The Food Diaries

Posh mini burgers

This is a variation on a previous posting on how to assemble a mini burger.

In this case, I have replaced the standard toppings (ketchup, cheddar, sliced tomato, etc.) with something altogether more decadent. I’ve been inspired by L’Atelier de Joel Robuchon’s legendary “le burger”.

Posh mini-burger toppings:

First off, you will need a portion of Robuchon’s own “ketchup” which is made by boiling together till caramelised the following ingredients: 125ml each of sugar, red wine vinegar, and soy sauce with 250ml ketchup and 2 heaping tbs chopped fresh ginger. Strain.

Sear small slices of foie gras, then set aside, covered.

Slice up some grilled red peppers (I get mine out of a jar).

Boil some sliced onion to remove the bitterness.

A small handful of pea shoots

Now you are ready to assemble your burgers.

You may also be interested in:

HOME-MADE BISCOTTI >

TOMATO BRUSCHETTA >

Mini-burger Kit

Aah,who doesn’t love a mini-burger? Not sure why they haven’t become a standard pub menu offering (in the US the “Slider” equivalent is ubiquitous). Here in the UK the poor things are relegated to Christmas party/trendy after-show party menus (up there with mini roast dinners, mini fish and chips, etc. etc.) - which is frankly just not fair to those of us who do not attend either type of party on a regular basis.

Luckily, you can easily DIY them at home. Here’s your mini-burger kit:

1) a dozen mini dinner rolls (Waitrose carry them)

2) 500g Angus steak mince (molded into 12 40g patties)

3) 12 small square slices of mature cheddar

4) 1 large pickle, sliced thinly

5) 4 cherry tomatoes, sliced

6) a handful of rocket leaves

7) Ketchup

Grill the burgers for a couple minutes on each side, then add a slice of cheese on top of each and grill a further minute or so. Assemble the burgers: with the remaining ingredients. Secure with a cocktail stick.

There’s nothing stopping you experimenting with other types of “sliders”: turkey or veggie burgers, grilled chicken, lamb, etc.

You may also be interested in:

LOBSTER BURGERS >

THE PERFECT BBQ >

Artichokes and Asparagus - simply grilled to seal in the freshness

With new season vegetables upon us, more often than not the best possible way to treat them is as little as possible. This means no to boiling and stewing, and yes to fast grilling (or even served raw if possible).

With the tender green and thin asparagus, a quick drizzle of olive oil, some salt and pepper and grilled in the oven for minutes is all that is needed. Same goes for baby artichokes (those these will need a bit of pruning first - cutting off either end, and peeling off a few of the tough outer leaves - and don’t forget to dunk them in lemon water so that they stay true to their original colour).

I like to serve these with a creamy dipping sauce of mayonnaise, thick greek yogurt, dijon mustartd, ketchup, Sriracha, lime juice, salt and pepper.

Grilled Sardines

Off to the best fishmongers in town (Steve Hatt) to buy some fresh fish for an upcoming Sushi Night that am helping to organise as part of the Dinner Club. Was hoping to pick something up for a light lunch as well, and just my luck! Found some super fresh, gutted and filleted sardines (I can’t be bothered otherwise, and normally fishmongers grumble about being asked to do this fiddly task).

How to prepare:

Drizzle the sardine fillets with some olive oil and sprinkle with salt and pepper. Place under the grill, skin side up till the it starts to bubble and turn golden (3 minutes or so).

Serve on finn crisp, with a dollop of horseradish and some chopped chives.

Rancho Santa Fe, California - New Year’s day lunch

Hosted by Robert with lunch prepared by Lena.

On the menu:

- Grilled chicken

- Grilled sirloin strips,

- Served with a mix leaf salad

- Pineapple and chocolate ice cream (PacoJet style!)

- And of course a bottle of lovely California red Cabernet Sauvignon