OISíN DAVISstirs with the stars
SINCE THE dancehall days of the showband era, the Irish have made the humble burger one of their essential gig-going eats – burgers and live music go together like salt and vinegar. And what better place to celebrate our love for melodies and minced meat than the home of great festival grub, the Electric Picnic.
We will be showing our love for the pattie by staging a burger cook-off between the comedian Danny Dowling and the broadcaster and radio DJ Michelle Doherty. The winner of the cook-off gets to pick a song for the loser to sing karaoke style. There will be musical interludes from Clint Velour and there will be a blind taste test for the audience. Here’s what the contestants will be cooking.
Wild
Venison Burger
The Kiwi comedian, Danny Dowling recently competed on Come Dine With Me Irelandwhere his outrageous pie fight and outstanding menu of wild pheasant, home bred pork and a sloe gin compote gave him all the right ingredients to win in Galway.
At this time of year in his countryside home, he can hear the roar of young stags raising their heads scenting the air for willing does, which is why his burger is all about the venison.
INGREDIENTS FOR BURGER:
- 800g of shoulder cuts of minced wild venison
- 4 smoked streaky rashers
- 15ml worcestershire sauce
- 4g chopped parsley
- 2g sage
-1 crushed thumb-sized ginger
- 1 clove of garlic
- 2 banana shallots
- salt and pepper to taste
- 1 egg, beaten to mix
- 6 ciabatta buns
- a handful of rocket or mixed leaves
INGREDIENTS FOR RELISH:
- 10 ml of balsamic vinegar
- 5g brown sugar
- red onion
- 2 handfuls of Stradbally wild blackberries
- splash of sloe gin
METHOD:Cut the rashers into small strips and heat. Chop the shallots finely and heat them till they soften up. Get a big arse bowl out, throw the following in and combine: venison, bacon, parsley, egg, sage, salt, pepper, cooked shallots, minced garlic, juice from the ginger, Worcestershire sauce and a glug of olive oil. Make your patties and bang them in a fridge to let them set.
RELISH:Chop the red onion up nice and fine throw in a pot along with the brown sugar, balsamic vinegar and the Blackberries and a splash of Sloe gin. Heat the grill, put them bad boys on there and go for it. Toast the ciabatta, drizzle a little olive oil on them, smother on the relish, drop some rocket leaves in, throw the pattie in and roar to the stars!
- Danny Dowling is onstage at 2pm in the Comedy Tent on Saturday
Beef burger with Pineapple Salsa
Michelle Doherty
She has a daily show on Phantom FM, has hosted two TV music programmes and seems to pop up at every gig and festival in the entire country. Michelle Doherty is most definitely, the unofficial Rock Queen of Ireland. That gives her perfect credentials to put together the most commonly found food item at a concert. But don’t expect a greasy burger of cardboard and gloopy ketchup – hers contains a tropical salsa and is a low carb option. Who says Dr Atkins and rock chicks have to be mutually exclusive?
INGREDIENTS: MAKES 3 PATTIES
- 1 white onion
- finely chopped fresh breadcrumbs
-1 egg
- 400g lean mince meat
- salt, black pepper, chilli flakes
- flat leaf parsley
PINEAPPLE SALSA INGREDIENTS:
- 1 x pineapple, finely diced
- 2 x ripe tomatoes, chopped
- 1 x fresh red jalapeño chilli, deseeded and finely chopped
- 1½ inch piece of cucumber, finely diced
- 2 tablespoons fresh coriander, chopped
- 2 teaspoons of clear honey
- fresh iceberg lettuce
METHOD:Combine the mince with the onion and egg. Add enough breadcrumbs so that the mixture isn't too sloppy. Add the chopped parsley and chilli flakes. Season with salt and pepper. Form the burgers in your hands and place on a hot barbecue until cooked through.
For the salsa, mix all the ingredients together. Cover and leave for as long as possible for the flavours to develop.
To serve, place a lettuce leaf on a plate, sprinkle a teaspoon of the salsa on top, place the burger on top and add more salsa.
* Michelle Doherty will broadcast live all weekend from the Electric Picnic with Phantom 105.2
