A Taste Of Marilyn

A recipe blog, brought to you by some people at Marilyn & Sons.

KJ’s Sliders


Morton Bay Bug roll


  • 800g Morton Bay Bug meat
  • 2 Tbs mayonnaise
  • 2 Tbs crème fraîche
  • 2 Tbs finely chopped celery
  • 1 Tbs finely chopped shallot
  • 2 cornichons, finely chopped
  • 1 1/2 tsp chopped fresh tarragon
  • 1/2 tsp grated lemon zest
  • 1 small head Bibb lettuce
  • Sea salt and freshly ground pepper, to taste
  • 8 Small Brioche buns


Cook the bug meat on a medium heat in a pan with butter. Be careful not to overcook.

Remove meat from the pan into a bowl, cover and allow to cool in the fridge.

While the meat is cooling, mix the mayo, crème fraîche, celery, cornichons, shallots, tarragon into a mixing bowl and combine well.

When the meat has cooled, dice into bite sized pieces, and add to the mix. Add the lemon zest, season to taste and spoon finished mix onto buttered base of rolls. add a pice of lettuce and close with top of the roll.


Spicy Whiskey & Wagyu Roll

  • 500g hestons wagyu burger meat from Gary’s Meats
  • 1 cup Bourbon whiskey
  • 2 – 3 Tbs jarred jalapeños
 – depending on how hot you like it
  • 4 tbs good quality bbq sauce
  • 1 large red onion diced
  • salt & pepper
  • butter
  • 8 Small Brioche buns


Using your hands, mould small meat patties to suit the size of your buns and dust with flour. cook on a hot skillet in a splash of oil until just done and then remove. Be careful not to overcook.

Low the heat to medium and add the onions to the pan with the remaining juices from the meat. slowly cook until slightly softy and add the bourbon. reduce for a couple of minutes and add jalapeños. 2 – 3 tbs should be fine. If you like it super hot add more.

Cook for another 3 minutes and then add bbq sauce. combine well and then place the meat patties back in the skillet cooking and turning for another 2 – 3 minutes. make sure the sauce and meat mix together well while being careful not to break the patties.

Add the patties to buttered rolls and top generously with the sauce.


Honey Mustard Pork roll

  • jar of good quality honey mustard
  • pickled cabbage
  • 2 lean small pork fillets
  • 8 Small Brioche buns


Marinade fillets in oil salt and pepper for an hour at room temperature.

Heat up bbq and cook fillets on grill for a few minutes on each side. Remove from the heat and rest under foil.

Cut the fillets into 1cm thick pieces and place each piece on a buttered roll. Add the cabbage to the top of the pork.

Then spread a generous amount of honey mustard to underside of the top of the rolls and place on top of cabbage.

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