Fish and sliders

Fresh fish arrived at our door today (Lockdown Day 10).


Overnight delivery from the streets of Hawkes Bay to Auckland.

Our home became a restaurant with not only fresh fish but butchery as well.

There’s a 1kg crayfish waiting to be cooked tomorrow.


Meanwhile, today we feasted on gurnard fish and chips for lunch.

Dinner was beef sliders.  Yummilicious with our homemade brioche.


Here’s a simple recipe for brioche using a breadmaker though you could knead manually or use a mixer.  My breadmaker, such a useful tool making baking effortless indeed.


  • 250 ml warm milk (microwave 15 seconds)
  • 2 teaspoons breadmaker or instant yeast
  • 1 teaspoon honey
  • 2 eggs (save half for glazing before putting into the oven)
  • 400g flour (200g bread four + 200g all-purpose flour)
  • 1 1/2 teaspoons salt
  • 2 1/2 tablespoons butter, softened.
  • sesame seeds (optional)


  1. First, add the milk into the breadmaker.  Then add the rest followed by the flour.  Add the yeast last.  Turn your breadmaker to dough function.
  2. When the dough is ready, flour the surface you are going to work on.  Wash and oil (I use olive oil) your hands.  Knead the dough slightly and shape into a long string.
  3. Cut the dough into small pieces (about 30g each).
  4. Line a baking tray with parchment paper.
  5. Shape the dough pieces into balls.  Place them a 1-2 cm apart. Cover and rest till they rise.  On a sunny day, it will be about 3 hours.  When the weather is cold, I would suggest heating the oven at 150 degrees C and then switch it off.  Leave the dough to rise inside.  Cover with a towel.  Or you could leave to rise overnight.
  6. To make the egg wash, beat the remaining egg with 30 ml of milk. When the buns are finished with the 2nd rise, gently brush each one with egg wash. Add sesame seeds to the top of your rolls if desired.
  7. Preheat your oven to 200 degrees C.  Using your oven baking tray, add water to the tray to create steam.  This will help keep the bread nice and moist. Bake for about 20 minutes or until golden brown. Transfer to a wire rack to cool completely.


4 hours including time to rise and to assemble the sliders for your meal.

Makes about 20 buns.

They are pretty tiny so you could either use two buns to make one slider or you could cut one bun and carefully stuff in the ingredients.


Ingredients for sliders

Tomato, lettuce, onions (or caramelized onions), gherkins, aioli, beef patties (for better taste, fry in butter and bbq sauce)

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