Steak sandwich with tomato and red pepper relish and babygem lettuce, North African chicken pitta pockets, and Mozzarella, roast pepper and rocket hoagies.
Steak sandwich with tomato and red pepper relish and babygem lettuce
serves four
Ingredients:
• 500g sirloin steak, thinly cut
• 1 clove garlic, crushed
• 1 stalk fresh rosemary, chopped
• 1 tsp cracked black pepper
• 1 tsp course salt
• juice from half a lemon
• olive oil
• 1 large French loaf
• 50g butter, softened
• 1 babygem lettuce, washed
For the relish:
• 1 red onion, finely chopped
• 1 large tomato, diced
• 1 red pepper, de-seeded and diced
• 2 tbsp white wine vinegar
• 2 tbsp caster sugar
• olive oil
• salt and ground black pepper
Method:
Brush the sirloin with olive oil, crushed garlic and the lemon juice, then sprinkle with the sea salt, cracked black pepper and chopped rosemary. Cover with cling film and refrigerate for one to two days for best results.
Make the relish. Heat a little olive oil in a pot and sauté the chopped onion and diced pepper for one minute, then add the diced tomato along with the sugar and white wine vinegar. Cook on a simmer for 15 to 20 minutes, adding a little water if it becomes too dry. Once the pepper and tomato have broken down, take off the heat and allow to cool. Season with salt and pepper.
Cut the French loaf into four sections then slice each one down the middle lengthwise. Spread the butter on the bottom section and arrange the babygem lettuce over it.
Heat a little olive oil in a pan until just beginning to smoke, then carefully fry the marinated sirloin for 20-30 seconds on each side. Place on top of the lettuce and spoon the relish over the top of the meat. Place the other sections of the loaf on top and serve immediately.
North African chicken pitta pockets
serves four
Ingredients:
• 4 200g-250g chicken supremes, skinned, boned and diced
• half an iceberg lettuce, finely shredded
• 75g pickled beetroot
• 1 red chilli, de-seeded and chopped
• 1 clove garlic, crushed
• 50g fresh coriander, chopped
• 1 tsp curry powder
• 1 tsp ground paprika
• 2 tbsp sesame seeds
• 1 tbsp lime juice
• 2 tbsp natural yoghurt
• good pinch of salt and a few twists of black pepper
• 4 large pitta breads, cut in half
Method:
Place the beetroot, coriander, curry powder, paprika, lime juice, yoghurt, chilli, garlic, salt, pepper and sesame seeds in a food processor and blend.
Place the diced chicken in a bowl and add the blended mixture. Mix thoroughly with the chicken, then cover and allow to marinate for six to 12 hours for best results.
Place the marinated chicken on a metal tray and grill until cooked through. (You could finish it off in a medium oven.) Allow to cool slightly then mix with the shredded lettuce. Spoon the mixture into the pitta pockets and serve, two per person.
Mozzarella, roast pepper and rocket hoagies
serves four
Ingredients:
• 4 wholemeal hoagies, cut in half lengthwise
• 400g mozzarella slices
• 1 red and 1 yellow pepper, de-seeded and sliced thinly
• 100g fresh rocket
• 50g fresh parmesan, grated
• olive oil
• salt and ground black pepper
Method:
Pre-heat the oven to 150C. Place the sliced peppers on a baking tray, drizzle with olive oil and season with salt and black pepper. Place in the oven for 20 to 30 minutes, turning over with a spoon every ten minutes. Mix the rocket with the grated parmesan and a little olive oil and divide on to hoagies. Portion the roasted peppers on top of the rocket and lay the mozzarella slices on top of the peppers. Season the cheese with ground black pepper and place the other half of the hoagie on top. Serve immediately.
