Cowboy’s Buns

Ingredients

6 crusty white rolls
1/4 cup butter, melted
8 oz Dutch pork smoked sausage
1 small onion, finely chopped
7 oz can baked beans
watercress sprigs, to garnish

Method

1. Preheat the oven to 200°C (400°F).
2. Cut tops off rolls and set aside. Hollow out centres of rolls, leaving a thin wall of bread. Brush insides of rolls with 9 teaspoons of the butter.
3. Wrap foil around each roll, leaving the top open. Place on a baking sheet and put in the oven for 10 minutes to heat through.
4. Simmer the sausage in boiling water for 10 minutes.
5. Fry the onion in the remaining butter until slightly softened and transparent.
6. Cut the sausage into thin slices and stir into the onion. Add the beans and heat through.
7. Remove the foil from the rolls, then spoon in the sausage mixture. Replace the bread tops and return to the oven for a further 2-3 minutes.
8. Garnish with sprigs of watercress and serve at once.

Makes 6 servings.

Source: The Book of Breakfasts and Brunches

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Today’s Comic

Char-grilled Steak Sandwiches

Ingredients

4 (80 g each) 1 cm-thick beef rump or topside steaks
4 thick slices bread
olive oil, for brushing sea salt
salad leaves, to serve
cracked black pepper
1/4 cup store-bought caramelised onion relish

Garlic Mayonnaise

1 clove garlic, crushed
1/4 cup store-bought whole-egg mayonnaise

Method

1. Preheat a barbecue or char-grill pan over medium-high heat.
2. Make the garlic mayonnaise, combine the garlic and mayonnaise and set aside.
3. Brush the steaks and bread with a little oil and sprinkle the steaks with salt. Place on the barbecue or char-grill and cook for 1 minute each side or until the bread is toasted and the steak is cooked to your liking.
4. Place 2 slices of the bread on serving plates and spread with the garlic mayonnaise. Top with the salad leaves, steak, pepper, caramelised onion and remaining bread slices and serve.

Makes 2 servings.

Source: Fast, Fresh, Simple

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Today’s Comic

Crème Fraiche Loaf

Ingredients

Pre-ferment Dough

245 g bread flour
140 g water
7 g fresh yeast
3.5 g sea salt
7 g skimmed milk powder

Dough

105 g bread flour
87.5 g water
3.5 g sea salt
3.5 g fresh yeast
34.5 g sugar
70 g crème fraiche

Method

1. Dissolve the yeast in water first. Add flour, salt and milk powder. Knead until smooth. Cover with cling film. Refrigerate for 17 hours. The dough lasts well in the fridge for 72 hours.
2. Cut the pre-ferment dough into pieces.
3. Mix the dough ingredients with the cut-up pre-ferment pieces. Knead until stretchable into a thin film without breaking or sticking to the bowl.
4. Roll the dough into a ball. Cover with plastic wrap and let it proof for 30 minutes.
5. Cut the dough into 3 equal parts. Press out the trapped air. Roll each piece of dough into a long strand. Leave it to rest for 20 minutes.
6. Roll the dough out into a thin rectangle. Fold both sides toward centre. Roll it flat again until the width of the dough is roughly of the same length as the loaf pan. Roll it up and put into a loaf pan. Cover with plastic wrap.
7. Leave the dough in the pan for 30 to 45 minutes until the dough expands to fill up to 90% of the loaf pan. Optionally, brush egg wash on the dough.
8. Bake in a preheated oven at 180°C for 30 to 35 minutes until golden.

Makes 1 loaf.

Source: Devoted to Bread-making

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Today’s Comic

Goat Cheese Toast

Ingredients

12 thin baguette slices, preferably a little stale
extra-virgin olive oil
3-4 ounces slightly aged (i.e. with a light crust) goat cheese such as Lezay, sliced about 1/2-inch thick and cut into pieces to fit the baguette slices
about 1/4 teaspoon ground cumin
1/2 teaspoon thyme
1/4-1/2 teaspoon paprika
about 1/8 teaspoon ground coriander
2 cloves garlic, chopped
1-2 tablespoons chopped fresh cilantro

Method

1. Preheat broiler.
2. Brush the baguette slices with olive oil, arrange in a single layer on a baking sheet, and lightly toast under the broiler on each side.
3. Top the toasted baguette slices with the cheese, then sprinkle with the cumin, thyme, paprika, coriander, and chopped garlic.
4. Drizzle with olive oil and broil until the cheese melts slightly, and browns in spots.
5. Sprinkle with the cilantro and serve right away.

Makes 4 servings.

Source: Grilled Cheese

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Today’s Comic

Salmon Burger

Ingredients

1 pound skinless wild salmon fillet
1 Tbsp Dijon mustard
1 Tbsp reduced-fat mayonnaise
1 Tbsp chopped fresh chives
1 Tbsp soy sauce
1 tsp Asian sesame oil
1/4 tsp salt
1/8 tsp freshly ground pepper
1/3 cup sesame seeds
2 tsp peanut oil
4 whole wheat buns
4 tomato slices
1-1/2 cups baby greens

Method

1. Remove and discard any bones from salmon, then cut into 1-inch pieces.
2. In a food processor, pulse salmon just until finely chopped (do not over-process).
3. Transfer salmon to a medium bowl. Add mustard, mayonnaise, chives, soy sauce, sesame oil, salt, and pepper; stir to combine.
4. Form mixture into four 3-1/2-inch patties. Generously sprinkle one side of each patty with sesame seeds.
5. Brush peanut oil over bottom of a large nonstick skillet to coat evenly. Place skillet over medium-high heat.
6. Place burgers seed side down in skillet. Cook until sesame seeds brown lightly, 2 to 3 minutes, reducing heat slightly, if necessary. With a spatula, gently turn burgers over and cook just until opaque in the center, about 3 minutes.
7. Transfer salmon burgers to buns, and top with tomato slices and greens before serving.

Makes 4 servings.

Source: The Oprah Magazine Cookbook

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