No camping getaway could be complete without a steak sanga! Perfect for lunch or dinner and sure to be a crowd favourite. It’s super simple, full of flavour and uses the most basic ingredients. We’ve chosen to make this one with our scotch fillet, it’s got a nice amount of marbling for extra juiciness.
250g Scotch Fillet
Falco Country Loaf
1/2 Brown Onion, thickly sliced
1 Tomato, sliced
Salt & Pepper
Take your steak out of the eski to bring to room temperature, pat down and season with salt.
Add thickly sliced onion rings onto the grill and cook until caramelised.
Place steak on the hottest part of the grill and cook for 2-3 minutes on both sides. Leave aside to rest while you begin to assemble.
Slice 2 thick slices of sourdough, oil and lightly grill on both sides on a cooler part of the grill as it can easily burn!
Spread one side with mustard and the other with chutney.
Slice the steak into 1cm strips and lay on top of bread, followed by onions, tomato, cheese and rocket.
Season with salt and pepper and top with the remaining slice of bread.
There's something particularly meditative about sitting down and folding dumplings, which is exactly the type of past time that we're all currently looking for. The filling for these potstickers is very simple, including pork, cabbage and garlic chives. Getting the folding right can take some practise, but if you're struggling, just folding them into half moons will work well too!
Meals that you can rely on when you're short on time. Just because we have more time at home right now, doesn't mean we have the motivation for luxurious, slow-cooked meals every night and that's where these recipes come in handy. There's something for everyone in this series, with perfectly cooked steak, honey and soy chicken and comforting pasta dishes that we crave over winter.
With travel to the US feeling like a far-off fantasy, here's one way to bring some 'I NY' vibes into your life: with a homemade Reuben. This New York deli classic is a simple grilled sandwich with corned beef, Swiss cheese, sauerkraut and Russian dressing tucked between slices of rye. Serve with a handful of potato chips, a pickle and a strong black coffee.