FLASH BACK FRIDAY: Bayeux Burger

FLASH BACK FRIDAY: Bayeux Burger

 

Happy Friday all – Being as the majority of my domestic readers will be snowed in, here is something for you to chew on and warm your cockles… a few years ago I wrote this recipe and to this day stands as my favourite burger design I have ever come up with. Go to your local co-op and get some bits in, give it a go this weekend and I’m sure it will cheer you right up. Serve with fat wedges of roasted sweet potato or just go mad with a pile of fries, just don’t forget the Dijon mustard.

Beer matches: A cold Camden Helles, a bold Belgian such as La Chouffe or a beast of an IPA like ‘Go to IPA’ by Stone.

 

To make four burgers….

Ingredients:

  • 350G ground beef
  • 2 95% pork Sausages, removed from skins
  • 1 teaspoon dried Tarragon
  • 1 teaspoon herb de provence
  • A jar of large sliced pickles
  • Salt
  • Pepper
  • 150g wedge of Pont l’eveque cheese (or Brie) sliced into thick pieces
  • 2 finely sliced red onions
  • 1 single measure of Calvados (or good brandy if you cant get it)
  • 4 brioche burger buns
  • 4 teaspoons of Aioli or just add minced garlic to your favourite mayonnaise
  • Olive oil for frying

Method:

  1. Add the beef and sausage meat to a bowl with the Tarragon, Herb de provence and season well with the salt and pepper. Mix well to form a patty mix with an even consistency.
  2. Split into four even balls of meat mix. Roll, pat and press them into four burgers. (Quick tip: Size them to the buns!) Cover with some cling film and leave them in the fridge for 30 minutes.
  3. Remove them from the fridge and preheat a griddle pan on a medium heat, lightly oil both sides of the burgers and place onto the pan. Cook for 3 minutes.
  4. In a preheated frying pan on a medium heat, add a tablespoon of oil and the onions. Season well and stir regularly until translucent and soft. Should take roughly the same time as the one side of the burger.
  5. Turn the burgers in the griddle and cook for a further 3 minutes.
  6. Turn the heat up on the onions and add the Calvados. This will simmer down really quickly, lower the heat again and leave them ticking over on a low heat stirring regularly.
  7. Turn the burger once again and add at least two large slices of cheese across the top of the burger, cover if you can and add a touch of water to create some steam. Don’t cook for longer than another minute or so as the cheese wont take much melting. Rest the burgers in a warm place for a few minutes.
  8. On the bottom part of each bun, spread the aioli and place onto the bun, cross two of the pickle halves across the cheese and top with a spoonful of the onions.
  9. Cap with the other half of the bun and serve with herby roast potatoes or sweet potato fries for a treat.

There we have it… the Bayeux burger. An oral tapestry of contrasting flavours and my own little dedication to a great part of the world.

wpid-img_20150921_195104.jpg

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The Bayeux burger

As you may have seen in my recent post ‘Moyaux than meets the eye’ I went to France in July of this year and to be frank, I adored every second of my journey around the region of Normandy and found inspiration at every turn. The local produce was such good quality I actually left Normandy disappointed that I couldn’t stay longer and learn more about how everything was made and just sit one more time in the summer sunshine with a few different bits of cheese and some fresh bread, slicing tiny slithers of soft cheese away and pairing it with locally sourced cold meats and a cold beer. It really was bliss.

While I was there I was inspired to write quite a few recipes as there was plenty of ideas flying in and out of my head when we were exploring the local area but as ever, I am known for my burger recipes so it is only right I try and combine the flavours that Normandy is famous for and fit it between two halves of a bun for you all to experience at home. There are three things that stand out as essential ingredients to this burger and they are Pont l’eveque cheese, Calvados and Brioche. As long as these three things are present then you are onto a winner!

So here’s the recipe that screams out Normandy loud and clear to me while celebrating everything I miss about this beautifully wonderful place.

To make four burgers….

Ingredients:

  • 350G ground beef
  • 2 95% pork Sausages, removed from skins
  • 1 teaspoon dried Tarragon
  • 1 teaspoon herb de provence
  • A jar of large sliced pickles
  • Salt
  • Pepper
  • 150g wedge of Pont l’eveque cheese (or Brie) sliced into thick horizontal pieces
  • 2 finely sliced red onions
  • 1 single measure of Calvados (or good brandy if you cant get it)
  • 4 brioche burger buns
  • 4 teaspoons of Aioli
  • Olive oil

Method:

  1. Add the beef and sausage meat to a bowl with the Tarragon, Herb de provence and season well with the salt and pepper. Mix well to form a patty mix with an even consistency.
  2. Split into four even balls of meat mix. Roll, pat and press them into four burgers. (Quick tip: Size them to the buns!) Cover with some cling film and leave them in the fridge for 30 minutes.
  3. Remove them from the fridge and preheat a griddle pan on a medium heat, lightly oil both sides of the burgers and place onto the pan. Cook for 3 minutes.
  4. In a preheated frying pan on a medium heat, add a tablespoon of oil and the onions. Season well and stir regularly until translucent and soft. Should take roughly the same time as the one side of the burger.
  5. Turn the burgers in the griddle and cook for a further 3 minutes.
  6. Turn the heat up on the onions and add the Calvados. This will simmer down really quickly, lower the heat again and leave them ticking over on a low heat stirring regularly.
  7. Turn the burger once again and add at least two large slices of cheese across the top of the burger, cover if you can and add a touch of water to create some steam. Don’t cook for longer than another minute or so as the cheese wont take much melting. Rest the burgers in a warm place for a few minutes.
  8. On the bottom part of each bun, spread the aioli and place onto the bun, cross two of the pickle halves across the cheese and top with a spoonful of the onions.
  9. Cap with the other half of the bun and serve with herby roast potatoes or sweet potato fries for a treat.

