CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Eggs, Dairy |
|
A, At, Ballymaloe, Year |
4 |
Servings |
INGREDIENTS
15 |
g |
Butter |
85 |
g |
Onion, finely chopped |
45 |
g |
Freshly minced beef |
1/2 |
t |
Fresh thyme leaves |
1/2 |
t |
Freshly parsley, finely |
|
|
chopped |
1 |
|
Egg |
|
|
Salt and freshly ground |
|
|
black pepper |
|
|
Pork caul fat, optional |
15 |
g |
Butter, up to 25 |
85 |
g |
Onion, finely chopped |
225 |
g |
Mushrooms |
|
|
Salt and freshly ground |
|
|
black pepper |
|
|
A squeeze of lemon juice |
125 |
|
Cream |
1 |
t |
Freshly grated ginger |
20 |
g |
Nibbed almonds, lightly |
|
|
toasted |
1/2 |
T |
Freshly chopped parsley |
1/2 |
T |
Freshly chopped hives |
INSTRUCTIONS
First make the hamburgers. Melt the butter in a saucepan, toss in the
chopped onion and sweat until soft but not coloured; then leave to get
cold. Mix the minced beef with the herbs and beaten egg, season with
salt and pepper, add the onion and mix well. Fry a tiny bit in the
pan, taste to check the seasoning and adjust if necessary. Then shape
into hamburgers, 4-6 depending on the size you require. Wrap each one
loosely in caul fat if using. Keep refrigerated. Next make the ginger
mushrooms and keep aside. Melt the butter in a heavy bottomed saucepan
until it foams. Add the chopped onions, cover and sweat on a gentle
heat for 5-6 minutes or until quite soft but not coloured. Meanwhile,
slice and cook the mushrooms in hot frying pan in batches if
necessary. Season each batch with salt, pepper and a tiny squeeze of
lemon juice. Add the mushrooms tot he onions in the saucepan, then add
the cream , ginger and almonds and allow to bubble for a few minutes.
Taste and correct the seasoning, add parsley and chives used. Scrub
the potatoes and cut into wedges from top to bottom - they should be
about 2cm thick and at least 6.5cm long. If you like, rinse the chips
quickly in cold water but do not soak. Dry them meticulously with a
tea towel or kitchen paper before cooking. Heat the oil in the deep
fryer to 180C/350F. You need to fry the chips twice, first at this
temperature for 5-8 minutes depending on size, then drain. Next fry
the hamburgers and reheat the ginger mushrooms. Increase the heat in
the deep fryer to 220C/425F and cook the buffalo chips again, for 1-2
minutes, until crisp and golden. Shake the basket and drain the chips
well. Toss on to kitchen paper and sprinkle with salt. Put the
hamburgers on to hot plates, spoon some ginger mushrooms over the side
of the hamburgers and pile on the crispy buffalo chips. Put a little
green salad dressed in a well flavoured dressing on the side with one
or two cherry tomatoes and a perky spring onion. DISCLAIMER(c)
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