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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