Fusion Food Recipe | 21 Feb 2023 | Recipes: Beef Sliders & Orang Shahi Tukda | Mahnoor Malik | Masala Tv

Method
In a mixing bowl, add the minced meat along with crushed pepper and salt. Mix well. Oil your hands with olive oil. Cut up pieces of grease proof or parchment paper (6 x 6 inch) and place each meat ball on top. Flatten using your hands until you have the desired height. Cover and refrigerate at least 30 min to 2 hours. Peel and slice the onions finely. Place a pot on medium heat with enough olive oil to coat the bottom. Add the onion, thyme and a little salt, mix well. Turn heat to very low, cover with lid and leave to cook. Check and stir every 2 or 3 minutes. You don’t want them to stick to the bottom. If they do, scrape the brown bits with a wooden spoon. Grate the cheese and set aside.

Mix the sauce ingredients
Remove the patties from the fridge and run a little olive oil on each side. Place in the same pan on low to medium heat. Let then sizzle gently, and turn them over when brown. Crush the garlic cloves with skin on and add to the pan. Add the butter, spread well and baste garlic butter over the meat. Now smash it add cheddar let it. Once almost cooked, turn off the heat and leave to rest 3-5 minutes in the same pan, toast the sliced buns . Once the buns are toasted, butter each side with the mayonnaise mixture. Position the bottom one on a hot plate. Add the meat patties, then the cheese. Add the caramelised onion. Add a slice of fresh tomato. Mix the lettuce in a mixing bowl with the balsamic vinegar. Place on top of tomato. Finish with the top part of the bun.

Method

• Toast the bread slices in a toaster till golden. Cut them into roundels with a round cookie cutter.
• Heat a non-stick pan, add orange juice, sugar and saffron, stir till the sugar dissolves and further cook till the syrup thickens.
• Take rabdi in a bowl, add whipped cream and cardamom powder and mix well. Transfer the mixture into a piping bag fitted with star nozzle.
• Dip the toasted bread roundels in orange syrup and place them on a serving plate. Pipe out rosettes of the rabdi mixture over each of them. Garnish with pistachio slivers, dried rose petal, few saffron strands and sliver warq and serve immediately.