Ingredients:
2 boneless duck breasts, skin-on
4 slices sour dough, rubbed with a little extra virgin olive oil and lightly toasted
4 vine-ripened cherry tomatoes, diced
1 small red onion, diced
1/2 Lebanese cucumber, peeled, de-seeded and diced
1/4 orange, juiced
1 tbs finely chopped flat leaf parsley
2 tsp juniper berries, freshly ground
2 tsp Sichuan peppercorns, freshly ground
sea salt
extra virgin olive oil
Season the duck breasts with the juniper berries, Sichuan peppercorns and sea salt. Drizzle with a little oil.
Pre-heat oven to 220*C.
Pre-heat a fry pan over a high heat. When hot, add the duck breasts, skin side down. Seal for just a minute, then flip over. After a minute, transfer pan to the oven and roast for 7-8 minutes. Take duck breasts out of pan and rest for at least five minutes.
Prepare the salsa by tossing the vegetables together. Sprinkle them with a little salt and mix in the orange juice.
Spoon salsa onto two slices of bread. Add duck breasts on top.
Showing posts with label burger. Show all posts
Showing posts with label burger. Show all posts
Saturday, February 7, 2009
Thursday, January 29, 2009
Emu fan fillet sandwiches
I really like emu. It has a magnificent, meaty flavour. Not as strong as kangaroo or venison, even, but still very nice. I bought a kilogram of fan fillet the other day, so twice over the next few weeks you'll see emu recipes appear. I had the butcher cut the piece into three. I'll have to try a curry with one of the pieces. The other piece? No idea at this stage. A thought that occured just now, though, is a sort of 'coat of arms' pie. That'd be a whole lot of fun. Particularly if I could season it with native stuff like mountain pepper. Stay tuned, kids.
Anyway, this sandwich. It's essentially a steak sandwich, only with emu instead of beef. You could make this with beef. You could make this with buffalo. With ostrich. With kangaroo. You could add a bit more vegetable matter. Maybe take those lovely pieces of onion that have absorbed the flavour of the red wine and lay them on top of the fan fillet. Go crazy. I mean, it's meat in bread, you can't really ruin it.
Ingredients:
4 slices of sour dough or other good quality bread
4 slices beetroot
2 150-175 g pieces of emu fan fillet
1 quantity thick red wine and garlic sauce
a small handful of baby spinach leaves (could use rocket here, I guess)
a little olive oil
freshly ground black pepper
sea salt
A half hour before cooking, remove the emu from the fridge to get it up to room temperature. Season generously with sea salt and freshly ground black pepper. Drizzle a little olive oil on top, too.
Pre-heat the fry pan to smoking hot. You could use a barbecue, of course. Could even toast the bread over the grill. Just be careful not to burn it. When hot, add the emu fan fillet pieces. Cook for two minutes on each side and then transfer to a plate. Wrap in foil and let rest for five minutes.
Meanwhile, prepare the bread. Rub a little olive oil into it and toast it lightly. When toasted, top two of the slices with the baby spinach leaves and beetroot slices. When the fan fillet has rested enough, add to the sandwich. Then pour over the sauce. Now, you might've figured this is the kind of steak sandwich you eat with a knife and fork. You'd be right, there. So maybe sex it up a bit with a garnish. Preferably something more interesting than the very 90s sprig of continental parsley, mind.
Anyway, this sandwich. It's essentially a steak sandwich, only with emu instead of beef. You could make this with beef. You could make this with buffalo. With ostrich. With kangaroo. You could add a bit more vegetable matter. Maybe take those lovely pieces of onion that have absorbed the flavour of the red wine and lay them on top of the fan fillet. Go crazy. I mean, it's meat in bread, you can't really ruin it.
Ingredients:
4 slices of sour dough or other good quality bread
4 slices beetroot
2 150-175 g pieces of emu fan fillet
1 quantity thick red wine and garlic sauce
a small handful of baby spinach leaves (could use rocket here, I guess)
a little olive oil
freshly ground black pepper
sea salt
A half hour before cooking, remove the emu from the fridge to get it up to room temperature. Season generously with sea salt and freshly ground black pepper. Drizzle a little olive oil on top, too.
Pre-heat the fry pan to smoking hot. You could use a barbecue, of course. Could even toast the bread over the grill. Just be careful not to burn it. When hot, add the emu fan fillet pieces. Cook for two minutes on each side and then transfer to a plate. Wrap in foil and let rest for five minutes.
Meanwhile, prepare the bread. Rub a little olive oil into it and toast it lightly. When toasted, top two of the slices with the baby spinach leaves and beetroot slices. When the fan fillet has rested enough, add to the sandwich. Then pour over the sauce. Now, you might've figured this is the kind of steak sandwich you eat with a knife and fork. You'd be right, there. So maybe sex it up a bit with a garnish. Preferably something more interesting than the very 90s sprig of continental parsley, mind.
