Fifty Fifty Burger

My family are definite Carnivores

Most main meals include a certain amount of meat. It doesn't have to figure prominently, but it must at least give the illusion of inclusion for BigJ to be happy

A few months ago we were watching a cooking program when a certain item was mentioned that made BigJ's eyes widen... a Burger! But not just any burger- the Ultimate Burger! This one was made up of half Beef and half Bacon, thus promising double the dining pleasure and double the meat- his idea of Joy.

I figured if I had to go ahead and make this Perfect Burger, then I might as well do it properly. I read up on some of Heston's hints for burger greatness, and pulled out my trusty mincer- would you like to join me in my journey?....


The Star Ingredients

Fifty Fifty Burgers
for 6 decent sized patties
500gm diced Beef
500gm Streaky Bacon
Salt

Roughly chop the bacon and add it to the beef. Add a decent pinch or two of salt, scrunch it together and pop in the fridge for an hour or so. This lets the salt work on the meat proteins and helps it bind together and draw out some of the moisture from the meat

After an hour or so I popped the meat into the freezer for a while to firm up. This will help make mincing easier and also stop the bacon fat from going pasty and mushy as it grinds

Just for the sake of experimenting, I decided to try two methods of mincing my burger meat.
For some, I just chucked it all in and ground it up to a nice coarse mince

Beef and bacon all snuggled up together cosily

For the rest though, I wanted to try Heston's method of keeping the mince strands long and straight. You catch the strands as they come out the mouth of the grinder and then wrap them firmly in cling wrap and chill to let them set. You then slice the mince into rounds across the strands, so as you bite through them they break away naturally, resulting in a much more tender burger. OK.... it was a bit fiddly, but not to hard to accomplish if you're not in a rush for dinner

Form your meat into nice round patties, and let them set in the fridge for a while to firm up

While your meat is chilling it's time to get to the other Fancy Fillings!
I chose Butter Lettuce leaves, ripe juicy Tomatoes, sliced Dill Pickles, and good old tinned Beetroot rounds and slices of Pineapple

Fry the meat off in a hot pan until just cooked through. The patties will be a bit pink in colour due to the bacon in the mix, but don't worry about it
The smaller patty is Heston style and the larger one is plain

Toast your gluten free bun and load it up with goodies while the meat is cooking

Pop on the patty and pineapple and dig right in!
I served my burgers with some baked Sweet Potato Fries and a variety of sauces and mustard for slathering- Yummo!

Ok, what did I think of the different patty styles?

In the front is the plain burger. The pink bits are just the bacon, it's definitely cooked through don't worry. The taste was great, with the coarse mince allowing you to get a definite mix of both beef and bacon without the two blending totally together. It wasn't tough, but nice and toothsome with just a bit of resistance. If they were overcooked I think they would go quite sawdusty though.

The back patty is Heston's. It was most definitely a gorgeously soft texture to eat. Your teeth just slipped through the strands and the meat seemed to require hardly any chewing at all. If you want to impress, or if you have the time to go to the effort I would certainly recommend trying this technique. The whole family voted it to be the winner hands down! I guess maybe he really does know what he's talking about :)

What did I think of the burger as a whole though? Was it worth the Big Build Up? Well.... it was OK. There was a nice bacony overtone to the whole thing and the fat kept the lean beef nice and juicy- but you missed the crispy, browned, rim of fat, wholeness that a rasher of bacon gives. I think having that slice on top of your burger patty makes it seem a bit more luxurious as a topping, rather than just being an extra ingredient.
That's just my opinion- BigJ loved it and said we could fix that by just adding lots of extra bacon on top of our Fifty Fifty Burger next time!

So Dear Reader, are you a fan of bacon and what do you like to put on a burger?

