Cheesy Beef Sliders

Ingredients:

Dinner rolls bread (1-time recipe)

1 kg Ground beef

250 g Green bell pepper

250 g Yellow onion

8 g Garlic

300 g Grated mozzarella cheese

300 g Grated cheddar cheese

40 g Crème fraîche

30 ml Olive oil

4 g Dried oregano 

4 g Smoked paprika powder

12 g Salt

1.5 g Ground black pepper

Melted butter 

Sesame seeds

Method: 

To make these cheesy beef sliders, I recommend checking out my bread roll recipe first.

For this slider, I'm using a one-time recipe, so you should prepare the bread in advance.

I've included the link for you to check it out directly.

 👇👇 Dinner rolls | No Mixer - Matin's kitchen

https://youtu.be/11VB9_dhn3A?si=OT9cB3QlaKfFFvBo

To start making these cheesy beef sliders, begin by dicing the onion and chopping the green pepper into small cubes.

Mince the garlic by initially smashing it with the knife, then proceed to chop it into pieces. Finally, continue running the knife blade over it repeatedly until it achieves a smooth and finely minced consistency.

Heat olive oil in a pan and sauté the onions until they become translucent. Add chopped bell pepper and continue to cook for an additional 5 minutes over medium heat. Add the minced garlic and cook for an extra 5 minutes.

Remove the mixture from the pan and add the ground beef in the same pan. Cook over medium heat until it's halfway cooked and its color has changed.

Add salt, ground black pepper, dried oregano, and smoked paprika powder. Mix them well and then incorporate the onion and bell pepper mixture into the beef.

Continue cooking for an additional 15 minutes to allow the liquid to reduce and the mixture to become dry. Add crème fraîche and mix it into the beef mixture.

Remove it from the heat and set it aside. Cut the bread in half and add the grated cheddar cheese on the bottom.

Add the beef mixture on top of the cheese, ensuring it covers the cheese completely. Now, cover the beef mixture with grated mozzarella.

Place the other half of the bread on top, then brush the top with melted butter and sprinkle with sesame seeds.

Bake it in the preheated oven at 180°C for 10 minutes. This baking process is primarily to melt the cheese and bind the buns with the filling since both the bread and the filling are already fully cooked. It won't take much time.

Enjoy!

Ingredients:

Meatloaf:

500 g Ground beef

50 g Bread crumbs

200 g Red bell pepper

200 g Leek (Finely chopped)

7 g Garlic powder 

2 g Smoked paprika powder

2 g Dried oregano

0.5 g Dried thyme

2 Eggs

70 g Parmesan cheese (Grated)

Salt and black pepper to taste

Glaze:

70 g Ketchup

50 g BBQ sauce

20 g Brown sugar

15 ml Worcestershire sauce

3 g Ground back pepper

Salt to taste

Parsnip puree:

400 g Parsnip

500 ml water

50 g Crème Fraîche

25 ml Heavy cream 

25 g Unsalted butter

4 g Garlic (minced)

100 g Gruyère cheese 

Ground black pepper and salt to taste

Roasted Brussels sprout:

350 g Brussels sprout

10 g Garlic (minced)

Black pepper and salt to taste

Drizzle vegetable oil 

Method: 

To prepare the parsnip puree, start by peeling the parsnips and cutting them into smaller pieces. Then, boil the parsnip pieces in water until they become soft and tender.

Once the parsnips are cooked, drain them and transfer them to a food processor. Blend them in the food processor until they reach a creamy consistency.

Add some Crème Fresh, butter, minced garlic, heavy cream, and Gruyere cheese to the parsnip puree, and continue mixing for a minute.

Lastly, season the puree with salt and black pepper to taste. Once seasoned, you can set it aside and reserve it for later use.

To prepare the meatloaf, begin by torching a red bell pepper until it is completely blackened. Once blackened, place the pepper in a plastic bag and let it sit for 15 minutes. Afterward, remove the pepper from the bag, peel off the charred skin, and chop it into small cubes.

Cut the leek lengthwise. Then, chop it finely into small pieces. Remember to wash the chopped leek thoroughly afterward to remove any dirt or debris.

In a skillet, heat a drizzle of olive oil over medium heat. Add the chopped leek and sauté until it becomes tender. Next, add the chopped paprika and cook them together for approximately 2 minutes, allowing the flavors to meld.

