Recipes

After the last two festivals I have had lots of requests for the burger recipe and my chilli sauce recipe. To save writing these out you can print them off from here.

CHILLI SAUCES

The chilli sauce recipes came about from making medium curries in the Oakdale Arms, and needing to have an easy way to spice people's meals up. The 1st recipe is for a rougher and hotter sauce while the second has a nicer flavour from the ginger and is a smoother sauce.

It was difficult to remember these recipes as I pretty much make them up every time — so these are guidelines only — feel free to experiment.

A final note — you want a fair coating of oil — not only is the oil lovely drizzled thinly over a burger for a mild kick, but the sauce helps preserve the chilli longer.

Original London Style

• 10 Scotch Bonnet Chillies
• 10 Green Finger Chillies or any medium hot version
• 1 Tbsp Tomato Puree
• 1 Tbsp water
• 1 Tsp Chilli Powder
• 2 Tbsp Oil — use a plain oil like Corn or Sunflower

1. Chop all Chillies
2. Heat oil in wok or saucepan
3. Fry chillies on medium heat till the scotch bonnets go a bit mushy
4. Add chilli powder
5. Add Tomato puree and water for desired consistency.

Peterborough Ginger Sambal Style (need blender)

• 10–20 finger chillies
• 5 Birds Eye
• 5–10 medium mixed chillies
• 1 inch of peeled ginger
• 2 cloves garlic
• 2 Tbsp oil
• 1 tbsp water
• 1 tsp of any chilli sauce you have (tabasco etc)

1. Roughly chop chillies, garlic and ginger and blend (add water to blend)
2. Heat oil in wok or saucepan
3. Add puree and cook on medium till raw smell fades.
4. Add chilli sauce or powder to taste.

You can use this sauce raw — just use after stage 1.

THE ORIGINAL BEEF'n'BEER BURGER

These always fly off the barbie at our festivals — the original recipe comes from Steve Early's Mum. While these are dead easy to make at home, they always seem to taste nice when someone else makes them!

• 2.5kg Beef Mince — don't get lean you need a fatty mince for flavour
• 1 finely chopped onion (you can leave this out if you like)
• 3 Tbsp Mixed Herbs
• 3 Tbsp Oregano
• 1 Tsp Salt
• 3 Tbsp Breadcrumbs
• 3 Eggs
• 1/3 pint of a dark or malty beer — a Mild or Stout is best

1. In a large bowl add the mince and add the Mixed Herbs, Oregano, Salt, Breadcrumbs and onion if using. Mix well — the best tool to use for this is your hands!
2. Add the Eggs and mix so the burger mix is all coated in egg.
3. Add the beer and mix in well.

We tend to pre-cut up some greaseproof paper squares, and shape the burgers by hand though you can use a burger press if you prefer.

The Burgers take about 10 mins to cook.

The burger mix can be stored in your fridge covered for 3–4 days — it will dry out a bit so you can add a bit more beer to loosen the mixture up.

For more kick you can add Mustard, Chopped Coriander, or Chillies to the mix.

The burgers are excellent served topped with Stilton or Gorgonzola cheese and bacon.