Recipe - Beef Smitane With Grated Chilli Fries

Sunflower oil; for frying
1 lg Onion
450 g Lean minced beef
Dollop tomato ketchup
Good dash Worcestershire
sauce
1 Egg
Good pinch dried mixed herbs
100 ml White wine vinegar; plus 1
tbsp
6 Gherkins; (6 to 8)
150 ml Double cream
One half teaspoon White mustard seeds
225 g Baking potato
1 small Bunc fresh chives
One fourth Heaped tsp chilli powder
1 75 grams bag fresh salad
leaves
Maldon sea salt and freshly
ground black
; pepper

1 Heat a large frying pan. Finely chop the onion. Add 1 tbsp oil to
the pan and cook the onion for 23 minutes until softened, stirring
occasionally.

2 Place the beef in a bowl with the tomato ketchup, Worcestershire
sauce, egg, mixed herbs and plenty of seasoning. Tip in the cooked
onion and mix until well combined.

3 Return the frying pan to the heat and using slightly wetted hands,
shape the beef mixture into four patties.

4 Brush the pan with a little more oil and cook the beef patties for
45 minutes on each side for medium to well done. Set aside on a warm
plate to rest.

5 Grate the black pepper into the bottom of a small pan. Add the
vinegar and cook until reduced to almost nothing. Heat a deepfat
fryer or 5cm/2" oil in a wok to 190C/375F.

6 Slice the gherkins. Add most of them to the reduced vinegar mix,
(reserving some for a garnish) with the cream and mustard seeds. Cook
down gently until slightly reduced and thickened.

7 Season to taste and stir in any juices from the rested beef
patties. Cut the potato into julienne strips or coarsely grate by
hand or in a food processor.

8 Rinse well under cold running water then place in a tea towel to
squeeze out the excess moisture and then pat dry on kitchen paper.

9 For the Dressing: Place the remaining tbsp of vinegar in a small
bowl. Add the seasoning, stir until dissolved and whisk in 4 tbsp
sunflower oil. Reserve some whole chives for garnish, snip up the
rest and whisk into the dressing.

10 To test that the oil is ready, add a bread cube it should bubble
and float on the surface almost immediately.

11 Fry the potatoes in batches, if necessary for a few seconds until
crisp and golden brown.

12 Remove the fries with a slotted spoon and drain on kitchen paper.
Mix together the chilli powder and a heaped tsp of salt and use to
season the fries.

13 Place the salad leaves in a bowl and season generously. Pour over
the dressing and toss to coat.

14 Stir any juices from the burgers into the sauce. Arrange a burger
on a serving plate and spoon over some of the sauce. Garnish with the
reserved gherkin slices and some whole chives. Add a mound of the
seasoned chilli fries and some salad. Serve at once.

Converted by MC_Buster.

Recipe by: Anything You Can Cook

Converted by MM_Buster v2.0l.