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For burgers we order the burger mix from here - http://www.veggies.org.uk/about/buy-stuff/mixes/ It's very good.
This finally arrived. I'm excited to experiment with it.
Trying to make something which looks like horse feed into a visual and gastronomical feast... -
...why the long face..?
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Haha OK. I'm not great at recording amounts so not sure how helpful it will be but here goes.
Burger:
Equal measure frozen edamame beans (shelled) and chopped chestnut mushrooms
Minced garlic
Minced ginger
Ground Coriander
Salt
Pepper
Sriracha (or your choice of brand) chili sauce
Splash of Japanese Mirin
1 egg
Panko breadcrumbsBoil edamame beans till soft. Mash to a chunky paste, mix in other ingredients holding back egg and breadcrumbs. Add in breadcrumbs at a ratio of about 1/10 of amount of bean and mushroom mix. Add in egg and mix together. Allow to rest in fridge for 2 hours. Overnight would be good but I don't think necessary.
Make small patties about 70-80mm in diameter, coat in Panko breadcrumbs, fry in a pan.
Topping:
Avocado
Minced garlic
Wasabi pasteChop and mash the avocado, mix in the garlic, add wasabi to taste.
Garnish:
Sliced spring onion
Pickled gingerLayer the avocado topping on to the burger in the bun, add some garnish, put the other half of the bun on top and eat all of it.
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This finally arrived. I'm excited to experiment with it.
Trying to make something which looks like horse feed into a visual and gastronomical feast...Yeah. It's not visually interesting stuff. Mix with water and leave it to soak for about 15 minutes then make the patties - they can be very sticky so place them on greaseproof paper to make it easier to transfer them.
Grill outside. Top with grilled halloumi. Garnish away. Nom.
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^ Fuuuuuuuuuck
In other news I scored an interview for Masterchef just need to work out what to cook for it...
Follow fashion, something native to the British isles that maybe used to be popular but is now somewhat forgotten.
On them TV shows I get the impression it has very little to do with how good something tastes, but more the context/provenance/history/tradition/nostalgia/fashion/gimmick/innovation etc...
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In other news I scored an interview for Masterchef just need to work out what to cook for it...
Cook a leg of lamb.Then beat John Torode to death with it.
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That'd be pointless - no taste and no nutritional value.
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I pulled some meat out of the freezer which I thought was a beef heart, something I am used to cooking with and like. But it turned out after thawing it, that it was not heart at all but pancreas/sweetbread.. Something I find conceptually gross as I dislike the idea of "soft" meat so have never even tried it.
What the fuck should I do with it? I hate wasting food but feel like chucking it.
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^ Fuuuuuuuuuck
In other news I scored an interview for Masterchef just need to work out what to cook for it...
Good luck.
In non-vegetarian shocker I went to Gaucho last night. It was a last minute thing, Hawksmoor in 7 Dials was fully booked, and I'd been recommended Gaucho by a few people over the last couple of years. I was really impressed. I went for the Tapa de Ancho (top of the rib-eye), it's a mere 300g but that was more than enough for me, and reasonable at £23. I had it medium rare on the recommendation of the waiter and I'm so glad I did. The fat was just right throughout, no chewiness whatsoever, and there was this rich, deep flavour. The meat itself was so tender, a mere two or three chews and it was down the hatch, barely any time to savour it! A little crunch of sea salt with every piece I put in my mouth, which was wonderful.
I've not eaten a lot of amazing steaks so I can't provide an in depth comparison. I think the meat was on par with Hawksmoor but in my opinion the service was much better, it's much more formal than Hawksmoor, but not in a pompous way. The Wagyu steak I had at Zuma was much tastier, the flavour in that was indescribable, but then the cost was over double. Flat Iron was better value for money but then service is poor by comparison and the queuing has gone ballistic there.
I'd definitely go back, somewhere maybe I'd take my parents or girfriend's dad for dinner.
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Gaucho - the cheesy bread...what about the cheesy bread!? I love that cheesy bread...
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Going to Grow Up bbq tomorrow in Southwark.
Little brother is moving into halls at Goldsmiths, so wanted something near there.
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Yeah the double one (reuben?) is banging.
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It may be that I will shortly be entering the world of starting a pop-up (early doors right now).
It will be in North London and will involve burgers.
I may need tasters/help refining the idea/menu/concept - if you might be up for being involved in such an experience let me know.
mashton
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Posted by
@StandardPractice
There was a bit leftover of the burger mix so I did a final run last night, and I can confirm that 48 hours in the fridge and smaller burgers made all the difference. They held together perfectly and were delicious. Sadly no photos this time, I got stuck straight in.