Dimitry Rode: Recipe of the Week

Burgers with style.

Party food with a difference.

Cheesecakes bites.

A spin on a classic recipe.

Mini cheese burgers with quail eggs

Ingredients:

Buns:

250 gm bakers flour
20 gm fresh yeast
130 ml tepid water (36 deg)
50 ml olive oil
pinch salt
pinch sugar

Combine all by hand and work to smooth to an elastic dough.

Leave in a warm place coved with cling film to prove (double in size).

When the dough is ready, weigh 30 gm portions and roll into little balls, brush with some olive oil and leave to double in size again.

Bake at 200 deg Celsius for approx 20 mins, until golden brown.

Burgers:

700 gm of good quality mince (I recommend griding your own and you can pick up a decent quality hand mincer for £20 and can be used for lots of recipes)
pinch of salt and pepper
1 tbs ketchup
1 tbs mustard

Mix all together and roll 60 gm balls of meat, press into burger shapes.

Garnishes:

Quail eggs
Gherkins
Cheese
Plumb tomatoes
Lettuce

To Serve grill the burger patties, slice the buns and arrange the garnishes.
 
Mini Cheesecake Bites 

Ingredients:

900 Philadelphia  cheese
3 eggs
300 gm caster sugar
60 gm corn flour
170 ml double cream
 
Base:

250 biscuits crumbs (plain digestives)
80 butter melted

Combine melted butter and biscuit crumbs. Press into a square cake tin and set in the fridge for 20 mins so that the base is hard.

Combine all the other ingredients in a bowl, mixing and making sure not to over whip as the cake can become too aerated and crack whilst cooking.

Preheat the oven to 150 deg Celsius. Pour the cheese mixture on top of the set base.

Bake for approx one hour checking regularly. you want the cake to still have a little wobble when done.

Chill in the fridge overnight.

Caramel:

25 gm unsalted butter
25 gm moscavado sugar
200 gm sweetened condensed milk
25 gm golden syrup
100 ml water

Combine butter, sugar and golden syrup in a small pot, bring to boil and let lightly caramelize.

Add condensed milk and while whisking constantly let caramelize further (about 10 mins on high temperature).

Take off the heat and whisk in the water.

To serve:

Slice the cake with a sharp knife that has been run under hot water in to desired sizes and then add the caramel and clotted cream.

Dimitry Rode

Categories

• food-and-drink
• Belowzero
• Dimitry Rode

Take Action

• Login or register to post comments