Balinese Braised Beef Cheeks

This is a Beef Cheek
It's not the prettiest cut of meat, but it sure is one of the tastiest and usually great value too- this one cost me about $4, and it will feed my whole family cooked like this with some rice

As you might have guessed, it comes from the cheek of a cow. Being working muscles, they need lots of long, slow cooking to break down all the connective tissue and it also means that they become meltingly tender and delicious when cooked juuuust right.

The best way to cook them is to braise the cheeks with plenty of liquid like red wine or stock, or even my way with coconut milk. I don't know if Beef Cheeks are really a Balinese speciality, but I used all the same flavour profiles that I usually do and I think I definitely came up with a winner here indeed!

Balinese Braised Beef Cheeks
this should make about 8 big serves

2 nice big Beef Cheeks
2 stalks of Lemongrass
4 Garlic cloves
3 Shallots
3 long red Chilli
5cm piece of Ginger
3cm Galangal
3cm Tumeric
2 tab Sugar
1 piece/tab Belachan (Shrimp Paste)
6 Kaffir Lime Leaves
half bunch of Coriander
2 cans Coconut Milk or Cream
Lime juice


Mix all the lovely fresh herbs up together, except the lime leaves- doesn't that smell amazing!
Now you have some choice here, you could pound them in a mortar and pestle, mince them or blitz them all up in a food processor. Pounding really breaks down the fibres well and lets all the flavours mingle properly with each other. Mincing is pretty good too as it crushes everything up, but the fibres are coarser. Blitzing is really the last choice because each component is chopped up and really remains in tiny little separate bits instead of cosying up to everything else all nice and neighbourly. Blitzing is fine if you're in a hurry, but it's best if you can leave the meat in the paste for a while so the flavours really get in there

Now this is stinky stuff indeed!
Salted, dried, pounded then fermented, the shrimp paste is essential in so many SE Asian dishes, and gives a real depth of flavour that can't be matched

It needs to be toasted before using though- so turn on the fan, open the windows, and hold your breath!
I just cook off the raw taste by toasting it off in a pan for a few minutes until it dries out and goes crumbly, but you can wrap it in foil and bake it for about 10 minutes instead if you like

Mix the shrimp paste and sugar with the minced herbs and mix it all together well

Pat the mixture all over the beef cheeks, coating both sides nice and thickly. You can leave them to marinate for a couple of hours now if you like, but it's fine to start cooking it straight away if you just can't wait

Pour one can of coconut cream into the base of the pan. Then pop the cheeks in too. You want one with a lid and that holds the cheeks nice and snugly so all the juices and moisture can't escape, I stacked the meat on top of each other with plenty of paste in between them.  Place the kaffir lime leaves around them for extra flavour

Carefully pour the extra cream over the top, but don't wash off the wet paste

Bake in a slow oven at 160*C for about 4 hours, or until the meat is so soft you can cut it with a spoon. The connective tissue has broken down totally now and there won't be any resistance

There's no point trying to carve the meat as it will just fall apart, so you can either pull off big chunks, or just pull it apart with a fork and spoon like I did into little pieces

Mix the meat back through the sauces so you don't miss a drop of deliciousness

Serve simply with some rice and a splash of lime juice just to wake up all the flavours and freshen it up a little
Warm, spicy, fragrant, rich and delicious. A little of this meal really goes a long way and I promise the flavours develop and get even nicer if you leave it a day or two- but that's rare indeed at my house!

So Dear Readers, have you tried Beef Cheeks and do you often cook with secondary cuts of meat?

Lamb and Plum Stew

The other day,
BigJ bought me home a present.








Most wives get maybe a bunch of flowers, box of chocolates, even some perfume.... I got a bag of prunes.

A big bag.

He assures me he didn't just see a bag of prunes and think of me, or that he thought I may need some intestinal toning, but that he purposely went looking for a treat that would make me happy.

I guess that makes it better.


