@ Sin Ming Cook House / Bakery / Whateva
Of all things that I miss from Sydney is a steak sandwich. Don’t get me wrong Singapore does have a lot of nice and tasty Western food, but I have not thus far found a true blue Aussie steak sandwich.
Sinking my teeth into a nice juicy steak sandwich has been on my mind for quite a while now; after finding a recipe for some tomato chutney on Bestrecipes.com.au it was time to bring my visions of a steak sandwich to life!
Tomato Chutney Submitted by: Melissa (BestRecipes.com.au)
- 4 large red capsicums, chopped
- 500 g tomatoes, chopped
- 4 medium onions, chopped
- 2 tablespoons salt
- 2 cups white vinegar
- 1½ cups sugar
- 1 tablespoon mustard seeds
- 2 tablespoons flour
- ¼ teaspoon paprika
- ¼ teaspoon turmeric
- ½ cup water
- ¼ teaspoon chili powder (I added this myself for a little extra kick!)
- Combine the capsicums, tomatoes and onions in a large bowl. Sprinkle with salt and let stand for 2 hours and then drain.
- Combine the vinegar, sugar and mustard seeds in a large saucepan and stir over low heat until sugar dissolves.
- Bring to the boil and add the capsicum mixture. Boil for 10 minutes.
- Combine the flour, paprika, turmeric and mix to a smooth paste with the water.
- Add to the chutney mixture and stir until boiling. Reduce heat and simmer for an hour.
- Pour into hot, sterilised jars and seal
The steak itself was as easy as cheese..
- Simply fry some onions in butter then lightly salt and pepper the steak
- Sear the steak in a shallow pan for 1-2 minutes on each side
- Lay on toasted sour-dough bread
- Top with Tomato Chutney
- Add fried bacon bits and finally top with rocket lettuce
Bon Appétit – Sidney