Out & About Summer 2018

FOOD & DRINK - FOOD NEWS

Everyone loves a steak sandwich so we have three top chefs’ versions here. Vegetarians, can, of course, be given a veggie burger with the same accompaniments. All recipes serve 4.

Jamie Oliver Celebrity chef, restaurateur and food champion. Jamie favours a simpler recipe on ciabatta bread. He takes: 400g flank skirt steak or bavette 2 large onions sliced into rounds 20g unsalted butter

Yotam Ottolenghi Israeli-British chef, restaurant owner and food writer. He is the co-owner of five delis and restaurants in London, as well as the author of the bestselling cookbooks, including Ottolenghi, Plenty and Jerusalem . His steak sandwich has his home-made chilli and coriander jam as well as onions.

70g dark brown sugar 125ml red wine vinegar 1 ciabatta loaf extra virgin olive oil English mustard watercress

700g rump steak, cut into four 2cm-thick steaks 1 large onion, cut into 1cm-thick slices 4 bread rolls, cut open 8tbsp mustard mayonnaise 4tbsp chilli and coriander jam 2 tomatoes, sliced He cooks the steaks and removes to rest then fries the onions in olive oil for a minute each side then another minute. He toasts the rolls on a griddle pan and assembles by spreading mayonnaise on both halves of each roll. He then lines the bottom half with lettuce, spreads the chilli and coriander jam over it, and places a few fried onion rings on top. He slices the meat on an angle and arranges over the onion then sprinkles with salt and pepper. He finishes with more lettuce and tomato and covers with the other half of the roll.

Jamie cooks the onions in butter, olive oil and the sugar for five minutes then pours in the vinegar, puts a lid on and cooks on low for 35 minutes. He adds splashes of water if needed. Meanwhile, he warms the ciabatta and cooks the steak in a very hot pan for 3 minutes before slicing into 1cm thick slices and tossing them through the resting juices with a drizzle of extra virgin olive oil. The warm ciabatta is cut in half and the inside of each piece rubbed in the steak resting juices. He spreads on some mustard, if you like, then layers over the caramelised onions, the steak and some watercress. He pops the other piece of bread on top, presses down lightly and carves.

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