Goat Milk

Whip this burger up for a veggie barbecue or a quick this coming Friday dinner.

This easy smoky halloumi burger will make you rethink burgers forever.

Preparation time less than 30 mins, Cooking time less than 10 mins Serves 2

Ingredients:

• 200g/7oz halloumi cheese#ad, thickly sliced
• 2 tbsp olive oil
• 2 portobello mushrooms, wiped clean and stalks removed
• 2 brioche buns, cut in half
• 2 tbsp finely chopped onion
• 2 tbsp finely chopped tomato
• 2 tbsp finely chopped cucumber
• 2 tbsp finely chopped fresh mint
• 1 lime, juice only
• 4 tbsp hummus
• 1 large tomato, thickly sliced
• 4 romaine lettuce leaves, roughly torn
• salt and freshly ground black pepper

Directions:

• Heat a griddle pan or barbecue until hot. Brush half the oil over the mushrooms and season well. Place on the griddle pan or barbecue and cook for 6–8 minutes, turning them over halfway through cooking.
• Meanwhile, brush the remaining oil over the halloumi slices and cut-side of the brioche buns. Cook for 2–3 minutes, or until lightly charred.
• Mix together the chopped onion, tomato, cucumber and mint with the lime juice and season well.
• To assemble the burgers, put a mushroom on the bottom brioche half and spread over the hummus. Top with the sliced tomato, lettuce and halloumi.#ad Spoon over the onion and tomato relish, sandwich with the brioche lid and eat straight away.

*Recipe Tips

If you can’t find brioche buns then normal burger buns will also work well with this recipe.

This basic white sauce recipe (aka béchamel sauce) is so versatile, and can be dressed-up or dressed-down for any occasion.  You can add cheese, or flavour the milk with onion or bay. Follow the simple steps and tips to avoid lumps and add flavour.

Preparation time less than 30 mins, Cooking time 10 to 30 mins Serves Makes 1 pint

Ingredients:

• 500ml/18fl oz goat milk
• 40g/2oz butter
• 40g/2oz plain flour
• salt and white pepper

Directions:

• Melt the butter in a saucepan.
• Stir in the flour and cook for 1-2 minutes.
• Take the pan off the heat and gradually stir in one-third of the milk. Return to the heat and simmer, stirring, until all the milk is absorbed.
• Repeat this process, stirring all the time, allowing the sauce to become thick and shiny before adding more milk.
• When all the milk is added bring to the boil. Simmer gently for 8-10 minutes and season with salt and white pepper.

*Recipe Tips

You can infuse the milk with a bay leaf or half a peeled onion for an extra layer flavour. This white sauce, also called bechamel sauce, is used as part of a lasagne.

Opinions differ as to whether the milk added to a white sauce should be hot or cold. Some say that using cold milk in a hot roux gives the sauce more time to absorb the liquid and will result in fewer lumps. Others advocate hot milk to help melt the roux. The choice is yours.