The team from the Brampton campus of Liaison College, led by Peter Barnes, was the judges’ unanimous choice for first place (as well as the crowd favourite) at the Liaison College Beer & Veal Chef Challenge. Their “Japanese Slider” was an interesting interpretation featuring a Miso Flavored Bun, Delft Blue Veal Patty served with Radish Kimchi, Bonito Flakes, Tobiko, seaweed and a Wasabi Aioli. For the whole story click here.
According to its creator, in designing the burger he “went the way of the Samurai on this one, (using) wonderful Japanese flavors paired with American”. As promised, here is the winning recipe:
MISO BUN RECIPE
Yield: 4 Buns
1.5 oz warm water
1.5 oz Steam Whistle beer
3 tbsp of miso paste
1 tsp active dry yeast
5 oz bread flour
pinch of salt
- Stir yeast in the warm water and let sit for 5 minutes.
- Combine all the ingredients in a large bowl and mix.
- Knead the dough for another 5 to 7 minutes, adding a little flour as needed until dough is no longer sticky.
- Place in a greased bowl, cover with plastic film and let proof until double in volume.
- Punch down the dough, divide into 4 and roll into balls. Cover and let proof until doubled.
- Bake in a preheated 425˚F oven. Bun sounds hollow when tapped.
VEAL PATTY RECIPE
Yield: 4 Patties (1.5 oz each)
1.5 oz Delft Blue ground veal
1 small onion, diced
1 garlic clove, minced
salt & pepper to taste
- Sweat onion and garlic. Cool the onion mixture.
- Add the thyme, onion and garlic to the ground veal and season. Pan sear a tiny piece to check for seasoning.
- Divide the meat into 4 equal size patties and pan sear on medium heat until cooked.
RADISH KIMCHI RECIPE
4 radishes (different types)
¼ cup salt
½ L water
1 tbsp chili powder
¼ cup fish sauce
2 tbsp white sugar
3 spring onion, sliced on an angle 1” long
3 cloves of garlic’ crushed
1 tbsp grated ginger
- Slice the radishes. Combine water and salt into a large bowl, and then plunge the sliced radishes in the water. Carefully separate the slices so that each slice is soaked in, leave covered for 2- 3 hours (should be floppy but still crisp)
- Meanwhile, combine all ingredients for the sauce and mix well, set aside.
- Rinse the radishes twice in clean water and squeeze as much liquid out and leave in a strainer for 10- 15 minutes to drain.
- Add the prepared sauce to the radishes and ferment for 2 days in cool dark place.
WASABI AIOLI RECIPE
1 egg yolk
½ cup canola oil
1 tbsp wasabi paste
½ tsp lemon juice
salt & pepper to taste
- Mix egg yolk and wasabi paste in a bowl, slowly whisk in oil.
- Add lemon juice and season to taste.