One of the secrets most food bloggers learn pretty quickly is if you are cooking something that if you suspect might not photograph well in it’s final presentation e.g brown stew , then take plenty of pictures of the preparation or core ingredients.
However I was in a rush and completely forgot to take any preperations photos when making Green Tomato Chutney . I should have known better I should have remembered that it ends up looking a little like the brown sludge you find at the bottom of a neglected salad bag.
Instead I am stealing a tactic from the advertisers whose pack shots use “Serving Suggestions”. I could have picked a lovely sandwich , I even use this chutney for adding depth to a pasta sauce but instead I have opted to use that most photogenic of foods , a burger. This also gives me the opportunity to cook something I have been meaning to try for ages a Jucy Lucy ( NB the spelling mistake is unusually for me deliberate ) .
The Jucy Lucy is a cheeseburger with the cheese inside the meat patty increase of outside invention of the sandwich is claimed by two bars in Minneapolis, U.S. I was introduced to this concept by the highly addictive show Man Vs Food. The highly positive benefit of putting the cheese in the burgers is that it is much easier than melting the cheese over a burger under a convention grill , where the cheese has a tendency to slide off.
Stilton and Green Tomato Chutney “Jucy Lucy” Burgers
In my version of a Jucy Lucy, I mixed equal amounts Stilton with the Green Tomato Chutney to stuff beef mince seasoned with salt and pepper.
To form the burgers take half the amount of beef you would usually use to make a burger (my burgers are usually 100g of beef) and squash it flat in the palm of your hand . Spoon in the cheese-chutney mix, then flatten the other half of the burger mix over the top. Pinch the edges to make sure the burger seals
The burgers cooked in about 10 minutes under a medium grilled , turned halfway through during cooking. The cheese oozes out deliously with the sweet sour bit of chutney , think it would work well with lamb mince and perhaps an haloumi cheese.
Green Tomato Chutney
800g of Green Tomatoes
400g of onions peeled and chopped
250g light muscovado sugar
1 dried ancho chilli
1 tbsp of coriander seed
1 tsp salt
200ml of white wine vinegar
- Soak the ancho chilli in boiling water for 5 minutes
- Finely chop the chilli and toast in a pan with the coriander seeds.
- Put the tomatoes, onion, chilli salt, sugar and white wine vinegar, coriander seeds in a pan
- Cover and simmer for 45 minutes.
- Spoon into sterlised jars ( To sterilized put in a oven at 150degC for 20minutes) and seal
Makes 8 5cm diameter buns
500g of strong white bread flour
3g of dried yeast
300ml of water
1tsp of salt
2 tbsp of sunflower oil
1 tbsp of poppy or sesame seeds
- Mix the flour, salt and yeast in a large bowl, add the oil and water, and mix well.
- Tip onto a lightly floured work surface and knead. Once the dough is satin-smooth, place it in a lightly oiled bowl. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
- Knock back the dough, and cut into 8 equal sized pieces form into rolls. Place it on the baking parchment to prove for a further hour until doubled in size. Top with poppy seeds
- 3. Heat oven to 220C/fan 200C/gas 7. Bake for 15 mins until golden brown