“She held my hand and told me to be kind and gentle”
These sadly weren’t the words of a lover to me, but a close friends advice in my final year at Medschool. You see, during that year I had become a bit of a dictator; I had rewrote the curriculum, won a major Wellcome trust grant, deposed the head of the Academic Society. This was alongside becoming a favourite of the Urology team, getting a job offer and a myth about a Jag.
I love myths, this one related to a crashed D-type somewhere in Cuba. Well, I say myth, it’s currently on its way to my workshop. During my trip to rescue her, I stumbled upon a little bar by the beach. Here I had my first Cuban burger. These are a heady mix of lean beef, spicy chorizo, chillis and served in a soft Cuban roll with a side of skinny fries and topped with pulled pork if you’re feeling hungry
Now, I’m just finishing another long run of night shifts on the assessment unit, so fancy a treat. Time to make a few Cubanos and get some food.
Fennel Pulled Pork
As you can tell from the previous blogs, I like pulled pork. Whilst on the trail of my mythical Jag I kind of fell in love with an aromatically flavored Fennel Pork. It again is cooked overnight in a low oven, so those with Agas are at a distinct advantage.
- Pork Shoulder
- Fennel seeds
- Mustard seeds
- Coriander Seads
- Onions, Celery and Carrots
- Course sea salt and pepper
- Caster Sugar
- Thornbrudge Jaipur IPA (or a good pale ale)
Start by making your dry rub. Combine the fennel, mustard, coriander, salt, sugar and celery salt in a pestle and motor and grind to a coarse powder. This relieves some of the pent up stress of finding parts of a Jag race engine.
Next it’s time for a bit of chopping. Layer the bottom of a large Le Cresuet with onion, carrot, celery and a bit of bay leaf if you have any. On top of this place the shoulder of pork.
Massage the dry rub into the Pork and then add a hearty glug of Worcester sauce and a pint of a good quality beer.
As you can tell I’ve been drinking a lot of Juipur recently and it made sense finish the Keg off.
Cook in the bottom Aga (approx 100) for around 12-18hrs depending on the Pork – if you stick a fork in and it falls apart it’s done.
Having first had this in a little bakery in Havana and falling in love, I persuaded the owner to teach me how to bake them. She used an old enamel cup to weigh the flour out so I’m being true to this. They are sort of an enriched dough, but lack the eggs of a brioche style. Soft and slightly buttery, you can see why they make a fantastic sandwich.
- 2cups strong white flour
- 2 teaspoons sugar
- 1 tea spoon salt
- 2 tablespoons soft butter
- 1 teaspoon dried yeast
- 1/2 cup warm water
Start by weighing out the ingredients and then combine in the bowl of the mixer.
The same principle can be used to hand knead the dough, it will help with any bingo wings which are starting to form as well.
Using the doughook slowly add the water till a soft dough has formed. Then keep kneading at a medium pace for around 5mins.
Let the dough rest in an oiled bowl for around 1hr or until doubled in size. In the mean time I would suggest fixing yourself a rum based drink or working out where to get more Jag parts from.
After an hour, your dough should be nicely proved. Knock the dough back and turn out onto a well floured surface.
Divide the dough into 4 and shape into balls, taking care to tuck the bottoms under to aid in the rise.
Prove again for around an hour until doubled in size -more Rum would be my suggestion here.
Cut a cross into the top of the rolls and bake at 190C till brown and delicious -around 15mins. In the last 5 mins you can sprinkle with flour for effect.
Basically a burger, but so so much more
- 1lb. 70/30 lean beef coarsely ground
- 1 small onion
- 4oz Chorizo
- 1 small chilli
- Parsley, sage and a sprig of thyme
I’m not going to lie, I don’t know if the Cuban burger is one which originated in Cuba, or was a bit of an American import during the roaring 30’s. Either way it’s delicious. A mix of smokey chorizo, good quality beef and a kick of chilli.
You can either mince the beef yourself, using something like chuck/brisket or get your butcher to grind it for you as I have. Start by dicing the chorizo into small pieces, approximately the size of a pea.
After this, finely chop the chilli, onion and herbs. You can leave this coarse, if you prefer a chunkier nature to your burger.
Combine all the ingredients in a large bowl and, using your hands, mix together and divide into 4 balls. This gives you burgers somewhere a smudge over 1/4lb………….
Although I have a burger press, the rustic nature of the burgers at the bar on the beach would be disrespected if I were to use it. Therefore using the palm of your hand, flatten into discs.
All that’s left to do is cook them in a hot pan with a dash of oil. Flip over after around 5mins when a good char has been achieved.
All that remains is to assemble the burger. I find that it’s best to toast the rolls to give them some structural integrity. Then just add a good smear of mayo, the burger, some cheese, the Pulled Pork and the bbq sauce. Serve with a side of crispy potatoes, coleslaw and obviously a token salad leaf…………….
Oh, I nearly forgot. The car, well I promised the friend who gave me the advice that I would run the Mille Miglia with her when we both became consultants. Should have the D’ restored by then……..