English Roast beef sandwich
Serves 4
INGREDIENTS
* 700g (1lb 8oz) topside beef
* 2 baby gem lettuce, shredded
* 1 white tin loaf
* 3 spring onions, finely chopped
For the horseradish mayonnaise:
* 6 tbsp fresh horseradish
* 1 large egg, at room temperature
* 1 tsp Dijon mustard
* 250ml (9fl oz) vegetable oil
* 1 tbsp white wine vinegar
* 3/4tsp sea salt
For the homemade crisp:
* 500g (1lb 2oz) Jersey potatoes
* 1ltr (1&3/4) vegetable oil
METHOD
FOR THE ROAST BEEF
Preheat oven to 190C/gas 5. Place the entire beef on a roasting tray and roast for 15 minutes. Turn the oven down to 140&C (gas 1) and leave for an extra 5 minutes for rare roast beef, add 5 minutes for medium. Leave to cool for 10 minutes.
FOR THE HORSERADISH MAYONNAISE
Combine the horseradish, egg and mustard in a food processor and mix until combined. With the processor on low, add oil in a thin stream until completely combined. Add the vinegar and salt, and pulse until evenly combined. Season to taste.
FOR THE HOMEMADE CRISPS
Fill a large bowl with iced water, peel the potatoes and slice very thinly, then drop them in. Leave in the fridge for one hour. Dry on kitchen paper. Heat the oil in a medium-sized pan on a high heat until bubbling. Using a metal spoon, add a handful of potato slices and stir until crispy. Remove quickly, and dry on kitchen paper. Continue with the remaining potatoes, season with sea salt and serve.
Assemble the sandwich by toasting 2 hand-cut slices of bread, spreading homemade
mayonnaise on both sides, then placing 3 slices of beef on the bread, topped with lettuce and spring onion. Season to taste.American classic burger
Meat feast: American classic burger
Serves 4
INGREDIENTS
- 500g (1lb 2oz) beef mince
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- 3 gherkins, finely chopped
- 2tsp mustard
- 2tbsp chopped fresh parsley
- 1 egg
- 25g (1oz) white breadcrumbs
- Salt and freshly ground black pepper
METHOD
Put the mince in a large bowl and, using your hands, work in the onion, garlic, gherkins, mustard, parsley, egg, breadcrumbs and some salt and pepper, until well combined.
TOP TIP
We've gone for a great American Monterey Jack cheese (available from most supermarkets), but any cheese will work well
Divide the mixture into 4 and shape into large burgers. Cover with cling film and chill for 30 minutes. Preheat the grill to medium. Place the burgers on a baking sheet and
grill for 5-6 minutes each side until cooked.
Top with a thick slice of cheese. Serve the burgers in buns with lettuce and tomatoes and a tangy relish.
Argentinian chicken empanadas
Buenos: Argentinian chicken empanadas
Makes 12
INGREDIENTS
FOR THE PASTRY:
- 350g (11oz) plain flour
- Pinch baking powder
- 175g (6oz) butter, melted
- 2 eggs, beaten
FOR THE FILLING:
- 1tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 1 red pepper, finely chopped
- 1tbsp tomato puree
- 1tsp smoked paprika
- 1tsp ground cumin
- 200g (7oz) cooked chicken breast, diced
- 8 pimento stuffed green olives, chopped
- Salt and freshly ground black pepper
METHOD
TOP TIP
Empanadas are popular all over South America - try other fillings such as beef and olives, ham, spinach and cheese
First, make the pastry. Sift the flour, salt and baking powder into a large bowl. Stir in the butter and 1 of the eggs, then gradually stir in about 100ml (3½fl oz) warm water to make a soft dough. Wrap in cling film and chill for 30 minutes.
To make the filling, heat the oil in a frying pan and add the onion. Cook for 3-5 minutes, until softened, then add the garlic and cook for a further minute. Add the red pepper and cook for 2-3 minutes until softened.
Stir in the tomato pure, paprika and cumin and mix well. Add the chicken and olives and season with salt and pepper. Simmer for 2-3 minutes, adding a splash of water if the mix gets too dry. Set aside to cool.
Preheat the oven to 200C/gas 6. Roll out the pastry to a thickness of 3mm (1/8in) and cut out circles approximately 14cm (5½in) diameter. Divide the filling between the pastry circles and moisten the edges with water.
Fold the pastry over to enclose the filling and crimp the edges to seal. Transfer to a baking sheet and brush with milk to glaze. Bake for 10-15 minutes, until risen and golden.
Mexican chilli 'n' tortilla chips
Arriba: Mexican chilli 'n' tortilla chips
Serves 4
INGREDIENTS
- 1tbsp olive oil
- 1 onion, chopped
- 1 garlic clove, crushed
- 500g (1lb 2oz) beef mince
- 1 red chilli, deseeded and chopped
- 1tsp ground cumin
- 1tsp (heaped) plain flour
- 2tsp cocoa powder
- 400g (14oz) can chopped tomatoes
- 200ml (7fl oz) beef stock
- 1tbsp worcestershire sauce
- 400g (14oz) can red kidney beans, drained and rinsed
- handful coriander leaves, chopped
- tortilla chips, guacamole, tomato salsa, grated cheddar cheese and sour cream, to serve
- salt and freshly ground black pepper
METHOD
Heat the oil in a large pan and add the onion. Cook for 3-4 minutes, until softened, then add the garlic and cook for a further minute.
TOP TIP
We've used cocoa powder, but the Mexicans like to use dark chocolate in savoury dishesTip in the mince and cook over a high heat for 4-5 minutes, until browned. keep stirring to break up the mince. Stir in the chilli and cumin and cook for 1 minute.
Stir in the flour and cocoa and cook for another minute. Pour in the stock, tomatoes, Worcestershire sauce and kidney beans and mix well.
Bring to a gentle simmer, season with salt and pepper, cover and cook for 30 minutes, until thickened. Spoon into bowls and serve with the tortilla chips, cheese, guacamole, salsa and sour cream.
German hot dogs with mustard onions
Best of the wurst: German hot dog with mustard onions
Serves 4
INGREDIENTS
- 25g (1oz) butter
- 1tbsp olive oil
- 2 large onions, sliced
- 1tbsp soft brown sugar
- 150ml (5fl oz) beer
- 1tbsp wholegrain mustard
- 4 good-sized pork sausages
- 4 hot dog rolls
- Mustard and ketchup to serve
METHOD
Heat the butter and oil in a medium saucepan and add the onions.
TOP TIP
For an authentic German hot dog, use traditional pork frankfurters such as Bockwurst, and top with sauerkrautCook over a very gentle heat for 10-15 minutes, until softened and starting to caramelise.
Add the sugar and beer and increase the heat slightly.
Simmer the mixture for 5-6 minutes, until reduced and sticky. Stir in the mustard and salt and pepper and set aside.
Preheat the grill to high. Place the sausages on a rack and cook for 10-12 minutes, turning occasionally, until cooked through.
Serve in hot dog rolls, topped with the onions, some ketchup and hot mustard.
South African spare ribs with Braai sauce
Tangy: South African ribs with Braii sauce
Serves 4
INGREDIENTS
- 2tbsp sunflower oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 1 green pepper, deseeded and diced
- 2tbsp brown sugar
- 400g (14oz) can chopped tomatoes
- 1tbsp tomato purée
- 2tbsp worcestershire sauce
- 2tbsp fruity chutney
- 2kg (4lb 8oz) pork spare ribs
METHOD
Heat the oil in a large pan and add the onion.
Cook for 3-4 minutes, until softened, then add the garlic and cook for another minute. Add the green pepper and cook for 3-4 minutes, until softened. Stir in the remaining ingredients, except the spare ribs, and bring to the boil.
Season with salt and pepper, then reduce the heat and simmer for 30 minutes, until thickened. if you are cooking your ribs on the barbecue, brush them with some of the sauce and cook for 10-15 minutes. Turn the ribs occasionally and brush with more sauce.
To cook in the oven, pour the sauce into a roasting tin and add the spare ribs. Turn to coat in the sauce and bake for 40 minutes at 180C/gas 4.