He's right actually. If he had bought me chocolates I would have been a bit frustrated as I'm trying to lose weight, if he bought flowers I would have been touched but I'd rather he got me a punnet of seedlings, if he bought me perfume.... well, he learnt the hard way about me and my itching, sneezing, puffing, perfume InTolerances. And I do love prunes. So sweet and soft, perfect with yoghurt, cereals, cheese, hard fruits, on their own for a snack, or cooked up with savoury ingredients for a tagine, casserole or stew. What's not to love?


Littlej has been reading the Hunger Games Trilogy. She is a rather reluctant reader, preferring little bites of reading than sitting down and devouring a whole novel at once. She had heard lots about the books from her school mates, and the movie had rave reviews too, so we made a deal- if she read the whole book, I would take her to the movie. I knew that may not win out over her dyslexia reading reluctance, but she did it! And then begged me for the rest of the series too! I bought them the next day, and of course we went to the movie as well.
As further encouragement, I decided to use some of my stash of prunes in a Lamb and Plum Stew as mentioned in the Hunger Games. The heroine loved it, and I figured as the book had already influenced littlej in reading and hairstyle (we are now braiding it like Katniss) maybe it would help with eating the prunes as well, as littlej has never been a fan of any dried fruit either.



Lamb and Plum Stew

1kg lamb, cubed
2 onions
1/2 lemon
Garlic
Coriander bunch
1/2 cup Honey
1 tab ground Coriander seeds
1 tab ground Cumin
Prunes
Carrots
Pumpkin
1/2 cup toasted Pinenuts
Oil


Cut the lamb into nice big cubes. I used lamb leg as its nice and chunky and works out much cheaper to do it yourself than buying it pre chopped

Cut the stems off the bunch of coriander, and roughly chop the lemon, one of the onions and as many cloves of garlic as you prefer- I used four

Throw them all into a blender with a pinch of salt and about 1 tablespoon of oil

Blend to a nice smooth paste

Mix the lamb and paste together and let it marinate for a couple of hours to let the flavours develop

Scrape most of the paste off the meat- but save it, then brown the lamb in batches in a bit of oil

Sweat off the onion in a splash of oil, and when it starts to go translucent add in the other veggies and the cumin and coriander. I had these gorgeous little carrots from the garden, and some home grown pumpkin to use up as well- lucky me!

Coat them nicely in the oil and spices, then put back in the lamb and reserved marinade paste

Pop in the prunes and honey, and season with salt and pepper, stir well and add in a small amount of water- I used about 1/2 a cup

Put the lid on your pot, bring to the boil, then simmer for about an hour and a half or until the meat is meltingly tender and soft. Don't forget to stir now and then so it doesn't stick

Check your stew for seasoning and honey sweetness, adding a bit more if you need too. Thicken up with some arrowroot if a bit runny, but it should have cooked down nicely

Sprinkle your meal with toasted pine nuts and coriander leaves for an extra burst of flavour and freshness and to make it look pretty.

I served our stew on some cooked quinoa to match in with the grain it was served with in the book. And the verdict? littlej loved it too, and has dibbsed the leftover for tonights dinner as well. What more could I ask for!

So Dear Readers, are you a fan of the humble Prune, and did any novels influence you when you were younger?











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Proud To Be A Chef

When I was very,very young, I stared adoringly up at my mother and pronounced "When I grow up, I want to be a Nothing - just like you!"









I was lucky enough to have a Stay-At-Home-Mum and apparently this hurt her dignity immensely, although she understood the love and the sentiments behind it.
Not all of us are able to love what we do. A career can spiral down to just a job that pays the bills, and certainly not one to inspire pride and self-satisfaction.
Although I love being a proud Mummy and wife, I must also state that

I am very proud and happy to be a Chef.

Its a very rewarding and fulfilling career.
I love to nourish and feed people, I enjoy the challenge and skills involved, I like multi-tasking, and I love food! Win-Win!