Once cooked, allow the sautéed leek and paprika mixture to cool completely before proceeding with the next steps. This will ensure that the ingredients are at an appropriate temperature for further preparation.

In a large bowl, place the ground beef and add the cooled sautéed vegetables, breadcrumbs, grated parmesan, dried thyme, smoked paprika powder, garlic powder, dried oregano, and eggs. Using your hands, mix all the ingredients together until well combined. Ensure that the mixture is evenly distributed throughout.

Don't forget to season the mixture with salt and pepper to taste. Add the desired amount of salt and black pepper, and mix everything again to ensure the seasoning is evenly incorporated throughout the meatloaf mixture. Adjust the seasoning according to your preference.

Line the inside of a loaf tin with plastic wrap, making sure to cover the bottom and sides. This will make it easier to remove the meatloaf later. Then, begin adding the meat mixture into the tin little by little, pressing it firmly to ensure there are no gaps and that it sticks together well. Continue adding the mixture until the tin is filled, and use your hands to smooth the top.

Carefully flip the meatloaf from the loaf tin onto a baking tray. Preheat the oven to 185°C. Once the oven is preheated, place the baking tray with the meatloaf in the oven and cook for approximately 20 minutes.

While the meatloaf is cooking, prepare the glaze. In a saucepan, combine ketchup, BBQ sauce, ground black pepper, dark brown sugar, and Worcestershire sauce. Cook the mixture on medium heat for about a minute, stirring continuously. This will help the flavors meld together and create a delicious glaze for the meatloaf.

After 20 minutes of cooking, remove the meatloaf from the oven and reduce the temperature to 165°C. Brush the glaze all over the meatloaf, ensuring it is evenly coated. Place the meatloaf back into the oven and continue cooking for an additional 5 minutes.

While the meatloaf is cooking, prepare the Brussels sprouts. Cut the Brussels sprouts in half and add them to a pot of boiling salted water. Blanch the Brussels sprouts for approximately one minute until they are slightly tender. Then, drain the Brussels sprouts and rinse them with cold water to stop the cooking process and retain their vibrant green color.

In a pan over medium heat, drizzle some olive oil. Add the blanched Brussels sprouts to the pan and season them with salt and pepper. Toss the Brussels sprouts in the pan to coat them evenly with the oil and seasoning. Then, add minced garlic to the pan and continue tossing the sprouts until they are nicely roasted and slightly caramelized. This process will infuse the Brussels sprouts with delicious flavors.

Once the meatloaf is cooked, remove it from the oven and allow it to rest for about 2 minutes. This resting period will help the juices redistribute within the meatloaf, resulting in a moist and flavorful final dish. After resting, carefully cut the meatloaf into slices of your desired thickness.

Serve the meatloaf slices alongside the warm parsnip puree and roasted Brussels sprouts. This combination of flavors and textures will make for a satisfying meal.

Enjoy!

Ingredients:

Burger buns  

400 g Flour

7 g Instant yeast

7 g Salt

30 g Sugar

250 ml Milk (40°C)

50 g Unsalted butter (Melted)

1 tsp Vegetable oil

5 g White sesame seed

Burger patties

7 g Celery salt

2 g Garlic powder

2 g Ground black pepper 

500 g Minced Black Angus 

Caramelized onion

1 Red onion

1 Yellow onion

30 g Unsalted butter

a dash of Worcestershire sauce

1 tsp Balsamic glaze

1 tsp Dark brown sugar

Salt and black pepper to taste

Method: 

Add salt, yeast, and sugar to the flour, and mix them together.

Place the dry ingredients on a large working surface and create a substantial well in the center.

Add milk and butter to the well, and gradually incorporate them into the flour by pulling the flour from the sides of the well.

Once all the liquids are added, switch to a scraper and bring the dough together, kneading it for a minute or two.

Cover the dough with plastic wrap and let it rest for 5 minutes.

Knead the dough for 5 minutes until it becomes smooth. Shape it into a ball.

Place the dough in a lightly greased bowl and cover it with plastic wrap.

Let it rest for an hour or until it has doubled in size.

After the dough has risen, flatten it and divide it into 8 pieces, each weighing approximately 92 g.

Shape each piece into a tight ball and cover them with plastic wrap.

