In London, there is a real war for the title of the best burger in the city. Some institutions make huge burgers with a dozen of additives and seasonings, while others offer simple burgers in paper wrappers.
I can say one thing: my crazy burger is a worthy competitor. And to cook it is a whole ritual, if not to say a religious rite.
Among other things, I used a brilliant technique here – to lubricate burgers while frying with a mixture of mustard and tabasco sauce, to make a delicious crispy crust.
35 minutes plus cooling
800 g minced beef shoulder
1 large red onion
some white wine vinegar
2 pickled cucumbers
4 buns for burgers, with sesame
4–8 slices of smoked bacon with layers of fat
4 tsp. American mustard
tabasco chipotle sauce
4 thin slices of ed lester cheese
4 tsp. ketchup
¼ iceberg lettuce
2 tbsp. with mayonnaise
1 tbsp. with a ketchup slide
1 tsp tabasco chipotle sauce
1 tsp worcester sauce
optional: 1 tsp brandy or bourbon
Scroll for the burger exactly the spatula – in this part of the carcass the most successful balance of fat and flavorful meat. Divide the mince into 4 pieces, roll into balls with wet hands and then flatten into cakes with a diameter of 12 cm – 2 cm more than buns for burgers.
Put them on a plate greased with olive oil and refrigerate. Finely chop the onion, place in a bowl, drizzle with vinegar and sprinkle with a pinch of sea salt.
Cut the cucumbers and cut the buns in half. Finely chop the salad and mix with the rest of the sauce ingredients.
Put a large frying pan with a non-stick coating on a strong fire, and a smaller frying pan on a medium pan. Grease burgers with butter, season with salt and pepper.
Put 2 burgers in a large frying pan and press down with a wide spatula. In the second frying pan, place half the bacon slices.
After 1 minute, turn the burgers over and smear each with half a teaspoon of mustard and a drop of Tabasco. After a minute, flip again and grease with mustard and Tabasco from the second side.
Fry for another 1 minute, then put the bacon on top and a slice of cheese. Splash a little water in the pan and cover with a heat-resistant bowl to melt the cheese – 30 seconds should be enough. At the same time, brown the sliced buns in bacon grease.
In the same way cook the remaining burgers.
Put a quarter of the prepared sauce on the bottom of the bun, then a burger and a quarter of onions and cucumbers. Lubricate the top of the bun with ketchup and gently squeeze the whole structure.
If you let the burger stand for a while, the juice from the meat will soak the muffin, so you can wrap it in baking paper and leave it for a minute so that it becomes deliciously juicy.
Everyone likes a good lasagna, but this recipe is something special. Roll out the dough, bake the duck, prepare the sauce is very exciting – if you do it with love.
Such a dish will definitely remain in your memory.
4 hours plus cooling
1 whole duck (2 kg)
4 cloves of garlic
1 bunch of marjoram (30 g)
800 g spinach
1 whole nutmeg
2 celery stalks
200 ml of dry red wine, preferably Chianti Classico
4 cans of 400 g sliced tomatoes
2 fresh bay leaves
2 carnation buds
½ servings of pasta dough
40 g Parmesan
100 g butter
100 g flour
1 l milk
75 g cheddar cheese
75 g Fontina or Talejo Cheese
200 g stale bread
4 sprigs of rosemary
Preheat oven to 180 degrees C. Put the duck in a baking sheet, rub with butter, sea salt and black pepper and bake for 2 hours. As fat is drained, pour it into a jar. Allow the duck to cool, remove skin from it and set aside.
Cut off the meat from the bones and transfer to a bowl.
Thinly chop 2 cloves of garlic. Pour into a large frying pan with a non-stick coating, put it on a moderately high heat, add a little duck fat and marjoram leaves. Fry until the garlic is lightly browned, then put the spinach in the pan, grate a little nutmeg and cook for 15 minutes so that the spinach is gone and the excess liquid is evaporated.
Allow to cool and cook the tomato sauce yourself. Coarsely chop the onions, carrots and celery. Put in a large saucepan, put on medium heat, pour in some duck fat and squeeze the remaining garlic through the press.
Broil for 20 minutes, until the vegetables begin to browse, stirring regularly. Pour in the wine, turn on the heat and allow the liquid to evaporate.
Add duck meat, tomatoes, 1 can of water, bay leaf and cloves. Stir and cook over low heat for 1 hour.
Season to taste. Prepare dough for pasta.
Put the bread and rosemary leaves in the combine with the duck skin and fat and roll into the fine crumb. Fry in a large pan with a non-stick coating and serve to the lasagna, so that each person sprinkles his portion with crispy crumb. For a white sauce, melt the butter in a large saucepan over medium heat, add the flour and mix thoroughly. Gradually pour in the milk and cook, stirring, until you get a thick sauce.
Remove from heat and add grated cheeses. Season with salt and nutmeg. Collect the lasagna: roll the dough into layers.
Put a layer of spinach on the bottom of a baking dish (25 x 30 cm, 8 cm deep) and cover it with dough sheets. Pour into the tomato sauce most of the grated parmesan and place it on the dough.
Add a thin layer of spinach, a layer of white sauce and another layer of dough. Repeat the layers two more times, finishing with a white sauce.
