Start fresh' with Nay Harrison: cooking with confidence' by Nathan Harrison

Author:Nathan Harrison
Language: eng
Format: azw3
ISBN: 9781504998741
Publisher: AuthorHouse UK
Published: 2016-01-23T16:00:00+00:00

for the stew

vegetable oil

2 lb cubed stewing beef

1 diced white onion

½ glass red wine

1x bay leaf

sprig fresh thyme

salt

pepper

small double cream

for the pancakes

makes 6

300g self raisin flour

300ml milk

2 medium eggs

pepper

1 tbsp vegetable oil

Beef burgers

Pre-heat oven to 200°c

Start by slicing the potatoes into chips around 1cm wide then place into a pan of hot water and blanch for 3 minutes, doing this will ensure that you get a nice and fluffy chip inside once fried.

Move onto preparing the burgers by adding a drop of oil into a pan and slowly cooking the crushed garlic and the diced onions.

In a bowl add the onions and garlic along with 1lb of mince, seasoning, 1 egg, chopped fresh coriander, lea and perrins sauce, lemon juice and the white bread. Mix all the ingredients thoroughly.

Weigh the mix into 4 x 5oz or 3 x 7oz balls and then flatten out on a table and shape into burgers.

Using a shallow pan seal the burgers and place on to an oven tray ready to go into the oven.

Drain the potatoes onto a plate with kitchen towel to soak up some of the moisture then toss them in a drop of veg oil, sea salt and cracked pepper. This ensures each chip is fully coated.

Place the chips onto another oven tray and put both the burgers into the oven and cook both for 20minutes.

Add a slice of cheese to your burgers and as soon as it’s melted you’re ready. To put your burger together, toast the seeded bun then in order a little mayo, salad leaves, burger, a slice of tomato and maybe a little mustard and serve.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.