With 4th of July happening this weekend we take a look at traditional recipes for this celebration as well as the perfect serving accessories for this. Hot dogs, sliders and mac and cheese are some of the most well-known dishes associated with the United States of America.
- 2 pounds of beef mince
- 1 tablespoon good Dijon mustard
- 3 tablespoons good olive oil, plus extra for brushing the grill
- 1 teaspoon chopped thyme leaves
- 3 teaspoons chopped garlic
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- Heat your grill.
- Place the beef mince in a large bowl and add the mustard, olive oil, thyme, garlic, salt, and pepper.
- Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 12 (2-inch) patties of equal size and thickness.
- When the grill is medium-hot, brush the grill grate with oil to keep the sliders from sticking. Place the sliders on the grill and cook for 4 minutes.
- Turn the sliders over with a spatula and cook for another 4 to 6 minutes, until medium-rare, or cook longer if you prefer the sliders more well done.
- Serve on small brioche buns with your desired toppings.
MAC & CHEESE
- 50g baguette, cut into small chunks
- 2 tbsp butter, plus 1 tbsp melted
- 350g spiral or other short pasta
- 1 garlic clove, finely chopped
- 1 tsp English mustard powder
- 3 tbsp plain flour
- 500ml whole milk
- 250g vegetarian mature cheddar, grated
- 50g parmesan (or vegetarian alternative), grated
- Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
- Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
- Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, and then stir in the cheddar and half the parmesan.
- Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
- Scatter over the bread and the remaining parmesan, and then bake for 20 mins until crisp and golden.
- 1 large rib-eye steak (approx. 300g)
- 3 tbsp olive oil
- 2 garlic cloves , crushed but whole
- 2 green peppers , sliced
- 4 hot dog buns
- 60g smoked cheddar , sliced
- Yellow mustard (we used French’s), to serve
- 2 tbsp crispy onions
- Season the steak well, and then fry it with the garlic in hot oil for 4-5 mins on each side for medium rare. Put the steak on a board to rest and discard the garlic.
- Add the peppers and a pinch of salt to the pan with extra oil if needed and cook for 3-4 mins.
- Heat grill to high. Thinly slice the steak. Fill each bun with a quarter of the steak, peppers and cheese slices. Grill for 2-3 mins, drizzle with mustard and top with onions.
With such a family style occasion why not try out some new serving accessories. Our Enamel splatter ware has a wide variety of sizes and colours to choose from and the roasters would be perfect to use for your mac and cheese dish.
Our wooden boards are perfect for all your toppings for your sliders!
As well as the serving accessories for your fries and sauces and extras