Beef Pepper Mini Pots Truff Mini
BBQ Bacon & Cheese Mini Pots Nacho Mini Pots
INGREDIENTS Lucas Cheese & Jalapeño Sausage Meat Verstegen Nacho Sliceable Sauce
INGREDIENTS Lucas Baconburger Meat Lucas Easicoat Smokey BBQ RAPS Smoky Chipotle Magic Marinade Cheddar Cheese (grated) METHOD • Portion the meat into 40g balls and coat the balls with Easicoat coater. • Press with the Mini TOD press to make consistent sized truffles. • Mix the grated cheese with a little of the Magic Marinade. • Fill with the cheese mixture. COOKING GUIDE • C over with foil. Oven bake at 180°C for 15 mins. Remove foil and cook for a further 5 mins.
INGREDIENTS Lucas Beef & Onion Burger Meat Verstegen Peppercorn Sliceable Sauce Verstegen Sea Salt & Lampong Pepper World Grill Cherry Tomatoes Parsley METHOD • Portion the meat into 40g balls and press with the Mini TOD press to make consistent sized truffles. • Brush all over with World Grill. • Fill with a small piece of Sliceable Sauce. • Top with a cherry tomato and a sprinkle of chopped parsley. COOKING GUIDE • C over with foil. Oven bake at 180°C for 15 mins. Remove foil and cook for a further 5 mins.
Mozzarella (grated) Green Chilli (sliced) Parsley METHOD
• Portion the meat into 40g balls and press with the Mini TOD press to make consistent sized truffles. • Fill with a small piece of Sliceable Sauce. • Top with cheese and a slice of chilli. • Finish with a sprinkle of chopped parsley. COOKING GUIDE • C over with foil. Oven bake at 180°C for 15 mins. Remove foil and cook for a further 5 mins.
14 | BEYOND THE BLOCK MAGAZINE
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