One for the pot. Serves four.
Chinese Water Deer Philly Cheesesteak Sandwich
Ingredients
Roll Paste
- 60ml semi skimmed milk
- 27ml water
- 20g strong bread flour
Main mix
- 320g strong white flour
- 120ml semi-skimmed milk
- 42g softened unsalted butter
- 9g of fast acting yeast
- 1 whole egg plus 1 egg yolk
- 35g caster sugar
- 7g table salt
Glazing
Cheese sauce
- 50g unsalted butter
- 50g plain flour
- 500ml milk
- 200g mature Cheddar cheese, grated
To serve
- 1 Chinese water deer loin
- 2 large red onions, sliced
- 2 peppers, deseeded and sliced
- 2 tbsp olive oil
- 20g unsalted butter
- Salt & pepper
Method
Rolls
1. Add the paste ingredients to a pan and form together
2. Gently warm the milk on the stove to be 35°C, add the yeast and leave to cool
3. Melt the butter in a separate pan
4. Whisk together the eggs
5. Place all the dry ingredients into a bowl
6. Add the milk and yeast, paste, eggs and butter
7. Mix together to form a ball, then place onto the work surface and knead for about 10 minutes, until the dough is smooth (this can be done in a food mixer with a dough hook)
8. Place the dough into a lightly oiled bowl and cover with a tea towel for 1.5 hours or until the dough has doubled in size
9. Remove the dough from the bowl, place on the work surface and divide it into 4 balls
10. Using your hands, form each one into a nice round ball then roll out to form a hot dog roll shape and place them onto an oven tray covered with baking parchment
11. Cover with a tea towel and allow to rise for 1.5 hours
12. Heat the oven to 180°C
13. When the rolls have doubled in size, whisk the egg and brush this over the top of the rolls
14. Place in the oven for 12 – 15 minutes until golden brown
15. When they come out of the oven, brush over the melted butter
Cheese sauce
1. In a large saucepan, melt the butter then whisk in the flour. When it is all combined, add the milk
2. Keep whisking to avoid lumps. When the sauce starts to become thick, add the cheese and keep whisking until you have a nice smooth sauce
To serve
1. Take the meat out of the fridge about 30 minutes before you would like to start cooking
2. Rub in 1 tbsp of the oil rub over the loin and season with the salt & pepper
3. Add some of the wood chips into the hot smoker, place the loin in and put the lid on
4. Place the hot smoker onto the BBQ and cook for 5-6 minutes. Remove the lid and turn the loin over, replace the lid and cook for a further 5-6 minutes or until it has an internal temperature of 54°C
5. Remove from the smoke, cover in foil and allow to rest for 8 minutes
6. In a large frying pan, heat 1 tbsp of oil and the butter and then fry the onions and peppers for 8-10 minutes until soft
7. Slice open the rolls, slice up the loin and add to the roll. Top with some of the fried onions and peppers and then finally smother with the cheese sauce.
