Back with another episode of Winter Warmers, MasterChef finalist Jack Lucas shows you how to create his ultimate pork sliders with smoked cheddar. Mmmmm.
|Cider vinegar||2 Tablespoon|
|Garlic||8 Clove (40 gm)|
|Red chilli||1 , deseeded|
|Smoked paprika||2 Tablespoon|
|Cumin seeds||1 Tablespoon|
|Fennel seeds||1 Tablespoon|
|Dijon mustard||1 Teaspoon|
|Tomato ketchup||200 Milliliter|
|Balsamic vinegar||3 Tablespoon|
|Cider vinegar||3 Tablespoon|
|Muscovado sugar||100 Gram (Dark Brown)|
|Worcestershire sauce||6 Drop|
|Pork mince||2 Cup (32 tbs)|
|Onion chutney||1 1/2 Tablespoon|
|Panko breadcrumbs||1/4 Cup (4 tbs)|
|Chopped sage leaves||3 Tablespoon|
|Chopped flat leaf parsley||3 Tablespoon|
|Smoked cheddar cheese slices||6 (Applewood smoked)|
|Olive oil||1/4 Cup (4 tbs) , divided|
Preheat the grill to 180°C.
Line baking tray with parchment paper.
In a large bowl, combine minced pork, onion chutney, breadcrumbs, mustard, sage, parsley, egg, salt, pepper and mix well.
Divide into 6 portions and make patties. Place on a tray and pop into refrigerator. Allow to firm up.
For apple slaw, grate all vegetables using food processor. Combine apple, red cabbage, lettuce,onion, carrot, cider vinegar, lemon juice, salt, pepper and mix well. Set this aside.
For bbq sauce, combine onion, garlic, chilli in a food processor and blend to paste.
Heat oil in a pot and fry the paste until it gets cooked.
Dry roast chilli, paprika, cumin seeds and fennel. Using a mortar and pestle grind and add to mixture in pan. Allow to cook well.
Add sugar, water and cook until sugar melts.
Add vinegars, mustard, ketchup, worcestershire sauce and allow to boil until sauce thickens.
Heat a dash of oil in frying pan and fry patties until golden.
Top with cheese slice and place on grill for 5 minutes or until cheese melts.
For assembling, top buns with bbq sauce, patties, slaw and top bun.
Serve and enjoy!