TARTE TATIN
Serves 6
INGREDIENTS:
100g (3 ½ oz) caster sugar
55g (2 oz) butter
6 dessert apples
2 tbsp butter
320g (11.2 oz) puff pastry
1. Preheat the oven to 175°C.
Heat the sugar and butter over a
medium heat until it turns a deep
golden brown. Don't allow the
caramel to burn.
2. Peel and halve the apples, scooping
out the seeds with a spoon. Place all
the apples in the caramel and cook,
moving them around in the caramel,
for approximately 10 minutes. Next, in
a 23cm (9 inch) diameter oven proof
dish or pan, arrange the apple halves,
rounded side down.
Fill in any gaps with cut apples and
dot with small pieces of butter.
3. Roll the pastry out into a circle,
slightly larger than the pan and about
5mm (0.2 inch) thick. Place the disc
of pastry over the caramelized apples,
tucking the edges in all around the
dish. Brush with melted butter.
4. Bake for around 30 to 40 minutes,
or until the pastry is golden brown
and the caramel is starting to ooze
from the tart. Leave
to cool for an
hour before serving.
France
VIKING BURGER
Serves 6
INGREDIENTS:
6 sesame-seeded buns
6 slices cheddar cheese
6 slices pancetta
Smoky barbecue sauce
FOR THE BEEF PATTIES:
900g (2 lb) minced beef
1 egg, beaten
1 tbsp Worcestershire sauce
70g (2 ½ oz) dry breadcrumbs
FOR THE ONION RELISH:
4 tbsp butter
Pinch salt
6 red onions, sliced
175ml (6 fl oz) orange juice
100ml (3.5 fl oz) red wine vinegar
2 tbsp rice wine vinegar
4 tbsp honey
1 small beetroot
TO SERVE:
French fries
Coleslaw
Lettuce and tomato
Sweet pickled gherkins
1. To make the burger patties, mix the
minced beef, egg, Worcestershire sauce and
breadcrumbs together in a large bowl. Shape
into six generous burgers, then chill until
required.
2. For the red onion relish, melt the butter in a
heavy-based pan and add in the onions. Sprinkle
over the salt, then cook gently until soft and
translucent, but not coloured. Add in the orange
juice and both vinegars, then stir in the honey
and the thinly-sliced beetroot.
3. Continue to cook gently until
all the excess liquid has evaporated and the
mixture has thickened. Allow to cool.
4. Season the burger patties with salt and
pepper, then grill for about 3-5 minutes on each
side (depending on your preferences).
5. Meanwhile, toast the burger buns and add
a slice of cheddar to the bottom half. Place the
cooked burgers onto the cheese. As you remove
the burgers, add the slices of pancetta to the grill
to crisp up.
6. Top each burger with a spoonful of the onion
relish and a squeeze of barbecue sauce. Finish
with the crispy pancetta before adding the top
half of the bun. Serve with French fries, coleslaw,
crunchy lettuce and slices of tomato, and a few
sweet-pickled gherkins.
Egyptian Koshari
viking.com
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