Recipe: Pure Beef Sandwich

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Grilled pure ground beef with melted mozzarella, laid on Ciabatta bread along with freshly prepared root remoulade coleslaw and gherkin. Finished with cajun onion rings on the side.

Note:

6 grilled ground beef sandwiches are made from this recipe. Adjust proportions to the amount of sandwiches you wish to make.

Ingredients – General:

  • 4 ciabatta breads
  • 1/2 green cabbage, white core removed, finely chopped
  •  2 tomatoes
  •  3 Gherkins
  • Mozzarella cheese

Ingredients – Grilled ground beef patties:

  • 750g beef mince
  • 1 large brown onion, grated
  • 2 garlic cloves, crushed
  • 1 tbs Worcestershire sauce
  • 2 tsp Tabasco sauce (optional), or to taste
  • 1/4 cup chopped fresh continental parsley
  • 70g (1 cup) breadcrumbs, made from day-old bread
  • 1 egg, lightly whisked
  • Salt & ground black pepper, to taste
  • 2 tbs olive oil

Ingredients – Celery root remoulade coleslaw:

  • 2 pounds celery root
  • 1 3/4 teaspoons kosher salt
  • 3 tablespoons freshly squeezed lemon juice
  • 1 cup good mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole-grain mustard
  • 2 teaspoons Champagne vinegar or white wine vinegar
  • Pinch freshly ground black pepper

Ingredients – Battered onion rings:

  • 1 1/2 cups sour cream
  • 1 1/2 cups milk
  • 2 tablespoons hot pepper sauce (recommended: Crystal)
  • 2 large red onions, sliced into rings
  • 1 teaspoon celery salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon mustard powder
  • 1 teaspoon paprika
  • 1 tablespoon chili powder
  • 1 teaspoon white pepper
  • Salt
  • 2 cups self-rising flour
  • Vegetables oil, for frying

Directions:

  1. Place the beef mince, onion, garlic Worcestershire sauce, Tabasco sauce parsley, breadcrumbs and egg in large bowl. Season with salt and pepper. Mix with your hands until evenly combined.
  2. Divide the mixture into 6 equal portions (you can use a 125mls or 1/2 cup measuring cup if you like). Shape each portion with your hands into a patty about: 10cm in diameter and 1.5cm thick.
  3. Place the patties onto a tray lined with- greaseproof paper. Cover with plastic wrap and place in the fridge for at least 30 minutes to rest. Chilling the patties will help them hold together when cooked. This also allows the flavours in the patties to blend and develop. If you chill the patties for any longer, increase the cooking time slightly.
  4. Heat half the olive oil in a large, non-stick frying pan over medium-low heat and cook half the patties for about 4 minutes on each side or until browned and cooked through. It is important to cook mince right through because it has a larger ratio of surface area to volume than whole pieces of meat, and is therefore at greater risk of contamination by bacteria in the air. Transfer the patties to a plate, set aside and keep warm. Repeat with the remaining oil and patties.  Once done, keep all six patties warm while you prepare the rest of the meal.
  5. Prepare and make celery root remoulade coleslaw: use a serrated knife to peel the celery root of all the brown outer portions, like peeling a pineapple. Cut the celery root into thin matchsticks with a mandoline, or grate them in a food processor fitted with the coarsest grating blade. With the food processor, press a little as you feed the chunks through and you will have larger shreds.
  6. Place the celery root in a large bowl, sprinkle with 1 1/2 teaspoons of the salt and 2 tablespoons of lemon juice, and allow to stand at room temperature for about 30 minutes.
  7. In a small bowl whisk together the mayonnaise, the 2 mustards, the remaining tablespoon of lemon juice, the vinegar, the remaining 1/4 teaspoon of salt, and the pepper. Add enough sauce to lightly moisten the salad. (You may have some sauce left over). Once the large bowl prepared in Step 5 was allowed to stand for 30 min, mix the sauce made in this step into the large bowl.
  8. While waiting for the celery root coleslaw, the battered onion rings can be prepared and fried. In a large bowl, whisk together the sour cream, the milk and the hot pepper sauce.
  9. Add the onion rings, and set aside while you season the flour. In a large baking dish or pie plate, combine the celery salt, onion powder, garlic powder, mustard powder, paprika, chili powder, white pepper, salt and the flour.
  10. Heat about 3 inches of oil to 350 degrees F in a large Dutch oven.
  11. Remove the onion rings from the liquid mixture and dredge in the flour mixture. Repeat the process to double coat the rings.
  12. Place the onion rings into the oil in batches and fry until golden brown and crispy (about 5 minutes). Drain the onion rings on a paper towel lined plate and season with salt while still hot, then transfer to a serving platter.
  13. Toast the ciabatta bread, then lay green cabbage on the bread. Thereafter, place sliced tomatoes on top of the cabbage, and then the celery root remoulade coleslaw with a few sliced gherkins. The grilled ground beef patties are then placed on top of the coleslaw, along with melted mozzarella cheese and a few sliced gherkins. The battered onion rings are served at the side.
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Recipe: Grilled porterhouse steak

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Grilled medium well porterhouse steak, topped with sautéed mushroom in Worcestershire sauce, rich full cream and a splash sour cream. Reduced with cognac flambe. Sides are creamed spinach with melted mozzarella and rosemary soaked potato fries with parsley.