Let the dough balls rest for 5 minutes. After 5 minutes, flatten each ball and reshape them into balls, slightly flattening them. Place them on a baking tray lined with parchment paper with some space between each.

Cover the buns with plastic wrap and allow them to rise for one hour.

After the balls have risen, brush the top with cold water and sprinkle sesame seeds over them.

Preheat the oven to 170°C and bake the buns for 40 minutes.

Once 20 minutes have passed, cover the top of them with foil.

Continue baking until the full 40 minutes have elapsed.

To make burger patties, add celery salt, black pepper, and garlic powder to the minced meat and thoroughly mix them together. Use a burger patty press to shape the mixture into 3 patties, each weighing approximately 165 g. Wrap the patties with plastic wrap and refrigerate them.

Caramelized onions

Slice the onions and place them in a pan with butter over high heat.

Add a pinch of salt to enhance the flavor.

Cook the onions, until they become caramelized and golden brown.

Once the onions are caramelized, add Worcestershire sauce, balsamic glaze, and brown sugar to the pan.

Continue cooking the mixture on medium heat for an additional 5 minutes, allowing the flavors to meld together.

Now that you have everything prepared, grill your burger to your desired level of doneness. Once cooked to perfection, place the burger on a soft and fluffy bun. Now, it's time to savor and enjoy your delicious creation!

Enjoy.

Ingredients:

Chicken Ballotine

15 g Dried Porcini Mushrooms (Soaked in 100 ml cold water overnight)

450 g Chicken breast 

30 g Prosciutto

Forcemeat

365 g Chicken leg (Save the bones for reduction sauce)

3 g salt

20 ml Cooking cream

30 g Butter

Duxelles

500 g Mushroom (Finely chopped)

150 g Shallot (Finely chopped)

15 g Olive oil

5 g Thyme (Finely chopped)

5 g Garlic (Minced)

30 g Unsalted butter

25 ml Madeira

Chicken reduction sauce

200 g Chicken wings (chopped into pieces)

20 g Tomato paste

30 ml Dark rum

150 ml White wine

1 Spring of Thyme

1 Shallot

2 Cloves of garlic

15 ml  Olive oil 

100 g Butter

Water (To cover the bones)

Method:

Soak dried Porcini mushrooms in cold water overnight. Next, drain them and reserve the stock for later.

Debone the chicken leg, cut the meat into small pieces, and save the bones for reduction.

Next, add the meat to a food processor and blend until it is minced.

Transfer the Forcemeat into a piping bag for later use.

Lay a large sheet of plastic wrap on your work surface and arrange the chicken breasts side by side on top of it.

Place another layer of plastic wrap on top of the chicken breasts, and use a saucepan to flatten them.

Remove the plastic wrap and place the prosciutto on top of the chicken breasts, covering them completely.

Pipe out the Forcemeat in the middle of the flattened chicken breasts. Make gaps in the middle of the Forcemeat, then place the porcini mushrooms in those gaps. Finally, cover the mushrooms with the surrounding forcemeat.

Grasp the edges of the plastic wrap and tightly roll up the chicken, using the plastic wrap to help you create a compact roll.

Tie a knot on both ends of the rolled chicken to secure it.

Place it in the fridge and let it chill for 2 hours.

To make the chicken reduction sauce, pan-fry the chicken bones and wings until they turn golden brown.

Add shallot, garlic, white wine, thyme, and rum to the pan and reduce it to dry.

Transfer them to a pot, add tomato paste, and cook the mixture for 2 minutes.

Add porcini stock and water to the pot, and bring it to a boil. Once boiling, reduce the heat and let it simmer for one hour.

After one hour, pour it through a sieve and transfer the liquid to a saucepan. Add cold cubes of butter and blend the mixture using an immersion blender.

To make Duxelles, heat olive oil in a frying pan and gently cook the finely chopped shallots until they become translucent.

Remove the shallots from the pan and add the finely chopped mushrooms. Cook them over medium heat until they are tender and any liquid released from the mushrooms has evaporated.

Add the shallots, minced garlic, and butter to the mushrooms in the pan. Toss them together.

Add Madeira, salt, and chopped fresh thyme to the mushrooms mixture in the pan. Continue cooking the mixture for an additional 5 minutes.

2 hours have passed, and carefully remove the plastic wrap from the rolled chicken. Use kitchen string to tightly tie up the roll, securing it in place.

