2 Turkish Rolls
Olive oil spray or olive oil
2 Onions, halved and sliced
1 Tablespoon Butter
1 Teaspoon Olive Oil
1 Teaspoon Salt
1 Tablespoon Sugar
1/4 Cup water
1/2 Cup Cheese , Grated
2 Mushrooms, sliced
1/4 Capsicum, Sliced
2 Sirloin Steaks
4 Slices Streaky bacon
1 Tomato, sliced
BBQ or Tomato sauce
To make onion relish: Melt Butter & oil in a frying pan, add onions and sauté on a medium heat until onion are soft. Once onions are soft add salt and sugar and cook until caramelised and tender, you can add a bit of water to the onions if it looks like the sugar is burning (this also creates a really yummy sauce, just don't add too much water, add bit by bit until you get the right consistency) once cooked remove from heat and set aside.
Pre heat the oven to 180'c.
Slice Turkish breads in half lengthways. Spray with olive oil spray or lightly coat with oil. Place on a baking tray and place in oven until just crisp.
Using the frying pan you cooked the onions in place the capsicum and mushrooms in and sauté until tender and caramelised. Set aside.
To cook the steak I used a cast iron frying pan and pre heated until hot. Salt and pepper steaks on both sides and cook in frying pan until your liking (I prefer medium, which I cooked 4mins each side and then rested for 5mins) Once rested slice into thin strips.
Once steaks have been removed and set aside to rest cook your bacon in the same pan until crispy.
To assemble sandwich: On bottom layer onion relish, steak, Capsicum and mushroom mixture, Bacon, cheese and sauces of your choice. On top slice of bread smother with mayo, add lettuce and tomato. Sandwich together and enjoy!
Note: You can add anything you like to your sandwich to personalise it to your own tastes. Make each component ahead so when it comes time to plating you have everything prepared and you can pick what you like to put in it.
3 Cups Self Raising Flour
80 Grams Butter, cubed
1 - 1/4 Cups Milk
Jam and Whipped Cream for serving
Preheat oven to 200'c. Line a baking tray with baking paper.
Using your fingertips rub butter cubes into flour until it resembles breadcrumbs.
Make a well in the centre and add 1 Cup milk. Using a butter knife mix until a soft dough forms (you can add more milk if needed). Knead dough until smooth (but try not to overwork it).
Place dough onto a lightly floured surface and pat down until its around 2cm thick. Using a dough cutter cut out circular shapes until all dough has been used (you can pat dough together to create more). Place on baking tray and sprinkle with a little flour. Bake for 20-25mins or until scones are golden and well risen.
Once baked you can serve hot or cold with jam and whipped cream.
Note: you can add any flavourings you like at the mixing stage.
These little balls are delicious by themselves or served with mashed potatoes or a simple salad. You can flavour the meat mixture with whatever you like to suit your taste. I mince my own meat by you can just use pre brought chicken mince.
2 Chicken breasts (or a packet of pre brought chicken mince)
1/2 Cup breadcrumbs
1 small chopped onion (optional)
2 Tablespoons Italian herbs seasoning
1 Tablespoon liquid smoke (optional)
1 Chicken stock cube (optional)
Salt and Pepper
1/2 Cup seasoned flour
2 Eggs beaten
1 Cup Panko Breadcrumbs
1/2 Cup Tomato Pasatta
2 slices Ham (optional)
1/2 Cup Cheese (I used cheddar) grated
Pre heat the oven to 180'c. Line a baking tray with baking paper.
Using a mincer mince the chicken breast using a course mix blade. Add breadcrumbs, onion, seasoning, liquid smoke and a crushed stock cube and mix till well combined. season with salt and pepper. Roll mixture into bite size balls ( I got 15 balls out of my mixture). Take one ball cover in seasoned flour and once fully covered transfer to the beaten egg mixture cover completely and transfer to breadcrumb's. once covered set aside. Repeat with all remaining balls. Place balls onto baking tray and bake in oven for 20mins or until golden and crispy and chicken is cooked.
Once cooked remove from oven, place a piece of ham on top of each ball and a heaped teaspoon of tomato pasatta, top with cheese and place back in oven for 10mins or until cheese has melted.
Serve hot or cold.
Note: You can deep fry the balls instead of baking them just place them in the oven to melt the cheese.
These crispy polenta square are perfect as an starter or entrée or equally delicious without the pasatta and served as a side with a main meal.
4 cups water
1 1/2 cups Polenta
1 Tablespoon salt
1/2 Cup Grated parmesan cheese
1 Egg beaten
1/4 Cup season flour (plain flour with salt and pepper)
1/2 Cup panko breadcrumbs (or any breadcrumbs you like)
1/2C pasatta (Italian tomato sauce)
Extra parmesan cheese and basil leaves to serve
Line a square or rectangle baking tin with glad wrap letting the glad wrap overhang over the edges.
Bring water and salt to the boil then reduce to a gentle heat. Add polenta and salt slowly, stirring constantly for around 1.-15mins until polenta is cooked and smooth. Stir in parmesan cheese and season well with salt and pepper if needed.
Fill the lined baking tray with cooked polenta and spread giving a nice smooth surface , fold over edges of glad wrap and leave to cool ( I put in fridge to cool quicker)
Once cool cut polenta into squares. Place a square into flour mixture, dip into beaten egg and then cover with breadcrumbs. Continue the process until all the squares are breadcrumbed.
Heat a deep fryer until hot (to test this place a piece of bread into the oil if it bubbles its hot enough) and deep fry the polenta squares until golden and crispy. Drain on kitchen paper.
To serve, place a layer of cold pasatta on the bottom of the dish, layer with a polenta square and top with extra parmesan cheese and basil leaves.
Note: when breadcrumbing make sure polenta is completely covered before transferring to the next mixture.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.