Dermie, whose blog Gas Mark Seven is a celebration of everything Ballymaloe and Cork, doesn’t stray too far from the norm with his mouth-watering recipe for Ballymaloe Relish flavoured hamburgers…they have to be eaten to be believed.
Read on for more details on The Irish Examiner Food Festival and how you can win tickets to go along to the the event in Fitzgerald’s Park in Cork!
Dermie’s Relish Flavoured Hamburgers
- 2 Finely Chopped Red Onions.
- 6 Jacob’s Cream Crackers (or 20g breadcrumbs).
- 500g Organic Lean Minced Beef.
- 1 Tsp Maldron Sea Salt.
- 1 Large Organic Egg.
- 4 Tbps Ballymaloe Country Relish.
- 6 Bacon Strips.
- 6 Large Burger Buns.
- 2 Tsp Fresh Thyme.
- 2 Tsp Fresh Parsley.
- Ballymaloe Country Relish.
- Grated Parmesan Cheese.
- Fresh Salad Leaves, Sliced Cucumber & Sliced Tomatoes.
- Sweat the onions in a heavy bottomed pan on a gentle heat for ten minutes just until they are softened, stirring occasionally with a wooden spoon.
- Once cooked, place them aside in a bowl to cool.
- While the onions are cooling, place the crackers in a food processor until they resemble fine crumbs.
- Place the cooked onions in a large bowl; add the relish, cream crackers, minced beef, chopped herbs, seasoning and beaten egg.
- Stop. Clean your hands, oil a clean baking tray and set aside
- Mix together the ingredients.
- Take a little of the mixture and fry it in some oil to test for seasoning
- Adjust the seasoning if necessary.
- Divide the mixture into 4-6 shaped burgers 2cm thick
- Line them on the tray and brush the tops with a little olive oil.
- Cover the burgers with cling film; place them in the fridge for at least 2-4 hours to allow the burgers to set.
- Place your frying pan or grill pan on a high heat, fry the burgers in two batches for six minutes turning once. – When turning the burger, place the bacon on the pan and allow the bacon to go extra crispy.
- Drain the fried bacon on a plate lined with kitchen paper.
- When you are happy with the burgers, top them with the cheese and place the buns under a grill until golden in colour.
- Slide the burgers onto the burger buns; serve with a dollop of Ballymaloe Country Relish, sliced tomatoes, cucumber, Mizuna salad leaves, bacon and some sizzling golden fries.
Getting To Know Dermie:
1. Why do you cook?
Apart from cooking for myself, I really enjoy cooking as part of entertaining for friends and family. It is very enjoyable when you hear the positive feedback from family and friends when they are going home- well fed!
2. What is your earliest memory of cooking?
I have fond memories of when I was little; Mum and I would go foraging around the country lanes of Kinsale, Co. Cork. We would pick some delicious berries and would return home and bake a tart or make a few pots of jam. I was very lucky growing up in the countryside.
3. Have you any tips for aspiring food bloggers?
I would say no blogger is an island, build close relationships with fellow bloggers who are always more than happy to help. Try to make your blog different, unique and a blog whereby people will return time and time again. I write weekly product reviews as well as recipes to keep the blog active and up to date.
4. Any advice for people who burn toast?
Buy yourself a cookbook which you feel you will use, and then treat yourself to some really good kitchen equipment- such as: a good weighing scales, a good set of knives and a good set of pots and pans. Everything else will come with patience and practice. Everyday, I learn new recipes or ingredients just by reading articles and blogs.
5. Five foods you can’t live without?
- Glenilen Farm Natural Irish Yoghurt from Drimoleague, Co. Cork.
- Ardsallagh Artisan Goats Cheese, from Carrigtwohill, Co. Cork.
- Valrhona Chocolate from The Chocolate Shop in Cork’s English Market.
- Frank Hederman’s Smoked Salmon from Cobh, Co. Cork.
- Gubbeen Chorizo from Gubbeen Farmhouse in West Cork.
6. Kitchen gadget you can’t live without?
My ‘Le Creuset’ griddle pan.
7. What has been your most memorable meal?
I used to work close to one of my favourite eateries in Dublin; ‘Braserie Sixty6,’ where the last Friday of every month we would treat ourselves to dinner. The Irish Hereford Rib Eye Steak is the one thing I miss most about living in Dublin.
8. If you could cook a meal for three people, dead or alive, who would they be?
- Mary Robinson- MRFCJ
- Carlo Petrini- Founder Slow Food Movement
- Julia Child- Chef
9. What would your last meal be?
Starters would have to include some of Frank Hederman’s smoked salmon; main course would be slow roast belly of pork and some rustic roast potatoes. Pudding would be my favourite chocolate and macaroon ‘Charlotte: St Emilion au Chocolat.’
10. Is the Jaffa cake a biscuit or a bun?
There is nothing I love more than to dip a Jaffa cake into a nice mug of fresh Italian coffee. On that basis I would say it is a biscuit!
Tastefest, the widely anticipated event of Cork’s foodie calendar, returns to Cork’s Fitzgerald’s Park under the re-branded name ‘Irish Examiner Food Festival’. The hugely popular event runs from Thursday the 19th to Sunday 22th of July. This year, the organisers of the event are expecting over 15,000 foodies to sample some of Cork’s finest artisan produce and tastings from a variety of Cork’s best restaurants. Cooking demonstrations will be held by two of Cork’s most famous chefs; Rachel Allen and Darina Allen with the welcomed return of TV3 chef Andrew Rudd and food writer Paolo Tullio.
The newly revamped event sees a variety of changes including expanding the park area to include Fitzgerald’s entire Park making room for a greater variety of artisan producers. Entry to the food fair has been reduced to a welcomed €12, with kids under 12 admitted free to sample the younger ‘foodies section’.
Ernest Cantillon, organiser of the event explains “We strongly believe that the city needs an event such as this festival; it adds to the ever growing portfolio of events that Cork has to offer and encourages visitors to the city”. Ernest is very keen on having as many artisan producers at the event as possible and is still accepting applications for exhibition stands at the food festival. This is an excellent opportunity for small artisan producers to sample their produce to a wide variety of foodies.
The event will run from Thursday 17:00- 22:00; Friday 12:00- 16:00 & 17:00-22:00; Saturday 12:00- 16:00 & 17:00-22:00 and Sunday 12:00- 17:00. Tickets for the event are selling fast and can be purchased online at www.prettyreallygoodevents.com.
Where To Eat have four pairs of tickets to give away for the Irish Examiner food festival. All you have to do to win is simply share this link, either by Retweeting it or Sharing it with your friends on Facebook! Winners will be notified by the end of this week. Good luck!