£95 burger takes the biscuit

25 07 2011

I was trawling the internet during a particularly dull moment in my work day and happened to come across an article highlighting the 4 most expensive burgers in the world (whatever did we do for fun before the internet?)

The holder of this auspicious title is the £95 “Charity Burger” from Burger King.

The meat used in the burger was Australian farmed Wagyu beef mixed with 20% Aberdeen Angus fat due to it’s own very low fat percentage – usually around a mere 2%.

This most exclusive of  patties was complimented with  oven-dried Pata Negra ham, organic mayonnaise, pink Himalayan rock salt,  truffles and 25-year-aged Modena balsamic vinegar. To make up for the fact that therewasn’t a chip in sight the whole thing was stuffed with banana shallots fried in a tempura batter made using Cristal champagne.

The buns used to contain this pinnacle of burger creation were made using white truffle flour and dusted with lashings of rare Iranian saffron.
 Served on proper china and accompanied by a glass of Claret this is a burger that is a far cry from the usual paper wrapped Whopper.

Mark Dowding, the director of product development and innovation for Burger King (“Just call me the Burger King chef”) is very proud of his creation, which he says took six months to “develop”.  All proceeds from the sale of the 100 finished burgers went to an undisclosed charity.

Well even if there had been more than 100 of these available I really don’t think I would ever be able to justify spending the best part of a ton in order to chow down on a burger; especially as I am really not sure it would have been that great.

Wagyu beef is a really specialist product that has a taste and texture all of it’s own, a big part of which is the very leanness that BK have worked so hard to combat….I’m just not convinced that it would work at all as a burger.

Moving on from the burger itself; truffle flour buns with saffron, deep fried, banana shallots, truffles, mayonnaise, parma negra, himalayan rock salt and aged balsamic vinegar. That is a sh*t-load of strong flavours and whilst they may work well together there is a real risk that it would just be completely overwhelming.

My final gripe is based on the “charitable” element of the burger; at £95 each sales of all 100 burgers would generate a mere £9,500. Now far be it from me to criticise ANY charitable donation but for a company the size of Burger King lauding the donation of less than £10k just seems like a bit of a PR stunt.





World’s largest burger revisited….

11 07 2011

As we all know records are there to be broken, no matter how nasty, pointless or completely wasteful the attempt might be.

Well a few months back I wrote about the World’s Largest Burger which weighed in at around 95kg…well  this has been beaten…twice.

In May this year Canadian “Food Entertainer”  Ted Reader created this monstrosity…

 

Which as you can see weighed in at an Earth shattering 590 pounds (267.6 kilograms) … that is nearly 3 times the weight of the prior champion.

 

Well the USA were not about to be outdone by their northern neighbours, particularly not in a race to have a giant food item.

So without further ado I give you the new reigning champion….

This “appetising” giant tops the charts at a heart stopping 777lbs, that doesn’t just beat the competition it annihilates it.

The burger in question was cooked at the Alameda County fair and  included a 110lb bun, 20lbs of onions, 12lbs of pickles and 30lbs of lettuce…OH and1,375,000 calories – enough to feed one person for almost two years.

Apparently proceeds from the sale of the burger went to a local food bank… one wonders whether they couldn’t have just given the actual food.





Stilton and bacon Empanadas

17 06 2011

I had some left over shortcrust pastry from baking a quiche the other day and decided to make something that I haven’t made for a very long time…Empanadas.

Cheese and bacon may not be the most adventurous or indeed traditional of fillings but it tastes delicious and who doesn’t love cheese and bacon?

In this particular recipe I am using a really sharp nutty stilton  which works brilliantly but you can just as well use any good hard cheese. I have often made these empanadas with a smoked cheddar and can safely say that they are to die for!

Ingredients:

Shortcrust Pastry – Click here to see how to make your own

75g good quality stilton

75g smoked bacon

1 egg

salt and pepper to season

Method:

Chop the bacon into small pieces and lightly fry, place into a bowl and crumble in the stilton.

Combine together the cheese and bacon and season with a little salt and pepper to taste – be careful with the salt and only add if you feel it is really necessary as the stilton is quite salty to begin with.

Roll out the pastry and cut out circles roughly 3 inches across.

Place your filling into the centre of the pastry circles and join the edges together with a little beaten egg to seal.

