Beef Burgers

This is my go-to recipe for a classic burger. Best steak mince is combined with shallot, rosemary, thyme and Dijon to create a rich and satisfying burger which is great cooked on the grill.

Best served with browned onion, lettuce, dill pickles and spiced mayo on a brioche bun.

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Beef Burgers
Serves 4

Ingredients:

750g Minced Beef (85% Lean), 2 Banana Shallots (Finely Diced), Small Handful Thyme Leaves, 1 Rosemary Sprig (Leaves Finely Chopped), 2tbsp Breadcrumbs, 1 Egg White, 1tsp Sea Salt, 1tsp Cracked Black Pepper, 1tsp Worcestershire Sauce, 1tbsp Dijon Mustard, 1tbsp Tomato Ketchup

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Method:

1) Sauté the shallot with the thyme and rosemary in a little oil over a medium heat until soft and lightly coloured – around 8 minutes. Allow to cool.

2) Combine the minced beef with all other ingredients (including the shallot mixture) in a large bowl and mix well until all ingredients are fully incorporated.

3) Shape the mixture into equal burgers and transfer to the fridge to set for at least an hour.

4) Place a large frying pan over a medium-high heat and add a little neutral oil. Fry the burgers for around 4 minutes each side or until cooked to your liking.

5) Serve on a brioche bun with some lettuce, pickles, onion and spiced mayo.

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Enjoy!

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Braised and Glazed Crispy Duck

A new puppy in the household has meant a lot of quick and easy meals this last couple of weeks! However, in between plays in the garden, we cooked this slow braised duck which made a great weekend supper and would be ideal to share with friends.

Whole duck is braised in a spiced asian braising liquor which is then reduced and used to glaze the duck before roasting and is used as a serving sauce. Much more satisfying than the usual takeout crispy duck!

Best served with Chinese pancakes or thin flatbreads, sliced cucumber and spring onion.

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Braised and Glazed Crispy Duck
Serves 4

Ingredients:

1 Whole Duck (Around 2.4kg), 2 Small Onions (Peeled and Chopped), 1 Hot Red Chilli (Sliced, Seeds In), 2 Carrots (Peeled and Roughly Chopped), 2 Cinnamon Sticks, 2 Star Anise, 2 Oranges (Quartered), 1 1/2tbsp Fresh Root Ginger (Roughly Chopped), 150ml Madeira, 75ml Port, 2tbsp Soy Sauce, 150ml Hoi Sin Sauce, 2tbsp Honey, 1l Brown Chicken Stock

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Method:

1) Place a deep metal roasting tin on the stove over a medium heat. Sear the duck on all sides until well browned and set aside. Add the onion, chilli, carrot, cinnamon, star anise and ginger to the tin and fry until browned (stirring frequently).

2) Next, add the orange segments, Madeira and port to deglaze the tin and allow to reduce by half. Add the soy sauce, hoi sin sauce, honey and chicken stock and bring to the boil – stirring well until combined. Place the duck in the braising liquor and cover the tin tightly with kitchen foil. Turn the heat down low and simmer gently for 2 hours.

3) Once braised, remove the duck from the braising liquor and set aside. Strain the liquor into a clean pan and reduce by two thirds to a fairly thick consistency (you may need to add a little cornflour to thicken). Remove from the heat and set aside.

4) Pre heat your grill on high. Place the duck on a roasting tray and brush well all over with the reduced braising liquor. Place under the grill and grill for around 5-8 minutes or until the skin is well browned and crisp.

5) Once crisp, shred the meat from the bone. Serve with some of the reduced braising liquor as a sauce, some pancakes and sliced cucumber and spring onion.

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Enjoy!