Posts Tagged: sandwich


30
Mar 11

A simple sandwich

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There are few foods as glorious as a bacon sandwich, few things as perfect in their simplicity that deliver on flavour in such huge swathes. I write this, of course, having realised I have no bread, no butter and no bacon in the house and my local butcher is, as most are, shut on a Sunday.

That combination of soft, pillow-like white bread, bacon thick enough that it needs a decent chomp to get through with fat crisped so it snaps, a generous layer of butter (for there are no health corners to be cut with this) spread thickly onto each slice of bread and then a good splurt from the ketchup bottle.

Leave the molecular gastronomy to Heston, to Ferran and to Thomas Keller. Give me a bacon sandwich any day of the week.


30
Apr 09

A quick bite – the open sandwich

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Some of the best meals I’ve ever eaten were born out of necessity. Sometimes the most perfect harmony is struck by pure coincidence – the chance leftovers of a number of different meals thrown together with some of the things we always have in the fridge.

For some reason I always have cucumbers and spring onions – probably because they are both quite versatile. Cucumbers are part of one of my weird food loves – Ryvita with cucumber, cottage cheese and Marmite. It’s the sort of thing that makes some people balk but draws a knowing nod from others. You might think itis a bizarre combination but there’s method in my madness – a luscious combination of crunch, cool, salty and creamy. But you’d have to try it to believe me.

The spring onions sit atop many a dish I make – and are particularly good in noodle soups, where the green parts soften and wilt slightly. They add a different type of crunch to salads that an ordinary onion might too. A more ‘green’ flavour.

So – with a little leftover duck and some fancy Poilâne bread (the classic French sourdough loaf) they ended up as quite the luxurious, stylish lunch. You could cook a duck leg off for this recipe – slow roast it in an oven for 2 hours at 130°C before allowing to cool. Alternatively, use duck breast, pan frying for 10-12 minutes.

Open sandwich of duck with cucumber and spring onion

Ingredients (Serves 2)

  • 1 duck leg, meat shredded
  • 2 spring onions
  • ½ cucumber
  • 2 pieces good bread about 1 cm thick ( Poilâne is ideal, available in Waitrose)
  • 2 tbs mayonnaise
  • ½ lime
  • 1 tbs Hoisin sauce, optional

Method

Heat a griddle pan on a high flame until hot. Griddle the bread for a minute or so on each side until it has dark lines on it from the pan. Remove the pan from the heat and throw in the shredded duck to warm through.

Finely slice the spring onion on the diagonal. Do the same to the cucumber but then cut each slice into four slivers.

Spread the mayo on to the bread, then top with some of the spring onions and cucumber. Spread the duck on top, then add more of the salad. Squeeze over the lime, season and drizzle over Hoisin sauce if wanted, and serve.


13
Apr 09

Snack on a multicultural sarnie

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In these days of multicultural cuisine, tajines, curries and stir-fries grace British tables on a regular basis. Occasionally we stumble upon something a little more unusual, though.
After hearing about the Vietnamese banh mi I started to do some research and discovered there was only one place in town which offered them – and they were pretty disastrous. So I set out to make my own.
Banh mi may well be the ultimate fusion dish; the best of East meets West. The premise is simple – a baguette, halved and toasted, spread with liver sausage or pate, and a few slivers of grilled meat. Add fresh mint, coriander, pickled carrot, the Japanese radish daikon, long shards of cucumber and spring onion, then season with a dash of soy, fish sauce and fiery red chillies, plus a good splodge of mayonnaise.
It sounds like a cultural clash – but in reality it’s a fabulous melange. I shredded left-over duck into the sandwich because I had it to hand, but you can use whatever you fancy – chicken, pork, any cold cuts, even a British banger wouldn’t go amiss!
Banh mi (Serves 2

Ingredients

  • 100g daikon/Japanese radish
  • 1 medium carrot
  • 100ml rice wine vinegar
  • 3 tbs sugar
  • Pinch of salt
  • A handful of shredded meat – approx half a chicken breast each or equivalent
  • A few slices of liver sausage or around 50-75g liver pate
  • ¼ of a cucumber
  • 2 tbs mayonnaise
  • 4 spring onions
  • A small bunch of mint
  • A small bunch of coriander
  • bird’s eye chilli, according to taste
  • Half a baguette

Method

First make the pickle. Peel and shred or grate the daikon and carrot. Place in a colander and sprinkle with salt. Leave for half an hour then squeeze out excess water.

