How do you store the Jockey Club?

Name: Jockey Club
Cook time: 45 min
Total time: 45 min
Yield: 4P
Ingredients: 700 gr ground beef (natural); 1 sweet onion; 250 ml milk; 100 gr flour; 4 slices of chester (cheese); 4 farm-fresh eggs; 400 gr peas; 600 gr floury potatoes; butter; 2 dl buttermilk; 1 dl brown stock; pepper and salt; nutmeg

In the refrigerator: Store any leftovers covered in the refrigerator and consume within 2 days. The puree and hamburgers can be reheated, but the onion rings are best when fresh. In the freezer: Allow the puree and hamburgers to cool completely before freezing them. Store them in airtight containers or freezer bags for up to 2 months. The onion rings and fried eggs are less suitable for freezing. Reheating: Heat the puree and hamburgers in the microwave or oven. For the puree, add a little milk or butter to maintain the texture. The hamburgers can also be reheated in a pan over medium heat. Avoid reheating the onion rings, as they lose their crispiness.

Jockey Club

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45min

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Enjoy a delicious Jockey Club dish with juicy hamburgers, crispy onion rings, creamy puree, and perfectly fried eggs.

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Ingredients

What do you need?

Quantity: 4P

700 gr ground beef (natural)
1 sweet onion
250 ml milk
100 gr flour
4 slices of chester (cheese)
4 farm-fresh eggs
400 gr peas
600 gr floury potatoes
butter
2 dl buttermilk
1 dl brown stock
pepper and salt
nutmeg

Preparation method

How do you make this?

Preparation: Turn on the fryer and preheat to 180°C.

Peas: Cook the peas briefly in boiling water with a pinch of bicarbonate and immediately shock them in cold water. Drain.

Potatoes: Peel the potatoes and steam them until cooked.

Onion rings: Cut the onion into rings about half a cm thick and soak them in milk for 10 minutes.

Pat the onions dry, coat them in flour, and fry them for about 3 minutes. Drain on paper towels and sprinkle with salt.

Hamburgers: Season the ground beef with pepper and salt, mix well, and form nice, not too thin hamburgers.

Melt a knob of butter in a pan and cook the hamburgers rare. Remove from the pan and place a slice of cheese on each hamburger. Deglaze the pan with brown stock.

Puree: Melt a knob of butter in a pan and briefly cook the peas. Season with pepper and salt.

Drain the potatoes and add them to the peas. Mash them together into a coarse puree. Add buttermilk and season with pepper, salt, and nutmeg.

Fried eggs: Place 4 serving rings in a pan and add a knob of butter. Crack each egg into a bowl and carefully pour into the serving rings. Once the egg white is set, remove the pan from the heat.

Serving: Serve the puree with the cheeseburger, topped with the fried egg and onion rings. Enjoy!