| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
A, Year, At, Ballymaloe |
4 |
servings |
INGREDIENTS
| 15 |
g |
Butter |
| 85 |
g |
Onion; finely chopped |
| 45 |
g |
Freshly minced beef |
| 1/2 |
ts |
Fresh thyme leaves |
| 1/2 |
ts |
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 |
ml |
Cream |
| 1 |
ts |
Freshly grated ginger |
| 20 |
g |
Nibbed almonds; lightly toasted |
| 1/2 |
tb |
Freshly chopped parsley |
| 1/2 |
tb |
Freshly chopped hives |
INSTRUCTIONS
GINGER MUSHROOMS
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.
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