DIRECTIONS

Turkey Patty Mixture 

1. To make turkey patty, mix all ingredients and stir vigorously until sticky. Set aside.
2. Lightly grease and preheat Bruno Takoyaki Hotplate on low.
3. Place 1 tsp of turkey mixture each in 6 slots, and flatten.
4. Place a pinch of grated cheese on the turkey patty and eggs onto a plate.
5. Once cheese has melted, remove turkey patty and egg onto a plate.

Savoury Fluffy Pancake

1. Mix self-raising flour, salt, sugar and pepper in a large mixing bowl with a whisk.
2. In a separate bowl, whisk together buttermilk, milk, egg, olive oil.
3. Create a well in the flour mixture, gradually pour in the milk mixture, whisk outwards to moisten the flour until it be takes on a thick gloopy consistency.
4. Transfer into a squeeze bottle, and set aside to rest. (Optional)
5. Fill the next 12 slots with pancake batter until almost full.
6. Turn the heat up to low-med.
7. Flip the pancake slots when bubbles start forming on the surface to make balls.
8. Remove the pancake balls when they are done, and cut in half to make buns for sliders.

Maple Syrup Mustard

1. To prepare maple-mustard sauce, mix all ingredients together. Set aside.

Assemble

1. Crack quail’s eggs into the remaining 6 slots and let it cook.
2. To assemble mini sliders, stack in in this order – pancake, maple-mustard, turkey patty / quail egg (cheese side up), tomato slice, baby spinach, maple-mustard, pancake.
3. And poke in toothpick to hold.
4. Repeat to make the rest.
5. Serve as a snack or perfect finger food.
6. Enjoy!

FOOD NOTES

• Turkey patty mixture can be made in advance and stored in the fridge (up to 48 hours).
• Turkey patty recipe can also be used to make meatballs, simply place 1 tbsp of mince into each slot of Bruno Takoyaki Hotplate.
• Flip constantly until meatballs are brown and cooked through.
• Pancake recipe can be adapted to make them sweet, simply increase sugar to 15g, reduce salt to a pinch, and omit ground black pepper and chives.

DIRECTIONS       

1. On the thicker cuts of the chicken leg, make half slits to level the whole piece of meat. Season chicken with salt and place on a piece of cling wrap.
2. Place 2 slices of ginger and 1 stalk of spring onion with each piece of chicken. Roll up and tie both ends of the plastic securely.
3. Double wrap with aluminum foil and transfer to pressure cooker. Fill with water till the rolls are covered. Cover cooker with lid, lock and bring to cooking pressure on the 2nd green ring for 10mins. Remove from heat and release pressure.
4. Allow chicken to cool completely before chilling overnight in fridge.
5. Slice the chilled chicken rolls and arrange on serving plate.
6. In a juicy cup blender, combine ingredients for granita and process until well blended.
7. Spoon the blended mix on the chicken rolls and serve with wine soaked wolfberries.