6 September 2011

Recipe: Trio of sliders (Turkey & Cranberry, Pork & Sage and Buffalo with mozzarella)

I thought this was a great dish for kids to get involved with and to use different types of mince that can be healthier or cheaper alternatives to beef mince.  Turkey mince is a great one as it's both cheaper and has less calories and saturated fat than beef as well as being widely available.

Buffalo is a slightly gamier meat compared to beef.  I fell in love with it straight away after buying it from a local butcher in Puddledub who were featured on Gordon Ramsay's F Word a few years back.  It again has alot less fat than beef and works well with the mozzarella.

Pork mince is underused for me.  It fits the budget as again it's cheaper than beef and works great made into meatballs with a nice tomato sauce and pasta.  I used fresh sage from the garden for this classic combo.  Enjoy.




Trio of sliders – Turkey & Cranberry, Pork & Sage and Buffalo with mozzarella

Ingredients: (serves 2)
150g each of turkey mince, buffalo mince and pork mince
2 medium onions, finely diced
2 tbsp dried cranberries (for the turkey burger)
6 sage leaves, cut into chiffonade (for pork)
50g of the best quality mozzarella you can afford (for buffalo)
2 eggs, beaten
Seasoning.
6 small rolls (Try making bread yourself; nothing smells better than a kitchen scented with fresh bread!)
Mixed salad for garnish
Olive oil for dressing

Method:
1)      Gently sweat the onion for 4-5 minutes until soft then set aside
2)      In separate batches, cleaning after each run, add your mince and a little egg yolk in a blender and season. Give it a quick whizz and add the cranberries with the turkey and sage with pork (Leave buffalo just now) Shape into small patties (just smaller than the roll) and place on a tray in the fridge to firm up.
3)      Mix the buffalo with the egg and seasoning  and again give a quick blitz in a clean blender.  Shape into patties then insert your thumb half way into the middle of the patty.  Place a ball of mozzarella inside and reshape the patty around it.  Place in fridge with the others for 15-20 mins to firm up.
4)      Pre-heat the grill to a medium heat.  Place the burgers under for 4-6 mins each side until nice and brown, turn over and repeat.   TIP: insert a knife into the centre of the burger for a few seconds and place on your bottom lip; if it’s hot their done, if cold, needs a few more minutes!
5)      Meanwhile mix the salad and season, place the burgers on the rolls (toasted if you like!) and dress the salad with olive oil.  Arrange on a plate and serve a little of the salad on the side. Voila!

Peter suggests...
Everything on this plate suggests a Thanksgiving dinner - turkey, pork, cranberry, sage, so I'm going for the perfect Thanksgiving wine - Beaujolais.  Ignore the (justified) prejudice against Beaujolais Nouveau, and look at proper Beaujolais.  Find Beaujolais Villages, Brouilly, Morgon and Fleurie and you will get a low tannin, bright, fresh wine without that confected fruit you get from Nouveau.  Turkey, cranberry and sage are all meant to go with the Gamay grape and you are now in a position to bring a bit of vintage variation into your choice.  If you prefer a larger, gutsier style of wine, pick a 2009 vintage as this great year produced rounder, juicier and fruitier wines.  2010 however is more 'classic', lighter, stone fruit with flavours of raspberry and cranberry.  Either would do fine for you.

2009 Louis Jadot Beaujolais Villages (Beaujolais, France) £9.00 (Widely available)
2010 Pierre-Marie Chermette Fleurie Poncie (Beaujolais, France) £15.00 (Independent Wine Stores)

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