King Burger

The absence of updates can be attributed to “not much happening in the kitchens“…

Over the past month (and up until the end of February) we have been catering to groups of international journalist that are at the hotel to attend a launch of a new car by a large motor company. Everyday different journalist arrive for the presentation, to test drive the cars, take photos and make films. Every night dinner is served in the restaurant, every night the food is the same. Its an easy month or so for the cooks!

However culinary mundane it appears, I take great pride that some Laotian dishes are being served day in and day out. The international reporters get to feast upon Larb Gai, Nham Dok, a very spicy Pad Kemou, and a whole host of other Asian treats.

January also saw the time when the Spanish give out their festive presents. On the morning of the 6th, wide eyed children wake to see what The Three Kings have left them. The Three Kings are more famous than Santa, who may leave them a small gesture on the 25th of December, but its the 6th of January that is the most important day for the children….. and adults!

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This year I gave away some homemade sauces. Buying presents is cool, but time consuming, making them yourself not only saves time, its also a pleasure.

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Small jars of homemade Chili Oil made with Spanish Ham. Slightly sweet, salty and spicy, a great accompaniment to any dish. The recipe can be found here.

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Chili Dulce (Sweet Chili Sauce), for all my Spanish friends who cant seem to get enough of it at their local Chinese restaurant. They eat this stuff with “everything”! ­čść

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Here is a recipe for something that has absolutely nothing to do with the restaurant. This dish is not served at the hotel, it would cost far too much to produce, plus its huge. Prepare to commit gluttony in the extreme! :biggrin:

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There is no real name for this dish, though it tends to get called the “Vienne Burger” by the other cooks, though I like to refer to it as The Effing Burger! ­čść

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But is it really a (Gourmet) Burger, or a Steak Hach├ę on steroids? You decide…

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I do know a few things though, if it was for sale it would need to carry a Health Warning. Vegetarians and Weight Watchers should look away now… Those who would like to sometimes spoil themselves and indulge….read on…. :biggrin:

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Its really easy to make and would probably feed two people, but where is the fun in that?

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Ingredients:

  • 260g Beef Tenderloin
  • 180g Fresh Foie Gras
  • 80g Onion
  • 25g Blue Cheese
  • Slice of White Bread

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Only five simple ingredients to produce a mammoth supercharged unadulterated burger… yey! Burger porn….. ­čść

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The beef should be fresh as possible because it will be served rare to medium-rare. It should be cut by hand in to small chunks, but not minced, you want to to retain some texture.

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The Foie Gras should be cold so that it is easily cut, again in to small chunks. I have also been known to add beef fat  to the recipe, if you choose to do that, you will not need so much Foie Gras.

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Onion finely chopped, roughly the same size as the beef chunks.

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Blue Cheese, Stilton is the best, but if you cant get hold of it, any strong blue/green veined cheese will work equally well. Try to get as much of the “moldy part” as possible. Why cheese? Well the flavour it imparts on the burger reminds me of the wonderful Dry Aged Beef steaks that I had in NY and FL.

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Chopped white bread is used as the binding agent.

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Everything goes in to a clean bowl and gets gently kneaded together. No need to overwork the ingredients, you just want them to bind and not become mushy.

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Shape in to a patty. Its important that it should be at least 4cm┬┤s in height. Wrap it up in cling film and place in to the fridge for 30 minutes to firm up, but not for longer otherwise the inside will become too cold.

To cook the burger carefully place it in to a greased hot pan. It will smoke quite a lot so make sure you have sufficient ventilation. When the bottom part is charred and crispy, carefully turn the burger over, being careful not to splash yourself with the fat that the goose liver will have released.

Do not. I repeat. Do not overcook it. If overcooked the Foie Gras will just melt and you┬┤ll be left with a rather fatty soggy mince meat patty.

Once it has cooked, place on to a warm plate (its important to have warm plates) and season with Sea Salt Flakes. Serve. Enjoy. Yield to the pleasure. Get someone else to do the dishes. Be selfish.

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Cutting through the outer crispy charred shell, you┬┤ll be greeted with a smooth luxurious combination of succulent meat and fat.

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The oozing Foie Gras just melts in your mouth….

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