500g minced beef
50g finely diced shallots
10g salt
3g crushed pepper or large pinch
3 peeled red onions,
5g chopped rosemary
10g thyme
4g coarse sea salt
Large pinch of crushed black pepper
20g brown demerara sugar
50ml balsamic creama
50ml olive oil
2 aubergines
6 plum tomatoes, chopped roughly with the seeds and skin left in
1.5g of chilli flakes
2g of mixed spice
3g of toasted cumin
20g tomato puree
25ml of balsamic vinegar
8g Maldon salt
200g Shitake mushrooms, sliced & fried
80g onion, finely diced
8 cloves of grated garlic
12g chopped coriander
1 lemon zested and chopped zest
2 egg yolks
10g Dijon mustard
15g white wine vinegar
8g lemon juice
4g salt
10 turns of freshly milled black pepper
80g garlic leaf, finely cut
400ml vegetable oil
15ml water (only add if the mayonnaise gets too thick)
50g red cabbage
50g red onion
50g white cabbage
50g of carrot
50g of Moulis
All cut into a fine julienne and mix together with the garlic mayo.
Place the minced beef with the ingredients into a bowl and mix this through using your hands. Form into150g patties, then leave to chill in the fridge to set and firm up.
When you are ready to use the patties, season with salt and pepper, cook medium rare and place the smoked cheese on top.
Cut the onions cut in half through the root, then each half in 3-4 pieces depending on size.
Place ½ the olive oil onto a metal tray then ½ the chopped rosemary, thyme, salt, pepper, and drizzle the balsamic creama, the brown sugar, then lay over the onions and repeat the rest of the seasoning, herbs, oil and vinegar.
Cook in the oven at 180c for 25-30 minutes, until they start to go golden brown, then place into the fridge to cool.
Rub the aubergines in oil, season all over and grill on barbecue until soft all over. Allow to cool, then chop into 2cm size pieces and strain in a colander or sieve.
Add 50ml of olive oil into a saucepan and when medium hot, add the onions, spices, garlic and cook until a light golden brown.
Add the fried mushrooms, tomatoes, seasonings and spices, then continue to cook ton a medium high heat until the relish is caramelized and well cooked.
Add 5g salt, the aubergine, then cook for another 30-40 minutes and cook down at a simmer, stirring now and again. Deglaze with the vinegar and cook out again for another 5 minutes.
Add the lemon zest, coriander, remaining salt, mix well and lay on a flat tray with some clingfilm over the top, then chill in the fridge.
Mix the mustard, salt, pepper, vinegar and egg yolks in a mixer until nicely emulsified, slowly pour in the oil whilst whisking, add the garlic leaf, a little water if it gets too thick, then check the seasoning.
500g minced beef
50g finely diced shallots
10g salt
3g crushed pepper or large pinch
3 peeled red onions,
5g chopped rosemary
10g thyme
4g coarse sea salt
Large pinch of crushed black pepper
20g brown demerara sugar
50ml balsamic creama
50ml olive oil
2 aubergines
6 plum tomatoes, chopped roughly with the seeds and skin left in
1.5g of chilli flakes
2g of mixed spice
3g of toasted cumin
20g tomato puree
25ml of balsamic vinegar
8g Maldon salt
200g Shitake mushrooms, sliced & fried
80g onion, finely diced
8 cloves of grated garlic
12g chopped coriander
1 lemon zested and chopped zest
2 egg yolks
10g Dijon mustard
15g white wine vinegar
8g lemon juice
4g salt
10 turns of freshly milled black pepper
80g garlic leaf, finely cut
400ml vegetable oil
15ml water (only add if the mayonnaise gets too thick)
50g red cabbage
50g red onion
50g white cabbage
50g of carrot
50g of Moulis
All cut into a fine julienne and mix together with the garlic mayo.
Place the minced beef with the ingredients into a bowl and mix this through using your hands. Form into150g patties, then leave to chill in the fridge to set and firm up.
When you are ready to use the patties, season with salt and pepper, cook medium rare and place the smoked cheese on top.
Cut the onions cut in half through the root, then each half in 3-4 pieces depending on size.
Place ½ the olive oil onto a metal tray then ½ the chopped rosemary, thyme, salt, pepper, and drizzle the balsamic creama, the brown sugar, then lay over the onions and repeat the rest of the seasoning, herbs, oil and vinegar.
Cook in the oven at 180c for 25-30 minutes, until they start to go golden brown, then place into the fridge to cool.
Rub the aubergines in oil, season all over and grill on barbecue until soft all over. Allow to cool, then chop into 2cm size pieces and strain in a colander or sieve.
Add 50ml of olive oil into a saucepan and when medium hot, add the onions, spices, garlic and cook until a light golden brown.
Add the fried mushrooms, tomatoes, seasonings and spices, then continue to cook ton a medium high heat until the relish is caramelized and well cooked.
Add 5g salt, the aubergine, then cook for another 30-40 minutes and cook down at a simmer, stirring now and again. Deglaze with the vinegar and cook out again for another 5 minutes.
Add the lemon zest, coriander, remaining salt, mix well and lay on a flat tray with some clingfilm over the top, then chill in the fridge.
Mix the mustard, salt, pepper, vinegar and egg yolks in a mixer until nicely emulsified, slowly pour in the oil whilst whisking, add the garlic leaf, a little water if it gets too thick, then check the seasoning.
We use cookies to understand how you use our website and to improve your experience. To learn more about our use of cookies and our approach to data privacy, please see our privacy policy. By continuing to use our website, you accept our use of cookies.