Discover our Aberdeen Angus beef and marrow burger with a feast of accompaniments fit for a king. Choose from a selection of succulent sides: charred corn, sticky wings, BBQ mac and cheese, and beer onion rings featuring Beak Brewery's Imperial stout.
Aberdeen Angus beef and marrow burger
Ingredients |
Method |
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500g chuck steak, ground 300g brisket 100g bone marrow 1 finely diced small onion 1 tbsp Worcestershire sauce Salt and pepper 20g Essential Cuisine beef glace 10g Sosa Gelbinder To serve 8 slices of mozzarella 6 brioche burger buns 1 tbsp olive oil 6 gherkins 2 sliced beef tomatoes Mustard and ketchup |
Mix all the ingredients together in a large bowl, making sure all elements are mixed in well (you can taste the seasoning at this stage by frying off a small amount of the mix). Weigh out the burger patties to make sure they are a consistent size. Use a burger press to form your burgers and set in the fridge, ideally for 24 hours before cooking. Add the olive oil to the pan and bring the pan to a high heat. Add the burgers and turn to ensure a good colour on both sides. Remove from the pan and rest with the mozzarella. Toast the brioche buns and dress according to your required fillings. Add the burgers and serve. |
Beak Brewery battered onion rings
Ingredients |
Method |
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1 large onion, cut into 1cm slices, rings separated Vegetable oil, for deep frying 150g self-raising flour 120ml Beak Brewery Imperial stout 60ml sparkling water |
Slice the onion into rings about 1cm wide. Heat the oil to 180°C in a heavy-based pan. Meanwhile put the flour, Beak Brewery stout and sparkling water in a bowl, and season generously. Whisk together to form a batter. Coat a small batch of onion rings in batter. Carefully lower into the hot oil and deep-fry until crisp and golden, about 2 - 3 minutes. Remove with a slotted spoon and place on a piece of kitchen towel to drain. Repeat with the remaining onion and batter. |
Persian chicken wings
Ingredients |
Method |
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3kg whole chicken wings 150g Essential Cuisine spicy Persian seasoning 100ml vegetable oil 400g onion, sliced 4 limes, cut into wedges to serve Pickled chillies200ml rice wine vinegar 500g fresh red chillies, sliced Coriander yoghurt30g fresh coriander 200ml yoghurt 100g sour cream Salt and pepper to taste |
In a large bowl add the wings into the Essential Cuisine spicy Persian seasoning and oil, mixing well. Leave to marinate overnight. Preheat the oven to 180°C. In a saucepan add the vinegar and sugar. Bring to the boil and reduce by a third. Add a splash of water if too sweet. Pour over the chillies and leave overnight. Put the coriander leaves, yoghurt and sour cream in a blender and blitz until smooth. Season to taste. Place the sliced onion on a baking tray. Pour over the chicken wings and mix through the onions. Bake for 30 minutes, making sure to turn the wings every 10 minutes. Pile up the wings on a suitable serving dish, and pour over the onions and any juices from the pan. Serve with pickled chillies and coriander yoghurt. |
BBQ mac and cheese
Ingredients |
Method |
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200g Essential Cuisine cheese sauce 30g Essential Cuisine BBQ seasoning 1ltr water 1kg dried macaroni 1 buffalo mozzarella ball 1 tbsp English mustard 150g grated cheese |
Mix the Essential Cuisine cheese sauce and Essential Cuisine BBQ seasoning with the water and bring to a boil. Simmer for about 3 minutes, whisking constantly. Chop the mozzarella and mix into the cheese sauce along with the mustard to taste. Boil the pasta until soft but firm “al dente”. Mix the pasta with the sauce and pour into a 12×8 inch oven-proof dish. Sprinkle with the cheese and breadcrumbs, if using. Bake at 180°C until the cheese has melted and is starting to turn brown. |
Assembly |
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Prepare and cook all elements including charred corn, homestyle chips, peppercorn mayonnaise, and homemade coleslaw. Serve with a cold glass of your chosen beer. |
