When I first moved to London, I definitely missed American hamburgers. Having grown up on Jake’s Burgers, there was nothing more frustrating than when I would describe how much I missed American burgers – “but there’s loads of McDonalds around?” a baffled Irish person would tell me. No, not the same thing, at all. So I’ve been so incredibly excited about the move to bring delicious burgers and milkshakes (my weakness – I could never have a diet which doesn’t include ice cream and milkshakes) to London. Byron, the restaurant, has been at the forefront of that movement and have helped me to introduce Beardy Husband to delicious hamburgers, as well as Monterey Jack cheese.
But for those who don’t have a Byron close enough to have a post-5k run snack, Tom Byng and Fred Smith have released their first cookbook, Byron. It not only includes their secret to a good burger, but their best milkshakes, various fries (classic potato, sweet potato and courgettes), as well as expanding beyond their restaurant menus to other meat feasts like short ribs and chili. It’s great for anyone wanting to make a classic American recipe or fellow ice cream addicts.
I am quite bad for munching on their courgette fries as an afternoon snack after a workout (it’s a vegetable, so it must be healthy!, I convince myself), so I was excited to get to recreate these at home – I mean, it’s fine to eat it non-stop, it’s a vegetable, right?
Courgette Fries (from Byron: The Cookbook)
400g plain flour
Salt and pepper to taste
1 teaspoon caster sugar
Cut the courgettes into long pieces.
Mix together cornmeal, plain flour and salt and pepper.
Mix together the sugar and the buttermilk.
Coat the courgette sticks with batter and the cornmeal mixture.
Fry the coated courgettes in hot oil.
Eat while hot (but not too hot!)