Turkish Kofta burgers with Minted Yoghurt & Kohlrabi & Carrot Salad with Sweet Potato Gratin & Chocolate Pudding

Last night Don crafted a delectable meal of Turkish Kofta Burgers with Minted Yoghurt & Kohlrabi & Carrot Salad, Sweet Potato Gratin and a delicious more-ish Chocolate Pudding. It's certainly raised the bar for the rest of us. Here's the know-how!

Turkish Kofta Burgers with Minted Yoghurt & Kohlrabi & Carrot Salad

[Serves 4]

Ingredients

900g minced lamb
2 onions, finely grated
6 garlic cloves, crushed
2 tsp dried chilli flakes
1 small bunch of flatleaf parsley, chopped
2 vine-ripened tomatoes, thinly sliced
For the minted yoghurt
200g Greek natural yoghurt
2 tbsp chopped mint






For the carrot salad

2 large carrots, peeled and halved
2 kohlrabi, peeled
2 tbsp sunflower oil
4 tsp cumin seeds
4 tsp lemon juice

Method

1. Preheat oven to 200C.
2. Put the minced lamb into a bowl with the onions, garlic, chilli flakes, parsley, one teaspoon of salt and some freshly ground black pepper. Mix together with your hands until bound together.
3. Divide the mixture into four and mould it into burger shapes.
4. For the minted yoghurt, mix the yoghurt with the mint, half a teaspoon of salt and some pepper and set aside.
5. For the salad, finely shred the carrots and kohlrabi, on a mandolin or on the coleslaw setting of your food processor so you get nice long, thin, crunchy strips.
6. Put these in a bowl with a large pinch of salt and mix together well.
7. Heat the sunflower oil in a small pan, add the cumin seeds and, as soon as they start to sizzle, add them to the vegetables with the lemon juice and toss together.
8. Brush the kofta generously with oil and turn occasionally, until browned all over and cooked through.
9. Spread the minted yoghurt over one large or four individual serving plates. lay the kofta on top, garnsih with the sliced tomatoes and serve with the salad.


Sweet Potato Gratin

[Serves 6]

Ingredients

1kg sweet potatoes, peeled and sliced thinly
2 tbsp olive oil
3 garlic cloves, finely chopped
1 red chilli, chopped
1 tsp dried chilli flakes
250ml single cream










Method

1. In a large mixing bowl toss the sweet potato slices with the oil and all the other ingredients until the slices are well coated and the garlic and chilli well-distributed.
2. Transfer to a lightly oiled gratin dish, spreading out the slices with your fingertips, you do not have to layer the gratin piece by piece, but try to ensure that the slices are mostly lying flat.
3. Pour over any cream remaining in the bowl and trickle the remaining oil over the gratin.
4. Bake in a preheated, fairly hot oven (180C) for 40-50 minutes until the sweet potato is completely tender and the top is browned and crispy.
5. For extra crispness you can finish under the grill for 1-2 minutes.


Chocolate Pudding

[Serves 4]

Ingredients

125g plain flour
120g caster sugar
3 tsp baking powder
4 tbsp cocoa powder
250ml oz milk
85g unsalted butter, melted
2 eggs, lightly beaten
1 tsp vanilla extract
For the topping
185g soft brown sugar
2 tbsp cocoa powder
250ml boiling water


To serve
thick double cream or crème fraîche

Method
1. Preheat the oven to 180C. Sift the flour, salt, sugar, baking powder and cocoa powder into a bowl.
2. Add the milk, butter, egg and vanilla extract and mix with an electric beater until combined. Pour into four 250ml greased pudding moulds.
3. To make the topping, stir the brown sugar and cocoa powder in a bowl to combine, then sprinkle it over the pudding batter.
4. Pour boiling water carefully over the puddings, then bake for 20-25 minutes.
5. Serve with thick cream.