You may have noticed, but we like to keep Saturday,s meals pretty simple. In the freezer, I have a couple of ‘minute steaks’ – no, not tiny ones, thin ones that cook in seconds 😉
I am not in the mood for Potato in any form, so have decided to make big, fat Steak Sandwiches, with big hunks of Ciabatta, filled with soft, long cooked onions, a scattering of Rocket leaves and a slick of Dijon mustard for me and English mustard for Hubby.
I bought a Ciabatta loaf from our local M&S for half price (75p) – for that price, it wasn’t worth me making my own.
To go with this big, fat sandwich I am going to make some Sweetcorn fritters – I have a couple of tins of Aldi sweetcorn (35p) in the cupboard and using up a couple of spring onions and a bit of red chilli, they will make a cheap and tasty replacement for chips – I have some salsa or sweet chilli sauce to dip them in 🤗
For the fritters, I mix 100g of self raising flour, a medium egg, salt, pepper, 120ml milk, then using a whisk, give it a good mix together till the lumps disappear- then add a drained tin of sweetcorn (300g), 3 finely sliced spring onions and a bit of very finely chopped Red chilli, but add as much as you like 😋
Leave to settle for a few minutes, then gently heat some oil in a shallow pan, and using a large spoon, place ‘puddles’ of the mixture in the pan
don’t touch them for a couple of minutes, till they form a crust at the bottom, and start to firm up – flip over and brown the other side
repeat till the mix is used up – I place them into a warm oven till needed.
For the onions, I peel and finely slice 2 medium onions, and gently heat some butter and olive oil in a shallow pan, put in the sliced onion and a pinch of salt and pepper and stir through till the onions are covered, then cook slowly for 10-15 minutes till soft and yummy with some lovely crispy bits 😋
Set aside and cover, I put in a low oven till needed – keep the pan for the fritters.
For the sandwich, I heat the griddle till very hot, take the 2 steaks and oil and season them and griddle for a few seconds on each side and remove to rest for a minute.
Cut 2 large chunks of Ciabatta, slice open and place, face down onto the still hot griddle to toast and soak up some of the meat juices.
Create your sandwiches in any way you want, my choice for tonight is a bit of Dijon mustard stirred into a spoon of mayonnaise spread over the base, (English Mustard for Hubby) a scattering of Rocket Leaves, then the rested steak, a lot of the onions, then the lid.
Pop onto a serving plate with a cluster of the sweetcorn fritters and I added Sweet Chilli Sauce, Hubby had salsa.
This should be eaten with wild abandon, juices running down your chin 😇