Brush the outside of the empanadas with the beaten egg to give a nice glaze and place into an oven preheated to 220 C for about 10/15 minutes or until the pastry is lightly golden and puffy.

 

 

 

 

 

 

 

 





BBQ pork ribs

12 04 2011


This is a really great recipe for quick and easy  pork ribs in a delicious sweet and smokey BBQ sauce that works great with pretty much anything.

It is really easy to tweak the sauce to suit your own personal tastes, a little more sugar or some honey if you want it sweeter, a little more chilli powder or some dried chili flakes if you want a bit more heat.

If for some bizarre reason you don’t like pork you can just as easily use beef ribs and they will still taste delicious.

Ingredients:

2-3lbs back or spare ribs

1 cup ketchup

1 cup water

2 tbsp white wine vinegar

1 tsp salt

1/2 tsp ground pepper

1 tsp mustard powder

1/2 tsp ground cumin

1 1/2 tbsp Worcestershire sauce

1 tsp chilli powder

1 tbsp brown sugar

1 tbsp smokey paprika

1 cup  onion

1 clove garlic

 

Method:

Mix together all of the ingredients for the bbq sauce in a large saucepan, and simmer 20 minutes.

Allow the sauce to cool and baste the ribs liberally before placing into a low oven, cook for approx 4/5 hours or until the meat is really tender and nearly falling off the bone.

Every hour or so re-baste with a little bit of the sauce to keep the ribs nice and juicy.

Serve with the remaining sauce.





World’s Largest Burger

1 02 2011

A few months back I wrote a post listing what I deemed to be the 12 most disgusting foods in the World.

Well of course it is sod’s law that as soon as you commit anything like this to paper, or type as it is in this case, you suddenly come across a whole raft of other goodies that would easily have earnt themselves a place.

This is one of those contenders…

This humongous burger was cooked up by the owners of the Ambrosia on the Spot Cafe in Sydney, Australia.

The patty alone weighs in at an Earth shattering 178lb and took 12 hours to cook through. If  the meat alone wasn’t enough to induce a heart attack in 50 of your nearest and dearest friends the burger also contained 120 eggs, 150 slices of cheese, 1.5 kg of beetroot, 16 tomatoes, 2kg of lettuce and half a kilo of BBQ sauce…oh and 21kg of bread to make the giant buns.

The total weight of the burger once cooked – 95 kg!! That’s the same amount that I weigh, in fact it’s actually 1 kilo more than I weigh and I’m not a small guy.

The Guinness book of records have confirmed that this is indeed the World’s largest burger and that it has soundly smashed the previous holder which weighed in at a positively wimpy 84kg.

The owners of the cafe had to create special equipment to hold the burger during the marathon 12 hours that it took for it to cook through and it took four men in order to flip it over.

The burger was created solely to break the world record and to act as a publicity stunt however in order to meet the requirements laid down by Guinnes this monstrosity has to be on the menu at the cafe for at least a year.

Anyone wishing to tackle this mountain of meat will need to give at least 24 hours notice and will have to stump up a mighty A$1,500 (€1,100) for the pleasure.

Oh and they should probably have their affairs in order





Authentic Chicken Korma

24 01 2011

 

When most of us think of a chicken korma we imagine the mildest dish on the menu and quite often a dish which is overly rich and creamy but that really doesn’t taste of very much whatsoever.

Well as with a lot of foods served up at takeaways or restaurants throughout the country this perception is a little off the mark; the word korma actually refers to the cooking process as the meat should be braised and whilst the dish is usually creamy and rich due to the yoghurt that is added there is really no basis to it being a mild curry and certainly nothing at all that should mark it out as being bland.

My chicken korma recipe gives a curry that is a little bit of a compromise, I have cut down on the cooking time in order to simplify the dish but whilst it would be recognisable to most takeaway fans in the UK and elsewhere it is anything but bland.

Ingredients:

1kg chicken breasts or thighs with the bones removed

a pinch of saffron

6 cardamom pods

2tsp cinnamon

4  cloves

1 tsp turmeric

1/2 tsp chilli powder

1/2 tsp white pepper

1 tbsp coriander powder

1tsp garam masala

1/2 tsp asafoetida

2″ piece of ginger

4 garlic cloves

50g flaked almonds

100g natural yoghurt

2 large onions

300ml chicken stock

salt to taste

50g creamed coconut

Method

Put the  saffron in a bowl and pour over about half a pint of boiling water. Leave to soak for approximately 10 minutes or so.

