Category Archives: Preserves

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


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


  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!

Pastrami and Pickle Sandwich

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


Turkey Burgers and Monkeygland Sauce

What a week!  The poor kids have had rain nearly every day of their school holiday. They have done well to get outside at every given opportunity but it’s not quite the same as if the sun were shining and the grass dry enough to play on without turning into a swamp. We did have one dry afternoon so I quickly made up a batch of these turkey burgers and some delicious Monkeygland sauce, packed them up in a bag and headed off to the village green with a selection of bats and balls and let the kids burn off some energy before tucking into these delicious burgers.
The burgers are low fat and make a nice change from the usual beef burgers. I nearly always use turkey mince if I’m making homemade burgers as it is both cheaper and healthier than beef.  The key is to not overcook them, keeping them as moist as possible.  Once you’ve added all the extras and some delicious sauce,  you’ll hardly notice that they are not beef burgers.  Now the sauce may sound a bit odd and I have no idea where the name came from as it has nothing to do with monkeys or glands.  It is a typical South African sauce and is found on nearly every menu which has burgers on it.  It is sweet and rich but with a nice kick from the chilli.  Every South African is familiar with Mrs Ball’s Chutney so we would typically use this brand of chutney. It is available in most of the UK supermarkets and is definitely worth a try.  The recipe makes more sauce than is needed for 6 burgers but it stores well in a sterilised jar and if kept in the refrigerator.


Turkey burger and Monkeygland Sauce

Turkey Burgers and Monkeygland Sauce

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 6 portions

Turkey Burgers and Monkeygland Sauce


    For the Monkeygland Sauce
  • 2 tblsp oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 red chilli, seeds removed and finely chopped
  • 125ml Worcester Sauce
  • 250ml chutney (preferably Mrs Ball's Original chutney)
  • 2 tomatoes, chopped
  • 10ml tomato paste
  • 45ml white wine vinegar
  • 60ml brown sugar
  • For the burgers
  • 500g turkey mince
  • ½ an onion, very finely chopped
  • 2 garlic cloves, finely chopped
  • 2 slices of bread, crusts removed
  • 125ml milk
  • salt and freshly ground pepper
  • Additional extras
  • Burger buns
  • Lettuce
  • Tomato
  • Red Onion


    To make the Monkeygland Sauce
  1. Heat the oil in a pan over a medium heat.
  2. Fry the onion, garlic and chilli until the onion is soft and nicely browned.
  3. Add the Worcester Sauce, chutney, tomatoes, tomato paste, vinegar and brown sugar to the cooked onions and mix well.
  4. Continue to cook over a low heat until the sauce has reduced down to a jam-like consistency (about 15 to 20 minutes).
  5. Remove from the heat and let the sauce cool down while you make the burgers.
  6. To make the burgers
  7. Combine the mince, onion and garlic in a mixing bowl.
  8. Soak the bread in the milk and then gently squeeze out any excess milk.
  9. Add the bread mixture to the mince and season with salt and pepper.
  10. Knead the mixture together with your hands until well incorporated.
  11. Mould the mixture into 6 patties. The mixture is very wet but if handled carefully they will hold together nicely.
  12. Using a small amount of sunflower oil, fry gently until cooked.
  13. Assemble burgers, using additional extras and top with a generous helping of Monkeygland sauce.

Turkey burger and Monkeygland Sauce 1
I’m submitting this post over to A Mummy Too’s Recipe of the Week linky.
and over to Honest Mum’s Tasty Tuesday linky which is being hosted by Franglais Cooking this week.

I’m also adding this post to Supergolden Bakes fab new linky, called Cook, Blog, Share
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We don’t often eat savoury relishes but if we do my favourite has to be red onion marmalade.  The sticky, sweet onions are particularly good with red meat and offset any of the salty cheeses beautifully.  Goats cheese and red onion marmalade – beautiful!!  If you can’t find red onions then substitute with normal brown onions.  The marmalade can be bottled and will keep in the refrigerator for up to two months.
My hubby is away on a business trip tonight so I decided to treat myself to a  steak sandwich.  I found some lovely rustic bread which I heated briefly in the oven.  Whilst the bread was heating I fried my topside steak in olive oil – adding rock salt and ground pepper – 2 minutes on either side.  Once cooked I let it rest for a couple of minutes, sliced it up and added it to the warm bread with the pan juices.  I then added some warm red onion marmalade to the top and finished off with some chopped parsley.  Ten minutes in total and I had this gorgeous sandwich.  I wonder if my hubby’s slap up dinner tonight was as good as this?
Red Onion Marmalade

Prep time:10 minutes

Cook time: 1 hour
Total time: 1 hour 10 minutes
Yield: 250 ml
  • 4 red onions, peeled and sliced into rings
  • 25 mlolive oil
  • 150 mlred wine vinegar
  • 250 mlred wine
  • 200gsugar
  • 2 bay leaves
  • 3whole cloves
  • 2 stickscinnamon
  • ½

a head of garlic

  • ½ a handful of fresh thyme
  • ½ a tsp Chinese five spice
  • ½ a tsp ground coriander


Cooking Directions

  1. Add the olive oil to a saucepan and fry the red onions until lightly coloured.
  2. Add the vinegar, red wine and sugar and bring to the boil.
  3. Add the remaining ingredients and simmer until the wine and vinegar have evaporated and the marmalade has thickened. Approximately 1 hour.
  4. Bottle in a sterilised jar and keep refrigerated.
Written by : Angela Darroch
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