Ingredients (porterhouse steak and sauté mushrooms):

  • 567 grams of porterhouse steak
  • 1 tablespoon meat tenderizer
  • 1 teaspoon steak seasoning
  • 113 grams of mixed mushrooms, sliced
  • 30 – 44 millilitres of dijon mustard, to taste
  • 2/3 cup white wine
  • 1/3 cup grated parmesan cheese
  • 3/4 cup heavy cream
  • Worcestershire sauce
  • 1/3 cup sour cream
  • 2 tablespoon olive oil
  • 2 tablespoons rosemary
  • 2 tablespoons fresh lemon juice
  • 1/2 cup chicken stock
  • 1 tablespoon butter

Ingredients (creamed spinach):

  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 large shallot (soft onion), finely chopped
  • 284 grams of fresh baby spinach, washed and chopped
  • 3 tablespoons chicken broth (or water)
  • 1/4 cup half-and-half
  • 1/4 cup grated Mozzarella cheese (Melissa d’Arabian also uses leftover string cheese)
  • 1/4 cup freshly grated Parmesan cheese
  • Salt and pepper to taste

Ingredients (potato fries):

  • 4 large potatoes
  • 1 tablespoon rosemary olive oil
  • 1/4 teaspoon garlic and herb seasoning
  • 1/4 teaspoon parsley
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon salt

Directions:

  1. Place steak on a plate and coat lightly with olive oil. Rub steak with meat tenderizer. Sprinkle steak with Canadian steak seasoning and gently rub into steak. Cover with plastic wrap and let stand for 20 minutes to marinate.
  2. Meanwhile, the creamed spinach can be prepared. In a large sauté pan, melt butter with olive oil. Sauté chopped shallot over medium heat until soft and caramelized. Stir occasionally to avoid burning, about 7-8 minutes.
  3. Add chopped spinach, and toss with caramelized shallots. Add chicken broth, and increase heat to medium high. Cover pan with lid, and let spinach steam down for 3-4 minutes.
  4. Remove lid, and add in half-and-half. Allow the liquid to reduce by a third, stirring to keep from burning.
  5. Once reduced, turn heat down to low, and gently stir in the Mozzarella cheese until it starts melting. Add the Parmesan cheese, and stir just until it starts to melt then turn the heat off. (Note: The cheese will continue melting).
  6. Add salt and pepper to taste, then keep it warm for serving later.
  7. Now the steak should be well marinated and ready for grilling. Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
  8. Unwrap steaks and grill on open flame or charcoal grill for 3 to 5 minutes per side, or to your desired degree of doneness. Remove porterhouse steak from skillet.
  9. Add the white wine to the skillet, keeping heat at medium-high, and stirring to combine any browned bits from the bottom of the pan.  Reduce the wine by half, then add the chicken stock to the pan, and again reduce the mixture by half.

10.Add 30 millilitre of dijon mustard and the cream to the skillet, stir to combine and return the porterhouse steak and mushrooms to the pan.  Cook for 3 – 4 minutes or until slightly thickened, then add the Parmesan cheese to the skillet and stir to blend.

11.Taste and test the sauce and add the additional 14 millilitre of Worcester sauce if desired. (Note:  If the sauce is a little too thin for your preference, mix 2 teaspoons of cornstarch in a small bowl with a little cold water and blend into the sauce.  Stir constantly until the sauce thickens to your liking.)

12.Add garlic, rosemary, lemon juice, and stock to a skillet and deglaze these contents over high heat, stirring and scraping up brown bits for 1 minute. Thereafter, whisk in butter.

13.Pour sauce over steak. Keep warm while you grill French fries.

14.Cut potatoes into strips.

15.Mix dry ingredients together – add olive oil and rosemary if you’d like to baste the seasoning on.

16.Place potatoes, 1 layer thick, in tin foil. Roughly 3 packs are normally made.

17.Sprinkle or brush on seasonings.

18.Add 1 sliced onion (cut into a ring) halved on top of potatoes, so there is one half at top half of potatoes and one half at the bottom half. You can also use garlic cloves if on hand.

19.Place on grill about 15 minutes.

20.Cook until desired tenderness.

21.Serve with steak and creamed spinach.