Monthly Menu — Family Cook
Soft Boiled Egg with Streaky Bacon Wrapped Asparagus Soldiers
Stuffed Chargrilled Burger with Sweet Potato Fries and Coleslaw
Fresh Berry Chocolate and Almond Tart served with Chantilly Cream
- Pre heat a griddle pan on the hob to a medium/high heat.
- Cut the bread into fingers the same width of the asparagus and slightly shorter. Grate some parmesan on the top. Place the asparagus on top and wrap with the streaky bacon.
- Place onto the griddle pan and cook until the streaky bacon goes a crispy golden brown. Place onto the plate. Season with salt and pepper.
- Bring a medium saucepan with salted water to the boil add the eggs and allow to boil for 3-4mins remove from water and place into egg cups.
- Serve immediately.
- In a bowl combine the minced beef, egg, salt, pepper and mustard (if used). If the mixture is too soft add the breadcrumbs to help bind and thicken. With clean hands divide the mixture into 8 even sized balls, place onto a lined tray and chill in fridge for 20 mins.
- Line a burger press with a wax burger disc, place a ball of burger meat onto the wax disc, place another wax disc on top and then press it together/down (depending on the burger press). Transfer the burger back onto a lined tray. Cover with cling film and return the hamburgers to the fridge.
- Warm a frying pan to medium heat and fry the streaky bacon until crispy. Remove the bacon and place on to a paper towel lined tray to drain. In the same frying pan sauté the diced onion, garlic and mushrooms until the onions are tender.
- Once cooled chop up bacon and mix with the onions, garlic and mushrooms with the grated mature cheddar, then season to taste. Form a spoonful of this mixture into a ball and place it in the centre of the 4 burger patties top each one with another burger patty and seal the edges.
- Place burgers on a lined tray and allow to chill in refrigerator for at least 1 hour or until you are really to grill.
- Once ready to cook burgers place the burger buns onto an oiled preheated griddle on medium/high heat and sear until nicely toasted. Place onto plate, butter/mayo the top and place lettuce tomato slice onto the top of the bun.
- With griddle still on, place burgers on and sear until browned, approx. 4 mins each side. You can griddle for longer if you prefer a well done burger.
- Using a mandolin or a vegetable spiralizer on the Julienne setting, julienne the cabbages, carrots, onion, celery and apple if being used.
- In a bowl mix the mayonnaise, lemon juice and seasoning, then add all the vegetables and mix until well combined.
Sweet potato fries
- Peel sweet potatoes and using a potato chipper make them into chips. Put them in a bowl filled with cold water and allow to soak for an hour. Drain water from bowl and lift fries out by the handful. Give them a good shake. They should be dry but still have enough moisture on them to allow the cornflour to stick.
- Put the cornflour (start with 3 tbsp) into a bag and put a handful of sweet potato chips into the bag and give then a good shake to lightly coat them in corn flour.
- Here you can either oven bake them or deep fry. To Oven bake place them on an oven proof tray with 4 tbsp of olive oil. Mix sweet potatoes until well coated in oil if necessary or you can use two trays so they are not over crowded.
- Sprinkle on top with the paprika, rosemary and seasoning. Place the tray into a preheated oven at between 180-200◦C and bake until crispy and browned. Approx. between 20-30 minutes. After the first 15 minutes, turn the sweet potatoes over checking them then return to the oven until fully cooked.
- For deep frying, put them in the deep fryer at its highest setting for a few minutes they should start to float when they are ready. When you remove from fryer, allow a few moments to drain, then place them into a bowl sprinkle on paprika, rosemary and seasoning and toss them around in the bowl.
Sweet Almond Pastry
- Sieve the flour, salt and the ground almonds together in a bowl add the caster sugar stir together.
- Add the diced butter (if it’s a hot day you can leave butter in a bowl of iced water to keep cool on counter until needed.) Rub the flour and the butter together with the tips of your fingers only until the mixture looks like fine breadcrumbs. (You can also do this in a food processor on the pulse actions.)
- Break the egg into a separate bowl and break yolk by giving it a light mix. Pour it into the butter/flour mixture and work it in together either using your fingers (keep the bowl of iced water next to you if needed) or with a metal dinner knife until it just comes together to forms a soft dough. If it still seems too stiff, add a little water or milk 1 tsp at a time. The main secret to making pastry is not to over work it! The less you handle it the better!
- Tip the dough onto a surface lined with Clingfilm and a fine dusting of flour. Shape the dough into a rough ball shape, flatten it slightly and wrap it up in the Clingfilm.
- Chill it in the fridge for at least 20-30mins to rest.
- Preheat the oven to 200◦C
- Grease the bottom and sides of a 23cm tart tin. Cut out a circle of greaseproof paper to fit the bottom of the tin and place it into tin.
- Cut out a circle of grease proof paper large enough to cover the bottom and sides of the tart tin. Put this to the side.
- Place a layer of Clingfilm onto your work surface place the pastry on top and add another layer of Clingfilm. Use a rolling pin and roll out the pastry into a circle large enough to line a 23cm tart tin. (Needs to be no thicker than 5mm.)
- Remove one layer of Clingfilm from the pastry and place it pastry side down into your tart tin easing it into the corners trying not the tear the pastry in the corners. (If it does tear use some of the spare pastry to fill in any gaps.)
- Remove the second layer of Clingfilm then place the piece of greaseproof paper on top and weigh it down with baking beans.
- Bake it in the middle shelf of your oven for 15 minutes. Take it out of the oven remove the paper and baking beans. Return it to the oven for another 5-10 minutes until it lightly browned.
- Mix all the ingredients together adding the icing sugar a tsp at a time until you reach your required sweetness. You can leave it as this to pour over your dessert or you can whisk the cream mixture to soft peaks and serve a quenelle of cream next to the tart. (you can use two metal spoons dipped in warm to make the shape)
- Pour the cream, sugar and butter (vanilla if being used) into a saucepan and slowly bring to the boiling point over a low to medium heat stir occasionally. (Bubbles appear around the edges or the pan). Do not let the cream catch (burn) on the bottom.
- Break up the chocolate in small bits or use drops and place the pieces into a large heat proof bowl. Pour over the cream mixture and stir the mixture with a large metal spoon mixing in one direction. Keep stirring until all the chocolate has melted and it has become smooth. At this point add the alcohol if being used. Give it a final stir.
- Pour the mixture into the pastry case, allow to cool then place in the fridge until it sets (at least 2 hours).
- When set, top with fresh seasonal berries and a dusting of icing sugar.
- Ideas: strawberries and raspberries for the summer; Blackberry and Blueberries in the autumn! For the winter try mixed nuts (walnuts/hazelnuts), you can also add a few cranberries for colour!
- Cut the tart into wedges, place a slice onto a plate and pour a little Chantilly cream over the top.