getcooking: Posh Burgers v Catalonia Coca
April 18, 2012
Carlos Bustamante, a Venezuelan lawyer now living in Caversham, is a passionate cook who makes dishes from many parts of the world.
By combining his love of food with his love of sport, music and history he sets out recipes inspired by major events.
This week he has drawn inspiration from the Champions' League semi-final between Chelsea and Barcelona.
Posh Burger v Catalonian Coca
1/4 of a bell pepper
Sea salt and barbecue spice mix
2 green apples
½ red onion
80g caster sugar
4 tbsp Malt Vinegar
6 big spoons mayonnaise
2 big spoons natural yoghurt or crème fraiche
4 pickled cucumbers
Salt and black pepper
With Chelsea playing Barcelona this week why not mark the occasion with dishes that celebrate each side in this Champions League semi final.
In the past burgers were simple dishes from takeaway restaurants but this meat sandwich has since been elevated in status and there are now many variations.
To prepare five or six medium burgers, you will need 500g of extra lean minced beef mixed with half an onion and a quarter of a bell pepper, both chopped.
Season it with sea salt to taste and a good barbecue spice mix. The best in my view, are made with salt, garlic, mustard seeds, black peppers, chillies and red and green bell peppers.
Once the meat is marinated, grate two peeled and cored green apples and half a peeled red onion into a saucepan. Add 80g of caster sugar, four tablespoons of malt vinegar and stir it together until the sugar is fully mixed in.
Then cook over a medium-low heat for 10 to 12 minutes, stirring constantly. The result should be like a chutney or jam.
But what is a burger with no mayo? Whisk six big spoons of your favourite mayonnaise with two big spoons of natural yogurt or crème fraiche, four chopped pickled cucumbers, salt and freshly ground black pepper.
Now you can grill the patties over a medium heat to avoid drying them. Spread mayonnaise on the baps, add the burgers and top them with the apple and red onion mixture
The combination of flavours is wonderful.
14g dry yeast
½ cup whole milk
3 tbsp plain flour
½ tsp salt
1 tbsp Extra Virgin olive oil
3 tbsp tomato paste
3 tbsp water
Salt to taste
Coca is a cake typical of Catalunya. It can be sweet or salty and each can be open or closed.
This is an open, salty coca, making it similar to a pizza.
First, prepare the dough. Stir 14g of dry yeast in ½ cup of whole milk which is at room temperature.
Slowly add this to three tablespoons of plain flour and ½ teaspoon of salt while you knead it on a floured surface.
Once the dough is ready let it rest for 30 minutes.
Julienne two onions and caramelise them in a pan over medium-low heat for 30 minutes by adding a tablespoon of olive oil .
You will need to pay attention to the onions, stirring them every five minutes. The key here is patience again just as Barça will play a patient game against Chelsea.
Once the onions have reached their brown color, put into the pan three tablespoons of tomato paste and water, a pinch of salt and cook until the liquid has evaporated.
Finally, divide the dough into four rectangular pieces and put them on a tray lined with baking paper.
Mix the sauce with the caramelised onions and spread pitted and sliced black olives, anchovies and finally grated cheese over the top.
Cook in a preheated oven at 200 degrees (400 degrees F) for 15 to 20 minutes.
This can be a starter or light dinner.