Heat a frying pan over high heat and sear the chicken roll on all sides.

Roast it in a preheated oven at 180°C for 18 minutes.

Remove the strings and slice the chicken ballotine into 2-inch pieces.

To plate the ballotine, place a ring on the plate and fill it with a generous portion of duxelles in the center. Then, carefully drizzle the reduction sauce around the duxelles using a plastic squeeze bottle.

Place two pieces of ballotine on top of the duxelles. Finally, add a few pansy flowers as a garnish.

Enjoy.

Ingredients:

250 g Puff pastry

100 g Leek 

400 g Lardons 

5 g Garlic

100 ml Cooking cream

60 g Emmenthaler  or Gruyere cheese

Three large eggs (210 g)

1/2 tsp Nutmeg

1/2 tsp Black pepper

1 tbsp Olive oil

Butter for greasing the baking pan

Method:

Check out my puff pastry recipe,

https://matinskitchen.com/bread-dough#0dbb0b6e-c2d6-48f6-9e63-1a741b9aa7d7

Roll out the dough to a thin sheet. I am using a 20cm round baking pan. Rub soft butter all over the surface of the baking pan. Place the dough inside the pan and cut the edges. 

Prick the bottom with a fork and let it rest in the fridge for 30 minutes.

Meanwhile, prepare the filling. 

Pan-fry the lardons and set them aside.

In the same pan, add some olive oil and saute chopped leek.

Mix eggs, cream, lardons and leeks, cheese, black pepper, and nutmeg in a bowl.

Add the filling to the mold and flatten the surface.

Bake it in a preheated oven at 180 C for 25 minutes.

Enjoy.

Ingredients:

Vegetable stock:

300g Carrot 

400g Parsnip 

120g Onion 

200g Leek 

350g Fennel 

10g Parsley 

10pcs Peppercorn 

4pcs Bay leaves

2.5 L Water

Porcini stock:

30g Porcini 

1L Cold water

Risotto:

140g Arborio 

200g Mushrooms( Mix of Shiitake, Brown cap boletus, Chestnut mushroom)

30g Soaked porcini mushrooms

2 Shallots

150ml White wine

350ml Vegetable stock

400ml Porcini stoc

50g Parmesan 

40g Butter

Tuille:

110g Water

15g Parmesan

45g Olive oil

15g Flour

Method:

Soak Porcini in water and leave it for at least half an hour, sieve it, and keep the mushrooms and stock separately.

For the vegetable stock, cut all of them into big chunks, Add them to a pot along with parsley, bay leaves, and peppercorn. Fill it with 2.5L of water, bring it to a boil and let it simmer for an hour and a half.

Sieve it when it's ready.

Dice shallots and slice up the mushrooms.

Saute mushrooms and add porcini to them, toss them, and set them aside.

Sweat the shallots, Add Arborio and toss them for 2 minutes. Add a few tablespoons of stock to help in bringing down the temperature. Cook it to dry.

Add wine and continue cooking for 2 minutes. From this point start cooking the rice by adding the stock of vegetables and porcini little by little. Keep stirring until the rice is cooked. It takes around 15 minutes.

Add sauteed mushroom and cook for another 2 minutes.

Add butter and parmesan and keep stirring. Done.

For the Tuille, Mix all the ingredients, pour into a pan, and cook until it becomes crispy.

Garnish Risotto with some sauteed mushroom and parmesan tuille.

Enjoy

Ingredients:

For 4 serving

Fish:

2 Sea bass

Celeriac puree:

500g Celeriac 

100g Galangal 

20g Ginger 

3 pcs Lemon grass 

40ml Coconut milk

50ml Coconut cream 

250ml Milk 

250ml Water

Salt to taste

Sautéed Spinach:

200g Spinach 

5g Garlic (minced)

Black pepper and salt to taste

Olive oil

Croquettes:

500g  Crumbly potato (boiled)

8g Garlic (minced)

4g Red chili (chopped)

8g Ginger (minced)

5g Coriander (chopped)

Black pepper and salt

100g Gruyere

100g Bread crumbs 

100g Egg white 

Vegetable oil for frying

Beurre blanc:

200ml Chardonnay 

200ml White vinegar

20 pcs Black pepper corn

3 pcs Bay leaves

200g Butter (cold, cut into a cubes)

200ml Cooking cream

2 Shallot 

Chives oil:

50g Chives

150ml Vegetable oil

Salt to taste

Method:

First, peel and slice the celeriac into big chunks, then cut the lemon grass lengthwise and slice the ginger and galangal into big pieces.

