Go, Eat Your Food With Gladness

I have been watching Gordon Ramsay's Ultimate Cookery Course every night and learning his cooking style and cooking tips. I chose to cook this dish, Mini Pork Sliders because he made it so simple and mouth watering. I like his creative way of mixing cooked bacon and onions into the meat patties. He also made a quick barbecue sauce which is very delicious and is a good standby for sandwiches.

These mini sliders are great for parties. They have a smoky flavour from the bacon and paprika along with a sweet and sour homemade barbecue sauce. I cooked these mini sliders for lunch, and also Mozzarella Sticks and Potato Skins as starters. 

Mini Pork Sliders with Barbecue Sauce
Gordon Ramsay Ultimate Cookery Course
makes 6 patties
Ingredients

4 rashers of skinless smoked back bacon, finely chopped'
Olive oil, for frying
1 banana shallot, peeled and finely chopped (local shallot)
1 tsp smoked paprika
500g minced pork

For the barbecue sauce
Olive oil, for frying
1 small onion, peeled and finely diced'

2-3 garlic cloves, finely chopped
sea salt and freshly ground black pepper
1 tbsp brown sugar
1 tsp smoked paprika
1 tbsp cider vinegar
2 tsp worcestershire sauce
6 tbsp tomato ketchup

To serve
mini burger buns/bread rolls
baby gem lettuce leaves, shredded
slices of smoked cheddar cheese
slices of tomato


Method

• First make the barbecue sauce. Heat the oil in a frying pan, add the onion and garlic with some seasoning and the sugar, and fry for 5 minutes until softened.
• Add the paprika and stir to combine. Cook for 10-15 minutes until the onion is caramelising, then add the vinegar and let it cook out for a couple of minutes.
• Add the worcestershire sauce and tomato ketchup, mix well and continue to cook for about 8 minutes until the sauce has reduced to a dropping consistency. Taste and adjust the seasoning as necessary.
• Remove from the heat and set aside.
• While the barbecue sauce is reducing, start preparing the burger mince. Fry the bacon in an oiled pan for about 5 minutes until almost cooked through. 
• Add the shallot and continue to cook for 5 minutes until the shallot is tender and the bacon crisp.
• Sprinkle in the smoked paprika and mix well. Continue to cook for 1-2 minutes, then remove from the heat, draining off any excess fat on kitchen paper.
• Season the minced pork and mix well with the cooked shallots and bacon. Shape into balls the size of golf balls and flatten into patties.
• Heat a large,heavy-based frying pan with a little oil. Season the patties and cook them for 1-2 minutes on each, basting with the juices until cooked through and coloured. Turn off the heat and leave them to rest in the pan. Top each patty with a slice of cheese allowing it to melt slightly.
• Assemble your sliders in mini buns, layered with the barbecue sauce,lettuce and slices of tomato. Any remaining barbecue sauce will keep in the fridge very well. Serve immediately.

Go, eat your food with gladness, and drink your wine with a joyful heart, for God has already approved what you do. Ecclesiastes 9:7