Grilled Sliders, Your Way……For Joe Davies

By Simon  , , , , ,   

May 15, 2015

For you Joe Davies, a cheeky little number.....Sliders.....Fun, great for a feast, versatile, it's like happy food on a plate, let your culinary juices go crazy Joe, happy feasting.......

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 1


4 Medium Sweet Potatoes

2 Medium Apples

6 Handful Meat, diced, cubed, shredded

2-3 Cloves Plump garlic

1 tbsp Dijon mustard

Splash Olive oil

Pinch Rock salt

Pinch Freshly milled black pepper

1 Handful flat leaf parsley

1 Handful Chives & flowers

1 Handful Carrots

1 Handful Celery & leaves

1-2 Chunk Beetroot

1-2 Dash Spiced vinegar


Today Joe....... Sliders your way, incredibly versatile, quick, super easy and they will feed a small feasting army, great grilled in the oven or straight onto your bbq.

Got a heap of pork that we slow roasted yesterday and pulled left over, here you go.

Oven on 180c..... Onto a lightly oiled roasting tray, scatter rock salt, cut the sweets and apples in half place on the rock salt, scatter with black pepper and roast until tender and charred, 1 hour.  Remove from the oven and cool.

Place the shredded pork, dijon mustard, crushed garlic, chopped chives & flowers into a food processor, scrap every last morsel of the orangey flesh from the sweets and the soft charred apple from the skins, place that in the processor, season with the oily salt from your roasting tray and gently whizz it up, go easy with the whizzing, do not pulp it, you are looking for a gravely texture.  Shape into rough shapes, place on plate, cover and chill in the fridge for an hour or longer.

Shred up a handful of carrots, celery, beetroot, fresh herbs with a dash of spiced vinegar to make a nice dish of crunchy slaw. This is best done in the food processor too with a shredding blade attachment.

Ready to cook, chill the beers, light the bbq until the coals are glowing, oil the cooking grate and place the sliders on grill for 12-15 minutes, turning once or cook in the oven 180c fan, on an oiled baking sheet for 20 minutes, turning once.

Serve onto a groovy platter or board with a scattering of freshly chopped parsley and a pile of your crunchy slaw, nice with ice cold beers......

Enjoy your cheeky little recipe Joe.....

Really you can use any left over's for a slider, minced chicken & chorizo, lamb packed with minty potato, tuna & capers, you choose, the list is endless, click here to check out more sliders.....




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