ICE SPEARING RECIPES

Steps:

• Cook the macaroni according to the package directions. Drain and reserve.
• Reserve 2 tablespoons each of the smoked Cheddar, sharp Cheddar and mild cheese to sprinkle over the macaroni and cheese at the end.
• Combine the half-and-half, milk, 1/2 teaspoon kosher salt, garlic salt and pepper in a large pot and place it over medium-high heat. Bring to a low boil and gradually whisk in the remaining smoked Cheddar, sharp Cheddar and mild cheese, stirring to make a creamy sauce. Mix in the macaroni and season with kosher salt to taste. Pour into a baking dish and top with the reserved smoked Cheddar, sharp Cheddar and mild cheese.

Steps:

• Season the steak mince with salt and freshly ground black pepper and mix in a bowl using your hands. Divide the mince into four equally-sized balls and press each one between your palms to form a patty. Place the patties on a plate, cover, and chill in the fridge for an hour.
• Thirty minutes before you want to eat, light your barbecue. Allow the flames to flare up and die down.
• Meanwhile, in a bowl, whisk together the egg yolks and mustard until well combined. Gradually add the rapeseed oil in a thin stream, whisking continuously, until the mixture thickens to a mayonnaise and all of the oil has been incorporated. Stir in the beer mustard and lemon juice, then season, to taste, with salt and freshly ground black pepper.
• When the barbecue coals are just glowing, rub the patties with the vegetable oil and cook for 3-4 minutes on each side, or until cooked to your liking. (Alternatively, cook over a high heat on a griddle pan.)
• Place each brioche onto the barbecue, cut-side down, and cook for one minute, or until chargrill marks appear on the bread. Set aside.
• To assemble the burgers, spread a little of the chilli relish onto the base of each brioche bun. Place a lettuce leaf and a slice of tomato on top, then add a burger, a slice of cheese, and a dollop of the mustard mayonnaise. Top with a few gherkin and red onion slices, then place the top half of the brioche bun on top.
• Place the burgers onto serving plates, keeping them from toppling over by spearing them with wooden skewers, if desired.