Flavours Inspired by Mother & Daughter
Comfort food with a twist.
Ingredients:
Cheese sauce:
- 57 g butter
- 30 g cake flour
- 480 ml milk
- 1 tsp garlic powder
- 170 g freshly grated cheddar
- 28 g freshly grated mozzarella
- 25 g finely grated Parmesan
- Salt, to taste
Burgers:
- 900 g beef mince
- 1½–2 tbsp fish sauce (optional)
- 2 garlic cloves, minced, or 1 tsp garlic powder
- Salt and freshly ground black pepper
- 1 sliced onion (optional)
- 8 cheese slices (optional)
- 4 brioche-style burger buns
- Burger sauce, tomato sauce or mustard, plus pickles and preferred toppings
How To Makem Sizzling Double Cheese burgers
- Melt the butter, whisk in the flour and cook for 1 minute. Gradually whisk in the milk and garlic powder, then add the cheddar, mozzarella and Parmesan. Stir until smooth, season and keep warm.
- Combine the beef, fish sauce, garlic and pepper. Divide into eight balls. Smash onto a very hot pan, season and cook for 1–2 minutes per side, adding cheese slices after turning if desired.
- Toast the buns, stack two patties onto each one and add sauces, cooked onion, pickles and preferred toppings. Cut each burger in half.
- An adult wearing heatproof gloves should heat each cast-iron serving plate until very hot. Add cheese sauce, allow it to sizzle and place the burger halves cut-side down. Serve with caution.
Ingredients:
- 225 g pork mince
- 1 cup finely chopped cabbage
- ¼ cup thinly sliced spring onions
- 1 tbsp finely grated fresh ginger
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine (optional)
- 1 tsp toasted sesame oil
- ½ tsp salt
- ¼ tsp ground white or black pepper
- 1 packet fresh wonton wrappers
- ½ cup chicken stock
- To serve: chilli crisp, soy sauce, Chinese black vinegar, toasted sesame seeds and sliced spring onions
How To Make Pork Dumpling Lasagna
- Combine the pork mince, cabbage, spring onions, ginger, soy sauce, Shaoxing wine, sesame oil, salt and pepper in a bowl.
- Spoon about 1 tablespoon of filling into each of three small heatproof ramekins and cover with a wonton wrapper. Continue alternating the filling and wrappers until almost full.
- After the final pork layer, divide the chicken stock between the ramekins and finish each one with two wonton wrappers.
- Steam for about 20 minutes, or until the pork is completely cooked. Cool slightly and finish with the desired toppings.