Tasty pork patties with homemade focaccia, zesty kaleslaw and caramelised onion sauce.
500g pork mince
4 green cayenne chillies
1/4 cup bread crumbs
Top chillies and toss in little bit of oil. Roast in an ovenproof dish at 180 degrees celsius until tender, roughly 15-20 minutes. Slice chillies and add all ingredients into bowl. Stir vigorously until the fat emulsifies. Note - You can check your salt content by frying a little mince in a pan. Roll into a ball and fry on medium heat in olive oil. Squash the ball down once in the pan, flip when golden brown.
1 egg yolk
1 tablespoon dijon mustard
1tablespoon white wine vinegar
1 large clove garlic
Grapeseed oil (peanut or canola can substitute)
Add egg, mustard and vinegar into a bowl and whisk together. Then add small amounts of oil, whisking in between until mixed together. Keep doing this until you have a nice thick consistency (it keeps its form). Note - Start with small amounts of oil, once you do a few whisks you can add more oil each time. Microplane garlic and lime zest, plus half the juice. Add a small amount of salt until the lime flavour pops. Strip Kale leaves from stem and slice as fine as possible. Stir just enough mayonnaise into the sliced leaves until it just coates them.
Caramelised onion sauce
2 tablespoons crushed tinned tomatoes
2 tablespoons honey
1 tablespoon white wine vinegar
1/4 cup red wine
Half and finely slice onion, cook in a pot on low heat with butter (just enough so it doesn't stick/burn roughly 20g), until tender and brown. Turn up the heat and add in red wine, fry for roughly a minute. Add in the rest of the ingredients and fry until it thickens.
Extra-virgin olive oil
2 large garlic cloves
Good quality flaky salt - I used celtic salt crystals
Add 2 1/2 cups luke warm water, 2 teaspoons honey and 2 1/2 teaspoons yeast into a bowl, whisk, then let sit for 5 minutes. Sieve 5 cups flour into bowl, add 5 teaspoons of salt and mix together with a spatula. In a larger bowl add 4 tablespoons olive oil, add in dough, turn over in oil a few times. Cover and allow to rest in in fridge for 24-72 hours (You can cheat and proof in the oven for 3-4 hours, place uncovered in middle of oven with a bowl of boiling water underneath, shut the door. However, this won't achieve as good a result, it will be more dense). Once dough has doubled in size, get two forks, grab the edge of the dough and pull over itself (you don't need to mix in all the left over oil that can be used for the next step). Continue doing this until deflated. Rub butter onto your baking dish, add 1 tablespoon of olive oil and transfer dough on top. Turn dough to cover with oil. Allow to sit uncovered in a warm spot for 3-4 hours (you could also use the oven cheat again). Once doubled in size again, lightly oil fingers and play the piano on the dough, until dimpled. Lightly sprinkle with salt and garnish with thyme leaves. Place in a pre-heated oven at 230 degrees celsius until golden brown, roughly 20-30 minutes. Melt 4 tablespoons butter in a pan, microplane 1 large garlic clove (3-4 standard size) in, and fry for a minute or so. Then brush on your cooked focaccia and enjoy!