Every Friday, we at Casemate IPM bring you a delicious recipe hand-selected from one of the many cookery books we distribute. You should definitely try this at home!
Today’s Food Friday is a new take on a classic: the burger. Clifford & Son, from Liberties Press, shares the recipes from two men at the forefront of Irish culinary history. The book is filled with easy-to-make recipes that will look like they came straight from a gourmet restaurant when you create them at home. The book itself is beautifully illustrated, with not only pictures of the finished food, but with artistic images of individual ingredients and components that really give the book a “gourmet cooking” feel.
Book Synopsis: In this lavishly illustrated cookery book, food writer Joe McNamee reintroduces Michael Clifford to a new audience, remembering him for the people who once ate his food and establishing his place in the history of modern Irish cuisine. McNamee examines his Michelin-starred restaurants and looks at how they slotted into the Irish culinary landscape of the time, sowing seeds that bear fruit to this day in the modern Irish restaurant industry. McNamee then moves on to his son, Peter, who has made it part of his mission to promote and develop his father’s culinary legacy. Peter has developed at an impossibly young age into a serious chef in his own right and is already making a name for himself with his interpretation of a cuisine which he first learned working alongside his father in the kitchen from the age of twelve. He is currently the Head Chef at Pepper Brasserie and Grill in Clontarf. The bulk of the book consists of more than 60 recipes, for both classic and contemporary dishes, from Michael and Peter Clifford. There are contributions from many of the top names in Irish food, including Darina Allen, Tom Doorley and Sally McKenna, and little-seen black-and-white historical photographs.
Today’s Recipe: Lobster Burger with Avocado Mousse
It happens to be National Cheeseburger Day, so I chose a recipe that puts a new twist on this classic favorite. (Recipe from page 218 of Clifford & Son)
Lobster Burger with Avocado Mousse
This is nice with a fresh salad but to really do it justice, it is best served with lovely homemade chips and chilled, dry white wine. This is one of my simpler recipes and it is very popular with the general public and critics alike, a real summertime smash.
500g avocado flesh
80g glucose syrup
10ml lemon juice
1 lobster, cooked and shelled
2 burger buns (brioche, if possible)
1 pinch of Maldon sea salt
10 walnuts, roasted
6 leaves of baby gem lettuce
To make the avocado mousse, blitz the avocado, water, glucose syrup, and lemon juice in a blender until smooth. Scrape the mixture into a bowl, check and adjust the seasoning to suit, cover the bowl in cling film and place it in the fridge until required.
To prepare the lobster, warm the water and butter in a pot. Slice the lobster tail meat in half, then place with the meat from the two claws in the pot of warmed water and butter. Slowly heat the lobster until it’s just hot. Remember, it’s already cooked – we just want to reheat it. Remove from the water and keep it in a warm place.
Peel and core the apple. Slice it into julienne strips (matchsticks) and store these in a bowl of water and lemon juice to keep them from discoloring. Roast the walnuts on a tray in a 180-degree Celsius oven for 3 to 4 minutes.
To build the burger, lightly toast the two halves of your burger bun under the grill. Spread a bit of the avocado mousse on each bun, place on piece of tail meat and one piece of claw meat on the bottom of the bun, and sprinkle with sea salt.
Place the walnuts and apples on the lobster meat and place three leaves of lettuce on top. Close with the top half of the bun.
For more delicious recipes like this one, purchase your copy of Clifford & Son here.
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