Place the cinnamon sticks and cloves into the middle of a square of muslin, tie with kitchen string into a pouch. Place into a heavy based pan along with the rest of the ingredients.
Stir well and slowly bring to the boil. Reduce to a simmer and stir occasionally to dissolve the sugars.
Simmer for approximately 1 1/2 – 2 hours, stirring regularly, then more frequently towards the end of cooking. This will help to prevent the melange sticking to the base of the pan.
Your chutney is ready when the ingredients are well reduced and thickened.
Remove from the heat, remove the muslin bag and allow to cool.
While your chutney is cooling, sterilize your storage jars.
Fill clean jars with boiling water and allow to stand for at least one minute.
Discard the boiled water, dry with a piece of kitchen paper and spoon the chutney into the warmed jars. Allow to cool further before sealing with airtight lids.
When cold, label and store in a dark place for at least one month before use.
Tips
The chutney will keep for up to one year unopened.
Once opened, store in your refrigerator.
You can also sterilise the jars by washing in hot soapy water, rinse, then dry in an oven heated to 150°C/fan130°C/gas 2. Or run through a dishwasher on its hottest setting.
This chutney makes a great Christmas gift, so just double up the recipe and maybe use a preserving pan or large heavy based saucepan.
If you can’t get hold of fresh cranberries, you can use frozen instead. Defrost thoroughly before using.
This recipe is absolutely inspired by the brilliant Jamie Oliver, although as I do, I’ve made a few personal alterations to achieve the end product that works for me ….. and hopefully for you too!!!
On a recent shopping trip to Tesco I came across a nearly ‘out of date’ 500g pack of minced steak and asked myself what I could use it for to make it last over a number of quick meals during the Coronavirus ‘lockdown’. I instantly thought of Jamie Oliver’s delicious recipe for Elvis Burgers. Never heard of them?, well neither had I until a few years back when I stumbled across this bad boy recipe on the interweb and it has been my go to home-made burger recipe ever since. Fabulous as burgers or sliders and especially wonderful for a BBQ with family, friends with lots of chilled beer.
Ingredients – burgers/sliders
1 tsp chilli flakes
1 x small red onion – very finely chopped
50g parmesan cheese – freshly grated
1 tsp dried thyme
1 x large egg – free range
1 – 2 handfuls breadcrumbs – freshly made
2 x tsp Dijon mustard
500g finely minced steak
1/2 tsp Ground nutmeg
Maldon salt
1 x tsp black pepper – freshly ground
Ciabatta/brioche or sesame rolls/buns
1 Little Gem lettuce
Vine tomatoes – Isle of Wight Tomatoes are amazing
Pickled gherkins
Jalapeños
Preparation
Use fresh minced steak if you can. If you are using frozen minced steak, then ensure that it is thoroughly de-frosted before you start putting the ingredients together and remember that the mince will have more moisture in it, so you might need a little extra breadcrumb.
Place the parmesan into your TM bowl and grate on Turbo for 2 seconds x 2 or 3 times until correct texture required. This depends on how dry/old your parmesan is.
Place half the minced beef into your TM bowl and add the chilli flakes, parmesan, onion, thyme, breadcrumbs, mustard, nutmeg, egg, salt and black pepper. Add the remainder of the minced beef and set on 30 seconds. Turn to Speed 2 and immediately tap the speed dial to switch the direction of the mixing knife from forward (clockwise) to reverse (counter-clockwise).
The counter-clockwise operation is indicated by the respective symbol on your speed dial.
Scrape down the sides if required and check to for consistency. You may need to repeat Step 3.
Once you’ve reached the desired consistency/blend, turn your mixture out onto a clean work surface or chopping board.
Ball-up the mixture and roll out into a large sausage. Mark the middle and then mark 5 pieces out on either side of the centre.
Cut through to produce 10 x 100g (4oz) burgers.
If you’re not sure, then check the weight on your Thermomix scales. Just divide the total weight by 10 or 20 or whatever suits your requirements.
Cut some silicone paper into 12cm squares for burgers, smaller for sliders. Place a 9cm pastry cutter (burgers), or 6cm cutter (sliders) onto a square.
Ball up each portion of mixture and slightly flatten between your hands and place into the cutter.
Using the back of a table spoon, press down so that you have a regular thickness of mixture across the burger. Remove the cutter and set aside.
Mould and press out the remainder of the mixture.
If using the same day, then refrigerate for at least 30 minutes to rest, giving the burgers a chance to firm up slightly.
Your burgers are now ready to cook.
Brush the pan/griddle with a little oil, which ever you’re using, get your frying pan, griddle pan or BBQ nice and hot.
Cook the burgers/sliders to your desired level, turning them carefully every couple of minutes or so, until they’re nice and pink and juicy, or longer if you like them well done. Treat them with respect, and they shouldn’t break up as you turn them.
Meanwhile, roughly chop the lettuce, slice the tomato and cucumber, mix together and set aside. Once the burgers are cooked, split the rolls into two and toast them quickly on the griddle.
When your burgers are cooked, build them to your liking, grab a beer and stand back to gather in all the praise for your amazing burgers!
Malcy tips
Jamie Oliver uses fresh Tarragon in his recipe and although I love it, I’ve found that my children and grandkids are not too keen, so I’ve replaced it with dried thyme.
Cos or Romaine lettuce also work just fine.
These burgers freeze well and will keep in good condition if stored correctly for a few weeks.
A little ‘Slider’ history
SLIDERS – USA convention dictates that anything over 50g and it’s not a slider!
Sliders were first made by a hamburger chain called White Caslte in the USA. White Castle was founded in 1921 in Wichita, Kansas. Walter A. Anderson partnered with cook Edgar Waldo “Billy” Ingram to make White Castle into a chain of restaurants. There is considerable evidence that “slider” was a term used for a hamburger in the United States Navy, perhaps as early as the 1940s or 1950s. The term “slider” meant a greasy burger that slid down easily. A “slider with a lid” was a cheeseburger.