Sliders - for those of you not au fait with these American beauties - are just that: a miniature burger in all the usual burgery glory.
You can get them in all forms at this time of year - the Marks and Spencer advert being a prime example of that with their beef and jalapeno sliders - and these pork and stilton sliders are wintry, warming and spicy: the perfect Christmas treat for parties and lazy dinners alike
Pork and Stilton Sliders (makes 8)
You will need:
- 400g lean pork mince
- 1 red onion
- 1 handful chopped fresh sage
- 90g finely crumbled stilton
- 1 healthy glug of port (optional)
- 1 beaten egg
- Mini burger buns.
- 4 cooking apples, peeled and chopped
- 1 tsp nutmeg
- 1 tsp cinnamon
- 3 cloves
- 2 tbsp brown sugar
- 200ml cider
- In a large mixing bowl, shove the pork mince, red onion, sage, Stilton, and port (if using) together and give it a good mix. If using the port, drain any excess after letting it marinate for an hour if so (if possible - if not, a good fifteen to thirty minutes should be fine).
- In a saucepan, mix together all the ingredients for the apple sauce. Then set over a moderate heat, and allow to simmer for ten to fifteen minutes until the apples are all soft and gooey. Keep on a low heat while you cook the sliders.
- Add the beaten egg to the mixture to help keep it all together, then form the slider mix into 8-10 little patties and set aside.
- Heat some oil over a medium heat (I used olive, but sunflower works just as well) in a frying pan, and when it's really hot slap three or four patties at a time into the pan and allow to sizzle for 2 minutes either side. Then do a further two minutes on each side (so 8 minutes in total), or until fully cooked through.
- Take the apple sauce off the heat, and slather it over the sliders in a mini burger bun. Serve with something hearty and tasty - I used our gorgeous braised cabbage recipe but added about four peeled and chopped beetroots.