Martin Blunos is to cook up a sherry-fuelled, Latino-themed feast at Harveys Cellars to celebrate…
Recipe: Martin Blunos’ Buckie Burger
Ingredients
– 500ml Buckfast Tonic Wine
– pinch of salt
– 500gr minced venison
– 250gr minced shoulder of pork
– ½ teaspoon fresh milled black pepper
– 1 level teaspoon sea salt
– 2 juniper berries, crushed and finely chopped
Method
Put the Buckfast into a saucepan with the pinch of salt and set over a high heat – bring to the boil – reduce heat to a simmer and cook for approximately 20 – 25 minutes until you are left with about 125ml of reduced Buckfast. Leave to cool completely.
In a bowl mix the meats with the pepper, salt and juniper. Add 60ml (4 tablespoons) of the reduced, cooled, Buckfast, mix well and form into four equal sized burgers.
Cook on the barbecue or in a shallow non stick pan with a dribble of vegetable oil for about 4/5 mins each side over a moderate heat – 1 minute before the end of the cooking time brush over the remaining Buckfast (glaze).
Dress in a toasted bun with salad leaves, sliced tomatoes and top with or without a slice of mild blue cheese and a juicy pickle.
Recipe submitted by…
Martin Blunos
Bristol
www.celebritychefsuk.com/the-chefs/martin-blunos
Related Posts
- Martin Blunos to guest chef at Harveys Cellars: Thursday, January 24th
- Recipe: Camembert Brulee
A wonderfully warming cheese course from Angela from the Ginger Fig blog!
- Recipe: Gin Fondant Cocktail
A great festive party treat, courtesy of The Living Room
February 18, 2013 - 6:26 pm
The buckie berger seems huge or it's just an optical illusion?