A narrow squeak.

So, nearly a week and a half without an entry is undoubtedly a long time, and I can feel everyone's pain in having to wait so long. For that, I apologise wholeheartedly. However, there is a fairly good reason - that being, last week almost didn't happen.

The first month of this chalenge is basically being used to get the everyday, humdrum meats out of the way, just to give me a solid base for the rest of the year. Things are so much easier when you know you can effectively have what you like from a menu, although it appears as if Spanish and Oriental places are still goingto be out for a while, mainly because I'd be sad about the brilliant seafoods I couldn't yet have. Anyway, with that in mind, the plan was to have some kind of poultry for week three. The thing is, with weeks starting on Thursdays, the weekend comes around all too quickly, and unless I have something interesting and new for Sunday dinner, then I can be over half the way through the week without having had a fresh animal, and suddenly find myself scrabbling for something.

Such was last week. Laura and I had discussed whether to have chicken or turkey as my first bird. Although chicken is clearly the nicer meat (I've personally always found turkey too dry), turkey is leaner, and is more readily available in mince form, which is useful in a variety of ways. So, with this still up in the air, and me on my way to the shops to buy Sunday dinner, I rang her to find out which she wanted. But got no answer. So I tried again. But got no answer.

So I bought beef.

So, creation of an epic Sunday dinner notwithstanding, I was still a meat short. A state of affairs which continued until Wednesday night. At this point, Laura made her legendary turkey burgers.

*FIRST RECIPE OF THE BLOG!*

Granted, not a very exciting recipe, but there you go. Here's how to make Laura's Homemade Turkey Burgers:

1 medium pack of turkey mince;
1 medium onion, chopped;
Spinach, chopped;
Mixed Herbs;
Salt and Pepper;
1 egg;
Some Flour.

As you can see, this is detailed.

Seperate all the turkey mince, and basically mush it up. Add the onion and spinach, and mix in well.
Sprinkle on the herbs, salt and pepper to taste (culinary term there), and mix it all together.
Add the egg and work it through the mix, preferably with fingers, as this gets it through best, or just use a sppon if you're not a fan of sticky fingers. Then throw in some flour to help the micture bind together and what have you.

Seperate the mixture into burger shapes and grill. we use the George Foreman grill, as this allows any fat to run off, although, to be fair, there really isn't any, mainly because turkey mince is about as lean as you can get.

Add the burgers to some buns, lay cheese on top (if that's your thing), and add some mixed leaf salad. Bish bash bosh, you've got yourself some tasty homemade burgers. Past reipes have also included blue cheese in the mixture, which is fairly nice. We tend to have them with chips, made in the oven from REAL POTATOES, or even sweet potatoes. Essentially, it's a chavvy dinner done much more nicely.

So, I managed to scrape home in week 3, and week 4 has dawned. So far, there have been no new meats, but the plan is to have chicken or lamb. I'll let you know how it goes.

As for the future...well, there's some exciting ideas floating around. Laura and I have just got back from the Lark Lane farmer's market, and have seen the massive variety of animals that come to my doorstep once a month. Rabbit, hare, pheasant, partridge, ostrich, buffalo, wild boar, guinea fowl, numerous fish, ox tongue, there are months worth of animals there. I currently have some wood pigeon breasts in the freezer for some point in the next few weeks, so it's all quite exciting. And I'm sure these entries will become the same at same point. But for now, it's enough for me to say...

Stay Meaty.