Dice your chicken into good sized pieces and place into a large mixing bowl, cover the chicken with the natural yoghurt and set aside for about half an hour

Blend the ginger and garlic together in a food processor with a splash of water until it is a purée.

Heat some vegetable oil in a heavy bottomed saucepan over a low heat and add the cardamom, cinnamon and cloves. Let them sizzle for 25 – 30 seconds and add the onions. Increase the heat to medium and fry the onions until they soften, 5-7 mins

Add the ginger and garlic paste and fry for a further 2 minutes.

Add the salt, turmeric, chilli powder, white pepper,chilli powder, asafoetida and ground coriander and fry gently for about a minute.

Add the chicken, creamed coconut and flaked almonds turn up the heat to a medium flame. Stir everything well so that the chicken is well coated in all of the spices etc. Pour in thechicken stock, cover the pan and simmer for around half and hour.

About 5 minutes before you have finished cooking stir in the saffron in warm water from earlier on and the garam masala, leave the lid off the pan for the remainder of the cooking time.

Garnish with some flaked almonds, chopped chillies and some coriander leaf.





Real men DO eat quiche

27 12 2010

 

 Real men don’t eat quiche….

 I must have heard that line about a thousand times at this point, somehow there is this strange view that quiche is some sort of effeminate food that no proper man would touch for fear of developing breasts on the spot.

Well I happen to think that any man who is worried that his choice of food makes him look “faggy” has some issues that only a few sessions with a psychiatrist will be able to sort out.

Quiche is great!

You only have to take a cursory look at the basic components of a quiche to work out that this is food that is packing some serious flavours yet can still be light and delicate.

Quiche is also incredibly versatile; you can add pretty much anything you like into them and a quiche can be a great quick meal to knock up out of store cupboard staples or leftovers.

The simplest quiche to make is the ever popular quiche lorraine, which incidentally should NOT include onions. However I have decided to go for something a little more fancy and have included my recipe for one of my all time favourites: Chorizo and red pepper quiche.

Ingredients:

250g of good quality chorizo sausage

2 red bell peppers

1 clove of garlic

5 eggs

1 medium red onion

250ml double cream

250ml milk

125g gruyerre – you can use manchego if you want an authentic spanish cheese

3/4 tsp paprika

sea salt

black pepper

shortcrust pastry – shop bought pastry is fine but it is even better if you make your own.

Method:

Peel and finely dice the onion and garlic and set aside for later

Roll out your pastry to the correct size for the pie dish you are using and line the dish making sure it is well pressed into all of the nooks and crannies. Place the pastry lined dish in the fridge so the pastry can chill.

Stir together the milk and double cream before mixing in the eggs.

Grate the cheese and stir into the cream, milk and egg mixture until it is well incorporated, season with the paprika, salt and pepper.

Soften the diced onion and garlic over a low heat and place to one side to cool

Dice the chorizo and colour in a pan until it is lightly browned

Deseed the red peppers and slice into strips before mixing in with the chorizo, onion and garlic.

Take the pie dish out of the fridge and spoon in the mixture of chorizo, peppers, onion and garlic ensuring that it is well spread out and that all of the base of the pastry is covered.

Pour over the egg, cream and cheese mix and fill to the top of the pastry.

Bake in a 180 c oven for between 45 minutes and 1 hour or until the eggs have set and the top is golden brown.





12 Worst Foods Ever

15 12 2010

I happened to stumble upon a supposed news item the other day showing what the site in question deemed to be the 12 most unhealthy foods known to man – click here to view

I agree with a couple of their entries but some of them  just didn’t illicit a suitable level of disgust from me.

So here is my very own list; I haven’t limited myself to foods that are merely unhealthy I have also included a few that are just downright vile:

 Pork Scratchings – Well what is there to say about pork scratchings?  This nasty pub snack consists of pork rind and fat deep-fried until it is hard and then seasoned with salt, if you are really unlucky you will find the elusive soft scratching that is literally pure deep-fried pig fat mmm.

