Press release by Colette Sexton
Makes 12 Cooking time 8-12 minutes, prep time 20 minutes 500g minced lamb 2 cloves garlic, finely grated 1 chopped shallot 3tbsp fresh chopped parsley…
To make the jelly, combine prosecco and lemon juice in a large bowl. In a separate bowl, soak gelatine leaves in cold water for 5 minutes to soften.
For the brine, toast the peppercorns and fennel seeds in a large pot over a high heat for 1 minute, then add the apple juice, sea salt, thyme and bay.
Divide the minced steak into 4 and, with wet hands, roll each piece into a ball, then press into flat patties roughly 2cm wider than your buns.