Bash vs. Blanchard
Over the next couple of weeks Dormy dynamic duo, Mathieu Blanchard and Kathryn Bash, will be going head (Chef) to head (Chef) to see who can create the most delicious lockdown dishes from home.
Oh, but only it was that easy. Each week Culinary Director, Martin Burge, will be carefully selecting a different ingredient each week which they must build their tastebud tingling recipe around.
And, you guessed it, for the first challenge Martin has chosen the humble onion!
Ready, steady, cook.
Bash’s Vegan Burger
This skyscraper (whoops, we mean burger!) is not for the faint hearted, with layers of delicious onion complimented by firey Sriracha mayo, this plant-based powerhouse of a recipe makes the perfect weekend treat. We hope you’re hungry!
Bash will be showing you how to make everything from the onion crumb to the veggie-packed slaw from scratch. Her salute to Vegan Month never looked (or tasted) so good. Enjoy!
Prepping your onions…
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- To cook your onions, cut them in half, leaving the skin and root intact.
- Then put your onions in a pan of cold water with a tablespoon of salt and sugar.
- Bring to the boil slowly.
- Repeat the last steps two more times, or until the onion is cooked through.
- Leave on a cooling rack, flesh down, to let as much water out as possible.
- When fully dry, coat in your onion crumb, which Bash will explain how to make below.
- Then fry in oil at 185°c and cook in the oven to warm through.
Making your onion crumb…
Mix all your dry ingredients together in one bowl:
- 125g self-raising flour
- 100g cornflour
- 1tsp cayenne pepper
- 2 tsp paprika
- 2tsp garlic powder
- 2tsp mustard powder
- 1 ½ tsp sea salt
- 1 tsp ground black pepper
Mix your milk and vinegar together in a separate bowl.
- 125g unsweetened soya milk
- 1tsp distilled vinegar
- Dip your cooked onion in the milk then coat in the flour mix.
- Do this 3-4 times to ensure that the onion is completely coated.
- Then fry as detailed above.
Building your burger…
For your Sriracha mayo:
- Simply mix your vegan mayo and Sriracha together. You can add more (or less) Sriracha to suit your tastebuds, but the firey mayo works well with the onion burger, so be brave!
For your slaw:
- Mix all the dressing ingredients together. Make sure it’s smooth as the miso takes a little whisking!
- Next slice and chop all of your veg.
- Finally, mix everything together and put to one side ready for your burger.
For your hash brown:
- Grate your potato and onion (yup, more onion!)
- Mix in your salt and pepper
- Then squeeze through a clean cloth to remove as much water as possible.
- Mix your soya milk.
- Next, in a hot pan with oil add the potato. Make sure you flip over to colour the other side.
- Finish cooking in the oven at 180°c for around 5 minutes.
Toast your burger bun in a pan with a small amount of oil.
Then all that is left is to construct your burger.
Bash built hers in the following order, but feel free to built as you wish!
- Base
- Mayo
- Hash brown
- Slaw
- Onion
- Bun
Enjoy!
Mathieu’s Caramelised Welsh Onion Cake…
Goodbye Vicky sponge, so long zesty lemon drizzle (well until dessert time rolls around). Because this week, Mathieu will be showing you how to make a gorgeously savoury, caramelised Welsh onion cake.
With layers of buttery Maris Piper potatoes and sweet, flavoursome onion, this recipe is a fantastic winter warmer that will be a guaranteed hit with the whole family.
This recipe is easy and quick to make, for it you will need an eight inch cake tin, and some tissues (because there are a lot of onions to be chopped!)
Enjoy!
- First things first, peel your onions. Use a mandolin if you have one, this will allow you to cut your onions nice and thinly. If you don’t, use a large sharp knife and cut them as finely as possible.
- In a large pan, add a splash of oil then start to sweat your onions. They will lose their colour and appear wilted, at this point add your sprig of thyme and bay leaf.
- Keep stirring and cooking until the onions are completely caramelised.
- Whilst the onions are cooking, peel and slice your potatoes and season with thyme leaves, chopped garlic, oil, salt and pepper.
- Massage your seasoning into the potatoes.
- When your onions are cooked, it’s time to start building your cake!
- Use an eight inch cake tin, then start the first layer of potato (this will be your presentation side as your cake will be flipped over when cooked).
- Spread a layer of onion all over the potato and finish the first layer with some grated cheese.
- Repeat this process until you have five layers of potatoey goodness.
- Cook the cake in the oven at 200 degrees for 45 minutes.
- Whilst waiting for your cake to cook, you can prepare your side salad and dressing.
- Simply chop and arrange your salad leaves, spring onions and radish as desired. Then for your dressing mix your salt, pepper, olive oil, vinegar and whole grain mustard together.
- When your cake is cooked, flip onto a chopping board or plate and sprinkle the top with the crispy onion and freshly picked thyme. Serve with your salad and dressing.
Press play to see Mathieu make his cake from scratch!
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