Elda Wild venison burgers” width=”650″ height=”433″ class=”alignnone size-full wp-image-3151″ />
THE TITLE might be a little long-winded but the flavour packs a punch and the ingredients are very much amongst the finest when it comes to artisan producers in the South East.
A day spent in Waterford catching up with Audrea and Norbert at Tastefully Yours over home made scones and awesome coffee was complimented by more coffee and chats with Jason Conway of Elda Wild Irish Venison, both businesses based at what today was a sun-drenched Dunhill Ecopark.
Leaving Waterford with some goodies to bring home, the only thing to do was make a bee-line for the kitchen once the office work was cleared for the day.
It’s hard to beat the smell of frying onions – the new cast iron griddle pan gets a workout too. I took a half onion, sliced into rings, in a little sunflower oil on the outer edge of the pan.
Pop two burgers on the pan in a little sunflower oil and they cook away just fine. 60 seconds, then flip. Repeat until you’re happy. There’s barely a trace (if any) of fat coming from the burgers. What goes on to the pan comes back off the pan so you’re in for a right treat.
On of my favourite cheeses is Knockdrinna Snow, a fine soft goats cheese made just fifteen minutes out the road. (Disclaimer: Knockdrinna are also a client of mine and I’ve been doing a lot of ecommerce work for them of late, though that began long after I started keeping Helen Finnegan’s cheese in the fridge). They’ve recently been listed in SuperValu in Kilkenny, which happens to be on the route home and happened to make it’s way onto the base of the burger.
We’re almost set at this stage. Toasting two, cripsy, fresh buns under the grill, slices of Snow on the bottom, add a one of Jason’s venison burgers, top with some Tastefully Yours Apple & Chilli Chutney (an absolute ever-present in my kitchen since I first met the guys on the quay in Waterford a few years ago), add a wee bit of smokey goodness in fresh rocket and you’re left with this…
A grand excuse for me to try out the new camera as well. Lord knows I’ve had it long enough but still haven’t really started taking it out in the kitchen.
Oh, and the whole apple and chilli chutney venison burger with goats cheese and rocket? Too good. Just too good. As for the camera in the kitchen, I think I need to work on getting some new props, plates and backdrops in order!
- 2 tbsp sunflower oil
- 1/2 White Onion
- 2 Elda Wild Irish Venison Burgers
- 2 tbsp Tastefully Yours Apple & Chilli Chutney
- Fresh Rocket
- 2 Fresh Bread Buns
- Pre-heat griddle pan with sunflower oil until smoking
- Slice onion in to rings, add to edge of pan and stir for 3-4 minutes until golden brown
- Add burgers to pan, cook for 60 seconds, flip and repeat until golden (allowing approx 3 minutes on the pan)
- Remove burgers from pan when cooked and allow to sit for 2 minutes
- Build your burger: 40g goats cheese on the bottom, half the onion mix between both buns, add your burger, top with 1tbsp Apple & Chilli Chutney, add your rocket and savour!