Wednesday, January 28, 2009
Australian burgers
Ingredients:
400 g kangaroo mince
4 damper rolls, split and warmed
4 slices beetroot
4 slices cheese (I used cheddar)
4 slices pineapple
1 red onion, sliced
1 tomato, sliced
a handful of lettuce leaves
freshly ground black pepper
sea salt
Tabasco, to taste
Worcester sauce, to taste
The day before, combine the kangaroo mince with however much black pepper, sea salt, Tabasco and Worcester sauce appeals. Form the mince into four patties and place on a plate. Use your thumb to make an indentation in each patty. Cover and refrigerate.
Add fillings to the rolls in the following order (from the bottom): lettuce, beetroot, pineapple, cheese, kangaroo, onion and tomato.
400 g kangaroo mince
4 damper rolls, split and warmed
4 slices beetroot
4 slices cheese (I used cheddar)
4 slices pineapple
1 red onion, sliced
1 tomato, sliced
a handful of lettuce leaves
freshly ground black pepper
sea salt
Tabasco, to taste
Worcester sauce, to taste
The day before, combine the kangaroo mince with however much black pepper, sea salt, Tabasco and Worcester sauce appeals. Form the mince into four patties and place on a plate. Use your thumb to make an indentation in each patty. Cover and refrigerate.
Add fillings to the rolls in the following order (from the bottom): lettuce, beetroot, pineapple, cheese, kangaroo, onion and tomato.
Monday, January 26, 2009
Barbecue chicken burgers
I didn't barbecue these burgers, so perhaps they shouldn't be really be called 'barbecue' anything. No, it was a bit too hot for me to be up for wandering down to the local park to gather the necessary wood. In an attempt to give them a barbecue flavour, though, I added a few drips of liquid smoke, a product my house mate picked up from USAFoods, to both the sauce and the burger patties during cooking. It's nowhere near as good as the real deal, of course, but when one is lazy one can't be fussy. Too, the secret behind making burger patties that don't fall apart in the pan or on the barbecue is to form the patties the night before and refrigerate them and then to cook them gently. There's absolutely no need to add egg, onion or bread crumbs to a burger patty.
Ingredients:
500 g chicken mince
4 burger buns, opened and lightly toasted under the broiler or on the grill
4 slices pineapple (well-drained if from a can)
2 cloves of garlic, minced
1 tomato, sliced and seasoned with sea salt and freshly ground black pepper
1 onion, sliced
a handful of rocket leaves, washed and drained
1/4 cup tomato ketchup
a shot of whisk(e)y
1 tbs Dijon mustard
1 tsp apple cider vinegar
1 tsp smoked paprika, plus extra to season
freshly ground black pepper
sea salt
hot sauce of your choice (I recommend a chipotle sauce, for its smoky flavour)
oil
A few hours, but preferably a day, before cooking the burgers, add a few drops of hot sauce, a pinch of paprika and a generous dose of freshly ground black pepper to the mince. Form the mince into patties. Don't make them too thin--if you're even close to McDonald's-style patties, you've overdone it. A good patty is just about 2 centimetres thick. Place the patties on a plate. Use the back of a teaspoon or the tip of your thumb to make a shallow indentation in the centre of each patty. Cover and refrigerate.
A half hour before cooking, take the patties out of the fridge and let them come up to room temperature. It's always important to do this when cooking meat, no matter your plans for it--roasting, barbecuing, frying, steaming--as it'll make for more even and marginally quicker cooking.
To make the sauce, fry the onions in a little oil for five minutes. Add the garlic. Fry until the onions are nicely caramelised, then add the shot of whisk(e)y. Once reduced, add the tomato ketchup, Dijon mustard, paprika and apple cider vinegar. Season to taste with sea salt and freshly ground black pepper. Cook for ten minutes over a low heat.
Fry the chicken patties in a little oil. Keep the heat low. Don't move them more than necessary. Season with sea salt and freshly ground black pepper as they cook. When cooked, add the patties to the lightly toasted buns with the rocket leaves, pineapple, tomato and sauce.
Ingredients:
500 g chicken mince
4 burger buns, opened and lightly toasted under the broiler or on the grill
4 slices pineapple (well-drained if from a can)
2 cloves of garlic, minced
1 tomato, sliced and seasoned with sea salt and freshly ground black pepper
1 onion, sliced
a handful of rocket leaves, washed and drained
1/4 cup tomato ketchup
a shot of whisk(e)y
1 tbs Dijon mustard
1 tsp apple cider vinegar
1 tsp smoked paprika, plus extra to season
freshly ground black pepper
sea salt
hot sauce of your choice (I recommend a chipotle sauce, for its smoky flavour)
oil
A few hours, but preferably a day, before cooking the burgers, add a few drops of hot sauce, a pinch of paprika and a generous dose of freshly ground black pepper to the mince. Form the mince into patties. Don't make them too thin--if you're even close to McDonald's-style patties, you've overdone it. A good patty is just about 2 centimetres thick. Place the patties on a plate. Use the back of a teaspoon or the tip of your thumb to make a shallow indentation in the centre of each patty. Cover and refrigerate.
