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INGREDIENTS Beef Burgermeat (we used Lucas Butchers Classic Beef & Onion Burger Mix) Verstegen Chimichurri Sliceable Sauce Verstegen Argentina Fire World Grill Verstegen Crispy Onion Fresh Parsley
METHOD • Portion the meat into 150g balls. • Insert 20g of Sliceable Sauce into the centre of each ball and seal. • Place the filled balls into the System B IPLI presser and press to make consistent sized gill melts. • Brush all over with World Grill. • Roll the edges in the crispy onions. • Garnish with fresh parsley. COOKING GUIDE • Oven cook at 180°C for 20 mins. METHOD • Portion the meat into 130g balls and press with the TOD 130 press to make consistent sized truffles. • Brush all over with World Grill. • Add a piece of Sliceable Sauce into the centre of the truffle. • Top with three Mozzarella Pearls and Sweet Red Drop Peppers. • Garnish with Spice Mix and a small spring of rosemary. COOKING GUIDE • Oven cook at 180°C for 25-30 mins.
SMOKY PAPRIKA BEEF GRILL MELTS
INGREDIENTS Lucas Sundried Tomato Pork Sausagemeat Verstegen Chimichurri Sliceable Sauce Verstegen Pesto World Grill Mozzarella Pearls Sweet Red Drop Peppers (small Italian Peppers from a jar) Verstegen La Spezia Spice Mix Del Mondo Rosemary
MEDITERRANEAN PESTO TRUFFLE
• Robust design to ensure long lasting • Easy to use & clean • Considerable time saving • Ensures consistency TOD 130 TRUFFLE PRESSER
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16 | BEYOND THE BLOCK MAGAZINE
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