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Sliders with pickled pepper aioli and chow chow
Fruit and vegetables
½ brown
onion
, roughly chopped
1 tsp
garlic
powder
1 tsp
onion
powder
1 tsp dried
thyme
½ tsp dried red
chilli
flakes
½ jar pickled mixed
vegetables
, drained and roughly chopped
3 large pickled
peppers
from a jar, deseeded and roughly chopped
30ml/2 tbsp pickled
pepper
brine (from the jar)
1
garlic
clove, crushed
100g/3½oz
green cabbage
, chopped into 1cm/½in pieces
100g/3½oz
turnip
, peeled and diced into ½cm/¼in pieces
½ brown
onion
, diced into ½cm/¼in pieces
½ green
tomato
, diced into ½cm/¼in pieces
Tins, packets and jars
150g/5½oz
mayonnaise
Cooking ingredients
1 tbsp neutral
oil
3 garlic
cloves
, thinly sliced
480ml/16fl oz reduced-salt
beef stock
1 tsp dried
oregano
½ tsp
gravy browning
½ tsp
celery seeds
½ tsp sweet or hot
paprika
salt and freshly ground
black pepper
½ tbsp
salt
60ml/2fl oz apple cider
vinegar
30ml/1fl oz white
vinegar
30g/1oz
caster sugar
½
cinnamon
stick
½
star anise
¼ tsp ground
turmeric
Dairy, eggs and chilled
100g/3½oz sliced provolone or
fontina cheese
Meat, fish and poultry
450g/1lb boneless beef short ribs or
brisket
Other
1 x 12-piece pack slider rolls or
brioche
rolls (kept attached if possible)
1 small jalapeño, deseeded and finely chopped
1 whole clove
Back to recipe
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