When I told Alan I’d decided to just make a plain burger for my first Ultimate on Britain’s Best Home Cook, he thought it was too simple. Initially it does seem simple, especially given the fancy and varied burgers we saw in episode 1, but I think there is an art to doing a simple recipe very well. Plus there is nowhere to hide!
My strategy going into to cook for the first time was to fly under the radar, nothing too wacky or unusual with the flavours, some of my fellow competitors fell down trying to do too much.
I knew straight away that I wanted to make my burger welsh, what better than Welsh rarebit on top of a burger. My mother would always make us Rarebit on toast for supper. I thought the recipe needed a boost so I used a wholegrain mustard for my Welsh rarebit cheeseburger.
The bacon lattice on top of the burger was created because Alan hates nothing more than a cheese and bacon burger where the bacon falls out… by latticing the streaky bacon you ensure a bite of bacon with every bite of burger.
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For the Burger:
500g Braising beef or blade of beef minced – 20% fat
1 beef tomato, sliced
Pack of living salad
4 Brioche Buns
Pack of streaky bacon
1 tsp Salt
1 tsp White pepper
1/2 tsp Cumin
1/2 tsp Paprika
1/2 tsp Mild chili powder
1 Garlic Clove
For the Cheese Sauce:
170g Welsh Mature Cheddar Cheese
2 tbsps Welsh Ale
1 tbsp Worcestershire sauce
1 tbsp Whole grain mustard
For the Burger:
1. Place beef in a bowl, season and add spices.
2. Mix until just coming together, don't over mix.
3. Form into 2 patties with a dimple in the centre and chill.
4.. Griddle the bacon in a lattice.
5. Lightly grill the brioche buns.
6. Rub patties with a little oil and cook in a griddle pan approximately 10 mins.
For the Cheese Sauce:
1. Heat all the ingredients, expect the beer and seasoning, gently in a saucepan until melted.
2. Add beer to slacken and season to taste.
When cooking the burger patties don't be tempted to push down on them, it just pushes out the juices and cane make them dry.
I chose to make cheesy onion rings to go with my Welsh Rarebit Burger on Britain’s Best Home Cook because I absolutely love onion rings and I don’t think a burger meal is complete without them!
Usually I make beer battered onion rings (I will post the recipe soon), but when designing my dish for the show I was conscious that it was fairly ordinary so I wanted the onion rings to stand out and been something different, so cheesy onions rings were born!! And Mary Berry loved them!!
The recipe is a little bit fiddly but the results are amazing, these would make a lovely treat for your friends and family. If you do make them post you results on insta and tag me @katiedavies85 so I can see!
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2 large onions
200g Welsh Mature Cheddar Cheese
Groundnut oil (to fill the deep fat fryer)
150g Self-raising flour
300g stale white breadcrumbs
1. Slice the onions into 1 cm think rings.
2. Missing out one ring stuff two rings with cheese, make 8.
3. Place on baking sheet and freeze for 1 hour.
4. Season the flour and breadcrumbs, with salt pepper and paprika.
5. When ready to fry, dip in seasoned flour, then the beaten eggs, then the seasoned breadcrumbs.
6. Deep fry for approx. 3 minutes at 180C in deep fat fryer, if you don’t have a deep fat fryer, use a thermometer to get the correct temperature in a pan of oil.
7. Remove and drain on kitchen roll.
When making these onions rings it is important to ensure the onion ring is completely coated with both flour and egg to ensure the breadcrumbs stick.
Coleslaw comes from the Dutch word koolsla, meaning cabbage salad, and the four original vegetables used to make it were, cabbage, onion, carrot and leek. When I found out that leek was one of the main ingredients I was intrigued, I had never used raw leek and being Welsh I just had to try it.
The dish I created on the show was quite fatty so I knew I wanted my koolsla to cut through some of the fattier elements, which is why I created the vinaigrette for the vegetables rather than the more traditional coating of mayonnaise, plus it’s healthie
½ white cabbage
½ red cabbage
1 red onion
100g smoked think streaky bacon
3 garlic cloves
Handful of walnuts, roughly chopped
Handful of dried cranberries
3 tbsp runny clear honey
3 tbsp white wine vinegar
1 tbsp wholegrain mustard
1 heaped tsp black onion seeds
Ground black pepper
1. Finely slice the cabbages, the onion and the white part of the leek. Grate the carrot and put all the vegetables in a large bowl.
2. Add the walnuts and the cranberries to the same bowl.
3. Finely slice the shallot, mince the garlic and dice the bacon.
4. Gently fry the shallot, garlic, black onion seeds and bacon until its caramelized.
5. Remove the bacon and set aside.
6. Mix the vinegar, honey and mustard then add to the bacon pan. Season to taste.
7. Add the bacon to the bowl with the vegetables.
8. Pour the vinaigrette over the vegetables mix well and serve.