The following is what I am suggesting we do for our online class:
- Southern baked chicken (or lime and salt or whatever you want). This will include a butchery lesson, portioning a whole chicken or two and/or
Smoked aubergine dip for the veggies. - Burgers (both smash burgers and veggie burgers)
- We’ll have a competition for the best burger
- Steaks, dirty and in a cast iron pan
- Chocolate Brownie
We’re not going to have enough time to make the burger buns but why not have a go at my brioche buns during the morning. Otherwise you can buy some (obviously the burger winner will be someone who’s tried to make the buns).
Therefore the ingredients are:
Meat Eaters
Southern fried chicken
- 1 whole chicken (8 portions)
- 2 stale slices of bread
- 2 heaped dsps plain flour
- 1 tsp smoked paprika
- 1 tsp dried sage
- 1/2 tsp white pepper powder
- 1/2 tsp chilli powder
- 1/2 tsp ground black pepper
- 1 tsp Maldon salt (or 1/2 tsp table salt)
- 1/2 tsp garlic powder
- 1/2 tsp onion salt/powder
- olive oil for drizzling
- 1 Egg
- 100ml milk
Veggies
Aubergine Dip
- 2 Aubergines (roughly 700g)
- 3 tbsp Tahini (not Cypressa brand, see the notes)
- Juice 2 lemons
- 1 clove garlic, crushed
- Parsley, 1 handful roughly chopped
- Half a pomegranate, seeded
- Salt and pepper to taste
- 2 tbsp olive oil
Smash Burgers
- 500g beef mince (15% fat content, not 5% there’s no flavour)
- Maldon salt
Spicy Bean Burgers
- A tin of chickpeas, drained
- A tin of kidney beans, drained
- 3 tbsp plain flour
- 4 tbsp chopped fresh coriander
- 1 tsp cumin seeds, crushed but a little chunky
- 10 slices of jalapeños (from a jar)
- Salt and pepper, plenty to taste
Accompaniments of your choice
- Ketchup
- Frenches mustard
- Mayo
- Pickles
- Lettuce
- Plastic cheese slices
- Tomatoes
- Bacon
For the brioche buns
- 50ml warm milk
- 7g active dry yeast or 15g fresh yeast
- 2 1/2 tbsps sugar
- 2 large eggs
- 750g bread flour
- 80g plain flour
- 1 1/2 tsps salt
- 25g unsalted butter, softened
- Sesame seeds (optional)
For the serious carnivores
Steaks
- 2 or more 1.5″ thick rib-eye steaks
- Maldon salt
For Everyone
Smoked Chocolate Brownie
- 345g caster sugar
- 80g cocoa powder
- 60g plain flour
- 1tsp baking powder
- 4 beaten eggs
- 200g unsalted butter, melted
- 2 tsp vanilla extract (not essence)
- 200g dark chocolate chips
Special kit needed
- Sharp chefs knife to portion the chicken
- Cast iron pan. I use the Big Green Egg skillets:
- Small – I use these all the time on the large
- Large – great for the large and XL
- A great alternative is the half moon cast iron planch for the EGGspander system, I have these, they’re superb.
- Or just use a cast iron pan you already have
- Foil – get some kirkland premium foil if you can (It’s on Amazon here or you can get it from Costco)
- A brownie tin (about 20cm x 30cm x 5cm deep) – this silicon one would be superb
- Baking parchment