Ingredients
Butter
- 1 ½ pints double cream
- Salt
Burger
- Diced wild Venison
- Diced wild boar
- Tail end of Venison
- Slab of Lardo
- Cholula Sauce
- Tomato Sauce
- Italian flat parsley
- 4 Shallots
- Salt and Pepper
Relish
- Heritage Tomatoes
- Shallots
- Celery
- Tail of a Scotch Bonnet
- Garlic
- Oregano
- Sugar
- Red wine vinegar
Rarebit
- 75g butter
- ½ cup flour
- 75g Comté cheese
- British bitter
- Salt, pepper, pinch of cayenne
Brioche Buns
- 450g flour
- 7g Yeast
- 50g sugar
- Panko breadcrumbs
- Linseed
- Salt
- 100ml Milk
- Watercress to serve
Skinny Fries
- Potatoes
- Hot paprika
- Sumac
- White Pepper
- Sea salt
Method
For the butter;
To make the butter take 1 ½ pints of double cream and add into a mixer for 10 to 15 minutes, the butter will separate from the buttermilk. Remove the butter from the whisk and squeeze out any excess buttermilk, work salt through the butter then shape, wrap in parchment and chill for 10 minutes to set.
For the Brioche;
Place 450g of strong flour, 7 grams of yeast, two pinches of salt and 50 grams of sugar into a mixer to ensure all the ingredients are evenly distributed. Gradually add 100ml of milk and 4 eggs and then 190g of the butter you churned earlier. Beat the mix until it all comes away from the side and just sticks to the paddle of your mixer. Cover the dough mix and allow to prove for one hour.
Place the dough mix onto a floured surface and then fold. Keep your hands well floured and portion off the mix with a dough shaper. Move the dough between your palms to create tight buns and place on a parchment sheet covered baking tray in the fridge to allow them to rise. Beat egg and milk together to create an egg wash and brush the buns lightly. Sprinkle linseeds over the bun. Pre heat the other to 190C/375F – set a timer for 10 minutes to check.
Remove buns from the oven, they should have risen and have a golden shine. Slice each bun in half and using a cooling rack over your stove top to lightly toast the insides of your brioche.
For the relish;
Dice shallots, garlic, celery, heirloom tomatoes and tail of a scotch bonnet. Add smoked paprika , oregano, sugar and red wine vinegar. Bring to the boil in a pan until all ingredients are cooked through and then allow to cool.
For the Rarebit;
Cube around 75g butter into a hot pan and add ½ cup of flour and allow the flour to cook slightly. Gently pour in British bitter which will cause the mix to foam. Grate in 75g of Comté cheese, season with salt, pepper, a tsp of mustard and a pinch of cayenne. Pour out the mix onto a baking sheet to around an 1/8” thickness then allow to cool. When chilled cut out circles ready to place on your burger.
For the Skinny fries;
Peel your potatoes and cut them into 4mm strips. Rinse well to remove as much starch as possible (salt in the water will also aid this) leave them in the water for up to an hour.
Drain your potatoes and dry on a tea towel. In a deep pan heat vegetable oil to bubbling point and add in your potatoes, when golden remove from the pan onto some paper towel to allow any excess oil to drain off. Season with hot paprika, sumac, white pepper and sea salt.
Plate up…
Layer some relish on the base of a brioche and add burger then layer more relish. Add watercress, some mayonnaise to the top of the brioche and use a skewer to hold all together. Serve with a portion of your skinny fries.