Pitt Cue Co The Cookbook by Tom Adams & Jamie Berger

Author:Tom Adams & Jamie Berger [Adams, Tom]
Language: eng
Format: epub
Publisher: Octopus Books
Published: 2013-09-02T00:00:00+00:00

Take your leftover chilled mac ’n’ cheese and cut out four bun-sized discs.

Get ready three shallow bowls. In the first, mix the flour with the house rub, in the second beat the eggs with the milk, and in the third put the panko breadcrumbs. Lightly coat the mac ’n’ cheese discs with flour, then dip them into the egg and milk mixture, and finally roll them gently in the panko breadcrumbs. Do this twice, then put them back into the fridge until needed.

Heat the oil to 180°C in a deep-fryer or large saucepan and deep-fry the mac ’n’ cheese burgers for 1 minute, or until golden. Remove from the fryer and drain on kitchen paper.

To assemble, slice each roll in half. Spread the barbecue mayo on the base of each roll and the hot sauce across the lid. Place a mac ’n’ cheese patty on the base of each bun and top with the pulled pork and pickles. Put the lids on and serve.

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