Explore More UK - Spring 2021

RECIPES
VIKING BURGER
Serves 6
INGREDIENTS:
• 6 sesame-seeded buns
• 6 slices cheddar cheese
• 6 slices pancetta
• Smoky barbecue sauce
FOR THE BEEF PATTIES:
• 900g (2 lb) minced beef
• 1 egg, beaten
• 1 tbsp Worcestershire sauce
• 70g (2 ½ oz) dry breadcrumbs
USA
FOR THE ONION RELISH:
• 4 tbsp butter
• Pinch salt
• 6 red onions, sliced
• 175ml (6 fl oz) orange juice
• 100ml (3.5 fl oz) red wine vinegar
• 2 tbsp rice wine vinegar
• 4 tbsp honey
• 1 small beetroot
TO SERVE:
• French fries
• Coleslaw
• Lettuce and tomato
• Sweet pickled gherkins
1. To make the burger patties,
mix the minced beef, egg,
Worcestershire sauce and
breadcrumbs together in a large
bowl. Shape into six generous
burgers, then chill until required.
2. For the red onion relish, melt the
butter in a heavy-based pan and
add in the onions. Sprinkle over
the salt, then cook gently until soft
and translucent, but not coloured.
Add in the orange juice and both
vinegars, then stir in the honey
and the thinly-sliced beetroot.
3. Continue to cook gently until
all the excess liquid has evaporated
and the mixture has thickened.
Allow to cool.
4. Season the burger patties with
salt and pepper, then grill for
about 3-5 minutes on each side
(depending on your preferences).
5. Meanwhile, toast the burger
buns and add a slice of cheddar to
the bottom half. Place the cooked
burgers onto the cheese. As you
remove the burgers, add the slices
of pancetta to the grill to crisp up.
6. Top each burger with a spoonful
of the onion relish and a squeeze
of barbecue sauce. Finish with the
crispy pancetta before adding the
top half of the bun. Serve with
French fries, coleslaw, crunchy
lettuce and slices of tomato, and a
few sweet-pickled gherkins.
TARTE TATIN
Serves 6
INGREDIENTS:
• 100g (3 ½ oz) caster sugar
• 55g (2 oz) butter
• 6 dessert apples
• 2 tbsp butter
• 320g (11.2 oz) puff pastry
1. Preheat the oven to 175°C.
Heat the sugar and butter over a
medium heat until it turns a deep
golden brown. Don’t allow the
caramel to burn.
2. Peel and halve the apples,
scooping out the seeds with a
spoon. Place all the apples in
the caramel and cook, moving
France
them around in the caramel, for
approximately 10 minutes. Next,
in a 23cm (9 inch) diameter oven
proof dish or pan, arrange the
apple halves, rounded side down.
Fill in any gaps with cut apples and
dot with small pieces of butter.
3. Roll the pastry out into a circle,
slightly larger than the pan and
about 5mm (0.2 inch) thick.
Place the disc of pastry over the
caramelized apples, tucking the
edges in all around the dish. Brush
with melted butter.
4. Bake for around 30 to 40
minutes, or until the pastry is
golden brown and the caramel is
starting to ooze from the tart. Leave
to cool for an hour before serving.
38 VIKING.COM | SPRING 2021
SPRING 2021 | VIKING.COM 39