A Great Burger

A Great Burger

A Great Australian Burger

Ingredients for the cornichon salad:

4 oz. drained Maille cornichon classic
1 avocado
2 tsps. Lime juice
1 tbsp. Maille Dijon original mustard
2 tablespoons of chopped fresh coriander

Ingredients

To add the Aussie touch, choose from

4 slices of pineapple or St Mamet Pineapple
2 large cooked and sliced beetroots
2 oz. grilled red capsicums
4 slices of cheddar cheese
1 tsp. Maille Dijon honey mustard

6 brioche burger buns
6 patties Beef, Vegetarian

Make With

Preparation

  1. Add the cornichons, limes, avocado, coriander and Maille Dijon mustard to a mini food processor and pulse to chop to a chunky paste.
  2. Cook the patties on a medium BBQ or on a hot grill plate or in a heavy base pan and cook on each side for 3 mins. (If you are making Vegetarian patties cook in a hot non stick pan until golden on both sides, or cook in the oven on 350° F).
  3. If you are adding cheese add this on the top of the patty after you flip it.
  4. In the meantime, slice the buns lengthwise, separate the cornichon salad between the burgers or as much as you desire and use the leftover as a side with chips.
  5. Smear the top bun with Maille Dijon honey mustard.
  6. Once the patties are cooked place on the cornichon salad, add your preferred ingredients, top with the top bun and serve.

Pear and Raspberry Smoothie

Pear and Raspberry Smoothie

Refreshing Smoothie

Ingredients

¾ of a 4/4 tin of Pears St Mamet
½ box of fresh raspberries, or ½ box of Raspberry St Mamet
300g of ice cubes 80 to 100g of cane sugar
20 to 25cl of fresh water
Mint
Grenadine and sugar for decoration

Make With

Preparation

  1. Pour the St Mamet pears into your blender with their juice.
  2. Add raspberries, ice cubes, sugar and fresh water.
  3. Mix 2 minutes to obtain a very smooth mixture.
  4. Dip the edges of your glass or cup in grenadine then in sugar.
  5. Decorate with a fresh mint bouquet and drink with a straw.

Pineapple cake

Pineapple cake

A delicious juicy cake

Ingredients

1 tin of sliced pineapple ST MAMET 570g
150g flour
125g caster sugar + 13 pieces of sugar
100g butter
3 eggs
1/2 sachet of yeast

Make With

Preparation

  1. Make a caramel with the sugar cubes (+ a few drops of vinegar).
  2. Cover the bottom of the cake mold with the caramel.
  3. Spread the pineapple slices on the bottom of the cake mold.
  4. Keep the juice.
  5. In a bowl, beat the 3 eggs.
  6. Add the powdered sugar. Mix well until the mixture whitens.
  7. Add the melted butter then the flour and the yeast.
  8. Pour the mixture into the dish.
  9. Bake for about 30 minutes at 180 °C.
  10. When you take the mold out of the oven, pour 3/4 of the pineapple box juice on the cake when it is still hot.
  11. Unmold it when it is warm