium heat. Add the onions and fry for 10–12 minutes until softened and coloured slightly. Stir well and add the paste. Fry for 3–4 minutes until the paste dries out. Now add 100ml/3½fl oz water, season with salt and pepper and add the sugar. Stir well and add the fish to the pan. Give the saucepan a swirl so you don’t break the fish steaks. Turn the heat to low and simmer with the lid on for 4 minutes. Add the coconut milk and tamarind paste. Stir gently and continue to simmer for 8–9 minutes until the fish is completely cooked. Garnish with coriander and serve with rice.
3 Vegan Jerk Jackfruit Burger
Serves: 2
Ingredients:
400g tin jackfruit
5 tbsp ready-made jerk barbecue marinade
¼ red cabbage, shredded
1 carrot, peeled and ribboned with a peeler
2 spring onions, finely chopped
5 tbsp vegan mayonnaise
2 vegan burger buns or mini ciabattas, cut in half
squeeze fresh lime
1 tbsp chopped fresh coriander
salt and freshly ground black pepper
Method:
- Preheat the oven to 200C/180C Fan/Gas 6.
- Rinse and drain the jackfruit and put into a bowl. Use a fork to shred the pieces into strings. Add the jerk barbecue marinade and stir to coat.
- Cover a baking tray with foil and brush with a little vegetable oil. Transfer the jackfruit on to the baking tray in a single layer and bake for 15–20 minutes, until the jackfruit has crisped up at the edges and is hot through.
- Meanwhile, put the onion, cabbage and carrot in a bowl and mix with enough vegan mayonnaise to make a coleslaw. Season with salt and pepper.
- Build your burgers with the slaw and barbecue jerk jackfruit and serve.
4 Halloumi Wraps
Serves: 2-4
Ingredients:
1 tbsp mild or medium curry powder
2 tbsp low-fat Greek-style yoghurt
½ lemon, juice only
1 tbsp olive oil
250g/9oz halloumi, cut into bite-sized pieces
4 multi-seed tortilla wraps
2 tbsp mango chutney
1 Baby Gem lettuce, shredded
For the mint and cucumber raita:
125g/4½oz low-fat Greek-style yoghurt
1 red chilli, seeds removed, finely chopped
4 tbsp mint leaves, finely chopped
¼ cucumber, halved, seeds removed, coarsely grated
½ red onion, finely chopped
1 vine tomato, roughly chopped
salt and freshly ground black pepper
Method:
- Mix together the curry powder, yoghurt, lemon juice and olive oil. Coat the halloumi in the marinade, cover and chill in the fridge for at least 1 hour.
- Meanwhile, make the raita by mixing all the ingredients together in a small bowl. Season well with salt and pepper and chill in the fridge.
- Preheat the grill to medium-high.
- Thread the marinated halloumi pieces onto two metal skewers, reserving any leftover marinade. Cook the halloumi skewers under the grill for 5–7 minutes, turning regularly and brushing over any remaining marinade. Once the halloumi pieces are golden-brown and beginning to char, remove them from the skewers and set aside.
- Warm the wraps for 20 seconds each in a microwave, then fill with the halloumi, raita, mango chutney and Baby Gem lettuce.
5 Nachos
Serves: 2-4
Ingredients:
1 tbsp olive oil
1 onion, finely chopped
250g/9oz beef mince
1 tsp hot smoked paprika
1 tsp ground cumin
½ tsp chilli powder
½ 400g tin black beans, drained
200g/7oz lightly salted corn tortilla chips
150g/5½oz cheddar, grated
100g/3½oz cherry tomatoes, quartered
salt and freshly ground black pepper
To serve:
4 spring onions, finely chopped
coriander (optional)
sliced chilies (optional)
lime wedges
soured cream
Method:
- Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a frying pan over a medium heat, add the onion and cook for 3–5 minutes until soft and translucent.
- Increase the heat and add the beef, paprika, cumin and chilli powder. Cook for 5-10 minutes, stirring occasionally, until the beef is browned.
- Reduce the heat to medium and add the black beans, stirring gently, until the beans are heated through. Season with salt and pepper.
- Line the base of a 1.5 litre/2¾ pint ovenproof dish or baking tray with a single layer of tortilla chips, then top with half of the beef mixture, then half the cheddar and half the cherry tomatoes. Add a second layer of tortilla chips, then top with the remaining beef and cheese. Transfer to the oven and cook for 8–10 mins, until the cheese has melted.
- Remove the nachos from the oven and top with the remaining cherry tomatoes, spring onions, coriander and chilli, if using. Serve hot with the soured cream and lime wedges.
Located in the heart of the South West, we are the premier meeting, conference and events destination in the region, and we are THE perfect host for your event.
The Cooper Associates County Ground is a stunning and unique venue with outstanding facilities, ample parking and we are easily accessible by road, rail and on foot.
To see everything that we have to offer, explore this website further.
