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Lion Caramelised Red Onion Chutney
  • Course Type: Sharing Platter
  • Serves: Makes 9
Dietary Type / Allergen Information
Brioche Sliders
Ingredients
  • Brioche
  • 100ml Water
  • 60g Sugar
  • 10g Salt
  • 250g Plain Flour
  • 3 Eggs
  • 20g dry active/instant Yeast
  • 100g Original Whirl
  • 12 uncooked meatballs
  • Lion Caramelised Red Onion Chutney
  • Rocket
  • Roquefort
  • Egg Yolk (to glaze)
Method
  1. In a food mixer combine flour and Original Whirl and mix till like breadcrumbs

  2. Using either a food processor or by hand, knead the plain flour and butter together to create a thick dough.

  3. Stir in the salt, sugar and yeast to the mixture. Next, add the 3 eggs and knead for 2 minutes until the dough is soft.

  4. Roll 12 golf ball size balls and place on a greased tray. Leave to rise for 30 hour in a warm environment until it has doubled in size.

  5. Pre-heat the oven to 200⁰ C

  6. Beat the egg yolk in a small bowl. Using a pastry brush, glaze the dough before putting into the oven. Bake for 15minutes until golden brown.

  7. Mini sliders. Buy a dozen uncooked meatballs and squash flat into a mini burger shape. Pan fry 2 min each side.

  8. To build sliders, slice mini brioche, add 1tsp of Lion Caramelised Red Onion Chutney. Add a few leaves of rocket. Add a small slice of roquefort to each mini burger then place on to base. Secure the lid with a cocktail stick

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