While they are sitting, warm vinegar and sugar together until sugar dissolves. Allow to cool. Once cold, pour mixture over daikon and carrot and set aside. The result will keep in a jar for a few weeks. Leave for at least an hour or so.

Prepare rest of the ingredients. Deseed and slice cucumber into long strips. Cut spring onion into long strips, too. Finely chop mint and coriander. Deseed and finely slice chilli. If you want to soften its hit slightly, leave it in a little of the pickling liquid for the carrot for half an hour or so.

Warm baguette in oven and divide into two, then halve and toast lightly. Spoon on mayonnaise. Add ingredients one at a time – pate, meat, slices of cucumber, spring onion, a few pieces of the pickled vegetables, herbs and chilli.

Finally, season with a dash each of soy and fish sauce, wrap sandwich in greaseproof paper to keep all the goodies in and serve with sweet chilli sauce on the side.


2
Apr 09

Snack on a multicultural sarnie

bm.jpg

 

In these days of multicultural cuisine, tajines, curries and stir-fries grace British tables on a regular basis. Occasionally we stumble upon something a little more unusual, though.

After hearing about the Vietnamese banh mi I started to do some research and discovered there was only one place in town which offered them – and they were pretty disastrous. So I set out to make my own.

Banh mi may well be the ultimate fusion dish; the best of East meets West. The premise is simple – a baguette, halved and toasted, spread with liver sausage or pate, and a few slivers of grilled meat. Add fresh mint, coriander, pickled carrot, the Japanese radish daikon, long shards of cucumber and spring onion, then season with a dash of soy, fish sauce and fiery red chillies, plus a good splodge of mayonnaise.

It sounds like a cultural clash – but in reality it’s a fabulous melange. I shredded left-over duck into the sandwich because I had it to hand, but you can use whatever you fancy – chicken, pork, any cold cuts, even a British banger wouldn’t go amiss!

Banh mi (Serves 2

Ingredients

·
100g daikon/Japanese radish

·
1 medium carrot

·
100ml rice wine vinegar

·
3 tbs sugar

·
Pinch of salt

·
A handful of shredded meat – approx half a chicken breast each or equivalent

·
a few slices of liver sausage or around 50-75g liver pate

·
¼ of a cucumber

·
2 tbs mayonnaise

·
4 spring onions

·
A small bunch of mint

·
A small bunch of coriander

·
bird’s eye chilli, according to taste

·
Half a baguette

Method

First make the pickle. Peel and shred or grate the daikon and carrot. Place in a colander and sprinkle with salt. Leave for half an hour then squeeze out excess water.

 

While they are sitting, warm vinegar and sugar together until sugar dissolves. Allow to cool. Once cold, pour mixture over daikon and carrot and set aside. The result will keep in a jar for a few weeks. Leave for at least an hour or so.

 

Prepare rest of the ingredients. Deseed and slice cucumber into long strips. Cut spring onion into long strips, too. Finely chop mint and coriander. Deseed and finely slice chilli. If you want to soften its hit slightly, leave it in a little of the pickling liquid for the carrot for half an hour or so.

 

Warm baguette in oven and divide into two, then halve and toast lightly. Spoon on mayonnaise. Add ingredients one at a time – pate, meat, slices of cucumber, spring onion, a few pieces of the pickled vegetables, herbs and chilli.

 

Finally, season with a dash each of soy and fish sauce, wrap sandwich in greaseproof paper to keep all the goodies in and serve with sweet chilli sauce on the side.

 

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