Basil Mojito >>
4 wedges of lime
Large handful of basil
Add the lime wedges to a glass and muddle (crush)
Add roughly 25ml sugar syrup
Beat the basil, by clapping it between your hands, and add to the glass
Add ice to the glass (preferably crushed ice)
Garnish with lime zest
Heritage tomato salad >>
A selection of Heritage tomatoes
Aged balsamic vinegar
Start by roughly slicing the heritage tomatoes into different shapes and sizes – keep it informal and relaxed in style.
Drizzle over a little olive oil and leave at room temperature (tomatoes are better at room temp) for about 20 minutes.
Pull apart your mozzarella, shred the basil and mix into your mayonnaise (at The Coach House we first make a basil flavoured oil, then use the oil to produce our homemade mayonnaise).
Arrange the tomatoes on a plate with the basil mayonnaise dotted around. Add the mozzarella drizzle over the balsamic vinegar (in the restaurant we make a balsamic vinegar gel, by using a product called agag agar, but drizzling the vinegar will give the same flavour). Sprinkle over the basil, or basil cress if available.
You can add also some bread crisps, if desired, for texture (we use puffed wild rice for that extra texture and crunch.)
Beef burger >>
1kg mince steak
2 clove garlic crushed
1 tbls chopped parsley
1 tbls chopped tarragon
2 tbls tomato puree
4 tbls soy sauce
4 tbls tomato ketchup
1 tsp salt
The Filling and Bun
Brioche/burger buns (toasted)
For the burger, mix all the ingredients together in a larger bowl, until fully incorporated. Knead for about two minutes. Shape into balls, then flatten to desired thickness. Cook on a chargrill for about 10 minutes.
Once cooked to your desired time, layer up the brioche buns. Starting with mayonnaise, tomatoes, beef burger, coleslaw, gem lettuce. Then tuck in.
At The Coach House we serve the beef burger with a kimchi coleslaw – a Korean-spiced coleslaw to help cut through the sweetness of the beef burger.