Honey Mustard Pork & Potato Stack
PREPARE THE INGREDIENTS: 8x50g Pork Sausage Meat Balls
8x10g Verstegen Honey Mustard Sliceable Sauce 60g Lucas Potato Topping Mix with Red Onion (diced) Tomato (4 slices) , Cheese (grated) COATING THE MEAT: Place the Sliceable Sauce in the sausage meat and coat with Verstegen Espagnol Decoration Blend . FORMING THE STACKS: Place the four meat stack wooden skewers with bases in the System B Mini Clic! Add one sausage meat
ball, then a slice of tomato, followed by the remaining sausage meat balls onto each skewer. Finally, add the mashed potato and grated cheese. GARNISH: Remove from the Clic! and garnish with a cherry tomato.
PREPARE THE INGREDIENTS: 2x450g Marinaded Mini Chicken Fillet Steaks COATING THE MEAT: Marinade the mini chicken steaks with RAPS Shawarma Marinade . FORMING THE STACKS: Place the two large meat stack wooden skewers with bases in the System B Grand Clic! Add the 450g marinaded chicken steaks on each skewer. GARNISH: Chicken Shawarma Stack
Remove from the Clic! former and garnish with a wedge of red onion and a cherry tomato for an extra touch.
16 | BEYOND THE BLOCK MAGAZINE
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