Saturday, 3 November 2012

You say "burger", I say "steak haché"

Three ginger biscuits with red icing, a pig, a star, a heart
Iced ginger biscuits
Further inspired by my trip across La Manche, I decided to re-create steak haché (our French friends' answer to the turkey twizzler). Mince was not sold in France until relatively recently, as the consumer preferred to pick out a piece of meat themselves and watch the butcher mince it. A canny way to avoid the accidental ingestion of cows' lips and other rubbery bits. 

Steak Haché

I bought 500g of lean minced beef, tipped it into a bowl and added a generous amount of seasoning. I then squished it all together wearing my best Marigolds, formed it into 4 patties and fried them for a few minutes on each side. Served with sugar snap peas, broccoli and oven chips.My steaks were rather thick and inelegant (and looked like burgers, I admit). Try and make yours as thin as possible.

Steak hache, looks like burger, with sugar snap peas, chips and broccoli
Steak haché frites

Iced Ginger Biscuits

For pudding, we ate some iced ginger biscuits made by child 2. 

12oz plain flour
2 teaspoons ground ginger
4oz butter
1 teaspoon bicarbonate of soda
6oz soft light brown sugar
1 egg
4 tablespoons golden syrup (warm it gently for ease of handling)

Heat oven to 190/gas 5. Put butter, flour, ginger and bicarb in a food processor and whizz until it reaches the breadcrumbs stage. Add sugar and whizz again for a few seconds. Beat the egg and golden syrup together in a separate bowl, and add them to the dry stuff. Whizz yet again until it forms a dough. Roll the dough to about 5mm thick and cut out as many shapes as you can. Bake for 10-15 minutes, depending on how large your biscuits are. Leave to cool and decorate with tubes of writing icing.


  1. I tried this tonight, but 500kg of mince made a hell of a lot of burgers.

  2. Oh dear, that pesky 'k' key! You could open your own MacDonalds... Thanks very much for pointing it out.