By Simon  , , , , ,   ,

July 31, 2013

Watch with a full and joyful heart as these little rascals are quickly eaten up..... simples and delicious xx

  • Prep: 5 mins
  • Cook: 10 mins
  • Yields: 30 Party size


1 Kg Chicken free and organic

200 Grams Chorizo

1/2 Medium Jar of hot red peppers

Large Handful Breadcrumbs

3 tbsp Tomato puree

1 tbsp Garlic puree

2 tsp Dijon mustard

2 tsp Smoked paprika

2 tsp Onion salt

2 tsp Ground all spice

1 tsp Cinnamon powder

1 Splash Glug of rapeseed oil

Handful Parsley

Scattering Black pepper


Preheat your oven to 180 degrees .... also fab on the bbq....


For ease and simplicity, place all the ingredients in a food processor and whiz it all up until combined- you should still be able to see nice pieces of deep red pepper and flecks of bright green parsley.

Place on a baking tray lined with baking parchment, dollop on the mix in little spoonfuls then flatten down to the size of a thumb and your 2nd finger joined together !!  Place in the oven for 10 minutes- turning once or twice until golden in colour

BBQing works just fine too!

Serve the sliders on a leafy platter with mustard mayo and watch with a full and joyful heart as the rascals are quickly eaten up!

You can even envelope the sliders in leaf lettuce to mix it up!        Or sub the chicken for pork or nice turkey, any of these combinations work it's like they are best mates !!

Tip: You can premake these and keep them chilled in a large bag for a party later!  They freeze well to0 !

Serve also in wraps full of salad leaves and a dollop of mustard mayo for a great snack.....


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