This is the sort of awful crap that needs to go the same way as the dinosaurs, there are plenty of other snacks that you can enjoy with your pint that don’t come with a free heart attack.

 

KFC Double Down – When I first heard that KFC had launched something called the Double Down I simply had to find out what it might be.

It transpires that it is a delightful fried chicken sandwich that instead of a bun has 2 fried chicken breasts between which nestles cheese, Colonel sauce (I don’t even want to know) and bacon.

Now forgive me if I am wrong but where I come from chicken breasts are normally found inside a sandwich, not masquerading as the bread.

Luckily they don’t offer this particular delicacy here in the UK but that didn’t stop me finding someone who had been brave enough to give one a go – click here to check  out a video review from Scott Roberts enjoying the mighty Double Down in all its greasy glory.

Cheese Burger in a Can – I have been camping more times than I can remember, whilst camping I have eaten many meals that I would normally turn my nose up at back in civilisation. Be it US military MRE, British Forces Ration Packs or ready prepared meals from a camping store they all have pretty much one thing in common: they are shite.

I have sat shivering in the cold and wet eating my last remaining Biscuits Brown and wished that they were pretty much anything else at all. The one thing that I never wished for was this:

Cheeseburger in a can… Once I get past my initial reaction, which is pretty much to vomit in advance of eating it there by cutting out the middle man, I start to wonder what sort of sick twisted maniac invented such a thing.

Well it turns out we have Swiss company  Katadyn to thank blame for visiting this evil upon the world.

The idea is that you pop the unopened can into boiling water for a couple of minutes and hey presto you have a tasty hamburger to munch on whilst the bears move in for the kill.

As much as the overall idea  offends my stomach I find myself more concerned by the fact that it will stay fresh for over a year without refrigeration – just wtf is it made out of?

 Balut A whole fertilised chicken or duck egg allowed to reach between 17 and 21 days of incubation before being boiled and the whole disgusting mess being eaten, foetus and all.

I’m not sure there is much more that I or anybody else need to say about that…

Deep Fried Mars Bar – Ah Scotland, was there ever a nation so easy to pick on when it comes to dodgy food?

 To be fair to 99% of Scottish produce is outstanding but that is all pushed aside by that final 1%.

 In this case I am focusing in on Scotland’s most famous culinary disaster; The Deep Fried Mars Bar and trust me it deserves the capitals. This gastronomic turd gets bad press all the time but it really does take some beating in the crap food stakes.

Not only is it the idea that is shocking it is the food itself; first we take a Mars Bar, hardly the healthiest starting point. We chill the Mars to stop it melting and then coat it in the sort of thick fattening batter normally reserved for frying fish or sausages then of course we fry it.

Sadly the next step is to eat the bloody thing, followed promptly by throwing up a hot sugary mess all over the pavement.

I once ate a deep-fried mars bar for a dare; at first it was almost nice, there was a bit of a crunch followed by gooey sweet chocolate. Unfortunately the next stage of the eating process was reality kicking in. There realy is no overcoming the greasy taste of the batter and that mixed with the cloying sweetness of the chocolate actually makes you start to gag. I’m not proud of the fact that rather than finish this horrific morsel I pinned one of my mates down and made them eat it,I think he still has nightmares about it til this day.

Having sampled this most heinous of crimes against food I have no conclusion but to seriously worry about the sanity of our cousins north of the border….

 Deep Fried Haggis – I’m not squeamish when it comes to food and actually like most offal but there is something about deep-fried haggis that just turns my stomach.

I know that just plain old haggis is enough to have some people reaching for a bucket as it is but to deep fry it, has the World gone mad?

For anyone that was ever wondering what a sheep’s stomach stuffed with oats,onion and “Sheep’s Pluck”(heart, liver and lungs) looks like when deep-fried then prepare to vomit:

 Poutine – I was first introduced to this Canadian staple by a friend about a year ago. granted it isn’t as unhealthy as some of the foods that grace this list but to my mind it is one of the most revolting.

 For those of you lucky enough to have never encountered Poutine before it is French fries coated with gravy and topped off with cheese curds and just when you thought that couldn’t be made any more delicious the fries are supposed to be cooked in lard -mmm.

Poutine is not completely horrible for the first couple of bites whilst it is still very hot but as soon as it starts to cool it just becomes one big congealing mess of brown muck and you can’t help but face the stark reality that you are effectively signing your own death warrant.

