Ingredients: 200g beef mince (per burger); 120g tomato and onion chutney (store bought); 80g tomato (1 slice per burger); 80g grilled aubergine – (1 slice per burger); 20ml maple syrup; 200ml white sauce / bechamel; 350g potatoes sliced thinly; 80g Comte cheese; chopped parsley; 4 burger buns; caramelised onion
▶ Toast and spread tomato-onion chutney on the bottom part of the burger bun.
▶ Place the slice of grilled eggplant on top of chutney. Drizzle with maple syrup.
▶ Arrange the tomato slice and caramelised onion on top.
▶ Place the grilled beef pattie on top.
▶ Top with the bechamel cheese sauce (see recipe right) and potato sliced grated with cheese.
▶ Add the top of the burger bun, slanting it on the side when serving.
Homemade potato chips
600g potatoes – peeled and cut into long strips; 2 litres of water; salt and pepper to season; 1-litre vegetable oil; paprika powder to season
▶ Put straight cut potatoes in cold water and bring to boiling point. Cook for about 2 to 3 minutes.
▶ Remove the potatoes from the water and place them in a long tray, allow them to cool.
▶ In a heavy frying pan, add the frying oil; bring it to medium temperature (1600), then start frying the potatoes until they are golden in colour.
▶ Use a strainer or slotted spoon to remove the fries and season with salt and paprika.
10g butter; 10g plain flour; 100ml milk, 80ml cream; 2g salt; 2g thyme; 1 bay leaf; 1g grated nutmeg; 1g cloves
▶ In a small pot, heat the milk, cream, thyme, bay leaves, grated nutmeg
▶ Bring it to the boil, and pass through a sieve.
▶ In a small saucepan, melt the butter, then add the flour and stir for one minute until a white roux forms.
▶ Add the milk mixture gradually ladle by ladle, allowing it to fully mix with
▶ Once all the milk is added, cook the roux for a further 5 to 6 minutes, stirring so it does not stick.
▶ Taste and season if required.