Belfast Telegraph

Wednesday 16 April 2014

Northern Ireland Pork Burger on Rösti Potatoes with apricot & onion relish and roquette salad

Ingredients: Pork Burger, 400g Northern Ireland pork mince, 125g onions diced, 3 cloves crushed garlic, 1/4 teaspoon mixed herbs, 25ml olive oil, 1 egg, 75g white breadcrumbs

Rösti Potatoes

200g grated potato

salt and pepper

15ml vegetable oil and butter

Apricot & Onion relish

100g finely sliced onion

1 clove crushed garlic

100ml apricot jam

Vinaigrette dressing

40ml olive oil

10ml wholegrain mustard

10ml white wine vinegar

salt and pepper

Cooking Instructions:

Mix all the Pork Burger ingredients in a bowl and shape into flat circular patties on a floured board / bench.

Fry in hot oil until golden brown on each side and place on a baking sheet pop in a moderate oven for 10mins to cook out with a core temperature of 75ºC.

To make the Rösti: squeeze out the juice from the grated potato and mix all the Rösti ingredients in a bowl. Shape into flat circular patties on a floured board / bench, place in a frying pan and cook until golden brown on each side and cooked through. Retain hot for service.

To make the Apricot & Onion relish: boil all the relish ingredients together in a thick bottomed pan until the onions are cooked through and translucent

To make the Vinaigrette dressing: mix together - 4 parts oil to 1 part vinegar and 1 part mustard, season to taste.

Serving Suggestion:

Place the rösti potato cake in the centre of a round plate top with the Northern Ireland pork burger and top with roquette salad leaves tossed in vinaigrette dressing. Serve with a piece of golden toasted ciabatta bread and the apricot and onion relish.

Chefs Top Tip:

For the vinaigrette 1 part is equal to teaspoon, tablespoon, cup or any measurement.