Rock and Roll Burgers
Rock and Roll Burgers with potato rolls and cheddar
Potato Rolls
2 medium potatoes
1 tablespoon sugar
½ teaspoon salt
1 sachet yeast
100g butter
500g strong flour
1 egg yolk
Black onion seeds to garnish
Boil the potatoes until soft and drain off 250ml of the water into a bowl.
Mash the potatoes well and add to the bowl with the sugar, salt and butter. Allow to cool to blood temperature and then add the yeast and flour. Mix to a dough and then turn onto a floured surface and knead for 10 minutes. Return to a lightly oiled bowl and cover with a damp teatowel and leave for an hour.
Knock back the dough and set oven to 200oc.
Divide the dough into 8 pieces and roll into ovals.
Place on a lightly floured baking tray and brush with the egg yolk.
Sprinkle with onion seeds ( or leave them out)
Bake for about 20 minutes or until the bottom sounds hollow when tapped.
Cool.
Beer Braised fool’s fillet
1 kg fool’s fillet cut into 6 pieces or braising steak
2 tablespoons oil
2 onions, peeled and chopped
2 cloves garlic, minced
25g butter
1 tablespoon tomato puree
1 teaspoon chopped red chilli
1 teaspoon sweet smoked paprika
500ml beef stock
250ml local ale
1 tablespoon honey
Heat a tablespoon of the oil in a frying pan until smoking hot.
Season half the meat with salt and seal off well in the pan.
Transfer to a casserole dish and add the remaining oil to the pan and repeat with remaining meat.
Add the butter, onions, chilli and garlic to the pan and cook for 5 minutes.
Add the tomato puree and cook for a minute.
Add the ale, honey and stock and bring to bowl.
Pour over the meat and seal with a lid or cover.
Cook in a 160oc oven for about 3 hours or until fork tender.
IF the juices are runny, boil to spoon coating consistency.
Rest the meat for 10 minutes then slice.
Fry two onions until golden and add to shredded meat and sauce.
Spoon into split buns and top with grated cheddar.
