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Wka_blog Post Aug 18_for the Lads

Wka_blog Post Aug 18_for the Lads

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Published by Katie Quinn Davies

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Published by: Katie Quinn Davies on Aug 18, 2012
Copyright:Attribution Non-commercial

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07/10/2013

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Garlic and ginger beef gourmet sandwich, balsamic mayo,
 
caramelised red onion and tomato relish
 
 Serves 2
 INGREDIENTS
 For the steak marinade:
 2 tablespoons light olive oil3 cloves of garlic peeled and very finely minced using a microplane2 teaspoons horseradish creamSalt and freshly ground black pepper2 x 100g beef rump steaks
 For the balsamic mayo:
1 egg2 teaspoons Dijon mustard1 cup of light olive oil3 tablespoons good quality balsamic vinegar4 cloves of roasted garlicSalt and freshly ground black pepper
 For the caramelised onions:
 2 small red onions peeled and quartered2 tablespoons balsamic vinegar
To serve:
 Sourdough bread slicedRocket leavesGood quality tomato relish (I useBeerenbergbrand)METHODTo make the marinade, add the olive oil, garlic, horseradish cream, salt andfreshly ground black pepper into a shallow glass baking dish (or such) and whisk together.Lay 1 piece cling wrap out on a clean flat surface onto which add a steak fillet,cover with another layer of cling wrap, then using a rolling pin or meat malletcarefully pound the meat until about
½
cm thin. Place meat into the pre-prepared marinade then repeat process with the second steak. Cover dish withcling wrap and chill in the fridge for 1-2 hours. Add egg and mustard into the bowl of a food processor and whizz together for10 seconds. Pour 1 cup of light olive oil into a squeezy bottle fitted with a smallnozzle. Turn processor on high speed and squeeze olive oil into the eggmixture via the feed spout in a slow and steady constant stream (
 putting theoil into a squeezy bottle makes this job so much easier
) this will take 2 – 3minutes. By the time you have finished adding the oil the consistency of themixture should be that of a thick glossy mayo. Continue to run processoradding vinegar through the feed spout then season to taste with salt and
 
freshly ground black pepper.Transfer to a bowl and chill in the fridge for 20 minutes.Heat 2 tablespoons of olive oil in a fry-pan, add red onion quarters, season with a pinch of salt, and fry over medium heat for 2 mins, add 2 tablespoonsof balsamic vinegar, turn up the heat a little and stir onions in the balsamic vinegar until caramelized. Remove and allow to cool.To cook the beef, warm a griddle pan over a high heat until almost smoking.Cook beef on one side for 1 to 1
½
minutes and turn over and repeat on theother side. Remove and allow to rest for 10 minutes.Grill sourdough bread slices until lightly golden.To assemble the sandwich spread a tablespoon of balsamic mayo on the firstpiece of toasted bread, top with a small handful rocket leaves followed by therested steak, tomato relish and finally a tablespoon or two of caramelised redonion.* * * * * *
Spicy pan-fried haloumi sandwich, with sweet roastedcapsicum, eggplant pickle and chargrilled zucchini
 
 Serves 2
 INGREDIENTS
 For the haloumi marinade:
 2 teaspoons smoked paprika3 tablespoons white wine vinegar1 tablespoon chipotle sauceJuice 1 lemon1 teaspoon hot sauce (Tabasco/Crystal etc.)200g block haloumi cheese, sliced lengthways into
½
cm strips
 For the eggplant pickle:
 4 slices deli-bought sliced and grilled eggplantSmall handful flat-leaf parsley leaves, very finely chopped2 tablespoons white wine vinegar
 Extras:
 1 red capsicum (bell pepper)1 yellow or green zucchini2 slices Turkish bread, lightly toastedHandful baby spinach leavesSalt and freshly ground black pepperLight olive oil spray 
 
Lemon wedges to serveMETHODPre-heat oven to 180˚C (350˚F) fan-forced.To make the marinade, add all ingredients into a shallow baking dish or wide bowl. Whisk then add the sliced haloumi, cover with cling wrap and chill inthe fridge for 1-2 hours.De-stem red capsicum and removed white membrane and seeds. Cut intoquarters, spray with a little light olive oil and roast in the oven for 30-40minutes or until the skin is blackened and flesh soft. Remove and peel away skin, discarding as you go. Allow to cool. Warm a griddle pan over high heat until almost smoking. Using a mandolinset on a very fine blade (0.75mm), slice zucchini into thin strips. Arrange on aflat surface, spray with light olive oil and season with crushed sea salt flakesand freshly ground black pepper. Fry in batches in the hot griddle pan untilchargrilled on each side. Remove and allow to rest on paper towel.To make the eggplant pickle cu pre-cooked eggplant slices into strips thenturn and finely dice, add into a bowl along with the diced zucchini, parsley and white wine vinegar. Season to taste with a little salt and freshly ground black pepper.Spray a large non-stick frying pan with a little light olive oil, when hot add themarinated haloumi and fry gently over medium heat for a minute or two oneach side. Feel free to add in all the excess liquid marinade into the pan too.Remove cooked cheese and allow to rest .To assemble the sandwich add a small handful of baby rocket leaves to the bottom slice of toasted bread, add 2 slices of roasted red capsicum followed by a tablespoon or two for he zucchini/eggplant pickle. Top with one or two slicesof cooked haloumi followed by half the chargrilled zucchini pickle, finally top with the second piece of Turkish bread. Repeat with the second sandwich andserve with extra lemon wedges.* * * * * *
Garlic and black pepper beef with toasted quinoa, lentil, beanand baby radish salad, piquant salsa verde dressing
 
INGREDIENTS
 For the beef:
1 teaspoon lemon pepper
½
teaspoon mustard powder1 tablespoon ground black pepper

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