Ultimate Cook School Burger

Ingredients

• 250g minced beef, quality scotch 10% fat approx.
• 1 large egg
• 4 sprigs flat leaf parsley, chopped
• Sea salt and black pepper
• 1 small onion, finely diced

Toppings

• Cheese slices
• Grilled bacon
• Tomato sliced or roasted
• Gherkins

Method

1. Season the mix with salt and pepper make a little test burger taste and adjust if required.
2. Cook the burgers for 3-4 minutes on each side.
3. Allow to rest then serve with your choice of toppings, lettuce and tomato…and enjoy.

Brioche Buns

• 30g fresh yeast or 7g dried
• 500g strong white flour
• 50ml warm milk @25°C
• 200g unsalted butter soft
• 50g caster sugar
• 15g Maldon sea salt, ground
• 5 eggs

Method

1. Mix the warm milk with the yeast and 25g plain flour allow standing for 15 minutes to activate.
2. Put the remaining flour into your mixing bowl along with the salt and sugar. Beat the eggs in a bowl then add the yeast sponge. Turn on the mixer with a dough hook and gradually add the eggs and yeast on a slow speed. Mix for 7 minutes then add the butter a blob at a time on a medium speed, continue until all the butter is added beat for 15 minutes.
3. Cool in the fridge overnight or for a minimum of 1 hour. If overnight take from fridge and place in a warm spot for 1½ hours. Divide into 10-12 equal sized pieces and roll into tight balls. Butter and flour a baking sheet, brush with milk and egg, sprinkle with sesame seeds. Prove for 30 minutes. Pre-heat the oven to 200°C.
4. Bake in the oven for 15 minutes reduce the heat to 175°C. and bake for a further 10 minutes. Cool on a rack

Homemade Tomato Chutney

• 500g red onion, finely sliced
• 1kg tomato, chopped
• 4 garlic cloves, sliced
• 1 red chilli, chopped (optional)
• 4 cm piece ginger, peeled and chopped
• 250g brown sugar
• 150ml red wine vinegar
• 5 cardamom seeds
• ½ tsp paprika

Method

1. Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently.
2. Simmer for 1 hr, then bring to a gentle boil so that the mixture turns dark, jammy and shiny.
3. Place into sterilised jars and allow to cool before covering. Will keep for 6 weeks.

Chilli and Ginger Glazed Mackerel

• 2 whole mackerel, filleted, pin boned and scaled
• 20ml light soy sauce
• 1 red chilli, de seeded and finely diced
• 1 lime, juiced
• Ginger, finely chopped
• 1 garlic clove, crushed
• 30g honey

Method

1. Make the marinade by mixing all the ingredients together and pour over the mackerel. Cover and chill for 30 mins.
2. Heat BBQ and put the mackerel, skin-side up, on a baking sheet lined with foil. Grill for 5 mins, then turn and baste with remaining marinade. Grill for 5 mins more.
3. Serve immediately.