My opinion is that celery can be pretty savagely under-rated by the average punter (not that I’m calling you average – you are a bloody unique and beautiful, individual little snowflake. Fuck yeah you are). Pulled pork, on the other hand, is not.
I figure that if I can combine the two in a dirty little ménage au trois with the ever-willing burger bun, then it would be kinda like wing-manning that red headed, freckly kid into a coital union with someone other than his second cousin on his mother’s side. The celery would be lifted to dizzying new heights, the pulled pork would be humbled by the true love it never really thought it would find and the bun, well the bun would just mosey on outta there before anyone woke up in the morning, probably stealing a half smoked pack of fags and a warm beer on its way out, never to be heard from again… because we all know that’s just what the buns are like…
Eat celery – it’s good… and so is pulled pork.
PULLED PORK BURGERS WITH CELERY & APPLE ‘SLAW
Pulled pork (you’re pretty pro at that by now, yeah?)
Make your burgers with a bit of all of these things. Nice work.
CELERY & APPLE ‘SLAW (enough for burgers for the fam and some left for your lunch tomorrow)
3 cups shaved/chopped cabbage, from approx 1/4 – 1/8 drum head, honky dory, just like from the olden days, green cabbage
1 cup finely slice celery heart (including leaves)
1 apple, julienned (I would normally use granny smith apples for a little tarty tart, but today my refrigerator told me all I could use was the Pink Ladies so that’s what it was)
‘slaw dressing (½ cup of mayonnaise mixed with ½ cup of apple cider vinaigrette works pretty well for me – recipes follow)
Mix salad ingredients together and then dress with as little or as much ‘slaw dressing as you damn well want.
2 egg yolks
1 teaspoon dijon mustard
1 tablespoon apple cider vinegar or lemon juice (or something else acidic)
Salt and pepper to taste
200ml vegetable oil
50ml olive oil (or use an extra 50ml vegetable oil)
A splash of water if it needs thinning out
Put the egg yolks, mustard, vinegar and a pinch of salt and pepper into a bowl if you are hand whisking this, or into a round tub if you live in a country that has electricity and you have the common sense to own a stick wizz.
Whisk until the yolks start to fluff up and turn pale.
While whisking, slowly add the oil in a light trickle. Don’t stop whisking while you’re doing this.
You should notice that it is all binding as one glorious spreadable mass. Do not be tempted to pour the oil in quickly. Take it nice and slow and worry about getting it done quickly when you’re married.
Once all of the oil is in there add A DROP or two of water to get it to your desired consistency, and check seasoning. Always check in with the seasoning.
If this is your first time, smear some of your finished mayo on a piece of fresh bread and eat it like you are an eight-year-old trailer park kid with his school lunch.
Mayonnaise will last for a week in the fridge.
APPLE CIDER VINAIGRETTE
1 cup yellow mustard, or whatever mustard it is you like
¾ cup castor sugar
400ml apple cider vinegar
1200ml blended oil
Slowly emulsify oils into other ingredients. The same as that mayonnaise thing you just learnt about.
Remaining vinaigrette will last for for-ever in the fridge.