Source(google.com.pk)
Jo Pratt's background
In a foodie world of big egos and loud voices, Jo Pratt has the advantage of being relatively normal! She was born in Melton Mowbray in Leicesershire, where she attended King Edward Vll upper school - the local comprehensive. Her parents, David and Jacky, ran a textile company producing sportswear - mainly football shirts. In 1995 - at the age of 21 - she graduated from Liverpool John Moores University with a BA Honours degree in Home Economics. She worked for Scientific Hospital Supplies, based in Liverpool, preparing diets for people with special dietary problems. Around this time, she started writing freelance articles for BBC Good Food Magazine.
Jo's big break...
This came when she started working with Gary Rhodes at the BBC Good Food Show in 1996. Thereafter and for the next ten years she was the main home economist for all his books and cookery demonstrations. She started working for other chefs, such as Gordon Ramsay, John Torode and Jamie Oliver, helping them to prepare food and to make it accessible for a wide audience. She then started writing cookery columns for Vogue Magazine and appearing on TV shows, demonstrating some of the recipes that she’d worked on. She was pretty, she knew what she was talking about and she more of a cook than a chef and so was very down-to-earth. All of this made her a natural for television.
And now…
… she is married to Phil, who is an art director, working in advertising. They live in South London and have two children - Oliver and Rosa - who make occasionally appearances in her cookery programmes. She has just put out her third cookbook Madhouse Cookbook, which contains recipes aimed at pressurised mums.
Ingredients
5 tbsp diced red onions
Rapeseed oil for frying
1 tsp ground cumin
1 tsp ground fennel
1 tsp coriander
2 tbsp rosemary
2 tbsp Hellmann’s Ketchup
2 tsp garlic purée
750g lamb mince
10 mini brioche burger buns
Garnish
1 cherry plum tomato, sliced
2 pinches of mint leaves, roughly torn
100g diced feta
Red onion ring slices
1 tsp paprika
2 tbsp natural yoghurt
Method
Fry the red onions in a little rapeseed oil, then add the spices and chopped rosemary. Once the onions are becoming translucent, take them off the heat and place in a large mixing bowl.
Now add the Hellmann’s Ketchup, garlic and mince – the ketchup gives real depth of flavour, so if you wanna add a little more that’s fine. Season with sea salt and freshly cracked pepper and mix thoroughly.
With wet hands, grab golf-ball-sized chunks of the mixture and roll them into balls, then flatten down while shaping the sides as well so you have mini discs. Place in the fridge for 30 minutes to rest so they don’t break up when you cook them.
Next heat a pan to a medium to high heat. Drizzle a little oil on the top of each burger and place them, oil side down into the hot pan. Cook for about 2 minutes each side.
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