When you're launching a new house-made mortadella, who better to test than @pineo.grigio! Expect nothing short of a salty and sweet, delectable flavour bomb with Alex's recipe for a Maple Glazed Mortadella Sando!
3 tbsp maple syrup
1 tsp dijon mustard
1 tbsp whole egg mayo
1 tsp horseradish cream
1 burger bun (I go to maccas and order the steamed buns plain ;)
3 slices mortadella
2 slices thick cut tomatoes
lettuce shredded styles
For the maple glaze, mix maple syrup with of dijon mustard.
For the horseradish mayo, mix whole egg mayo with horseradish cream.
Cut that lettuce nice and super thin.
Pour the maple glaze over your mortadella and generously coat.
Wack onto a frying pan until that mort is slightly crispy but not too crispy.
Wack those maccas buns in the microwave for ten seconds so they nice and soft a pillowy
To assemble, coat the bun with your horseradish mayo (both sides cos I looooove mayo) add mortadella, lettuce and tomato and BINGO yummy sandwich alert!
Tom Sarafian's hummus has a cult following and we've been lucky enough to get our hands on one of his favourite ways to use it! Cashews are caramelised in butter, Aleppo pepper and smoked paprika and poured generously over the top of the blushing pink steak.
In celebration of launching the delicious dips of Tom Sarafian, we've asked him to share some of his favourite recipes for cooking a summer barby! Today, he's shared his recipe for Charcoal chicken, which is marinated in saffron, cinnamon, ginger and black pepper.
This recipe is so simple, quick and healthy. It is comprised of ingredients from the “Blue Zones” being Sardinia and Ikaria where people live the longest! This is partly because of the polyphenol anti-oxidant and anti-inflammatory foods they eat.