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FOOD
Burn's Night smash
haggis burger
Celebrate Burns Night with a burger that's as bold
as the Bard himself! Haggis-spiked beef patties are
steamed with a dram of whisky for the ideal tribute
for Burns night. Recipe commissioned by Kamado Joe.
Photography by Nick Hook. Serves 4.
Ingredients
• 500g beef mince (125g per burger)
• 100g haggis
• 2 rashers of smoked streaky bacon per patty
• Emmental Cheese
• Splash of whisky
• Brown Sauce
• Watercress
• Brioche Burger Buns
Method
1. Combine the beef mince and haggis in a bowl.
2. Shape the mince into meat balls.
3. Fire up your BBQ (or use a hot frying pan) to around
200C. Use a flat surface or heat up a cast iron frying
pan.
4. Place the meat balls on the griddle and then smash
them into a burger shape. You can do this with your
hand, using a steak press or a spatula.
5. At the same time, grill the bacon rashers until crispy.
6. After the patty has cooked around 3 minutes, flip
them over.
7. After 2 minutes, place a slice of cheese onto each
patty then pour a splash of whisky next to it, before
covering with a burger dome. This will accelerate
the melted cheese and infuse the patty with a whisky
steamed flavour.
8. To build the burgers, lightly grill each side of the
brioche buns, before adding brown sauce and a
handful of watercress. Place a patty on top, followed
by the crispy bacon. Finally, place the remaining bun
on top of the burger and enjoy.
Slice of heaven
Badiani, the Florentine gelato brand, is
bringing back its artisanal Pandoro and
Panettone, served by the slice in a selection
of their shops. The classic Italian cakes pair
with their new limited edition Christmas
gelato flavours or a cup of their popular hot
chocolate. The hand wrapped cakes are also
available to take home from all 13 of Badiani's
London shops.
Panettone £32 - an artisanal, fluffy
panettone made in Italy and filled with
candied fruit and raisins. Pandoro £34 - an
Artisan buttery brioche with traditional
powdered sugar. Dark Chocolate Panettone
£34 - an artisanal fluffy chocolate panettone
with chocolate chunks.
There are also three new festive gelato
flavours are: Gingerbread; Eggnog; and
Chocolate Orange which are all made using
a traditional Florentine recipe and the finest
Italian ingredients
www.badiani1932.com
www.kamodojoe.co.uk