BOOK REVIEW
Byron By Tom Byng and Fred Smith
If you’ve ever been to Byron, you know that their burgers are out of this world – such a great, simple but fun food concept, they’ve turned what was once a take-away and burger van treat into something that’s practically an art form! When I received this cookbook as a Christmas present, I was thrilled and couldn’t wait to recreate some of our favourite treats at home.
bacon, the California with lashings of home-made guacamole and the simply amazing ‘Miami Slice’, crammed with smoky sauce and shoestring fries. Non beef recipes include the Chicken Burger, Veggie Bean Burger and Mushroom and Goat’s Cheese Burger. The chapter concludes with a recipe for the famous soft and squidgy burger buns (I could eat these on their own I reckon – so good!).
First up is a guide to making your own burger patties. Advice on the best cuts of beef to buy, how and when to grind the meat and how to cook them both on the BBQ and in the kitchen. Of course, you can buy some great quality steak burgers these days in your local butcher’s shop and even in some supermarkets, but it’s great to have a guide if you want to really go the whole hog (or cow?) as it were!
Fries and Sides are next: French fries and classic British chips, glorious onion rings with a spiced Cajun beer batter - this is now a staple menu favourite in my house, and it’s the only thing I am prepared to switch on the fryer for. Macaroni Cheese, Hash Browns and Chilli Cheese Fries, along with a gorgeous recipe for Courgette Fries – simply marvellous at this time of year when you may have a glut of homegrown courgettes.
We then go on to the burger recipes, from the Classic, Cheese, the signature Byron with melted Cheddar and cured 78
Sauces and toppings recipes include Cibare Magazine
www.cibare.co.uk
PICTURE CREDITS: Tom Byng & Fred Smith
By Rebecca Stratton
