Pie 1: "The Sweet & Meaty"
Caramelized Onion, Sweet Potato, Bacon Rashers,
Mozzarella & Smoked Applewood Cheddar Cheese
Pie 2: "Two Chicken Breasts Diverged in a Wood"
Roasted Asparagus & Red Pepper, Chicken,
Cilantro-Basil Pesto w/ Chèvre on Lemon-infused dough
The King Street Butcher Links speak for themselves.
Chased by a round of Americanos and vanilla ice cream.
Caramelized Onion, Sweet Potato, Bacon Rashers,
Mozzarella & Smoked Applewood Cheddar Cheese
Pie 2: "Two Chicken Breasts Diverged in a Wood"
Roasted Asparagus & Red Pepper, Chicken,
Cilantro-Basil Pesto w/ Chèvre on Lemon-infused dough
The King Street Butcher Links speak for themselves.
Chased by a round of Americanos and vanilla ice cream.
Technical on BBQ pies: Before any toppings, oil the doughs and grill for 1 minute on both sides using high heat - this will toughen up the breads to a more workable consistency. Remove from heat, smear base topping, pile pre-grilled veg and shower sparingly with quality cheese. Turn half of the grill off and place pies on the cool side for 5-10 minutes - or long enough to brown cheese. Once you start grilling pies you will never go back to the oven.
No comments:
Post a Comment