A half hour before cooking, take the patties out of the fridge and let them come up to room temperature. It's always important to do this when cooking meat, no matter your plans for it--roasting, barbecuing, frying, steaming--as it'll make for more even and marginally quicker cooking.
To make the sauce, fry the onions in a little oil for five minutes. Add the garlic. Fry until the onions are nicely caramelised, then add the shot of whisk(e)y. Once reduced, add the tomato ketchup, Dijon mustard, paprika and apple cider vinegar. Season to taste with sea salt and freshly ground black pepper. Cook for ten minutes over a low heat.
Fry the chicken patties in a little oil. Keep the heat low. Don't move them more than necessary. Season with sea salt and freshly ground black pepper as they cook. When cooked, add the patties to the lightly toasted buns with the rocket leaves, pineapple, tomato and sauce.
Monday, January 12, 2009
Beef and pork burger
Combining beef and pork mince in the one burger is a very good idea. For starters, it's a flavoursome combination. And too, the pork mince is or at least should be fatty. Fattier than the beef mince. That fat, that glorious fat, will keep the patties moist as you cook them.
Ingredients:
200 g beef mince
200 g pork mince
4 slices Swiss cheese
4 small slices of rindless bacon
4 good quality rolls, opened
2 cloves garlic, finely minced
1 tomato, sliced and seasoned with sea salt and freshly ground black pepper
1/2 red onion, finely diced
handful mixed lettuce leaves
1 tbs Dijon mustard
1 tbs tomato ketchup
freshly ground black pepper, to taste
sea salt, to taste
Tabasco sauce, to taste
olive oil
The day before, combine the beef mince, pork mince and minced garlic. Add freshly ground black pepper, sea salt and Tabasco sauce to taste. Form seasoned mince into four patties and place on a plate. Use your thumb to make an indentation in the top of each patty. Cover with cling film and refrigerate overnight.
Make the sauce by combining the Dijon mustard, tomato ketchup and onion. Season to taste with sea salt and freshly ground black pepper.
Season the tomato slices with a little sea salt and freshly ground black pepper.
Fry the patties over a medium-low flame. When liquid starts to pool on top, flip them carefully. The secret to keeping patties in one piece isn't to add saw dust (i.e. supermarket-bought bread crumbs) or egg. It's thus--don't add that'll reduce their structural integrity (i.e. onion), refrigerate for a few hours or overnight once formed and cook slowly.
Meanwhile, lightly toast the burger buns under the broiler. When buns are toasted, increase the temperature of the broiler and add the slices of bacon. Drizzle a little olive on them and broil until crispy.
Place the lettuce on the lower bun, then add, in the following order, the bacon, the cheese, the beef and pork patty, the tomato and a spoonful of sauce.
Ingredients:
200 g beef mince
200 g pork mince
4 slices Swiss cheese
4 small slices of rindless bacon
4 good quality rolls, opened
2 cloves garlic, finely minced
1 tomato, sliced and seasoned with sea salt and freshly ground black pepper
1/2 red onion, finely diced
handful mixed lettuce leaves
1 tbs Dijon mustard
1 tbs tomato ketchup
freshly ground black pepper, to taste
sea salt, to taste
Tabasco sauce, to taste
olive oil
The day before, combine the beef mince, pork mince and minced garlic. Add freshly ground black pepper, sea salt and Tabasco sauce to taste. Form seasoned mince into four patties and place on a plate. Use your thumb to make an indentation in the top of each patty. Cover with cling film and refrigerate overnight.
Make the sauce by combining the Dijon mustard, tomato ketchup and onion. Season to taste with sea salt and freshly ground black pepper.
Season the tomato slices with a little sea salt and freshly ground black pepper.
Fry the patties over a medium-low flame. When liquid starts to pool on top, flip them carefully. The secret to keeping patties in one piece isn't to add saw dust (i.e. supermarket-bought bread crumbs) or egg. It's thus--don't add that'll reduce their structural integrity (i.e. onion), refrigerate for a few hours or overnight once formed and cook slowly.
Meanwhile, lightly toast the burger buns under the broiler. When buns are toasted, increase the temperature of the broiler and add the slices of bacon. Drizzle a little olive on them and broil until crispy.
Place the lettuce on the lower bun, then add, in the following order, the bacon, the cheese, the beef and pork patty, the tomato and a spoonful of sauce.
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