To assemble:
tomato sauce 12 slider buns, cut in half 2 large iceberg lettuce leaves, torn 12 cherry tomatoes, cut in half 4 pickled dill cucumbers, sliced roasted garlic aioli home-made mustard For the mustard 1. Soak mustard seeds in cider vinegar overnight.
The following day, place soaked mustard seeds in a blender with honey and a pinch of salt and blend until smooth. Add a little grapeseed oil to thin, if necessary.
For the spice mix and patties 1. Mix all Cajun spice mix ingredients together in a bowl.
Mix all patty ingredients together. Form into 12 small flat patties.
Heat a large heavy-based frying pan over a high heat, add a dash of oil. Place goat patties in and cook quickly for 1 minute, turning once.
For the sauce 1. Preheat oven to 100C. Spray an oven tray with oil. Arrange tomato halves on oven tray. Sprinkle over garlic, thyme, rosemary and a pinch of salt. Place in oven and leave to dry for 8 hours. Remove herbs. Transfer tomatoes to a blender, add olive oil and fresh basil and parsley, and puree.
For the cucumbers 1. Place onion and garlic in a heavy-based saucepan with a dash of oil and cook over a low heat until soft, about 10 minutes.
Add vinegar, water, honey, mustard powder, allspice, dill seed, coriander and pickling cucumbers and cook for 5 minutes. Toss through fresh dill and season with salt and pepper.
For the aioli 1. Place all ingredients except grapeseed oil in a blender and blend until combined.
With the motor running, drizzle in grapeseed oil until emulsified. Thin with extra stock or water, if necessary.
To assemble 1. Spread a little tomato sauce on the base of each slider bun, top with lettuce, cherry tomatoes and pickled cucumbers. Place on a patty, spoon over a little roasted garlic aioli and finish with slider bun tops.
Serve with home-made mustard, extra tomato sauce and roasted garlic aioli.
