Loch Lomond Brewery Silkie Stout ABV 5% £4.30 per litre
These mini pork burgers are ideal for parties and can be combined with many toppings. Pork Sliders with Slaw.
PREP 40 mins
£1.89 440ml ONLY
COOK 20 mins
SERVES 4 people
Cooking Method 1. Sauté the shallots and garlic in 1 tablespoon of rapeseed oil until translucent and allow to cool. In a large bowl combine with the rest of the slider ingredients and shape into patties. These should be the size of ping pong balls and then pressed to flatten. 2. Using the pan, heat the remainder of the rapeseed oil and, over a moderate heat, cook the pork burgers for about 7 minutes each side, until completely cooked through. 3. Make the slaw by adding all the slaw ingredients and combining with the dressing ingredients. 4. Halve each burger bun and toast each half. To assemble the sliders, line up the toasted bun bases and dress with mustard, mayonnaise, lettuce leaves, sliced apples, top each with a burger, then add the slaw and the lids. 5. To garnish, fix a cornichon and a silver skin pickled onion on the top with a skewer.
Fierce Beer Pine Ridge ABV 6.2% £4.52 per litre
£1.99 440ml ONLY
Ingredients • 500g Specially Selected Pork Mince • 2 tbsp Scottish Rapeseed Oil
• 2 Shallots, finely diced • 1 Garlic Clove, minced • 2 sprigs of Thyme
• 2 Apples, peeled and grated • 1 tsp Sea Salt and Black Pepper • 4 Burger Buns For the red cabbage slaw: • ½ small head Red Cabbage, finely sliced or shredded • 1 medium Carrot, peeled and julienned or grated • ½ mild Red Chilli, seeds removed and finely sliced For the slaw dressing: • 75ml Apple Cider Vinegar • 100ml Extra Virgin Olive Oil • ½ tsp Dijon Mustard • 1 tsp Honey • ¼ tsp Sea Salt • A sprinkle of Black Pepper To assemble and garnish: • Mustard • Mayonnaise • Apples, sliced • Lettuce Leaves • Silver Skin Pickled Onions • Cornichons
£5.18 per kg Scottish Pork Mince 5% Fat
£2.59 500g ONLY
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