Latest News: JAZZ PORK BURGER WITH FOIE GRAS AND JAZZ APPLE CHIPS

JAZZ PORK BURGER WITH FOIE GRAS AND JAZZ APPLE CHIPS

 

Serves 4

 

500g (1lb) minced mature free-range pork

1 small red onion, peeled and finely chopped

1 small Jazz apple, cored and finely chopped

1 small red chilli, deseeded and finely chopped

8-12 fresh sage leaves

Salt and freshly ground black pepper

60g (2oz) pate de fois gras or similar pate

2 tbsp oil

1 Jazz apple

4 Romaine lettuce leaves

 

1 Use your hand to mix the pork mince with the chopped onion, apple, chilli and 4-6 sage leaves finely chopped. Season well.

Divide the mixture into four portions. Form each one into a round, flatten slightly then place a quarter of the pate, formed into a ball, on each one. Bring the mixture back over to enclose the pate and make a round again, then flatten it a little to make a burger. Put the burgers on a plate and chill for 30 minutes.

2 Set the oven to 200°C/Gas 6. Heat a frying pan, add the oil and fry the sage leaves two at a time for a few seconds until crisp. Take out and drain them on kitchen paper. Set aside for the garnish.  Drain off half the oil.

3 Add the burgers to the remaining sage-flavoured oil in the pan and cook for 3-4 minutes on each side until well-browned then put the frying pan in the oven and cook the burgers for 20 minutes.

4 Cut the apple into quarters, core, then cut the wedges in half or into three and add them to the frying pan with the burgers to cook for about 5 minutes, turning them once.

5 Serve the burgers topped with the fried sage leaves with the halved apple wedges on the lettuce. Spoon the pan juices over.

Serve with chips and more salad if you like.