<strong><span>The burgers</span></strong> <span><strong>Ingredients: </strong>200g beef mince (per burger); 120g tomato and onion chutney (store bought); 80g tomato (1 slice per burger); 80g grilled aubergine – (1 slice per burger); 20ml maple syrup; 200ml white sauce / bechamel; 350g potatoes sliced thinly; 80g Comte cheese; chopped parsley; 4 burger buns; caramelised onion</span> <strong><span>Method:</span></strong> <span>▶ Toast and spread tomato-onion chutney on the bottom part of the burger bun.</span> <span> ▶ Place the slice of grilled eggplant on top of chutney. Drizzle with maple syrup.</span> <span> ▶ Arrange the tomato slice and caramelised onion on top.</span> <span> ▶ Place the grilled beef pattie on top.</span> <span> ▶ Top with the bechamel cheese sauce (see recipe right) and potato sliced grated with cheese.</span> <span> ▶ Add the top of the burger bun, slanting it on the side when serving.</span> <strong><span>Homemade potato chips</span></strong> <strong><span>Ingredients:</span></strong> <span>600g potatoes – peeled and cut into long strips; 2 litres of water; salt and pepper to season; 1-litre vegetable oil; paprika powder to season</span> <strong><span>Method:</span></strong> <span>▶ Put straight cut potatoes in cold water and bring to boiling point. Cook for about 2 to 3 minutes.</span> <span>▶ Remove the potatoes from the water and place them in a long tray, allow them to cool.</span> <span>▶ In a heavy frying pan, add the frying oil; bring it to medium temperature (160</span><span>0</span><span>), then start frying the potatoes until they are golden in colour.</span> <span>▶ Use a strainer or slotted spoon to remove the fries and season with salt and paprika.</span> <strong><span>Bechamel sauce </span></strong> <strong><span>Ingredients:</span></strong> <span>10g butter; 10g plain flour; 100ml milk, 80ml cream; 2g salt; 2g thyme; 1 bay leaf; 1g grated nutmeg; 1g cloves</span> <strong><span>Method:</span></strong> <span>▶ In a small pot, heat the milk, cream, thyme, bay leaves, grated nutmeg<br/> and cloves.</span> <span>▶ Bring it to the boil, and </span><span>pass through a sieve.</span> <span>▶ In a small saucepan, melt the butter, then add the flour and stir for one minute until a white roux forms.</span> <span>▶ Add the milk mixture gradually ladle by ladle, allowing it to fully mix with<br/> the roux.</span> <span>▶ Once all the milk is added, cook the roux for a further 5 to 6 minutes, stirring so it does not stick.</span> <span>▶ Taste and season if required.</span> _____________________ <strong>Read more:</strong> _____________________