There we have it… the Bayeux burger. An oral tapestry of contrasting flavours and my own little dedication to a great part of the world.

wpid-img_20150921_195104.jpg

VIVA LA FRANCE!…Apart from in relation to the Rugby World Cup of course…. not even a little bit.

COME ON ENGLAND!!

Moyaux than meets the eye…

Travel broadens the mind. Travel provides us with the opportunity to see, hear and most importantly eat things that we wouldn’t be able to experience at home, making it as far as I’m concerned a very important part of life. So why is it then that I have not been abroad since I was 12? The simple answer being I am terrified of flying and cannot bare the thought of getting on one of those tubular winged terror machines.

Luckily France is not too far away and a ferry can get me there in no more than a few hours dependent on which port you arrive at. Huzzah! And I must say that driving off the ferry and onto the somewhat alien road system was an interesting experience but one that now seems like easy work after staying there for just shy of two weeks. We stayed in a small town called Moyaux, not too far from Lisieux in Normandy, on a a site called Le Colombier which was situated on an old apple orchard. The French countryside provides a really lovely base of operations for an exploration of the north western part of the country and Normandy provides a brilliant source of local produce to explore. Moyaux is a small town or even a village that doesn’t seem to have a lot going on in it but provides a true look into how French people really live, as opposed to a place that is hopped up and bloated to keep up with a bloated feeling tourism demand that pushes it’s inherent “Frenchness” onto the back burner to conform to what people want to see. It represents quintessential Normandy life and is a place build around its Church where everything closes from around 12pm until at least 2pm. For help with the mental image see the village in the film ‘Chocolat’ but without the pouting, pony tailed and guitar brandishing Johnny Depp and replaced with a fairly average looking food blogger in a Vauxhall Astra.

There were a few things that really stood out to me that seemed to represent the produce of the area that included but were not limited to; apples, which they used to create tarts, ciders and a distilled cider brandy called Calvados.  The local cheese’s and dairy produce such as the thick and rich creme fraiche, camembert which is said to have originated in Normandy in 1791, Pont-l’Eveque which is very much like a squared brie which I find slightly firmer and Neufchâtel which boasts a smooth, creamy texture with a flavour that lands somewhere between a young and fairly well aged taste. It is certainly a region worth visiting for the cheese-o-philes among us, great with fresh bread and a selection of cured meats that are not so good for the waistline but extraordinarily super for the soul!

Lisieux offers a market on a Saturday that really doesn’t seem to hold anything that special when walking into it from the side of the Basilique where we parked, as it seemed to just be full of clothing and cheap watches which tend to not really interest me if I am really honest. However when you turn the corner just to the left of the library you see just what you need to see in France. Wall to wall food. Vegetables, fruit, seafood (Not a cloudy fish eye in sight) including some lovely Moule/mussels that we enjoyed that night in a paella, fresh crepes, bread, some awesome fresh, cured and very living meats, preserves and pretty much anything you could think of that you would want to see in France when looking for a feed.

I wandered around for a few hours in awe of just how good it was and feeling very lucky to be able to see it frankly as at the time we visited the farmers of France were on strike in relation to the price of meat and milk being paid to them by the large supermarket chains. I had heard about the French supermarkets as something to behold in comparison to what we have in the UK and unfortunately it took a few days for us to get to the closest one due to the roads being closed due to farmers parking their tractors all around the hypermarket. We got around to it somehow one day before the strike moved on to Le Havre and found burning piles of cow feces, agricultural waste strewn all over the place and angry farm workers waving us off the exits which led to the store. An interesting experience to be in but if I am honest I totally support their cause and wish them luck in their endeavor’s, farms work damn hard to keep up with supply in countries all over the world and they deserve to be fairly reimbursed for their incredible amount of hard work.

Drink. Something that you need to cover when giving a run down of Normandy it seems as they are famous for their production of Calvados brandy, which is a really smooth drink for even me who is not in any way shape or form a Brandy drinker. It is actually very good when added to fried onions and put on top of a heftily loaded burger, however that is an expensive and wasteful practice to a true connoisseur! I basically lived off Grimbergen while I stayed there which seems to be a staple beer in France, It is available in some really tasty varieties such as poire/pear, kriek/berry, ruby, blonde and white to name a few that I can remember.

In summary, France offered some incredible experiences and I can’t wait to go back again. While there we visited the Bayaux tapestry, the landing beaches, Monet’s garden and the camp site was a wonderful place to relax offering a lovely little creperie just past the pool that offered take away food which I have to be honest, wasn’t perfect but it certainly filled a void if needed (heres to you Croque monsieur). Normandy is somewhere that I would recommend visiting to any person who loves food, drink and culture to visit as it has all three categories covered in droves, just don’t be scared to run off the beaten track and go somewhere other than the hypermarkets as Normandy in particular has so much to offer to reward your exploration. So if travel really does broaden the mind, consider my mind broadened.