• 12 cream or plain crackers
• 8 sprigs of fresh Italian parsley
• 2 heaping tsp. of Dijon mustard
• 1 pound of good-quality ground beef
• 1 large egg (preferably free-range or organic)
• Sea salt and freshly ground black pepper
• Olive oil
• 1 romaine or butterhead lettuce
• 3 tomatoes
• 1 red onion
• 3 or 4 pickles
• 6 burger buns
To Make Your Burger
Put the crackers in a zip-loc bag and smash up until fine, breaking up any big bits with your hands, and put them into a large bowl. Finely chop the parsley, including the stalks. Add the parsley, mustard, and ground beef to the bowl. Crack in the egg and add a good pinch of salt and pepper. With clean hands, scrunch and mix everything up well. Divide into 6 and pat and mold each piece into a roundish shape about 3/4-inch thick. Drizzle the burgers with oil, put on a plate, cover and place in the refrigerator until needed (this helps them to firm up).
To Cook Your Burger
Preheat a large grill pan or frying pan for about 4 minutes on a high heat. Turn the heat down to medium. Place the burgers on the grill pan or in the frying pan and use a turner to lightly press down on them, making sure the burger is in full contact. Cook them to your liking for 3 or 4 minutes on each side — you may need to cook them in two batches.
To Serve Your Burger
Wash and dry a few small lettuce leaves, tearing up the larger ones. Slice the tomatoes. Peel and finely slice the red onion. Slice the pickles lengthways as thinly as you can. Place all this on a platter and put it in the middle of the table with plates, cutlery, ketchup, and drinks. Transfer your burgers to another plate and carefully wipe your frying pan or grill pan clean with paper towels. Half your burger buns and lightly toast them on the grill pan or in the frying pan. You could also serve your hamburgers with a chopped salad.
PS. I'd still make this quantity even if it was just for 4 people. I'd wrap the extra 2 burgers in plastic wrap and put them in the freezer.
Read More at: www.jamieoliver.com
Tip: When making the patties, make the center thinner than the edges - as the burgers contract with the heat they won't turn into rugby balls.
Fun Food Idea: When setting up your condiments, be sure to put three bowls out for ketchup and mayo - ketchup on the ends and mayo in the middle - for a creative and subtle Canadian flag look. Alternatively, if your guests agree to mayo and ketchup, make a Canadian flag design on the bun, and serve the open face burger.
Shrimp with Caramel Sauce
• 1 lb. of large shrimp
• 2 tbsp. of lime juice
• 2 tbsp. of fish sauce
• 2 tsp. of sugar
• Freshly ground black pepper
• ¼ cup of sugar
• ½ cup of water
• 1 tbsp. of vegetable oil
• 2 tsp. chopped garlic
• 2 tbsp. of fish sauce
• 1 tbsp. of lime juice
• ½ tsp. of grated lime rind
• 1 tsp. of Asian chili sauce
• 1 tsp. of sugar
• Boston or iceberg lettuce leaves
Season shrimp with lime juice, fish sauce, sugar and pepper. Reserve.
Add sugar and ¼ cup water to heavy pot over medium heat. Heat slowly until it begins to caramelize, about 5 minutes. When caramel is a medium-brown, carefully stir in remaining water and cook for 1 minute longer or until sauce is thickened. Stir in oil, garlic, fish sauce, lime juice, lime rind, chili sauce and sugar, and return to a boil. Boil for 2 minutes or until sauce has thickenedand flavors have combined. Set aside.
Place shrimp on lemon grass or wooden skewers, skewering shrimp in 2 places to prevent them turning around. Put about 3 on each skewer.
Preheat grill to high.
Grill shrimp for 2 minutes a side or until pink and curled. Let cool at room temperature.
Serve shrimp with lettuce and sauce for dipping.
Serves 4 to 6
Read More at: Food & Drink Magazine, Lucy Waverman
Roasted Pepper and Maple Barbecue Sauce
• 1 cup (6 oz.) of bottled roasted red peppers
(drained, coarsely chopped)
• 1/3 cup of pure maple syrup
• 1 tbsp. of cider vinegar
• 1 tsp. of canned chipotle chiles in adobo
• 1 tsp. of adobo sauce (from can) OR 1/2 tsp.
• 1/2 tsp. of salt
Purée all of the ingredients in a blender until you reach a smooth consistency.
Simmer the mixture in a small saucepan, stirring occasionally, until reduced to about 3/4 cup (about 10 minutes).
Cool at room temperature.
Serve with chicken or shrimp.
Macaroni and Cheese
• 3 cups of macaroni
• 1 ½ cups grated extra old cheddar and
Monterey jack cheese
• 2 tablespoons flour
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons butter
• 2 cups milk
• 2/3 cup bread crumbs
Preheat oven to 350°F.
Cook macaroni in salted, boiling water until almost soft (al dente). Drain well.
Grease a large shallow casserole and place a layer of macaroni on the bottom, sprinkle with cheese, butter, flour and seasonings. Continue to layer until all ingredients are used evenly in three layers.
Pour milk over all. Top with bread crumbs.
Bake for 40 minutes.
Serves 6 to 8.
KETCHUP MAPLE LEAF
Tip: For added Canada Day fun, draw a maple
leaf with ketchup on top of your macaroni