Eat – The Little Book of Fast Food. Nigel Slater

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СКАЧАТЬ oil till they are lightly crisp and golden. Spread mayonnaise thickly on to your bread and pile the hot potatoes on to it. (I like to add chopped dill to this one.)

      The Italian

      Paper-fine air-dried ham and soft, flour-dusted, airy bread such as ciabatta. I have been known to tuck in a basil leaf or two. You can brush the cut bread with olive oil but the holes prevent the inclusion of any sort of spread.

      Breakfast Burger

      sausages, smoked bacon, bagels, tomatoes, cheese

      Slit the skin of 3 herby butcher’s sausages, remove the meat and put it into a mixing bowl. Chop 75g smoked streaky bacon, mix it with the sausage, check the seasoning, then roll into two plump patties.

      Using a non-stick pan covered with a lid, cook the burgers in a little oil, over a low to moderate heat. Turn each burger several times during cooking, until they have developed a sticky, almost Marmite-like exterior.

      Split and toast a couple of bagels, place a couple of slices of large, ripe tomato and the burgers on the bottom halves, add a few slices of interesting cheese and briefly place under a hot grill till the cheese has melted. Top with the other half of the bagels.

      For 2. Soft bun. Herby sausage. Smoked bacon. Melting cheese. Happy weekend.

      Steak sandwich

      A thin, flash-fried steak. Crisp baguette. Mustard. Mayonnaise. The trick is to slice the bread and press the cut side down into the steak pan, wiping up all the juices with the bread, before adding the mustard, slathering with mayonnaise and tucking the steak in. It’s the pan juices that make it.

      Buttery leeks and chicken burger

      Buy minced chicken, or better still mince your own, so you can include the skin. Slice a spring onion and fry in oil and butter, then add chopped sage, a little garlic and leeks, finely shredded. Let them soften, slowly, under a lid, till they are bright green, satin-soft and buttery. Add the minced chicken and cook briefly, before making into patties and frying in a non-stick pan until golden and sticky. Slather short lengths of crisp baguette with mayonnaise, then use to sandwich the burgers.

      Duck Burgers

      duck breasts, spring onions, plum, honey, soy sauce, breadcrumbs, lettuce, cucumber, chilli

      Put 2 duck breasts (about 200g total weight) into a food processor, add a large spring onion, a stoned fresh plum, a tablespoon of honey and a tablespoon of dark soy sauce. Blitz to a coarse mince then add 75g fresh white breadcrumbs.

      Form the paste into 4 burgers. Roll each in a few more breadcrumbs, then fry over a low heat for 10 minutes each side.

      Place each burger on a large, crisp lettuce leaf, add shredded cucumber, chopped spring onion and a small, shredded chilli and wrap the burgers in the lettuce.

      For 3–4. Sweet, fruity and crisp.

      Chicken burger with lemon and tarragon

      I can’t get enough of these; they’re one of my favourite recipes in the book.

      Put 400g chicken breasts, with their skin, in a food processor. Add a good handful of tarragon leaves, the zest and juice of a small to medium lemon, a clove of garlic, salt, pepper and 4 heaped tablespoons of dried breadcrumbs (I use panko). Blitz to a coarse paste but stop before the mixture becomes gluey. Heat a fine layer of olive oil in a shallow, non-stick pan, then shape the mixture into about 6 patties and fry for 10 minutes, turning gently, till golden.

      The Christmas burger

      Fresh white and brown turkey meat, including the skin for succulence, sausage meat (I generally work on a balance of half turkey to half sausage meat), a few chopped fresh or frozen cranberries, fresh thyme, salt and black pepper. Blitz then flatten into small, deep patties and fry slowly in butter and a little oil. Serve with cranberry sauce. Should you decide to use cooked turkey meat for this, mince it well, then add an egg yolk or two to the mixture to help to hold it together.

      Vietnamese Prawn Baguettes

      raw prawns, coriander, garlic, chilli, lemongrass, fish sauce, rice vinegar, pickled ginger, carrot, ginger, spring onion, mayonnaise, sesame oil, baguettes

      Put 250g raw shelled prawns in a food processor with 8 coriander stems, 2 cloves of garlic, a bird’s eye chilli, a lemongrass stalk, a lump of fresh ginger, 2 teaspoons of Vietnamese fish sauce and 2 teaspoons of rice vinegar. Blitz.

      Finely shred half a carrot. Shred 10g Japanese pickled ginger. Finely slice a spring onion and toss all three together with a little fresh coriander. Stir 2 teaspoons of sesame oil into 2 tablespoons of mayonnaise.

      Put the blitzed prawns in a non-stick frying pan and fry, without any oil, for 4 minutes. Toss with the seasoned carrot. Split 2 small baguettes and spread with the sesame mayo. Stuff with the prawn hash.

      For 2. One of the great sandwiches. IMHO.

      Fish fingers in a sandwich, green herb mayo

      Grill or fry fish fingers till crisp. A light cooking should keep them moist inside. Split a baguette in half. Stir some capers, chopped dill and basil into mayonnaise and spread it over the baguette. Tuck in a lettuce leaf, then the hot, fresh-from-the-pan fish fingers. Squirt with lemon juice. Crisp. Soft. Green. Unapologetic.

      Trout in a soft bap

      Dust a couple of trout fillets in flour to which you have added a good pinch of smoked paprika. Fry in shallow butter, or oil if you prefer, then drain on kitchen paper. Sandwich in a soft, fresh bap and squeeze over a little lemon juice.

      Prawns, bacon, brown toast

      Grill a few large shelled prawns and some streaky bacon. Put them into a sandwich of hot brown toast spread with a little mango chutney.

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