AS SEEN ON THE
CHEF BIG’ S
KITCHEN TABLE
Tony Singh
Tony’ s Brioche & Scottish Strawberry Sliders
MAKES 6 SLIDERS
INGREDIENTS
• 250g fresh Scottish strawberries, sliced
• 2 tbsp Scottish honey
• Vanilla ice cream, to serve
FOR THE VANILLA CREAM
• 300ml Scottish double cream
• 1 tbsp icing sugar, plus extra to serve( optional)
• 1 tsp vanilla extract
FOR THE BRIOCHE WAFERS
• 6 brioche burger buns, halved
• 8 tbsp Scottish butter, melted
• 1 tsp ground cinnamon
• 2 tbsp caster sugar
Crisp, buttery brioche wafers sandwiched together with fresh Scottish strawberries, vanilla cream and ice cream – it’ s sunshine on a plate.
1 Toss the strawberries with the honey and a pinch of ground black pepper, then set aside to macerate for 10 minutes.
2 Meanwhile, make the vanilla cream by whipping the double cream, icing sugar and vanilla extract together until soft peaks form, then chill until ready to use.
3 For the brioche wafers, heat the oven to 180 ° C / 160 ° C fan / gas 4. Roll out each brioche bun half to approximately 1mm thick and use a 10cm cookie cutter to cut out 12 discs in total. Brush both sides of each disc with melted butter and dust with the cinnamon, caster sugar and a little sea salt.
4 Place the discs between two sheets of baking parchment and sandwich between two baking trays to keep them flat. Bake for 20 minutes or until golden brown and crisp, then set aside to cool.
5 To assemble, spoon some vanilla cream onto one brioche wafer, top with a small ball of ice cream and a spoonful of the macerated strawberries, then place another wafer on top. Spoon over any remaining strawberry sauce, lightly press together and serve immediately. For a finishing touch, dust with icing sugar and brand with a hot metal skewer, if desired.
129 goodfoodshow. com