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Fresh Beef Burgers
with Mint and Parsley
– serves 6
These quarter-pounders are quickly made from the finest British beef and traditional herbs.
Enjoy them in the fresh air on a barbecue or rustle them up for a quick meal indoors.
Buy the trimmings of prime steaks from your butcher or at the farm gate.
680g rump, sirloin or fillet or use a mix, chopped into chunks,
trimmed of gristle
1 egg yolk
1 small bunch (5g) parsley leaves
1 small bunch (5g) mint leaves
salt and pepper
Tip all the ingredients into the large bowl fitted with its chopping blade, and pulse until a
coarse mince.
With wetted hands, shape into equal sized patties, using a kitchen scale to divide them into
112g burgers.
Place on a non-stick tray and chill until ready to cook.
Heat a non-stick pan with a smidgen of oil, and when smoking hot, season one side of the
burgers, pressing them well down each side with a fish slice to achieve a wonderful dark
colour. Flip over, season again, and cook as before. If you like them cooked all the way
through, turn down the heat, and cook for about 3-4 minutes each side.
Serve with fresh Tomato Ketchup.
Homemade Game Chips
and Straw Potatoes
– serves 6
600g large potatoes, peeled
salt
1-2 litres groundnut or vegetable oil for deep-frying
a culinary thermometer is a great help when deep-frying
You will need a large deep pan. The oil should come less than half way up the sides.
Shape or cut the potatoes lengthwise to go down the feeder tube as snugly as possible.
Using the large bowl fitted with the slicing disc adjusted for the thickness of crisp you would
like, push the potatoes down the feeder tube with the food pusher.
Wash the slices, and if you have time soak the sliced potato for 15 minutes or so this will
make them light and airy. Drain and dry thoroughly on tea towels or kitchen paper. Frying
wet chips makes the oil rise and bubble up and over the sides of the pan.
Heat the oven to 50ºC/Gas mark low, cover an oven tray with several sheets of paper
towel, and place inside.
Heat the oil on full heat, and when it reaches 190ºC add a handful of sliced potato. When
the oil has stopped bubbling, stir the chips gently to stop them sticking. Keep the pan on full
heat – and don’t worry, the temperature of the oil falls dramatically when you add cold, raw
potatoes.
When golden, in about 5-7 minutes, lift them with a skimmer, and drain on a bed of
crumpled paper towel. They will rustle as you lift them, showing they are cooked. When
drained of all oil, transfer the chips to the oven, where they can be kept warm, uncovered.
Wait until the oil returns to 190ºC before frying the next batch. Sprinkle the chips with a
little salt before serving.
Straw Potatoes
Fit the shredding disc in the large bowl and use the larger holes to make fabulous little
straw potatoes. These are lovely served with hot and grilled seafood and fish.
Heat the oil to 120ºC and fry the chips for 5-6 minutes. They should be very pale and
crush easily with the back of a spoon. Leave draining on crumpled paper towel. Serve while
still hot and crisp.
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