Burger Review – Fig and Olive farm shop

I f*ckin love a greasy burger. A double bacon cheeseburger is my treat. Whilst I tend to eat healthy most of the time I always allow a cheat day. A friend of mine is a bit of a burger fanatic and we’e eaten them from so many different places. All over the world in fact.

I’ve made my own burgers on many occasions after being inspired by @mattymatheson (IG) . I find his YouTube videos hilarious but also pick some good tips up from him too.

Over the next 12 months, I’ll be posting lot’s of different burger reviews. Homemade burgers, prepacked, and dining out. It’s a good way for me to keep track of where the best burgers are I guess

Every burger challenge will be a basic burger consisting of bacon, cheese, 2 burger patties and a brioche bun to not over complicate things, and to see which is the tastiest (in my opinion)

The first burger review I’m doing is from the Fig and Olive Farm Shop

The Fig and Olive is a luxury garden centre, with one of the most impressive farm shops and butchers you could wish for. The food is relatively pricey in general, and the burgers I picked up were £2.50 for a couple. It doesn’t see expensive but is in comparison to other butchers!

Ingredients:

  • Warbutons Brioche Burger Buns
  • 2 Butchers Beef Burgers
  • Smoked Bacon in Maple Syrup
  • Cathedral City Extra Mature Chedder Cheese
  • Heinz Tomato Ketchup

Method:

I usually cook the burgers for around 5 minutes on each side on a medium to high heat. I grill smoked bacon in a maple syrup sauce (2 tbsp) until crispy on the edges. Add sliced cheddar to the burger and either grill or use a small blow torch (shown below)

The burgers were cooked to perfection (in my opinion of course!), and they were very tasty, juicy and full of flavour. My only critisiscm is that the burger meat had fell apart quite a bit, despite containing breadcrumbs. I probably wouldnt use extra mature cheese either on the next burger as the taste was slightly overpowering. Good burger all round though!

Maple Syrup on the bacon is key for me – it just finishes the bacon off nicely with a sweet taste! My secret to getting the cheese perfectly melted on my burger is using a mini blowtorch. Master Class do a great one on amazon here. I’d be lost without mine now as I use it for cheese on toast too!

MasterClass Deluxe Gas Kitchen Blow Torch

Verdict: 7/10

If you think you know the best burger around, or maybe you’d like me to review one of yours? Get in touch and I will do a review for you!

Thanks for reading – Ped x

Ped’s Pesto and Red Pepper Pasta

Pesto & Red Pepper Pasta
Pesto & Red Pepper Pasta – pedskitchen.com

Although this dish isn’t anything special, its tasty, fairly healthy and pretty easy to knock up. Stick a bit of grated cheese on it the next day and bang it in the microwave for a minute and BOOM you’ve got yourself a quick lunch fix the next day too!

The dish(s)

A quick and easy pasta dish that can be cooked in batches and saved for lunches/snacks. This dish can be done in 15 minutes and tastes banging!

This is enough to serve 2 people, I tend to make double this portion, and save them as quick lunch meals for the following days. Simply add grated cheeses and microwave for 45-60 seconds (800w)

Ingredients

  • 1 cup penne pasta
  • 1 red pepper, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 1 small onion, chopped
  • 1 can (400g)  chopped tomatoes OR 4 large fresh tomatoes
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon sugar
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 cup grated cheese (I use mature Cathedral City)
  • 1/4 cup grated Parmesan cheese (optional)
  • Balsamic glaze for serving
  • Pinch of fresh basil for seasoning (optional)

Equipment needed:

  • Frying pan
  • Wooden spatula
  • Cheese grater
  • Oven (if baking the pasta)
  • Pedro’s Pepper Pesto Penne Pasta:

Method:

  1. Cook pasta in line to packet instructions. Whilst the pasta is cooking, In a small saucepan, saute onion, pepper (and tomatoes if using fresh) in oil until soft. Add garlic; cook 1 minute longer. Stir in the tomatoes (if using tinned), basil, oregano, sugar and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  2. Drain pasta; stir into saucepan. I used cold grated cheese on the one pictured, but you can bake the past by transferring to a baking dish. Top with cheeses. Bake, uncovered, at 200 degrees for 10-15 minutes or until cheese is melted.
  3. And there you have it. A nice quick and easy pasta dish that can be kept in the freezer and reheated at work.

Thanks for reading my blog, please feel free to leave feedback, and comments. Ill be posting lots more content soon but I’m new to blogging so any feedback is appreciated!

Thanks for reading my blog. I’ll be posting lots more content soon but please ,like, comment or leave feedback 🙂

Ped x