Makes 12 small rolls
- 65 g sugar
- 5 ml (1 t) salt
- 10g (1 bag) instant yeast
- 500 g bread flour
- 375 ml (1½ c) lukewarm milk
- 75g butter, melted
- 1 egg beaten with a pinch of salt
- 15 ml (1 tbsp) sesame seeds
1 Use an electric mixer with a dough hook.
2 Add the sugar, salt, yeast and bread flour in the bowl.
3 Mix the milk and butter and slowly pour into the flour while the machine is running.
4 Mix for about 10 minutes or until the dough is smooth and elastic.
5 Cover the bowl with a clean kitchen towel and let the dough rest for 1 hour to rise until double in size.
6 Knead the dough for 1 minute. Roll the dough into rolls of 40 g each. Put the bread on a baking sheet and set aside for 30 minutes.
7 Brush with egg and sprinkle with sesame seeds.
8 Bake for 15-20 minutes or until golden brown and cooked through.
Makes 12 small burgers
- 4 duck thighs and drumsticks
- 12 cloves
- 3 star aniseeds
- salt and pepper
- 330g duck fat
- 2 cinnamon sticks
1 Heat the oven to 150 ° C.
2 Place the thighs and drumsticks in a small, deep roasting pan.
3 Cut notches in the skin wit ha sharp knife and insert the cloves and star anise in the notches.
4 Season with salt and pepper. Spread the duck fat on top and add the cinnamon sticks. Bake for 1½ hours or until tender and golden brown.
5 Cool slightly and pull the meat apart with a fork. Remove the bone
Brown butter mayonnaise
- 250g butter
- 4 fresh sage leaves
- 10 ml (2 tsp) Cointreau (orange liqueur or brandy)
- 10 ml (2 tsp) lemon juice
- 2 egg yolks
1 Melt the butter in a medium pan over medium heat. Add the sage. Fry for 2-3 minutes or until the butter is brown and has a nutty smell.
2 Pour the butter through a sieve into a jug. Set aside until the butter has cooled to room temperature.
3 Beat the Cointreau, orange juice and egg yolks in a small bowl until just combined.
4 Drizzle the butter gently into the egg yolks while whisking constantly.
5 Continue until all the butter is mixed and a thick sauce forms. Season with a pinch of salt