18
Hoisin Pork Sliders
Prep Time: 10 mins | Cook Time: 15 mins | Makes 12
Ingredients
•
600g pork mince
•
1/3 cup fresh breadcrumbs
•
1 egg, whisked
•
2 tablespoons hoisin sauce
•
1 green onion, finely chopped
•
12 small brioche slider rolls, split
•
1 cup coleslaw, to serve
•
12 coriander sprigs
Method
1.
Combine the mince, breadcrumbs, egg,
hoisin sauce and onion in a bowl. Shape
into 12 equal patties.
2.
Insert the Muffin Plate and set heat to
high. Place a patty in each hole, cover
with lid. Cook for 3 minutes. Using a
non-stich spatula, turn patties and cook
for a further 4 minutes or until brown
and cooked through. Transfer to a plate.
Repeat with remaining patties.
3.
Place brioche bases on a serving
platter. Top with coleslaw, a patty and
a coriander sprig. Top with remaining
brioche tops. Secure with a toothpick to
serve.
Smoked Salmon with Chive Pikelets
Prep Time: 5 mins | Cook Time: 10 mins | Makes 12 | Serves 4
Ingredients
•
11/3 cups gluten-free self-raising flour
•
1 egg, whisked
•
¾ cup (180ml) cup milk
•
2 tablespoons finely chopped chives
•
Pinch of salt
•
Cooking oil spray
•
To serve – crème fraiche, sliced smoked
salmon, chopped capers and dill sprigs
Method
1.
Sift flour into a large bowl. Add the
egg and milk and whisk until smooth
and combined. Season with salt and add
chives.
2.
Insert the Muffin Plate and set heat to
high. Lightly spray holes with oil.
3.
Pour half of the batter equally between
prepared holes. Cook for 3 minutes or
until bubbles appear on the surface. Using
a small non-stick spatula, turn pikelets.
Cook for 2 minutes or until golden brown
and cooked.
4.
Serve with a dollop of crème fraiche,
topped with smoked salmon, capers and
dill sprigs.
RECIPES - MUFFIN TRAY
Summary of Contents for MRMP18G
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