Thanks to Eskdale's own Amazing Grazing for this tasty recipe. If you have experienced their Herdwick Mutton based dishes you know your tastebuds are in for a treat.
According to Tim from Amazing Grazing "The burger and the chutney go well together in a bun with a bit of lettuce and perhaps some sliced tomato or sommet like"
We'd love to know if you have tried this receipe and what you think. Feel free to post something on Facebook or Tweet us @EskdaleShow.
For the Herdwick Burger:
- 500g minced herdwick mutton.
- 6g cumin
- 3g ras el hanut (if you can't buy this you can make it - recipe here)
- 6g salt
- 1g chilli flakes
- 1g garlic powder
- 4g dried mint
Mix all of the ingredients together and form into 4 burgers. Tim reckons "You could squeeze more out of it if you wish, but you'll get 4 good un's."
Mally's Tomato and Coriander Chutney:
- 1kg tomatoes chopped
- 500g onions peeled and chopped
- 500g cooking apples peeled cored and chopped
- 1 large handful of sultanas
- 60g coriander roughly chopped
- 1/2 teaspoon garlic salt
- 1/2 teaspoon allspice
- 1 teaspoon ground ginger
- 300ml of clear vinegar
- 250g white sugar
- Salt & pepper
Place all the ingredients into a large pan and bring to the boil, stirring frequently to dissolve the sugar. Turn down the heat and simmer until there is very little liquid left and a clear line is left on the bottom of the pan. Remove from the heat, pour into sterilised jars and seal immediately. Leave for about a week to let the flavours infuse. Once opened, keep in the fridge. Unopened, it should keep for about 9 months.