Add everything to a pot along with milk and water, bring it to a boil, and let it simmer until the celeriac is cooked completely. 

When the celeriac is cooked take them out of the pot and blend them along with coconut milk and cream and season with salt and pepper.

Saute the spinach with minced garlic and season it with black pepper and salt. put it through a sieve to get rid of the excess liquid.

Add it to the puree and mix them.

To make the croquettes boil potatoes, peel and mash them, add ginger, garlic, chili, coriander, salt, and pepper and mix them. shape them into logs, deep to egg white, and coat them with bread crumbs.

before serving deep fry them in hot oil (180C) until golden brown.

To make the Beurre blanc sauce start by chopping the shallot, and add it to a saucepan along with white wine, vinegar, bay leaves, and peppercorn. Bring it to a boil and reduce it by half. sieve it and then add cream and again reduce it by half. add the cold cubes of butter to the warm wine and cream reduction and blend them.

To make the chive oil, first cut chives into smaller pieces, add them to a food processor and blend it for a few seconds. Add oil and blend it super fine. Pour it into a saucepan and put it on low heat for about 10 minutes. Pour it into a container and let it rest at let for half an hour. pour it through a sieve.

To remove scales from the sea bass place a cutting board in your sink and place the fish on it under running water.

Grasp it firmly by the tail or where ever is easier for you and, start to scrape away the scales. Remember to use the blunt edge of the knife. Repeat the process on the other side of the fish.

To gut the fish, slide the tip of the knife into the vent and cut toward the belly, remove the guts and rinse the cavity with a good stream of water.

To fillet the sea bass remove the fins and make a cut right below the gills, Insert your knife and run it down the length of the fish, remember to stay just above the backbone.

Repeat the same on the other side. Trim the edges and keep it in the fridge until frying.

to fry them heat up some oil and place their skin side down in the pan and press them a bit. fry for 5 minutes and then flip them and cook for another 2 minutes.

Enjoy. 

Ingredients:

700 g Beef chuck

450 g Baby Waxy Potato 

600 g Carrots 

350 g Pearl onions 

250 g Mushroom 

1000 ml Veal stock (for stew)

300 ml Veal stock (for carrots)

750 ml Dry red wine 

80 g Tomato paste 

150 g Yellow onion 

200 g Smoked bacon

50 g Flour 

Olive oil for frying

Salt and pepper to taste

Method:

First Cut your beef chuck into 2-inch chunks and try to remove fats and connective tissues as much as possible.

Heat the oil in a large pot along with some salt. Add a few pieces of beef chunks and sear them for about 3 minutes

Use a tong to turn them on the other sides. 

We are looking for a brown crust and what is happening now, is called the Maillard reaction which elevates the taste and aromas of the meat.

Make sure to add a few pieces of meat each time and do not overcrowd the pot.

Meanwhile take care of your bouquet garni which in this case would be thyme, rosemary, oregano, and garlic.

For the onions, cut a little bit of both ends off, cut them in half, and keep the skin on.

Add a bouquet of garni and onions to the pot. Add flour to the meat and toss them well together.

Add the meat into the pot along with veal stock and let it simmer for 2 hours.

Meantime, prepare all the vegetables, first peel and slice the carrots and set them aside.

Cut the mushrooms into four pieces and keep them for later.

To prepare the potatoes boil them first, add them into a saucepan, filled with cold water and some salt, bring them to a boil and let them cook for about 20 minutes.

Slice the bacon and set them aside.

Drain the potatoes when they are cooked and let them cool completely.

Peel the onions and boil them for about 5 minutes.

Saute bacon, onions, and mushroom in a skillet one after another and set them aside.

Remove the onions from the stew and add sauteed vegetables and bacon and let it cook for the last 10 minutes.

Cut the potatoes in half and roast them in an oiled hot pan, add chopped rosemary and garlic, and mix them for a minute.

To caramelize the carrots add them to a lightly oiled skillet, Add veal stock and some fresh herbs in it and let it cook for 10 minutes over high heat.

Enjoy.