Level : 3 peppers
Serving size : 2 to 3 servings
Time: 1 hour
-300 g. beef sirloin, cut into small cubes
-150 g. smoked meat topping (Schwartz's)
-1 tbsp. Firebarns Mustard
-2 tbsp. olive oil
-1 tbsp. old fashioned mustard
-1 Tbsp. Firebarns Montreal Spice
-2 green onions, finely chopped
-1 tbsp. Firebarns Original
-2 tbsp finely chopped dill pickles
-Salt and pepper to taste
-Micro sprouts for presentation
Ingredients for fried pickles:
-5 dill pickles, cut lengthwise into 4 pieces
-1 cup of flour
-2 eggs, beaten
-3/4 cup Panko breadcrumbs
-3/4 cup crumbled BBQ Ruffles
-Oil for cooking
-In a small bowl, combine the 2 mustards and olive oil. In a mixing bowl, combine beef, smoked meat, Montreal spices, green onion, Firebarns Original and pickles. Add the 2 mustard mixture, mix well, cover and refrigerate.
-Preheat cooking oil to 375F. In 3 plates add flour, eggs and bread crumbs, mix with BBQ chips. Dry the pickles with a paper towel and pass them in the flour, then in the eggs and finish with the crumb mixture. Dip in oil for 1 to 2 minutes or until pickles are golden brown.
Serve with a drizzle of mustard, sprouts and fried pickles.