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Galton Blackiston adds plenty of festive flavours to his Christmas stuffing burgers, with sausage meat, chestnuts and cranberries all thrown into the mix. A good dollop of homemade tomato sauce and a fluffy burger bun, and you're ready to tuck in.
Place in the oven and cook for approximately an hour and a half, by which time the moisture will have evaporated and the tomatoes will have started to dry out a little
5
Remove from the oven and blitz in a blender, then press the sauce through a fine sieve into a bowl and set aside
6
For the stuffing, warm the milk until steaming and remove from the heat. Cube the bread, add to the milk and leave to soak for 20 minutes
100ml of milk
50g of white bread, crusts removed
7
Meanwhile, melt the butter in a saucepan over a medium heat. Add the onion and fennel and sweat until the onion is softened but not coloured
Shape the stuffing mix into burger patties and place on a baking tray. Leave in the fridge for at least half an hour to firm up
13
Heat the rapeseed oil in a frying pan over a medium heat. Once hot, add the patties and fry until golden-brown on both sides, then transfer to a baking tray
1 tbsp of rapeseed oil
14
Place in the oven for 15-20 minutes until cooked through
15
Place the stuffing burgers in buns (or on their own) and serve with a good dollop of the homemade tomato sauce
There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.
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Pork and cranberry stuffing burgers
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