 Snickers Pie – 1 packet puff pastry, 140g mascarpone, 110g soft cheese, 50g caster sugar, 3 eggs, 5 Snickers bars and milk.

 Does sound to you like the recipe for something ok for a child? Probably not. However bearded dwarf and celebrity chef  Antony Worrall-Thompson says that it is fine and he should know as he wrote it.

Last time I happened to look around a lot of children seemed to be quite fat and appear to my untrained eye to be getting ever fatter, I’m not trying to be unkind I am just pointing out the obvious. Now I might be wrong but I’m not totally convinced that a celebrity chef advocating this sort of “treat” is really going to go a long way towards changing this trend anytime soon…

This sugar and fat laden delight is so void of nutritional value that the Food Commision condemned it as being “one of the most unhealthy recipes ever published”. Each slice weighs in at a heavyweight 1,250 calories, 22 teaspoons of sugar and 11 teaspoons of fat.

I look forward to serving it at a children’s tea party in the near future, I fully anticipate that the children will be hyperactive due to the ridiculous sugar content and yet unable to move due to being completely spherical.

 Quadruple C Burger – I came across the Quadruple C Burger on one of my many wasted afternoons trawling the internet, it certainly made an impression on me and I’m sorry to say it wasn’t a good one.

One of the signature menu items at Dangerous Dan’s Diner in Toronto, the Quad C is one of a new generation of fat burgers whose aim is to  stare the health food movement in the eye and stick two fingers up in its face. Now I am all for people having freedom of choice and that includes the right to eat yourself into an early grave but this burger almost makes me want to call up the food police.

The more enquiring minds out there in cyberspace might be wondering what the four Cs stand for so here we have it, drum-roll please:

“The Colossal Colon Clogger Combo.” 

This meaty mountain is the Quadruple C in all it’s colossal colon clogging cancer causing glory, either impressive or sickening depending on how you choose to look at it.

So what goes into making one of these bad boys: one 24 ounce beef patty, half a pound of bacon, half a pound of cheese and to complete the combo in gut busting style a large shake and a serving of an another Canadian entrant from this list; poutine.

Luckily this burger is only available in Canada so your resultant trip to the emergency room will at least be free.

 Bacon Explosion – The Bacon Explosion has to be one of the most disgusting food items I have come across in a long time; the sheer volume of meat is quite simply worrying and just the thought of it is making my digestive system recoil in horror even as I type.

 So what is a Bacon Explosion, well it turns out that it is not as the name suggests a pig packed full of dynamite, so here is a quick run down:

Multiple strips of bacon are lovingly woven into a fatty, greasy mesh, onto which ground sausage meat is dumped before more cooked and crumbled bacon is sprinkled on top and the whole thing is rolled up into a big cigar full of porky goodness.

As always I have saved the best until last this bacon behemoth comes in at over 5,000 calories and more than 500 grams of fat – delicious.

Pizza Hut Double roll

According to a friend who has tried it in Tokyo the main selling point of this insult to Italian cuisine was that it had pigs in a blanket baked into the crust on half of the pizza.

If that isn’t enough to tempt you into trying the Double roll then read on….

The other half has cheese rolls for a crust and is liberally topped with mini hamburgers, Italian sausage, ham, bacon, bacon bits, sliced tomato, mushroom, onion, peppers, garlic slices, basil, black pepper and of course marinara sauce.

As if that wasn’t enough culinary goodness for you I am reliably informed that the whole thing can be flavored with maple syrup and ketchup by request.

I don’t know what would make me puke first, the maple syrup and ketchup flavouring or the entire buffet cart they have stuffed into the crust and topped it with.

 Windows 7 whopper – The Windows 7 Whopper was the brainchild of Burger King Japan; it was sold to mark the launch of the newest version of the Windows operating system and featured – yes you guessed it, 7 whopper patties – 7!!! That makes the heart stopping excess of the Quad Stacker seem like a light snack.

 The Japanese have long been held up as being paradigms of healthy living and we in the west have been implored to be more like them in terms of diet; obviously the nutritionists didn’t see this particular meat monstrosity.

 Thankfully for the world at large this particularly terrifying crap stack was only available for a short space of time following the launch of Windows 7 but I get the feeling that there is more to come from our friends in the east.





