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15 August 2012

One lucky reader has the chance to win an array of delicious sliders prepared by Loaf’s Sean Armstrong.

A relative newcomer to New Zealand’s gastronomic offerings, the slider has its heritage in the United States, where their obsession with all things burger related knows no bounds.

Invented by the gentleman behind the American burger chain White Castle in the 40s in an effort to provide a more manageable mouthful of meat and bread, the slider is considered as the delicate bite sized version of its magnificent sibling and is typically served as a canapé or light snack.

Closer to home at Al Brown’s Depot restaurant at Auckland’s SkyCity, sliders have been one of the more in demand dishes on the menu. Al’s understanding and adherence to the golden rules for constructing the perfect slider have contributed to their popularity.

There are three simple rules to consider when constructing the perfect slider.

1. Size – it’s got to be small. There should ideally be no more than three bites per slider.

2. The buns should be super soft. This is easier said than done, many a bad slider has been the result of dry buns.

3. The contents within the slider needs to be simple; no more than four fillings.

In order to achieve the perfectly soft slider bun, Al collaborated with artisan baker Sean Armstrong from Loaf to create a super soft, melt in your mouth bun. The sliders have been so popular with diners that Loaf has now made their slider buns available from selected supermarkets.

A sucker for sliders myself, I recently tried my hand at whipping up some sliders over the weekend for some gathered guests. Inspired by Al Brown’s Turbot sliders, I took his seafood theme and added a bit of a kick. The result was a delicious, easy to prepare three bite treat:

Ingredients

1 fillet of salmon (bones removed)
2 tbsp Japanese QP wasabi mayonnaise
1 packet of sliders
1 cup wild rocket leaves
lime juice
salt and pepper to taste
olive oil

Method

Cut the salmon fillet into small pieces (roughly 5cm x 3cm to fit inside the slider bun).

Pan fry the salmon pieces in olive oil until medium rare.

Cut slider buns in two and spread with wasabi mayonnaise on both sides.

Remove the salmon from the pan and place in the bun.

Squeeze lime juice over the salmon pieces.

Add salt and pepper to taste.

Top with rocket leaves and then serve immediately.

*This competition is now closed*

Sean Armstrong from Loaf has offered to prepare an array of sliders for one lucky office in time for Friday drinks, so you can experience these delectable sliders for yourself. Sean will cater to a group of up to 20 people at an office located within 30 minutes of the Auckland CBD. The prize must be redeemed on or before Friday 14^th September 2012.

To enter please email [email protected] and tell us why your office deserves such a treat. (Entries must be received no later than 5pm Tuesday 21^st August 2012).