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12 - 15 JUNE 2025, MERRION SQUARE

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Mini Brioche Buns Filled with Slow-Cooked Canarian Kid Goat Meat, Quince Paste Mayo, Crispy Shoestring Potatoes, and Aged Canarian Cheese by Tasting Spain

METHOD

Mini brioche buns:  

  • Mix flour, salt, sugar, and yeast. Add 1 beaten egg and milk.  
  • Knead until combined, then slowly incorporate the cold butter.  
  • Knead until smooth and elastic (10–15 minutes).  
  • Let proof for 1 hour or until doubled in size.  
  • Divide into 8 portions, shape into small buns and place on a tray.  
  • Let proof again for 30–45 minutes. Brush with egg and milk.  
  • Bake at 180 °C (356 °F) for 12–14 minutes. Cool completely.  

Slow-cooked kid goat meat:  

  • Marinate meat with garlic, bay, rosemary, white wine, salt and pepper for 6–12 h.  
  • Vacuum-seal or place in slow cooker with olive oil. Cook at 80 °C for 10–12 h.  
  • Reserve juices. Shred the meat and moisten it with some of the reduced cooking liquid.  

Quince mayonnaise:  

  • Emulsify egg, vinegar, salt, and oil with an immersion blender.  
  • Add quince paste and blend until smooth. Chill until serving.  

Shoestring potatoes:  

  • Peel and finely julienne the potatoes. Rinse thoroughly.  
  • Dry well and fry in hot oil until crispy and golden. Drain and salt.  

Final assembly:  

  • Slice open the mini brioche buns.  
  • Spread quince mayo on the base.  
  • Fill with hot shredded kid meat, top with crispy potatoes.  
  • Finish with grated aged Canarian cheese. Close or tilt the top bun.  

 

Allergens  

  • Gluten (flour in brioche)  
  • Egg (in the brioche dough and mayonnaise)  
  • Dairy (butter and cheese)  
  • Sulphites (potentially present in wine)  
  • Possible traces of celery (depending on cheese or spice blends)  
  •  

Ingredients

For the mini brioche buns:  

  • 250 g strong bread flour  
  • 5 g salt  
  • 25 g sugar  
  • 5 g dry baker’s yeast  
  • 2 eggs (1 for the dough, 1 for egg wash)  
  • 60 ml whole milk  
  • 100 g cold butter, diced  
  • 1 tbsp milk (for egg wash)  

For the slow-cooked kid goat meat filling:  

  • 600 g Canarian kid goat meat (deboned leg or shoulder)  
  • 2 garlic cloves  
  • 1 bay leaf  
  • 1 sprig rosemary  
  • 100 ml dry white wine  
  • 2 tbsp olive oil  
  • Salt and black pepper to taste  
  • Vacuum bag or slow cooker container  

For the quince paste mayonnaise:  

  • 1 egg  
  • 150 ml sunflower oil  
  • 1 tbsp vinegar or lemon juice  
  • 60 g quince paste  
  • Salt to taste  

For the crispy shoestring potatoes:  

  • 2 medium potatoes  
  • Oil for frying  
  • Fine salt  

Other:  

  • 80 g finely grated Canarian cheese aged  

 

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