Each week we have been getting Liverpool’s best chefs to send us the recipes to the dishes that we all know and love! Check out over 30 different recipes from Liverpool restaurants in our full Home Cook Liverpool series here.
Don’t forget you can also tuck into our Delivery Directory which now has over 500 local restaurants, bars and more featured with 90% of them delivering to your door. Choose your next meal here.
Our lovely Liverpool chefs have provided more tasty recipes you can try at home – so tuck in…
“This burger is considered to be the best we do,” says FSK’s Kate Hughes. “Whilst most of the burgers we do at Free State Kitchen are classically American, this is a classy affair. It transports the sumptuous flavour of a rich French Onion soup into a burger. We originally put the burger on the specials board but our customers quickly forced us to put it on the menu full time.”
4 good quality brioche burger buns
2 large onions
Knob of butter and a teaspoon of vegetable oil
1.2kg good quality ground beef (preferably ground chuck steak) formed into 150g balls
3 tbs of good quality mayonnaise
3 tbs of Dijon mustard
8 slices of Swiss cheese
For the garlic butter:
150g of salted butter at room temperature
Large handful of flat leaf parsley (stalks retained) and roughly chopped
1 tsp of salt
6 cloves of garlic, peeled and coarsely chopped.
What to do: Finely slice the onions and add to a heavy bottom frying pan with a knob of butter and tsp of vegetable oil. Cook them at the lowest temperature possible covered with a lid for 30 – 45 minutes until nicely brown, sticky and caramelised. Leave the onions aside uncovered until needed.
While the onions are cooking you can prepare the garlic butter. Peel and coarsely chop the garlic butter and gently fry in vegetable oil for 5 – 10 minutes. It wants to be softened but not take on any colour. Using cooked garlic rather than raw will take the harshness out of the garlic and result in a much more delicate and balanced butter. Add the cooked garlic to a food processer with the butter, salt and roughly chopped flat leaf parsley. Blitz until completely smooth.
To make the Dijon Mayonnaise simply add the mayonnaise and mustard to a small mixing bowl and bind until you have an even colour.
You can now begin to cook the burgers by placing a large cast iron skillet on the highest heat possible. Split the brioche buns and toast on the griddle for a minute. Evenly press the beef balls onto the skillet to form burger patties and cook for 2 minutes per side for medium, 3 minutes for medium-well and 4 minutes for well done. Season the burgers on both sides with salt.
While the burgers are cooking dress your buns by spreading the bottoms with garlic butter and place a good dollop of Dijon Mayonnaise on the tops of the buns. Once the burgers have cooked on both sides place the caramelised onion on top of each burger and then top with a slice of Swiss cheese.
“At this point in the restaurant we cover the burgers with a metal cloche with a spray of water underneath. This creates steam which makes sure the cheese is well melted but also cooks the beef a little more but also retains the pinkness and moisture in the meat. If you have a wok cover you could replicate this process at home,” says Kate.
Once the cheese is melted, assemble the burgers by placing two burgers on top of each other and placing on the burger buns. You can hold everything together by using a wooden skewer. Serve the burger with rosemary salted fries.
Skaus say this is the most popular of the new pots they’ve been serving up on their home delivery orders, so who knows whether we might see it on the menu when they re-open…
200g crab claw meat
400g cream cheese
1 bunch dill/ parsley
1 lemon juice and zest
100ml water or fish stock
1 tbsp butter
1 tbsp mixed aromatics (fennel seeds, star anise, peppercorns, lemon peel)
Makes 6-8 200g jars
Preheat oven to 180•C.
Steam salmon with water or stock and aromatics in a tray sealed tightly with tin foil for 6 minutes or until salmon is just cooked and still bright pink in centre.
Leave salmon to cool in liquid, meanwhile lightly whip cream cheese and add zest and juice of lemon, chopped herbs.
Break the salmon apart slightly and It to cream cheese mix along with crab meat and gold together gently.
Sterilise jam jars in an oven at 100•C for 20 minutes.
Heat the butter in a pan and skim off the solids and decant into a jug in one motion leaving the remaining solids at the bottom of the pan.
Pipe or spoon the salmon mix into the sterilised jars leaving a little room and top up with the clarified butter to form seal.
Fridge the rillette’, they will last up to two weeks untouched or 3 days once the butter seal is broken.
Serve with freshly bake soda bread.
Fika coffee shop on Woolton Road has been doing an amazing job, supporting the community with care packages since the coronavirus crisis started.
It’s also been doing home deliveries and treat boxes with customers’ favourites in there. Now, because so many families are cooking with kids during lockdown, it’s started recreating some easy but gorgeous recipes for all ages to try.
Fika kids cookies couldn’t be simpler, there are just four ingredients and they only take about 10 minutes to bake. Then either eat them individually or sandwich them together with melted chocolate and stack them up.
55g caster sugar
140g plain flour
40g chocolate chips
115g softened butter
Heat the oven to 180 degrees. Whisk sugar and butter until fluffy then mix in flour and choc chips with your hands until you have a dough. Roll the dough into small balls, a bit smaller than a golf ball, and flatten with the palm of your hand. Spread out evenly on a baking tray and bake for 10-12 minutes.
Nisha Katona has been giving up SO many recipes to enjoy throughout lockdown and this one is ideal for the lovely weather we’ve been having. It’s simple and straightforward, and perfect for the BBQ!
Pork chops cut into strips (‘not everyone wants a full chop and they cook quicker!’)
Splash of light soy sauce
Splash of dark soy sauce
Touch of salt
Good squeeze of garlic puree
Good squeeze of honey
Tbsp tomato puree
It’s really simple. Cut the chops into strips and put them in a large bowl. Add the Five Spice, salt, garlic puree, honey, pepper and tomato puree and mix around until all the chops are covered and coated (marinade over night if you wish). Cover with ginger beer and leave them to sit for at least half an hour.
Put them on the BBQ (or grill if you’re inside) and cook through.
Alison Lockett-Burke from Fig & The Wild, based in South Liverpool, is normally busy with creative gatherings, supper clubs and event catering across the UK – and she’s still been keeping customers wonderfully fed delivering graze boxes for them to enjoy during lockdown. This sweet potato, spinach and cheddar tortilla has been really popular because it’s a change from the regular tortilla, says Alison, it’s loved by veggies and meat eaters and it’s perfect for a picnic!
2 large sweet potatoes, peeled and chopped into 2cm cubes
I large onion, sliced into half moons
150g strong farmhouse cheddar
Splash of milk
2 handfuls spinach
Salt and pepper
How to make it: Pre-heat oven to 200 degrees. Drizzle the sweet potato with a tbsp of olive oil, season with Salt and pepper and roast for 30 minutes or so, or until soft and slightly caramelised.
While the potatoes are roasting, cook the onions in a large frying pan (big enough to cook your tortilla in). Slowly cook on a medium/low heat for 20 mins or so, or until sweet and sticky.
Add the roast sweet potatoes to the pan, and cover with the thinly sliced spinach.
Crack eggs into a jug, a splash of milk, season and whisk until combined.
Pour egg mixture over the potatoes, onions and spinach and top with the grated cheddar.
Cook on a medium/low heat, transferring pan to oven when half set. If your pan handle is not oven proof, the tortilla can be finished under the grill once golden and set.
Leave to cool in the pan, then cover with a plate and flip over. Slice to serve.
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