Daveburgers (makes 8)
(No prizes for guessing who makes these in our house)
Get the brollies out – it’s barbecue season! The flavour of these beauties is elevated by the caramelised onions – well worth the extra effort.
I’d recommend making a big batch of these onions – freeze for using later on top of burgers, hot dogs, as a pizza topping or with cheese on toast. The burgers freeze well, individually wrapped in cling film. (When defrosting, unwrapping before they’re thawed makes life easier.)
- 1kg beef mince or 50/50 beef and pork mince (around 15% fat),
- 2 large onions, quartered and thinly sliced,
- 1 tbsp dried oregano,
- 1 tbsp dark brown sugar,
- Good splash of balsamic vinegar,
- 2 tbsps olive oil,
- salt and black pepper
Method:
Heat the olive oil in a frying pan and add the onions, along with a good pinch of salt to draw out the moisture and help prevent burning. Lid on, cook gently for at least 15 minutes, stirring occasionally.
When softened, add the sugar and balsamic and continue to cook until well reduced, browned and completely soft. Add a splash of water if they start to stick.
Allow to cool, then combine with the mince and season well with salt and black pepper before dividing into eight and shaping into burgers. (We use a burger press, but not essential.)
Cover and chill in the fridge before cooking, separated by squares of greaseproof paper, or freeze for later (see above).
Summer Fruits Cake (serves 6-8)
This is a little like the French Moelleux – basically a soft sponge used as a vehicle for any seasonal fruit glut, and is very adaptable. I like to use nectarines, but you could use peaches, apricots, cherries (stoned), or plums if you prefer something less sweet. You will need an 8-9 inch tin, preferably springform, greased and the bottom lined with greaseproof.
- 3 or 4 nectarines (stoned and sliced into segments),
- 70g plain flour,
- 110g ground almonds,
- 1.5 tsp baking powder,
- 0.5 tsp salt (omit if using salted butter),
- 200g caster sugar,
- 140g soft butter,
- 2 large eggs or 3 medium (room temperature),
- 1 tbsp plain yogurt (gives a nice, soft crumb),
- 1 tsp vanilla or almond extract,
- 2 tbsps Demerara or granulated sugar.
Method:
Preheat oven to 180C/160C fan/Gas 4.
Place all ingredients except the fruit and Demerara sugar in a large bowl and mix until just combined (don’t overdo it!).
Pour into prepared tin and smooth top.
Arrange the fruit over the top, ensuring that the slices are away from the edge of the tin, and sprinkle the Demerara sugar on top.
Bake in centre of oven for around 45 minutes (check after 35) or until a skewer inserted in the centre comes out clean.
Serve warm or at room temperature.
Many thanks to Ann Shaw 🙂
Bon Appetit!
Ann’s previous recipes:
- July ’24 – Salad Days – (a trio of salads, ideal for barbecues)
- June ’24 – Roasted Vegetable Ratatouille / Jean’s Tea Loaf
- May ’24 – Garlic Prawns (Gambas al Ajillo) / Tortilla española
- April ’24 – Slow cooked Chinese Beef with Ginger / Saucy St. Clements Pudding
- Mar ’24 – Macaroni Cheese with Leeks and Mushrooms / Welsh Cakes
- Feb ’24 – Quick Fish Chowder / Raspberry Cheesecake Hearts
- Jan ’24 – Scouse (or Lobscouse) / Ginger Cake
- Dec ’23 – Salmon in Filo / Easy Chocolate Mousse
- Nov ’23 – Squash & Sausage Pasta / Pear & Apple Sponge
Soon to be added is a memorial plaque which reads:
