Category: mayonnaise

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mayonnaise sandwich steak

steak sandwich

steak sandwich

It’s British Sandwich Week! If you needed an excuse to celebrate, rather than have a limp ham sarnie push the boat out and have a proper steak sandwich. Don’t just stop there: get decent bread, some onions, some mushrooms, some greenery and slap some lovely sauce on it.

In this case I used one of Heinz’s new sauces: a creamy pepper sauce. I’m a devotee of their Seriously Good mayonnaise because of it’s creamy texture and excellent flavour so I couldn’t wait to try this. The pepper sauce is smooth and lightly tangy with a definite tickle on the tongue from the pepper flavour. Works great in a steak sandwich! I also tried others in the range: creamy chive sauce (great on a jacket potato); tomato & garlic sauce (great with asparagus); and béarnaise (great with a boiled egg). Visit their website for more info.

Looking for more steak sandwiches? Try my Viking rib-eye bagel or Jan’s steak ciabatta.

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Thanks to Heinz for the samples.
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steak sandwich

Course Brunch
Cuisine English
Cook Time 20 minutes
Total Time 20 minutes
Servings 4 people
Author Gary @ BigSpud

Ingredients

  • 2 tablespoons olive oil
  • 50 g butter
  • 2 large onions finely sliced
  • 2 cloves garlic finely sliced
  • 500 g sirloin steak
  • 100 g rocket or spinach
  • 100 g chestnut mushrooms finely sliced
  • 1 baguette
  • 100 g Heinz Seriously Good Creamy Pepper Sauce

Instructions

  • Heat half the oil and the butter in a large frying pan over a medium heat. Add the onions, mushrooms and garlic and cook, stirring, for about 10 mins, until golden and beginning to caramelise. Remove from the pan with a slotted spoon and set aside.
  • Add the rest of the oil to the pan, and turn up the heat. Season the steaks and cook for 2-3 mins per side, or until done to your liking. Remove from the pan and leave to rest for 4-5 minutes before slicing.
  • Arrange the leaves over the halved baguette, then top with the onion and mushroom mixture followed by the steak. Spoon on the pepper sauce and sandwich together. Serve immediately.
Categories
food mayonnaise pasta pizza

what’s new in the kitchen?

Here’s a quick round-up of things I’ve been up to in and out of the kitchen lately…

Gennaro Contaldo and Bertolli With Butter

Just a few days after chatting with Antonio Carluccio, this hungry Essex boy met up with the other greedy Italian Gennaro Contaldo. At a stall in Spitalfields he was cooking using Bertolli With Butter.

He was using this new cute trumpet-shaped pasta which caught the butter-rich sauces perfectly.

He was lots of fun. I tried cooking with Bertolli With Butter and the pasta myself; it was extremely tasty when simply fried with vegetables in a little butter.

The Bertollini pasta cones (see pics) are excellent for catching oily and buttery sauces. You can pick them up from the Delicatezza online store.

 

 

While I was with Gennaro I couldn’t resist grabbing a quick photo!

Sturgeon Pate from the Fish Society

I was sent some of this sturgeon fish pate try, in original and smoked varieties. The Fish Society are the sole UK importers of the pate (starting at £5.40 per tin) and can deliver anywhere in the UK next day.

I have to admit, it wasn’t my cup of tea. The flavour was quite strong and didn’t do it for me. But I’m sure you have fish-fancying friends in your family that would enjoy it. Check The Fish Society if this is up your street.

Heinz Seriously Good Mayo

Heinz have launched a new mayo with the title “seriously good”. It’s a very good mayo; tangy but completely creamy. Even the ‘light’ version is very enjoyable. I was invited to an event to crown the winner of a canape competition, each one of course using mayo in the recipe. Domestic Gothess won with her crispy coconut prawn, but personally I fell in love with Helen’s salmon ceviche. Utterly divine!

With recipes ranging from potato salads to coronation chicken, from brownies to muffins, the event really showed off what a great ingredient mayo can be. Heinz’s new offering is definitely one I’ll be keeping in my cupboards.

Tayyabs

Nestled away in what feels like a back-alley of London’s Whitechapel is a three-storey Indian restaurant serving mind-blowing food. I’ve been a bunch of times but I just had to write about it. Their lamb chops are the stuff of legend. This picture is awful because it’s quite dark in there and to be frank I just wanted to demolish them:

Sizzling on a hotplate within minutes of ordering come four gnarled, meaty, charred hunks of meat, flecked with zing and spice. With a little mint raita on the side they are just perfect. I could eat them all day long. Alongside some creamy daal, seekh kebab, pakora and roti two of us ate for under £20. Ridiculous value.

Visit Tayabbs

Crosta & Mollica pizza base

I’m ending with an amazing find. Barely a week goes by without a version of pizza being eaten in my house so I’ve tried all sorts of pizzas at restaurants, ready-made at home and every recipe you can conjure up. After a recommendation from a colleague I’ve found the one. Just as good as any restaurant pizza you care to name, the pizza base from Crosta & Mollica comes topped with tomato sauce and cooks in 8 minutes. The flavour of the dough is sensational, crisp yet chewy with plenty of deep savoury flavour. All I added to mine was some fresh mozzarella and it was absolutely perfect.

This is a STORE BOUGHT #pizza base from @crostamollica. It’s absolutely stunning and you need to go out and try it now – just £2 at Waitrose. All I added was mozzarella. Thanks for the tip @@mogsybrown. I’m off to the shops to buy another dozen.

A photo posted by Gary Fenn (@thebigspud) on

I’m going to eat nothing but this for the rest of the week. Buy it now!

Categories
bacon food mayonnaise onion potatoes

garlic and bacon potato gratin

We get through buckets of mayonnaise in this house. I kinda like it – particularly with store-bought pizza for reasons I don’t understand – but the rest of the family demolish it. If my son was asked the legendary question: “you’re handed a sausage sandwich. Will it be red sauce, brown sauce, or no sauce at all?” he’d reply mayonnaise in a heartbeat.

So to receive some samples from Hellman’s of their flavoured mayonnaises was set upon by the family quite quickly. First the packaging – there’s much made on TV of their no-mess resealing cap. And sure enough it works a treat. As long as you don’t mind sacrificing a third of the bottle. By the time you work your way down there the rest refuses to come out. I took a knife to it to free the captive condiment. But what about the taste?

There was a black pepper one which I found nice and prickly, and worked really well in a ham salad wrap. But the garlic one was disappointing – slightly tangy but not flavoured with garlic at all. So that’s why it ended up in this gratin.

This type of recipe works great as a side dish, or can be had with a simple salad on the side.

Garlic and potato gratin (serves 2):

5 – 6 medium sized floury potatoes, cut into thick coins. Peeling optional

1 onion, sliced (I used frozen ready-sliced onions)

2 rashers smoked streaky bacon, chopped

5 tablespoons garlic mayonnaise

Milk

A little grated parmesan

  1. Preheat the grill to high. Get a large pan of salted water on to boil and add the potatoes. Simmer for 10 minutes or until just tender.
  2. While the potatoes cook, fry the onions and bacon in a pan with a little oil until the bacon has coloured and onions softening.
  3. Drain the potatoes and add to the onion and bacon pan, seasoning as you go. In a shallow dish mix the mayonnaise with a little milk until you get a creamy dressing, and then stir the onion, bacon and potatoes through it until well coated. Grate a little parmesan over the top and put under the grill until golden.
Categories
burger chilli lamb mayonnaise mint reviews

red hot lamb burgers

There’s no shortage of burger recipes on this blog, but that doesn’t mean there isn’t room for one more.

I was sent a bottle of Frank’s Red Hot sauce in the post. It’s not a condiment I usually use but after a little taste I found it really interesting – very hot of course, but with a very pleasant fruity taste. I thought it would work really well at cutting through the richness of lamb in these burgers, and if it all proved too much then the mint mayonnaise rushes in at the end to put out the fire. A great combo, and I’m definitely converted to hot sauce!

PS. I’ve been pointed to this bonkers competition of Frank’s, where you can win a “massive” TV. 

Red hot lamb burgers (makes 4):

400g lamb mince

1 tablespoon Frank’s Red Hot Sauce

1 tablespoon mint, finely chopped

200g mayonnaise

1 beef tomato, sliced

4 soft rolls

  1. Combine the mince with the sauce and a good pinch of salt. Form the lamb into 4 patties but try not to compress them too much – you want to keep a nice loose texture.
  2. Preheat a frying pan to pretty darn hot. Add a splash of oil and fry the burgers for 3-4 minutes each side.
  3. While the burgers are cooking mix the mint and mayonnaise together. Lightly toast the rolls.
  4. When the burgers are browned on both sides, slam into a bun, layer on a tomato slice, slather with minty mayo and gobble up.
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