The lovely people at Fonterra Foodservice know how much hard work it takes to be a chef (the long and unsociable hours, tired legs the burns and cuts) and came up with the Proud To Be A Chef competition, a way of publicly recognising and rewarding the vital contribution that chefs make to the food service industry. This competition allows apprentice chefs from across Australia and New Zealand to participate in hands on mentoring and inspirational masterclasses, as well as the chance to mix with industry leaders and talk about exciting career development opportunities.

This year the lucky winner was Sonja Dawson, from the Bathers Pavilion. Sonja was nice enough to give me an interview about her experience, as well as sharing a yummy Potato and Cauliflower Curry that is gluten and lactose free as well.

Would you like to eavesdrop on our conversation?








*Why did you choose cheffing as a career?

Sonja claims this as a Happy Accident, and one that legitimises her thinking of food all the time. She likes being challenged and the tangible evidence you see of your professional progress in cooking on each plate.


*What advice would you give to someone contemplating a career as a chef?

Just go ahead and do it. There aren't any shortcuts or real secrets, just hard work. Be humble and realise that you don't know anything- even if you think you do!

*What makes you Proud To Be A Chef?

Making people happy. That might be corny, but it's truly the way Sonja feels. She says that the Hospitality industry is all about people- making them happy and giving them a great experience even if just for a couple of hours and sharing something great. It could well be the highlight of their day or week.  Food is just the commodity chefs use.


*How do you feel to have won the Fonterra Foodservices Proud To Be A Chef competition?

Thrilled! Still completely unreal!
Sonja says she can pick no single thing as a highlight of the competition, although she found the actual competitive experience invaluable as well as a lesson in time management skills. She enjoyed meeting the other contestants, and having fun hanging out together and sharing the beautiful meals they got to eat.

*Where to from here?

Sonja is looking forward to spending about 6 weeks in New York where she has already got some exciting kitchen and pastry experiences lined up to expand her horizons.

*What is you attitude to Food InTolerances, and how do you approach these issues with customers in your kitchen?

Sonja feels that eating, and feeding someone is a very personal thing and she takes this very seriously. This industry is about people- and she feels that being accommodating and modifying shouldn't be hard or a chore, as after all it could easily be you or someone you love who has these issues.

*Recipe Time

This is a recipe Sonja says she makes quite often at home and one she discovered after playing around with different spice blends. It's Gluten Free, Lactose Free and yummy with no heat, just a hint of warm spices and scent of the exotic!

Potato and Cauliflower Curry (serves 4)

1 large brown onion, diced
1 tsp garlic, crushed
1 tsp ginger, crushed
1 tbsp cumin seed, whole
1 tbsp coriander seed, whole
1/2 tbsp ground turmeric
(the quantities of these spices are mainly a guideline, the important
thing is to have twice as much cumin and coriander as turmeric)
6-8 kipfler potatoes (or other waxy potato)
1 whole cauliflower, cut into florets
1/2 head savoy cabbage, chopped very finely (chiffonade)
zest and juice of 1 lemon
juice of 2 limes
400mL chicken stock
salt and pepper
pinch of saffron
coriander leaf to garnish

Method:

Blanch the potatoes until just cooked, cut into pieces and set aside

Sweat the onion, garlic and ginger in a large pot over a low heat in a
generous amount of vegetable oil until soft and translucent

Meanwhile, dry fry (toast) the cumin and coriander, then pound in a
mortar and pestle.

Add cumin, coriander, lemon zest and turmeric to onion mix and fry off briefly.

Crank up the heat and add the potatoes and fry, achieving a nice, even
golden colour.

Add the cauliflower, cabbage, chicken stock and saffron and season
generously with salt and pepper. Cover with a lid and bring to the
boil.

Once curry has come to the boil, remove from the heat, check the
seasoning and give a good stir.

Finish with the lemon and lime juices, garnish with fresh coriander leaf.
Serve with rice (I like basmati) and tuck in!

So My Dear Readers, what is your choice of career, and how does it make you feel proud to do what you do?






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