Chef Samantha George aims to create bold flavours with traditional ingredients
Shares recipe for Hawaiian corned beef sliders ahead of Grace Food Festival
Published:Thursday | August 22, 2024 | 12:09 AM
Chef Samantha George, known for her vibrant personality and bold culinary creations, is set to bring her signature flair to the Grace Food Festival this Saturday. With a passion for Caribbean flavours and reimagining traditional dishes, Chef George aims to excite and inspire festival-goers with live cooking demonstrations.
Excited to bring her expertise to the festival, George shared, “The Grace Food Festival is a celebration of the rich and diverse flavours of the Caribbean, and I’m thrilled to be a part of it. Cooking live, at events like these, allows me to connect with food lovers and inspire them to explore new twists on traditional dishes. I am very excited to share two new dishes, specially curated for the festival with patrons. These recipes pay homage to the flavours we know and love while introducing a fresh, modern take,” George shared.
Ahead of Saturday, she shared a recipe for Hawaiian plantain-crusted corned beef sliders for those foodies looking for a sweeter, island-inspired dish. It is a modern take on corned beef and cabbage that brings together salty, savoury corned beef patties, with the crispiness of a plantain chip crust, the sweetness of pineapple slaw and the heat of Grace’s hot pepper sauces. Served on mini-Hawaiian sweet rolls, these sliders offer a flavour-packed bite.
HAWAIIAN PLANTAIN-CRUSTED CORNED BEEF SLIDERS
INGREDIENTS
1 can Grace Corned Beef
2 eggs, beaten (for coating)
Crushed plantain chips (for coating)
2 tablespoons all-purpose flour
Mini Hawaiian sweet rolls
½ pineapple, sliced like matchsticks
2 large onions
Grace Sweet ‘n Spicy Hot Pepper Sauce
Grace Hot Pepper Sauce
1 cup fresh greens (lettuce, sprouts or arugula for freshness)
1 cup purple cabbage, thinly sliced
Provolone cheese slices
DIRECTIONS
1. Prepare the corned beef patties:
- Mix the canned corned beef in a bowl to loosen it up.
- Form 8 small patties with the seasoned corned beef to the size of the bread rolls.
- Crush the plantain chips into fine crumbs and mix in 2 tablespoons flour, onion and garlic powder.
- Beat an egg in a separate bowl and dip each patty into the egg, then coat thoroughly with the crushed plantain chips and flour mixture.
- Fry or bake the patties until the plantain chip crust is crispy and golden brown.
2. Prepare the Hawaiian Elements:
- Slice the pineapple into matchstick slivers and shred the red cabbage.
- Add them to a bowl and mix with 1 tablespoon of Grace Hot Pepper Sauce and 1 tablespoon of Grace Sweet ‘n Spicy Hot Pepper Sauce. Give it a mix to combine. Taste and add more pepper sauce if desired.
- Sauté onions until they are soft and moderately browned.
3. Assemble the sliders:
- Place the crispy, plantain-crusted corned beef patty on the bottom half of a mini-Hawaiian sweet roll.
- Add a slice of cheese.
- Add the pineapple and cabbage slaw on top of the patty.
- Layer with sautéed onions.
- Top with the other half of the bun.
Enjoy!