'Food Busker is back at Camden market again and he\'s not taking any chances with his slow cooked, beef-cheek burger and slutty rainbow slaw, who will be able to resist? He needs to make it back up after an embarrassing loss with last week\'s chicken schnitzel burger. However. This might be easier said than done. Someone from food Busker\'s past has emerged, someone who wants to sabotage his efforts. But who could this dastardly fiend be? Watch and find out. Do you know where I can busk? Got any suggestion of an amazing food market near you. Let me know in the box below. FULL RECIPE Ingredients For the slaw ½ a red cabbage ½ a white cabbage 1 carrot, peeled 3 spring onions 1 granny smith apple, peeled Twist of flat leaf parsley ½ a lemon 3 tbsps mayonnaise ½ a pomegranate 1 beef cheek (roughly 500g) Plain flour 4 tbsps olive oil, plus extra 2 celery stalks 1 carrot, peeled ½ a leek 1 tbsp tomato puree 1 tbsps dark muscovado sugar 1 bay leaf 2-3 sprigs of thyme 300ml cherry cola 400ml beef stock 2 brioche buns Method Firstly, prepare the slaw. Finely slice the cabbages and chop the carrot, spring onions and apple into matchsticks. Combine in a large bowl with the flat leaf parsley, finely chopped, the juice of the half lemon and mayonnaise. Season with sea salt and freshly ground black pepper and mix well. Using the back of a spoon, hit the pomegranate shell to dislodge the seeds and add them to the slaw. Cover and set aside. Cut the beef cheek into bite-size chunks. Sprinkle a little plain flour onto a plate with some sea salt and a few grinds of black pepper. Add the beef, and using your hands, coat in the seasoned flour. Heat a casserole dish over a medium heat with the olive oil. Fry the beef off in batches, cooking until thoroughly browned, and adding a few extra tablespoons of oil where necessary. Meanwhile, roughly chop the celery, carrot and leek. When the final batch of meat is cooked and removed, add two more tablespoons of oil and add the vegetables. Sweat for 5-6 minutes. Add tomato puree, sugar and herbs and cook for another minute, stirring well. Pour over the cherry cola, and leave to reduce by half. Add the beef to the pan with the beef stock. Stir well, cover, and leave to cook on a low heat for 2½ hours. Heat a griddle pan over a medium heat. Halve the brioche buns, rub with a little olive oil, and toast cut-side down in the griddle pan until golden. Using a slotted spoon to drain any excess liquid, scoop the beef cheeks out of the casserole and onto the buns. Top with the slaw, sandwich together and serve. Subscribe: http://bit.ly/JohnQuilterSub Check out my TopVideos! http://bit.ly/JohnQuilterTopVideos FOLLOW ME Twitter - http://www.twitter.com/FoodBusker Instagram - http://www.instagram.com/foodbusker Facebook - https://www.facebook.com/foodbusker GET IN TOUCH AT: [email protected] ~~~~~~~ FOOD BUSKING is filmed at SHEPHERDS BUSH MARKET OLD LAUNDRY YARD LONDON W12 8EZ #Burgers #JohnQuilter I\'m a British chef, entrepreneur and make films about food on YouTube. I used to run restaurants and even had my own. On this channel you\'ll learn restaurant food from the best chefs from around the world. And Ill show you how to recreate it for yourself at home Increase the peace. JQ Beef Cheek Burger with Rainbow Slaw | John Quilter https://www.youtube.com/watch?v=BGAyT3hxRV8 John Quilter http://www.youtube.com/foodbusker'
Tags: Food , burger , jamie oliver , street , BUSKING , food tube , food busker , street food. , street markets , john quilter , foodbusker , jon quilter , chef john quilter , Hamburger (Food) , Coleslaw (Food) , Beef Cheek
See also:
comments