Burger King Pizza Burger WHY???

15 12 2010

So I was happily trawling through the net earlier on today when I came across this…

The Burger King Burger Pizza

This 2,500 calorie behemoth has been available at the BK’s “Whopper Bar” in Times Square, New York City since September.

According to BK officials the Pizza Burger is the answer to the age old dilemma of whether to grab a pizza or a burger in order to sate your hunger.

Now I realise I’m not representative of the populace at large but…. a.) I have never asked that question & b.) That monstrosity would never be the answer!

For those who aren’t puking in disgust at the thought of this let me give you a quick run down of what makes a pizza burger…

 9 1/2 inch bun

4 x flame broiled whopper patties

Pepperoni slices

Marinara sauce

Mozzarella cheese

Tuscan pesto sauce

 Burger King have said that they have no plans to roll this out to any other restaurants across their chain and that it is an homage to NYC, now I’ve been to New York on several occasions and never was I put in mind of a gigantic burger topped in mushy crap.

With the pizza burger following on the heels of the equally repulsive Enormous Omelet Burger and the Triple whopper I wonder if at this point Burger King’s entire R&D budget isn’t being blown on trying to create the grossest most fattening sandwiches known to man?

 

 

 





Mini Chicken & Beef Satay with Spicy Peanut Dipping Sauce

29 11 2010

Continuing on with my selection of top party foods for the festive season I have decided to post my recipe for delicious mini chicken satay.

Obviously the satay marinade can be used with whatever you want but in this case I have chosen bite size pieces of chicken and beef so as to make the skewers easier to hold and eat.

These chicken and beef satay sticks are particularly good served with a spicy peanut dipping sauce for which I have also included my recipe.

I know that a lot of people like to include peanuts or peanut butter in the marinade itself but I prefer not to. Not only is this recipe better in my opinion but it is also safer for people with nut allergies as they can still enjoy the marinated skewers and can avoid the dipping sauce.

Satay:

12 skinless chicken thighs  or breasts cut into bite size cubes

1kg  flank steak cut into bite size cubes or thin strips

 Marinade:

250g lemongrass

2 shallots or 2 small onions

6 cloves garlic

4/5  fresh red chilies

4 inch piece of fresh ginger

2 tsp turmeric

4 Tbsp ground coriander

4 tsp cumin seeds

6 Tbsp dark soy sauce

8 Tbsp fish sauce

4 Tbsp sunflower or rapeseed oil

10  Tbsp brown sugar

Method:

Soak the wooden skewers in water over night so that they don’t burn, if using metal skewers this step is not needed.

Cut the chicken and beef into pieces and place into 2 separate bowls

Peel the onion/shallots,the garlic cloves and remove the woody section from the lemongrass.

Place all of the ingredients for the marinade into a food processor and blitz until everything is combined together and you have a suitable consistency for a marinade.

Try a little of the marinade to make sure that it tastes ok,  the main tastes you are looking for are salty and sweet with the chilli in the background. Adjust accordingly.

Pour equal amounts of the marinade over both the chicken and beef ensuring that all of the pieces are well coated.  Cover the bowls and leave to marinate for at least 1 hour ideally a whole day.

When you are ready to cook thread the meat onto the skewers ensuring that you leave space at the bottom of the skewer for them to be picked up.

Cook the meat under a hot grill or ideally on a BBQ.  Depending on the thickness of the meat used you will need to cook for between 10 and 20 minutes turning every 5 minutes or so.

If you have any left over marinade at the bottom of the bowls you can baste the skewers each time you turn them.

Serve immediately with the spicy peanut dipping sauce.

Spicy Peanut Dipping Sauce:

225g sugar free smooth peanut butter

60ml rice wine vinegar

2 tbsp ponzu sauce / lime juice

1 1/2 tsp dark soy sauce

1 clove garlic

2 tbsp hot chilli sauce (or to taste)

1 1/2 tbsp brown sugar

1 tsp salt

60ml sesame oil

2tbsp water

Handful of peanuts to garnish

Method:

Place all ingredients into a food processor and blitz for a few seconds until you a sauce with a nice thick consistency.

Crush the whole peanuts and scatter over the sauce as a garnish along with a few red chilli flakes








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