A delicious twist on a BBQ classic this summer, put locally farmed or sourced venison to great use with this Pulled Venison with Blue Cheese recipe from the team at Holme Farmed Venison. For more recipe inspiration visit hfv.co.uk
BBQ season is almost upon us, but in the meantime enjoy these Greek inspired lamb and mint burgers from Bedale based HECK. Served on toasted brioche buns with an avocado tzatziki and crispy garlic, oregano and feta chips, it’s the perfect weekend supper to enjoy in the garden once the weather allows! For more recipe inspiration visit www.heckfood.co.uk
Put an Asian spin on your weekend supper this week with these Korean Fried Chicken Burgers with Pickled Slaw from Soanes Poultry. Using their chicken thighs paired with Asian flavours and served in a brioche bun creates the perfect alfresco dinner with a difference. For more recipe inspiration visit their website www.soanespoultry.co.uk
Red Onion Marmalade: # Fry the onions in a frying pan over a fierce heat until they start to soften. # Turn the heat down slightly and add the red wine vinegar, red wine, sugar and thyme. # Continue to boil until the onions have a rich sheen and are deep red in colour, there should only be a small amount of liquid left. # Remove from the heat and taste. At this stage, depending upon the size of the onions you may need to add a little more sugar or vinegar, if so return to the stove. # Once you are happy with the flavour, season with a little salt and pepper and put to one side. # Remember, any left over marmalade can be stored for up to a week if kept in the fridge in an airtight container (it's very nice on a ham sandwich!) Chips: # Blanch in a deep fat fryer at approximately 140°C until soft, then remove from the fryer and allow to drain and cool. # When you are ready, re-heat the fryer to 180°C and return the chips until golden brown. Onion Rings: # Mix the self-raising flour with enough Black Sheep Ale to form a thick batter consistency and add a pinch of salt. # Sprinkle the rings of onion with flour to dust them before putting them into the beer batter. # Then plunge the onion rings into the deep fat fryer and cook until golden and crispy. Burger: # Place all of the burger ingredients into a bowl and mix together using a large spoon. # Season with a good pinch of salt and pepper. # Form four burgers from the mixture. # Heat some vegetable oil in a frying pan. # Place the burgers in the pan and cook on both sides for approximately 2 minutes on each side over a moderate heat until golden brown. # Once brown on both sides place in the oven at 180°C for 6 minutes. # Cook the bacon under a grill until cooked but not crispy. # Melt the Wensleydale cheese on top of the burger under the grill. To Assemble: Tip: This dish looks great on a rectangular plate. # Assemble the burger in the bun with the Wensleydale bacon on top of the melted cheese, then place this at one end of the plate. # At the other end of the plate, stack the chips into a Jenga-like tower, then stack the onion rings next to them. # Place some mixed salad leaves in a ramekin in the middle of the plate with a small amount of the red onion marmalade on top.
Pre-Heat the oven to 190°C Finely chop the shallot, garlic & thyme Mix together the pheasant and sausage meat, and add the shallot mix Now shape your pheasant mix into 2 burgers either by hand or using a burger press Heat up 1 tablespoon of oil in a frying pan, and carefully place the burgers into the pan Turn the burgers after one minute, and then add to the pan the bacon and red onions After one more minute place the pan in the oven, and cook for 5 minutes Once cooked, warm the baps in the oven for 30 seconds Butter the baps, and place the burgers inside the bread along with the red onions and bacon Add a side salad garnish and some redcurrant jelly, and your meal is ready to be served!