Small Moments

I spend a lot of time kneading dough: flatbread dough, biscuit dough, bread dough and through that time kneading, I have time to think, reflect, and focus on the singular act. I look down at the dough and see how the minute cracks become smoother. Each motion of my hand moves, carrying a length of dough, only to be folded back on itself again, finally getting to the desired point of smoothness.

I was making both flatbreads and biscuits today and the focus of both eased a week of stress from various things. I used the biscuits in place of a bun for a little twist on sliders. A small moment for small bites.

Red Fife-Gruyere Biscuits

2 cups Gold Forest Grains Red Fife flour

1 Tbsp baking powder

1/2 tsp salt

1/2 cup Sylvan Star aged gruyere cheese, shredded

1/2 cup butter, frozen, shredded

3/4 cup milk

Preheat oven to 220C/450F.

In a medium bowl, whisk together the flour, baking powder, salt and shredded gruyere. Grate the frozen butter into the cheese-flour mixture. Work the shredded butter quickly through the dry ingredients with your fingers. Stir the milk in with a wooden spoon until the dough just starts to come together. Turn out on to the counter and knead only to just bring the dough together. Press out the dough with your hands, or gently with a rolling pin to a thickness of about 2cm/1″. Cut out 5cm(2-1/2″) biscuits with a biscuit cutter or a sharp-edged glass. Flip the biscuit top-side down and lay on an ungreased baking sheet. Re-roll the trimmed dough pieces and cut out more biscuits, placing them on another baking sheet. Bake for 6-8 minutes or until golden.

Chicken-Wild Rice Sausage Patties

1-1/2 cups water

1/2 cup Mona Foods wild rice

1 tsp Mighty Trio Organics cold pressed canola oil

2 cups Riverbend Gardens yellow onion, chopped

2 tsp salt

1 cup Sylvan Star 8 year old cheddar, shredded

1 tsp dried crushed red chillis

450g/1lb Sunshine Organic Farms ground chicken

In a small pot, bring the water to a boil. Add the wild rice, cover, reduce heat to medium low and simmer for about 40 minutes or until the wild rice is tender and the water is absorbed. Set aside in a large bowl to cool.

In a medium pot, heat the oil over medium high heat. Add the onions and 1 tsp salt. Stir and soften for 7-10 minutes. As it starts to brown, gradually reduce the heat, scraping the bottom of the pan as it browns further. If the browning starts to stick too much, add a few tablespoons of water and scrape more vigorously, stirring the brown bits into the onions as they caramelize. After about 30 minutes the onions should be a deep golden brown. Remove from heat and add to the large bowl with the cooked wild rice.

When the onions and wild rice are cool, add the shredded cheese, remaining salt, dried chillis and ground chicken. Mix together with your hands to combine, ensuring a uniform mix. Pulse the mixture with a hand blender or in a food processor until not quite smooth, leaving noticeable chunks of wild rice. Portion into 1/4 cup portions, forming them into patties. At this point the patties could be frozen on a parchment paper-lined baking sheet and frozen for future use. To serve right away, brown in a few tablespoons of oil over medium high heat in a non-stick pan or cast iron pan.

Lime-Flax Mayo

1 cup water

2 Tbsp Gold Forest Grains flax seeds

1 tsp prepared mustard (I use homemade mustard, but any will do)

1/2-1/3 cup Mighty Trio Organics cold pressed canola oil

Juice and zest of one lime (about 3-4 Tbsp)

1/2 tsp salt

In a small pot, heat the water and flax seeds over medium high heat. When it comes to a boil, reduce heat to medium and simmer without stirring for 20-25 minutes, until the liquid becomes gelatinous in texture. Strain off the flax seeds, reserving the gelatinous liquid (you can save the “used” flax seeds for a future smoothie or muffin recipe). Cool the liquid in the refrigerator for 30 minutes.

Add the cooled liquid to a blender with the mustard and lime zest. Blend until the mustard, lime zest and flax liquid are combined. With the blender running, slowly drizzle in the oil. As the emulsion starts to hold tighter, pour the oil a little faster. You will hear the emulsion get tighter by making a deeper sound in the blender. The blender will be spinning slightly slower. Stop the blender to assess the thickness. It should be very thick. If it’s not very thick, continue to blend and add a tablespoon of oil. At desired thickness, add the lime juice and salt, blend it again for another 20 to 30 seconds.

To prepare the sliders:

Slice a biscuit in half, spread with some Lime-Flax Mayo, top with a browned Chicken-Wild Rice Sausage Patty, more mayo and a drizzle of your favourite hot sauce. Top with the top of the biscuit. Repeat with two more biscuits, sausage patties and more mayo. I like 3 sliders in a portion. Serves 5 with leftover biscuits and mayo.


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