MINTED LAMBBURGERS
SWEETCORN RELISH
2 lb minced lamb
6 oz oats
2 beaten eggs
2 tblsps fresh chopped mint
1 tblsp redcurrant jelly
Salt and pepper
3 tblsps oil
.25 pts distilled malt vinegar
11.5 oz tin sweetcorn
1 red pepper, de-seeded and finely chopped
1 level tblsp cornflour
1 level tblsp sugar
2 tblsps water
1lb Strong Plain Flour
1 level tspn Salt
1 sachet Quick Acting Yeast
3 tbspns Olive Oil
9 fluid oz warm water (6oz boiling with 3oz added)
2 lb loaf tin, well greased
Mix together all the ingredients except the oil and divide into 12 equal pieces and shape into burgers. Fry the burgers in the oil for 5 mins. each side.
Boil the vinegar till reduced by half, add the sweetcorn and red pepper. Mix the cornflour and sugar to a smoothe paste with the water. Stir into sweetcorn mixture and heat gently till thickened. Cool before serving.
Put dry ingredients into large bowl. Make 'well' in centre and pour in oil and water. Gradually beat in the flour from sides of 'well'. Knead until smooth, approx. 5 minutes, you will feel a change in the texture. Shape into an oval shape and push gently into the greased tin. Cover with oiled cling film or a wet tea towel and leave to prove in a warm place untill doubled in size. Bake in a hot oven gas mark 6 or 200F for about 40 minutes. It will sound hollow when the bottom is tapped. Cool on a wire rack.
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