Slo Moe’s Footy Feast

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Get the team together for a feast on AFL Grand Final day (or any other day of the finals series). We have crafted a fully loaded feast with a GIANT burger, a hearty pizza cob and some crispy spring rolls that have to be tasted to be believed. Satisfy the whole squad and keep them cheering until the final whistle blows. We hope you have as much fun chowing down on this spread as we had pulling it together.

What are you waiting for?! Pull up your socks and lets get on with it! Each recipe is included below or you can scroll to the bottom for a combined list of ingredients if you are making the entire footy feast!


GWS Giant(s) Burger

Serves the whole room

Ingredients:

  • 3x 350g Slo Moe’s Wood Smoked Pork

  • 1 large focaccia slab

  • 10 slices tasty cheese

  • 3 red onion, sliced

  • 100g garlic butter

  • 300g cabbage slaw mix

  • 100g pickles, sliced

  • 100g jalapenos, sliced

  • 200g Japanese mayonnaise

  • 200ml tomato sauce

 

 

Method:

1. Preheat the oven to 150C on the grill setting.

2. Cut the focaccia slab in half. Spread garlic butter on the top half of the focaccia and place the cheese slices on the other half. Then place both halves on a lined baking tray and toast in the oven for 5-10 minutes or until the cheese is melted.

3. While the focaccia is toasting, heat the Slo Wood Smoked Pork as per packet instructions.

4. To assemble, pile the meat onto the melted cheese side of the focaccia, drizzle over the mayonnaise, hot sauce and tomato sauce, top with the slaw mix, red onion, pickles, jalapenos, and sandwich together. Then tuck in and enjoy the game!


Cob a Pizza the Action

Serves 6

Ingredients:

  • 350g Slo Moe’s Wood Smoked Beef Brisket

  • 30ml olive oil

  • 1 cob loaf

  • 5 cherry tomatoes, quartered

  • 5 green olives, pitted and sliced

  • 100g salami, sliced

  • 1/2 red onion, sliced

  • 2 garlic cloves, minced

  • 1 red capsicum, finely sliced

  • 85g cup tomato paste

  • 375g sour cream

  • 320g mozzarella cheese, grated

  • 250g cream cheese

  • Continental parsley, chopped, to serve

 

 

Method:

1. Preheat fan-forced oven to 180C/160C fan-forced.

2. Cut a 4cm lid off the cob loaf. Scoop bread from the centre of the loaf, leaving a 1.5cm edge. Roughly rip the bread into chunks and place it all onto a baking tray.

3. Heat the oil in a large pan and saute the garlic, onion, capsicum and cherry tomatoes. Cook until soft and then add the olives and salami, followed by the Slo Wood Smoked Beef Brisket.  

4. Add the sour cream and cream cheese and stir until melted. Then add the tomato paste and stir until well combined. Reduce to low heat. Add the mozzarella cheese and stir until melted. 

5. Fill the loaf with the cheese mixture. Top with some extra mozzarella. Bake for 5-10 minutes or until the cheese is melted.

6. Garnish with parsley and devour warm with the troops!


Spring Into Finals

Serves 6

Ingredients:

  • 350g Slo Moe's Wood Smoked Pulled Lamb

  • vegetable oil for deep frying

  • 1/2 red onion, diced

  • 1tbsp fresh chopped parsley

  • 1 tbsp French mustard

  • 1 cup mozzarella cheese, grated

  • 3/4 cup breadcrumbs

  • 1 garlic clove, minced

  • 1 egg, whisked

  • 30 spring roll wrappers

    Spicy aioli

  • 1/2 cup full egg mayonnaise

  • 1 tbsp tomato sauce

  • 1 tbsp hot sauce

 

 

Method:

1. In a large bowl, combine the Slo Wood Smoked Pulled Lamb, red onion, parsley, mustard, mozzarella, breadcrumbs, garlic and half of the whisked egg. Mix well until combined and season with salt and pepper. 

2. To make the aioli, combine the mayonnaise, tomato sauce and hot sauce in a small bowl.

3. Place 1 tsp of the mixture in the centre of the bottom third of the spring roll wrapper. With a pastry brush, brush the sides with some of the remaining egg.  Fold one side of the wrapper over the mixture and brush with some egg, then roll the mixture tightly until it reaches the other end. Then brush with the egg mixture. Repeat the process with the remaining mixture and wrappers.

4. Fill your deep fryer with vegetable oil and heat to 180C [if you don't have a deep fryer, fill a large saucepan with enough oil to cover the spring rolls and heat accordingly]. Cook the spring rolls in batches for 4-5 minutes, or until golden. Transfer to paper towel to soak up any excess oil.

5. Serve warm with the spicy aioli and spring into the footy action!


Combined Ingredients

375g sour cream

1 tbsp French mustard

30ml olive oil

vegetable oil for deep frying

5 cherry tomatoes, quartered

5 green olives, pitted and sliced

3 garlic cloves, minced

1 red capsicum4 red onion

300g cabbage slaw mix

100g pickles, sliced

100g jalapenos, sliced

100g salami, sliced

Fresh continental parsley

1 egg, whisked

30 spring roll wrappers

3x 350g Slo Moe’s Wood Smoked Pork

350g Slo Moe’s Wood Smoked Beef Brisket

350g Slo Moe's Wood Smoked Pulled Lamb

1 large focaccia slab

1 cob loaf

3/4 cup breadcrumbs

10 slices tasty cheese

600g mozzarella cheese, grated

250g cream cheese

100g garlic butter

1/2 cup full egg mayonnaise

1 tbsp hot sauce

200g Japanese mayonnaise

300ml tomato sauce

85g cup tomato paste

Hybrid AgencyLamb, Beef, Pork