421. The humble seasonal burger
Skillet Muffins
250g Whole wheat flour
100g Spelt Flour
250g Strong White flour
450g water
5g fresh yeast
Pre-ferment | In a large bowl, mix luke warm water, yeast and 200g white flour. Cover and let sit for 3-4 hours in a warm environment or until it has doubled.
Add remaining flours and mix into a soft dough. Knead for about 10 minutes and allow to rise for 30 minutes. With the help of a wet spatula, stretch dough from opposite ends and fold into centre. Cover and let rise until it has doubled in size. Repeat the process a second time. Allow to rest for 15 minutes. Cut and shape dough into 40g balls and place on floured surface. Leave to rise for 10-15 minutes. Meanwhile, place skillet on medium to high heat. Cook muffins on each side until a tanned crust forms. leave to rest on the side of the pan. This allows them to cook thoroughly.
Pattypan Muffin Burgers (for 2)
1 Pattypan squash
1 clove of garlic
1 bell pepper
1 tomato
1 small red onion
Goats Cheese
Cress/ salad leaves
Radish top salsa verde
salt/ pepper
EVVO
Blacken peppers straight on flames (coals or gas). When the entire skin has turned black, place in a sealed plastic bag for 5 minutes. Remove blackened skin under running water. Slice and season with EVVO, salt, pepper. Set aside.
Cut tomatoes into thick slices, onions into wafer thin slices. Slice cheese. Thoroughly wash and drain salad.
Slice Pattypan squash into thick circles. Rub with crushed garlic, salt, pepper, EVVO. Leave to marinate for 15 minutes or so. Place a skillet on medium to high heat. Sear squash for 5 minutes on each side or until golded brown. Allow each side to be seared before turning.
Assemble burger making sure to lightly coat with EVVO (no soggy muffins). Cheese, over hot squash (melty) and pesto over leaves.
250g Whole wheat flour
100g Spelt Flour
250g Strong White flour
450g water
5g fresh yeast
Pre-ferment | In a large bowl, mix luke warm water, yeast and 200g white flour. Cover and let sit for 3-4 hours in a warm environment or until it has doubled.
Add remaining flours and mix into a soft dough. Knead for about 10 minutes and allow to rise for 30 minutes. With the help of a wet spatula, stretch dough from opposite ends and fold into centre. Cover and let rise until it has doubled in size. Repeat the process a second time. Allow to rest for 15 minutes. Cut and shape dough into 40g balls and place on floured surface. Leave to rise for 10-15 minutes. Meanwhile, place skillet on medium to high heat. Cook muffins on each side until a tanned crust forms. leave to rest on the side of the pan. This allows them to cook thoroughly.
Pattypan Muffin Burgers (for 2)
1 Pattypan squash
1 clove of garlic
1 bell pepper
1 tomato
1 small red onion
Goats Cheese
Cress/ salad leaves
Radish top salsa verde
salt/ pepper
EVVO
Blacken peppers straight on flames (coals or gas). When the entire skin has turned black, place in a sealed plastic bag for 5 minutes. Remove blackened skin under running water. Slice and season with EVVO, salt, pepper. Set aside.
Cut tomatoes into thick slices, onions into wafer thin slices. Slice cheese. Thoroughly wash and drain salad.
Slice Pattypan squash into thick circles. Rub with crushed garlic, salt, pepper, EVVO. Leave to marinate for 15 minutes or so. Place a skillet on medium to high heat. Sear squash for 5 minutes on each side or until golded brown. Allow each side to be seared before turning.
Assemble burger making sure to lightly coat with EVVO (no soggy muffins). Cheese, over hot squash (melty) and pesto over leaves.
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