Sprinkle with Parmesan cheese and bake at 180 C for 40 minutes, until the lasagna is browned. Let stand 20 minutes before serving.
Noody is a fantastic dish. Elegant, light, simple and very unusual.
He was recently glorified all over the world by my good friend April Bloomfield, from the New York-based restaurant Spotted Pig, but the dish itself has been around for thirty or forty years, and it is being cooked all over Tuscany. “Nyudi” means “naked”, and in fact it is ricotta ravioli – only without a test, that is, naked. If you use the highest quality ricotta, the best butter and parmesan, as well as fresh sage, then your new guests will remember for a very long time.
45 minutes plus cooling
1 kg of the highest quality ricotta
100 g Parmesan, finely grate
1 whole nutmeg
1 bunch of sage (30 g)
Put the ricotta in a bowl, add a pinch of sea salt and pepper, add parmesan and grate some nutmeg. Stir and try if there is enough seasoning – the taste of nutmeg should only be barely felt.
Sprinkle over the tray with the semolina, roll ricotta balls with a diameter of 3 cm (about 40 pieces) and roll in semolina well. Shake them on a tray and refrigerate for 8 hours, or better at night (without covering).
Manka will absorb the excess liquid from ricotta, and Nyudi will have a delicate thin crust.
Nudey prepare only 3 minutes, and I usually cook them in two steps so that they do not stick together. Shake off the excess semolina from half the balls and dip it in boiling salted water.
Meanwhile, melt a large piece of butter in a frying pan over medium heat, put 20 sage leaves in it and fry until they become crispy. Put the leaves on a plate, take out the ready-made nyudi with a slotted spoon and put in a pan with sage oil.
Pour in a spoonful of boiling water. When the oil and water turn into a tender sauce, remove the pan from the heat, sprinkle some parmesan on the people, add a few drops of lemon juice and mix. Serve in heated plates, sprinkled with nutmeg, parmesan and sage leaves.
Wipe the frying pan dry and cook a second portion of Newey.
The recipe is easy to vary by adding seasonal ingredients. Asparagus tops, peeled fresh peas, wild mushrooms, sweet tomatoes – all this goes well with sage oil.
In the summer, you can add some pounded basil leaves to ricotta, and in winter it will be nice to splash a spoonful of red wine in the pan with the rest of the sauce.
This cake is incredibly tasty. Everything is beautiful in it: an airy pineapple-banana sponge cake, and crunchy nut crumb, and cream cheese cream with zest.
If you are planning a big holiday or you just decided to treat yourself and loved ones, choose this recipe – you will not regret.
1 hour plus cooling
250 ml of olive oil, plus some more
350 g self rising flour
1 tsp no cinnamon
350 g of fine cane sugar
4 very ripe bananas
1 can (425 g) canned pineapple slices
2 large eggs
1 tsp vanilla extract
50 g pecan nuts
400 g icing sugar
150 g butter room temperature
200 g cream cheese
100 g of fine sugar
50 g pecan nuts
Preheat the oven to 180 C. Lubricate with oil and cover with baking paper 2 split forms with a diameter of 23 cm. Sift flour and cinnamon into the bowl, add sugar and a large pinch of sea salt.
Mash bananas with a fork. Finely chop the pineapple, mix with bananas, olive oil, eggs and vanilla extract. Add to the flour mixture and mix again.
Finely chop the nuts and gently pour into the dough, then divide it equally between the forms and bake for 35–40 minutes so that the cakes rise, brown and spring with a slight pressure on the center. Slide the knife along the edges of the molds and leave the cakes in them for 10 minutes, then transfer to the wire rack and allow to cool completely.
In the meantime, prepare the cream. Sift the icing sugar in the mixer bowl, add the butter and whisk in a lush, light mass. Add cream cheese, finely grated zest and a little juice of 1 lime, whisk again (it is important not to pee the cream) and refrigerate.
Sprinkle. Pour sugar into a pan with a non-stick coating, sprinkle some water and put on medium heat. Shake to make the sugar lightly even, but do not mix – you can only shake the pan.
When you get a light golden caramel, add nuts and a pinch of salt, mix and pour on a sheet of oiled baking paper (video, how to make such a sprinkle, is on jamieoliver.com/how-to). When the caramel layer hardens, chop it into a crumb.
For the cake will need about half, you can sprinkle the remains of ice cream.
Collect the cake. Put one cake on the cake stand and brush with half the cream.
Cover with the second cake, spread with the remaining cream and sprinkle with the zest of the second lime. Sprinkle with pecan crumb and if desired, decorate with edible flowers – for example, violets or flowers of spicy herbs.
Eating a piece of such a cake with a cup of tea is a real happiness.
The recipes are from Jamie Oliver’s “Spiritual Food”.
In this culinary guidebook collected the most interesting recipes of the famous chef, who will give readers and gourmets a real pleasure. Dishes without frills, but at the same time extremely tasty, such that not only fingers will lick, will give strength and lift the mood – this is the essence of spiritual food.
This is nostalgia and family traditions, kitchen priesthood and happiness from a delicious meal!
Photo credit line:
© Jamie Oliver Enterprises (2014 Jamie’s Comfort Food) Photographer: David Loftus
Food by Jamie Oliver is published by Penguin Books