When you receive two top accolades from Taste of the West acknowledging you are not only the Best Place to Go but are also the Best Restaurant in the South West, there is only one thing to do.
Create and share a recipe for a healthy burger that you can share with all your customers who are worrying about how to eat healthily in 2019.
New Farm Restaurant in Over Stratton has done just that by promising to create a monthly recipe for its customers and anyone else interested in healthy eating.
This month the popular family restaurant has chosen a vegetarian burger featuring a wonder vegetable Rutabaga – or swede to give its better known name -and a super grain called Freekah.
Crispin Bond who runs the restaurant with his wife Jane and her sister Sue Seaton said: “There has been a definite shift in emphasis on specific dietary requirements in the past few years.
“At the end of 2018 veganism was very much in the news and at New Farm Restaurant, alongside our popular staple dishes like sirloin steak and shoulder of lamb, we always have vegetarian options on our menu which are often vegan so we felt it was time to create a special vegetarian burger for customers who want to eat less meat in 2019.”
Jane explains the inspiration behind the dish. She said: ”Flicking through my Instagram feed I saw an article for a wonder vegetable called “Rutabaga” which I duly clicked on and was amazed by all its properties. But what was a Rutabaga?
“I delved a little deeper and found it was the humble swede which I knew well from my childhood growing up here on the farm and I didn’t particularly love. So with the current trend for veganism I thought I’d incorporate it in a delicious dish using another trendy ingredient, Freekah which I green durum wheat that is roasted and rubbed to create its flavour. It is an ancient dish derived from Levantine and North African cuisines.”
She added: “Over the last few years there has been a steadily rising variety of street food including Peruvian, Vietnamese, and Caribbean with lots of exciting flavours, and some of the influences are making their way into main stream restaurants.
“We have an Iranian chicken and rice dish on our set price menu that is proving very popular. We like to experiment with different cuisines and our monthly Gourmet Traveller evenings are perfect for this, coming up we’ve Chinese, Portugal and Venezuela.”
2 Carrots – grated
2 Red onions – chopped
1 pkt Freekah (200g)
1 Swede – peeled and chopped, roasted with ½ tsp cumin seeds, 2 Cloves Garlic, 1 tsp grated ginger & Rapeseed Oil
3 Slices vegan friendly White Bread made into breadcrumbs
1 400g tin Chickpeas, washed and drained
1 tbsp. chopped fresh coriander
½ tsp ground coriander
½ tsp turmeric
Salt and pepper
- Rinse Freekeh well then cook in vegetable stock for 15-20 minutes until soft. Drain and put in a large bowl with the grated carrot, breadcrumbs, ground coriander and turmeric. Add salt & pepper, mix together well.
- In a blender, whizz the Swede, chickpeas, red onions and fresh coriander into a paste and add these to the carrot mix.
- Add in flour if needed to combine, mix well and shape into 8-10 burgers about 8 cm in diameter and 2 cm thick. You can freeze any extra burgers for another time.
- Fry the burgers in 1 tbsp oil for 4 minutes on each side until golden and crunchy. Serve in a vegan burger bun with garnish of your choosing.