Category Archives: Beef

A Proper Pickle and Pastrami Sandwich

The other day, my hubby and I were reminiscing about our earlier days in South Africa and in particular about all the lovely food that we had available.  At one point he almost started drooling when he started to tell me about a little place in Joburg called Wachenheimers.  This, according to him was where you got the best hot beef on rye sandwiches – ever!  He even had me Google the restaurant to see if it was still open.
Pastrami and Pickle Sandwich 2
The pictures on Google were definitely tempting so I thought I would have a go at making my own hot beef sandwich and I have to say the results were delicious.  Why oh why is Pastrami not used more in this country – it is so tasty? To top it all I tried one of  the new pickles from English Provender.  They have brought out a range of four Proper Pickles – Traditional Proper Pickle (Chunky); Traditional Proper Pickle (Finely Chopped); Pickled Onion Proper Pickle or Beetroot Proper Pickle which are available from Waitrose or Asda.  Normally I’m wary of buying pickles because I don’t like big chunks of vegetables but when I saw the finely chopped pickle I was sold.
Pastrami and Pickle Sandwich 1
As you can see in the  picture above the different root vegetables have been very finely chopped and are encased in the most delicious and tangy blend of spices to make a wonderful accompaniment to any sandwich.

Kale chips

Another first for me were the kale chips.  I’ve seen them in so many of the latest cook books and magazines but just never got round to trying them until now.  Let’s just say I have them with everything now.  Baked until crispy and tossed with a pinch of rock salt – you can’t stop eating them.

I would highly recommend giving this tasty sandwich a go.  There is nothing complicated about it – just a combination of great tasting ingredients.  Warning – make plenty and don’t be shy with the filling.

A Proper Pickle and Pastrami Sandwich

Prep Time: 15 minutes

Total Time: 15 minutes

A Proper Pickle and Pastrami Sandwich

Ingredients

  • Kale, chopped with all tough pieces removed
  • Olive oil
  • Rock Salt
  • Sour Dough bread, sliced
  • Butter
  • Pastrami, sliced
  • English Provender Finely Chopped Pickle

Instructions

  1. Preheat oven to 200° (400°F).
  2. Drizzle the kale with olive oil and use your hands to toss until the kale is fully covered in oil.
  3. Place the kale on a baking tray making sure it is not overcrowded.
  4. Bake in the oven until the leaves are nice and crispy - about 8 minutes.
  5. Remove from oven and toss with a pinch of rock salt.
  6. Turn your oven off. Place pastrami slices into the oven to warm up. You want it just warm not hot.
  7. Set to one side.
  8. Place a knob of butter in a frying pan and heat until melted.
  9. Place the slices of sour dough bread into the pan and press down lightly until you have some nice colour and crispy edges. You don't want to toast the bread just give it a bit of extra flavour and crunch.
  10. Remove from pan and set on serving platter.
  11. Layer the warm pastrami on the untoasted sides of the bread.
  12. Spoon a generous amount of Proper Pickle on your sandwich.
  13. Add the kale chips to your sandwich or serve as a side dish.
  14. Top with another slice of bread.
  15. Eat and enjoy.
  16. Repeat process because one is simply not enough!
http://mygoldenpear.com/2015/11/30/proper-pickle-pastrami-sandwich/

Pastrami and Pickle Sandwich

This post is an entry into the #ProperPickle Challenge with The English Provender Co and Foodies100

Enjoy!

Chilli con carne

What is it about the colder months that make me want to fill my cupboards, fridge, freezer, pantry, you name it, with food.  It’s not as if we are ever likely to be snowed in for any length of time and yet I feel the need to store food.

Who knows, maybe I was a squirrel in my previous life or does everybody do this?

I have been filling my freezer with lots of delicious soups and stews and one of my all time favourites has to be this beef chilli.   There is something really comforting about a bowl of hot, spicy chilli on a cold Autumn night.  I always make a big batch and freeze into ready meal portions for those lazy days when cooking is just out of the question.

Personally I love to add some spicy sausage meat for extra flavour but of course this is not absolutely necessary.

Enjoy!

Chilli con carne

Chilli con carne

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 10 servings

Chilli con carne

This is a quick and easy chilli recipe - perfect for family meals or entertaining a crowd.

Ingredients

  • 3 tblsps olive oil
  • 3 medium onions, chopped
  • 6 sweet chilli pork sausages
  • 1½ kgs minced beef
  • 4 tsps. chilli powder
  • 3 tsps. cumin powder
  • 3 tsps. dried oregano
  • 3 tsps. mustard powder
  • 800g tinned tomatoes, chopped
  • 3 tblsps tomato puree
  • 3 bay leaves
  • 2 tsps. salt
  • 250ml water
  • 125ml red wine
  • 800g red kidney beans, drained

Instructions

  1. Heat the olive oil in a large pan. Add the onions and cook over a low heat until tender.
  2. Remove the sausage skins and crumble the meat into the pan. Cook until starting to brown.
  3. Add minced beef, small portions at a time and continue to cook until meat starts to brown.
  4. Add all the remaining ingredients and stir well.
  5. Reduce heat and simmer for a further 30 minutes.
  6. Adjust seasoning to taste and serve.

Notes

Serve with boiled rice or with Corn Bread on the side. Make a large batch and freeze into ready meal portions.

http://mygoldenpear.com/2013/10/11/chilli-con-carne/

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