Tag Archives: mustard

Homemade Beef Burgers

I make my own beefburgers as most bought ones contain rusk or breadcrumbs, which is fine if you don’t suffer from coeliac disease. Not only can you get your butcher to mince you some good quality free-range beef but you can get more for your money.

I always make mine the same way but was intrigued to read in the Sunday Times, in a cookery article by someone whose name I forget, that his stepson – William – made his beefburgers with the same ingredients that I use, only he added an egg to his basic mixture. He also gave the recipe for a ‘Ploughman’s burger’ this just had some added extras to the basic mixture. I had to try his recipe and they are very good indeed, and I’m sure he won’t mind if I share his recipe with you.

I also make a spicy burger just by adding sweet chilli sauce to the basic mixture, but if you like them really hot just chop an extra chilli into that mixture.

I imagine that any flavouring could be added to the basic mixture including a curry paste – though that is one flavour I have not tried yet!

I serve the plain beefburger in warm soft rolls with a tomato relish or a garlic mayonnaise. The Ploughman’s burger the same way. But I think would serve the chilli burger with some soy sauce, chopped spring onions and red peppers and the curry burger with mango chutney mixed into some plain yoghurt.

All of them go well with a salad, a glass of wine, a warm summer’s evening and family and friends.

(Printable Recipe)

Ingredients:

Basic recipe:
2lbs/900g Good minced beef
1 Large onion very finely chopped
2 Cloves of garlic finely chopped
A good handful of chopped parsley
Salt and black pepper

Ploughman's version:
To the basic mixture add 3½-4 ozs/100g of grated mature cheddar cheese
3tblsps Dijon mustard
4 heaped tblsps Onion marmalade

1 In a large bowl mix all the ingredients together with your hands until well mixed.

2 Shape the mixture into burgers; they can be whatever size you wish to make them.

3 Place them in the fridge for an hour or two before using, as the chilling helps stop them falling apart when cooking.

4 They can be cooked medium-rare or well-done depending on taste, and a BBQ gives the best flavour.

NB The burgers can be made in advance and frozen, but they are best used within 2 weeks. Important defrost thoroughly before cooking.

Enjoy!

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Côte de Boeuf with Watercress and Black Beer Mustard

As I said in my last post, at the weekend I wanted to cook something other than a usual Sunday roast, after seeing James Martin’s recipe. I love spending time preparing all the food for a roast normally but wanted to see if there was something quicker I could try. Having made the Black Beer Mustard, which was the longest part of the whole recipe, I started cooking the beef and preparing the watercress salad and within half an hour the food was ready to serve!

We both loved this dish, down to the flavour and melt in the mouth texture of the beef, also the mustard that cut through the taste perfectly and the simplicity of the rest of the meal too. I didn’t feel too full either after eating, so it made a perfect lightweight Sunday roast substitute. This would be so good to cook up for family or friends after a day out, as there is little to do once you have a pot of mustard already made up.

(Printable Recipe)

Serves 2-4

Ingredients:
2.2lb/1kg Rib of Beef
2 tbsp Olive Oil
Salt and Pepper
4oz/110g Black Beer Mustard to serve
For Watercress Salad:
1 tbsp Cider Vinegar
3 tbsp Rapeseed Oil
1 tsp Black Beer Mustard
4oz/110g Watercress
Salt and Pepper

1 Season the beef with salt and pepper and brush with the olive oil.

2 Set a frying pan over high heat and add the beef when it is hot, cooking for 4-5 minutes on each side.

3 Make sure you turn the beef on its sides to seal the edges and then cook for 4 minutes per side, or 8-10 minutes if you prefer your meat well done.

4 Remove the beef from the pan and allow to rest for 5 minutes before carving.

5 For the watercress salad, whisk the vinegar, rapeseed oil and mustard together in a bowl and season to taste. Place the watercress in another bowl and drizzle over the dressing, tossing the leaves to coat evenly.

Serve by cutting the beef into fairly thick slices and serve the mustard and watercress on the side.

Enjoy!

Black Beer Mustard

I really wanted to make something slightly different than a normal Sunday roast, so decided to have a go at James Martin’s Côte de Boeuf with Watercress and Black Beer Mustard (recipe to come).

Having written down all the ingredients I didn’t have, I went shopping for the rest. I decided to go and see what ingredients I could get in James Martin’s own shop ‘Cadogan & James’, especially as some of them I had never bought before and didn’t know where I could get them.

I did ok, picking up the allspice berries, black mustard seeds and some more ‘posh’ red wine vinegar (as I didnt have enough) from his shop but he didnt have any white mustard seeds. After asking about whether they had any out back or what I could use instead, the very helpful staff, told me that James might be in the shop at closing time, so I could come and ask what to use as an alternative. We came back five minutes before closing but was told he had been held up so wouldnt be there in time. Not letting this deter me, we ventured to Waitrose and eventually found yellow mustard seeds, so I decided to buy them and use them instead.

I have no idea if using the yellow seeds rather than the white ones, made a huge difference but I will say that it made a great accompaniment to go with the beef and I’m going to have lots more with some steak later in the week. It was exactly what I was after, rather than the normal roast beef and gravy!

(Printable Recipe)

Makes approx. 425g/15oz

Ingredients:
25g/1oz White/Yellow Mustard Seeds
110g/4oz Black Mustard Seeds
75g/3oz Light Soft Brown Sugar
1 tsp Allspice Berries
1 tsp Paprika
½ tsp Turmeric
2 tsp Sea Salt
1 tsp Crushed Black Peppercorns
175ml/6fl oz Red Wine Vinegar
40ml/1½fl oz Balsamic Vinegar
3 tbsp Runny Honey
110ml/4fl oz Black Sheep Ale

1 Put all the dry ingredients into a processor or blender and blend until the seeds are roughly crushed.

2 Transfer to a bowl and stir in the two vinegars, honey and ale.

3 Cover the mustard with cling film and place in the fridge for 2 hours.

If you want to keep the mustard longer, put into sterilised jars and store in a cool, dark place.

The mustard should then keep for 3-6 months.

Enjoy!