SHOP IT
500g minced beef
2 Tbsp butter, plus more if needed
4 hamburger rolls, halved
2 Tbsp vegetable oil
salt and freshly ground black pepper to taste
2 tomatoes, cut into 1cm-thick slices
1 cup grated strong cheddar cheese
4 burger-sized lettuce leaves
2 large pickled gherkins, thinly sliced lengthways
Sauce:
¼ cup mayonnaise
1½ tsp pickle juice
1½ tsp ketchup or tomato sauce
1 tsp prepared mustard
¼ tsp smoked paprika
PREPARE IT
Shape the minced beef into 4 equal-sized, 6cm-thick flat balls or ‘pucks’. Place these patties on a plate lined with waxed paper and freeze for 15 minutes. The meat must extra-cold but not frozen when it hits the pan.
To make the sauce, combine all the ingredients, check the flavour and make any adjustments if necessary.
Heat a cast-iron pan over medium heat. Melt the butter and place the rolls, cut-side down, in the pan. Toast for 1–2 minutes until the cut sides are golden-brown. Transfer the rolls to 4 plates. Remove the patties from the freezer. Increase the heat to high, add oil to the pan and heat until the oil begins to smoke (at least 2 minutes). Working one at a time, flatten each patty in the pan to a 2cm thickness, pressing hard to flatten. Generously season with salt and pepper. Once the patty is brown with crisp, scraggly edges (1½–2 minutes for medium), flip it over with a spatula to scrape underneath the meat. Repeat with the remaining patties.
Spoon some of the sauce over the bottom burger rolls. Transfer the cooked patties onto the rolls. Top with tomatoes, grated cheese, lettuce, pickles and the upper rolls.
Serve with potato wedges and battered onion rings, if you like.
Serves 4
TIRAMISINI WITH COFFEE ICE CREAM
After a lantern-lit barbecue in the forest, our guests return to camp to be greeted by a tiered display of Dessert Bitings. Bitings is a catchall description, originally from India, for small bites of food. Our guests can choose as many mouthfuls of desserts as they please.
TIRAMISINI
SHOP IT
16 ladyfinger biscuits
3 large eggs, separated
⅓ cup sugar
250ml mascarpone
⅓ cup marsala
1 cup strong, warm espresso coffee, sweetened with 1 Tbsp sugar
16 Tbsp grated dark chocolate
2 Tbsp cocoa powder, for sifting (optional)
PREPARE IT
In a medium bowl, beat the egg whites until stiff. In a larger bowl, beat the egg yolks, then add the sugar and continue beating for 3–4 minutes until thick and pale yellow. Mix in the mascarpone and beat for 1 minute for extra fluff. Beat in the marsala until smooth. Gently fold in the egg whites until combined (try not to deflate the mixture). It will be a loose, soft, creamy custard. Pour the sweetened espresso into a small bowl wide enough for dipping the biscuits.
To assemble in small cups, Moroccan tea glasses or martini glasses: dip a biscuit in espresso until almost fully saturated, but not falling apart. Halve the biscuit and place the first half in the bottom of the glass. Spoon a generous tablespoon of the cream mixture over it. Sprinkle with a tablespoon of chocolate. Repeat with the other half of the biscuit and another spoonful of mixture. Repeat this layering with a second biscuit which should be nearly at the top of the glass. Sprinkle with grated chocolate. Repeat with the remaining glasses.
Chill overnight to set. Before serving, dust with cocoa powder if using.
Serves 8 (depending on size of serving glass)
COFFEE ICE CREAM
SHOP IT
2 cups fresh cream
1 × 385g can sweetened condensed milk
8 egg whites
50ml strong cooled espresso coffee
PREPARE IT
Whip the cream until soft peaks form. Slowly add the condensed milk, mixing all the time.
In a separate bowl, beat the egg whites until soft peaks form, then carefully fold them into the cream and condensed milk mixture. Finally fold in the coffee. Churn in an ice cream machine until ready. Serve in scoops over the Tiramisini.
Serves 8
Kenyan Quesadillas with Guacamole
Ugali Sticks with Honey-Mustard Mayo
Swahili Rice Pudding with Mango
Swahili Chocolate Pots with Sesame Shards
Swahili Muhamri Coconut Ice Cream Sandwich
