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67. THE UlTIMATE BURGER CHIPS http://www.jamiesdinners.com/popups/recipe.php?

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One of the best meals in the world is burger and chips, and this burger is fantastic. A useful tip when it comes to mince is to buy some good chuck steak, either pulse it in a food processor or ask your butcher to mince it up for you - that way you always know what's in it. And the chips are so fantastic, far healthier than the deep-fried variety. The rosemary salt can be kept for months in a little airtight jar and has a fantastic, intense flavour that is great with chicken or pork chops, too. Una dintre cele mai bune mese din lume este burger-ul cu cartofi, si acest burger e fantastic. Un sfat util atunci cnd vine vorba de carne tocat este de a cumpra carne de calitate, mixta intr-un processor sau solicitati macelarului s-o mixeze pentru Dvs. in acest fel stiti ce e in ea. Iar catofii sunt fantastici, mult mai santatosi decat cei prajiti in ulei. Sarea de rozmarin poate fi pastrata pentu mult timp intru-un recipient putin aerisit si e fantastica, o aroma intensa care e minunata cu carne de pui sau constite de porc. Makes approx. 8 burgers 1kg/2lb 3oz chuck steak, or good minced steak -1 kg carne pentru friptura (de preferat vita) bine tocata 1 onion, peeled and finely chopped - 1 ceapa, decojita si tocata fin olive oil ulei masline a pinch of cumin seeds un varf de cutit cu seminte de chimen 1 tablespoon coriander seeds o lingura seminte de coriandru sea salt and freshly ground sare de mare proaspat zdrobita black pepper piper negru a handful of freshly grated Parmesan cheese o mana de Parmzan proaspat ras 1 heaped tablespoon English mustard o lingura cu varf cu mustar englezesc 1 large free-range egg un ou de casa 115g/4oz breadcrumbs 115 g pesmet 8 burger buns 8 chifle pentru burger For the chips Pentru cartofi: 2kg/4lb large potatoes, skins left on, cut into chips 1cm/ inch thick 2 kg cartofi noi, taiati in stick de 1/0,5 cm olive oil ulei masline 1 whole bulb of garlic - 1 bulb de usturoi intre (necurat de teaca) freshly ground black pepper piper proaspat macinat 3 sprigs of fresh rosemary 3 fire de rozmarin proaspat zest of 1 lemon sucul de la o lamaie 85g/3oz sea salt 85 grame sare de mare If you're using chuck steak to make your burgers, slice it up and pulse it in a food processor. Transfer the meat to a bowl. In a big frying pan, slowly cook the onion in a little

olive oil for about 5 minutes until softened but not coloured. Add the onion to the meat - it will give sweetness to the burger. Using a pestle and mortar, bash up the cumin and coriander seeds with a pinch of salt and freshly ground black pepper until fine and add to the meat. Then add the Parmesan, mustard, egg and half the breadcrumbs and mix well. If the mixture is too sticky, add a few more breadcrumbs. Daca folositi carne pentru friptura pentru a prepara burgerii, taiati carnea in cubulete si mixati-o intr-un processor. Mutati carnea intr-un bol. Intr-o tigaie mare caliti usor ceapa cu putin ulei de masline, cam cinci minute pana devine matasoasa si nu colorata. Adaugati ceapa peste carnea tocata va indulci burgerii. Folosind un mojar, zdrobiti semintele de chimen si cele de coriandru impreuna cu un sarea si piperul proaspat macinat si adaugatile peste carne. Apaoi adaugati parmezanul, mustarul, oul si jumatate din cantitatea de pesmet si amesteati bine. Daca amestecul e prea lipicios, mai adaugati putin pesmet. Lay some greaseproof paper on a tray or large plate and sprinkle over some of the remaining breadcrumbs. Shape the meat into 8 fat burgers and place these on top of the crumbs on the tray. Sprinkle more crumbs on top and press down gently. The burgers are better if they are chilled before cooking, so put them in the fridge for an hour or so. Intindeti putina hartie pergament pe o tava sau farfurie mare si presarati pesmet. Modelati 8 burgeri mari si asezati-i pe hartia presarata cu pesmet. Deasupra burgerilor presarati mai mult pesmet si apasati usor. Burgerii sunt mai gustosi daca-I raciti inainte de prajire, asa ca puneti-I petru aproape o ora. Half an hour before you want to cook the burgers, put a large flat baking tray in the oven and turn the heat to 230C/450F/gas 8. Parboil your chips (still with their skins on) for about 10 minutes in salted boiling water and drain in a colander. Heat some olive oil in a frying pan, smash the garlic bulb up and chuck in the cloves, then add the chips. Toss in the oil and season with freshly ground black pepper. Transfer the contents of the pan to the preheated tray and cook for 20 to 25 minutes until crisp and golden. Now make your rosemary salt. Remove the leaves from the rosemary and put them in a pestle and mortar with the lemon zest and salt. Bash up to make a green paste, adding more salt if the mixture is too wet. Push this paste through a sieve, and keep to one side until you're ready to serve. Cu o jumatate de ora inainte de-a prajii burgherii, luati o tava plata pentru prajit in cuptor si reglati temperatura la 230C. Opariti cartofii (patrand coaja pe ei) cam 10 minute in apa cu sare dupa care ii strecurati. Incalziti putin ulei de masline intr-o tava, zdrobiti putin bulbul de usturoi cu teaca cu tot adaugandu-l in uleiul incins iar mai apoi cartofii. Aruncati peste cartofi si aseyonati cu piper proaspat macinat. Transferati continutul in tava din cuptorul preincalzit si coaceti timp de 20-25 minute pana devin aurii si crocanti. Acum preparati sarerozmarin. Indepartati frunzele de rozmarin de pe crenguta si puneti-le in mojar amestecandule impreuna cu zeama de lamaie sis area. Zdrobiti totul pana obtineti o pasta verde, adaugand mai multa sare daca amestecul e prea umed. Presati amestecul intr-o sita, si asezati-l deoparte pana il veti servi. Take your burgers out of the fridge and fry them in a little oil on a medium to high heat for about 8 to 10 minutes, depending on the thickness of the burgers and how you like them, turning occasionally. Serve them on toasted burger buns, with tomato ketchup, and your fat chips sprinkled with the rosemary salt. Other great things to top your burger with are layers of sliced beef tomatoes, thinly sliced cheese, raw onion rings, lettuce, a grating of fresh horseradish - even a fried egg! Luati burgerii din frigider si prajiti-i in putin ulei la foc mediu spre mare cam 8-10 minute, depinde cat de lipiciosi sunt si cat ii doriti de prajiti, introcandu-I din cand in cand. Serviti-i cu chiflele prajite mai tare, cu ketchup, si cu cartofii prazitii presarati cu sarerozmarin. Alte delicatese de top pentru burgeri ar fi cateva felii de carne de vita, felii subtiri de branza, inele de ceapa, salata verde, o lingura de sos-hrean chiar si un ou prajit!