Serve the BBQ rasher rolls with a side of maple and brandy dip.
Baked BBQ Rasher & Spicy Cheese Rolls with Maple and Brandy Dip
Ingredients
- BBQ Rasher & Spicy Cheese Rolls
- 2 packs Eskort BBQ Rashers
- 6 hot dog rolls
- 500 ml (2 C) grated cheese
- 250 ml (1 C) onion marmalade
- 1 red chilli, chopped
- 125 ml (½ C) leeks, finely sliced
- Maple and Brandy Dip
- 250 ml (1 C) beef stock
- 30 ml (2 T) maple syrup
- 30 ml (2 T) brandy
- 60 ml (¼ C) butter
- Allergens:
- This recipe contains wheat (gluten) and dairy (lactose).
- Substitutions:
- Hot Dog Rolls (gluten): Use gluten-free hot dog rolls.
- Eskort BBQ Rashers (gluten): Use unseasoned Eskort Pork Rashers and season with gluten-free BBQ spice or BBQ dry rub before cooking.
- Butter (lactose): Use ghee (clarified butter) or solidified coconut oil.
Method
- BBQ Rasher & Spicy Cheese Rolls
- Preheat the oven to 190°C.
- Place the rashers on a greased baking tray and bake for 10 minutes.
- Slice the rolls in half lengthwise and place the bottom halves in an oven tray.
- Combine the cheese, onion marmalade, chilli and leeks in a mixing bowl.
- Spread the mixture on the bottom halves and add a rasher on each.
- Close with the top halves and bake in the oven for 15 minutes.
- Maple and Brandy Dip
- Pour the beef stock, syrup and brandy into a frying pan over medium heat.
- Allow to reduce until sticky then add butter and whisk until smooth.
Serve
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