You know a pub is special when it has quails' eggs on the bar snacks list, even if they have sold out. The Duke on the Green (at Parson's Green) boasts this and a range of other delights, the most exciting of which was this burger.
With its artistically layered chips and bun placed at a jaunty angle, you might mistake this for your average gourmet burger. But you would be wrong. This is a very special burger. This is possibly the most politically incorrect burger in Britain and that is why I love it so much. The patty is made from veal mince and the grey slab on top is foie gras.
Unfortunately the burger wasn't mine. It belonged to James but I got to have a little taste. I thought the veal could have done with more seasoning but the foie gras was amazing. In my opinion there are very few things that taste better than lightly cooked foie gras and this particular slice was perfect.
My own dish of hot and sour tiger prawns was really good but it was still shamed by the plate opposite me. I will have to go back. Soon.
Now, after that weekend of food indulgence, I feel a bit strange just going back to blogging dinner. This was Sunday night's offering. It's picante chorizo (from Brindisa) cooked with peppadew peppers and sweet onion in a tomato and red wine sauce . I served it with sauteed baby new potatoes, melted taleggio and a rocket and watercress salad.
I think more people should cook with peppadew peppers. They have a great flavour and went very well with the spicy chorizo. I also threw in some paprika and a clove of smoky garlic that I'd bought at Borough Market. The dish tasted fantastic, even if I do say so myself. 
A lot of this was down to the superb chorizo from Brindisa which I thoroughly recommend. The red wine might have helped a bit too. 
The recipe is probably lost due to the hard drivecrash but I’m trying!
You know a pub is special when it has quails' eggs on the bar snacks list, even if they have sold out. The Duke on the Green (at Parson's Green) boasts this and a range of other delights, the most exciting of which was this burger.
With its artistically layered chips and bun placed at a jaunty angle, you might mistake this for your average gourmet burger. But you would be wrong. This is a very special burger. This is possibly the most politically incorrect burger in Britain and that is why I love it so much. The patty is made from veal mince and the grey slab on top is foie gras.
Unfortunately the burger wasn't mine. It belonged to James but I got to have a little taste. I thought the veal could have done with more seasoning but the foie gras was amazing. In my opinion there are very few things that taste better than lightly cooked foie gras and this particular slice was perfect.
My own dish of hot and sour tiger prawns was really good but it was still shamed by the plate opposite me. I will have to go back. Soon.
Now, after that weekend of food indulgence, I feel a bit strange just going back to blogging dinner. This was Sunday night's offering. It's picante chorizo (from Brindisa) cooked with peppadew peppers and sweet onion in a tomato and red wine sauce . I served it with sauteed baby new potatoes, melted taleggio and a rocket and watercress salad.
I think more people should cook with peppadew peppers. They have a great flavour and went very well with the spicy chorizo. I also threw in some paprika and a clove of smoky garlic that I'd bought at Borough Market. The dish tasted fantastic, even if I do say so myself. A lot of this was down to the superb chorizo from Brindisa which I thoroughly recommend. The red wine might have helped a bit too. The recipe is probably lost due to the hard drivecrash but I’m trying!
