Wka_blog Post Aug 18_for the Lads

7/31/2019 Wka_blog Post Aug 18_for the Lads

1/5

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 oil

3 cloves of garlic peeled and very finely minced using a microplane2 teaspoons horseradish cream

Salt and freshly ground black pepper2 x 100g beef rump steaks

For the balsamic mayo:1 egg

2 teaspoons Dijon mustard1 cup of light olive oil

3 tablespoons good quality balsamic vinegar4 cloves of roasted garlic

Salt and freshly ground black pepper

For the caramelised onions:2 small red onions peeled and quartered

2 tablespoons balsamic vinegar

To serve:Sourdough bread sliced

Rocket leavesGood quality tomato relish (I use Beerenberg brand)

METHOD

To 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 mallet

carefully pound the meat until about cm thin. Place meat into the pre-prepared marinade then repeat process with the second steak. Cover dish with

cling 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 small

nozzle. 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 3

minutes. 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


2/5

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 1minutes and turn over and repeat on the

other 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 first

piece of toasted bread, top with a small handful rocket leaves followed by therested steak, tomato relish and finally a tablespoon or two of caramelised red

onion.

* * * * * *

Spicy pan-fried haloumi sandwich, with sweet roastedcapsicum, eggplant pickle and chargrilled zucchini

Serves 2

INGREDIENTS

For the haloumi marinade:2 teaspoons smoked paprika

3 tablespoons white wine vinegar1 tablespoon chipotle sauce

Juice 1 lemon1 teaspoon hot sauce (Tabasco/Crystal etc.)

200g block haloumi cheese, sliced lengthways into cm strips

For the eggplant pickle:4 slices deli-bought sliced and grilled eggplant

Small 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 toasted

Handful baby spinach leavesSalt and freshly ground black pepper

Light olive oil spray


3/5

Lemon wedges to serve

METHOD

Pre-heat oven to 180C (350F) fan-forced.

To make the marinade, add all ingredients into a shallow baking dish or widebowl. Whisk then add the sliced haloumi, cover with cling wrap and chill in

the 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 30-40

minutes or until the skin is blackened and flesh soft. Remove and peel awayskin, discarding as you go. Allow to cool.

Warm a griddle pan over high heat until almost smoking. Using a mandolin

set 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 until

chargrilled 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 andwhite 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 the

marinated 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 thebottom slice of toasted bread, add 2 slices of roasted red capsicum followed bya 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 teaspoon mustard powder

1 tablespoon ground black pepper


4/5


5/5

To serve, scatter salad mixture onto a large serving platter, onto which

distribute the finely sliced beef. If you have any really small baby radish leftover add these to the salad followed by a few small handfuls of micro greens (I

used baby organic radish sprouts), finally drizzle with salsa verde and serve

with crusty sourdough bread.

Wka_blog Post Aug 18_for the Lads

Documents

Transcript of Wka_blog Post Aug 18_for the Lads