Venison Mince, Rocket and Aioli Blue Cheese Sliders
Consider these magic little morsels the ideal party starter, bound to tie your family and friends over until the main event.
Serves: 4
INGREDIENTS
1 packet of Silver Fern Farms Venison Mince
30 gram Wild Fennel Co. venison seasoning
1 egg
50 grams plain flour
200 grams firm blue cheese
pack of 8 slider buns
100ml aioli
100 grams rocket
olive oil
METHOD
Pre-heat oven to 180ºc.
To begin, slice your slider buns and in a small bowl break the blue cheese up with a fork and put to one side.
Mix the Silver Fern Farms Venison Mince, Wild Fennel Co. venison seasoning, egg and the plain flour in a large bowl until fully mixed.
Divide the mixture into eight 50g meatballs and press into small burger patties.
Heat a non-stick pan with a little of the cooking oil until it is almost smoking. Caramelise the burger patties for 2 minutes on both sides then to finish put in the oven for a further 4 minutes.
While the venison patties are in the oven, lightly toast your slider buns then spread a generous amount of aioli on both sides.
To assemble: Take the venison from the oven and begin to assemble the sliders by placing a pattie on the base of the slider, topped with the broken down blue cheese, then a small handful of rocket and finish with the lid. Serves 4.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!