Corned Beef Sandwich

There are days in summer when I simply do not want to enter the kitchen; not even to scramble an egg, but, when something as yum as Corned Beef beckons, how can I resist the lure. I was not planning to pen this recipe, but a friend, Jim, messaged at Instagram saying he’s never found a recipe simple yet yum enough and would like to give mine a try. If you try this simple recipe and it turns out well, remember, you have Jim to thank for getting me to publish this. 😁

Does this pic feel like a promo? That's coz it is, and it's because they so deserve the coverage for the utterly fabulous stuff they bake.

I’m more of a white bread person but just this once I decided to go with Artisan Whole Wheat bread and Multigrain bread from my favourite café, Le Flamington. It was a decision I did not regret at all. In fact, if the breads are from LeF, I’ll happily opt for the healthier option. *cheeky grin* Yes, they turned out to be ‘that’ good!

Ingredients:

12 slices bread ( I used 6 slices of whole wheat and 6 slices multigrain)

1 tin (425 grams) Corned Beef, sliced as thinly or thickly - as preferred

Garlic & Pesto Monterey Jack Cheese, sliced

Butter, as desired

Mayonnaise, as desired

4 onions, sliced

Salt to taste

1 teaspoon coarsely ground black pepper

1½ tablespoon Barbeque Sauce (optional)

2 tablespoons oil

Prep In Advance:

1. Add oil to a nonstick pan and heat for merely 15 to 20 seconds. Lower heat. 
2. Add the sliced onions, salt and pepper, give the onions a mix, cover the pan with a lid and allow the onions to sweat.
   
   
3. Intermittently, stir the onions, re-cover and continue cooking until the onions go limp and translucent.
   
   
4. Add the Barbeque Sauce and mix well; cover and cook for a minute more.
   
   
5. Take the onions off the heat and remove into a bowl. Keep aside until needed for the sandwiches.
   
   

Layering The Sandwiches: 

1. Apply a thin layer of mayonnaise to one slice of bread.
2. Arrange the slices of corned beef over the mayo’d slice.
3. Top with cheese slices and over the cheese slices arrange the prepped BBQ onions.
   
   
4. Cover with a second slice of plain bread (this one had no mayo). Keep the sandwich aside on a plate and repeat the 'sandwich-layering' process until all Corned Beef and 12 bread slices are used up.
   
   
5. When all the sandwiches are layered and ready, heat the grill. When it beeps to ‘ready mode’, apply butter to the outer sides of the bread (i.e: both slices) and place the sandwich on the grill. (Remember to repeat the buttering process with each sandwich)
6. Grill until done to desired colour - I prefer a deep golden hue.
   
   
7. Continue the 'buttering and grilling' process until all sandwiches are done.
   
   

Chef’s Notes:

1. This quantity made 6 sandwiches. 
2. Please note, the process of sweating onions is always done on very low flame. The intent is to sweat the onions until they go limp without allowing them to fry or turn colour; they thereby retain their sweetness. Having said that do note that the added black pepper will give the onions a warm hue, as will the BBQ sauce. 
3. If you do not have BBQ sauce merely salt and pepper will suffice. 
4. I used Delmonte mayo; it’s one mayo in the market that does not have a ‘sour-mayo’ flavour. (I hate ‘sour mayo’) 
5. Yes of course, you may use any bread but if you can lay your paws on a good whole wheat or multigrain, trust me, the results are fabulous. 
6. I used Monterey Jack cheese but feel free to go with any cheese that melts well. 
7. The amount of butter you apply on the outside of each slice of bread, before grilling, will determine how ‘golden’ your grilled sandwich turns out. While I urge you not to be stingy with the butter, don’t overdo it either or you’re going to spend an awful lot of time cleaning the grease off the grill at the end of the cook. 
8. I’m an owl, I sleep pretty late which is why I chomped on a cold sandwich in the middle of the night. If you’re a ‘middle of the night cold pizza eater’, then you simply must try this one cold. It was amazeballs! 🙈😁 
9. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.
   
   

Puri

Puri

One of the most beautiful visions, gastronomically in Indian cuisine, is that of steam escaping from a fluffy hot puri when you poke a finger in it. Give me a choice between Chapatti & Puri, and I know exactly what I will pick. Be it Aamras or Potato Bhaji, these fluffy, piping hot babies go beautifully with both and, of course, with lots of others vegetables.

Ingredients:

1½ cup whole wheat flour
3¾ tablespoons oil
¾ teaspoon salt
Oil for deep-frying

Method:

1. Combine the whole wheat flour, 3 tablespoons oil and salt. Knead to stiff dough using enough water.
2. Add the remaining oil and knead again. Cover and keep aside for 15-20 minutes.
3. Divide the dough into 18 equal portions and roll out each portion into a 3” to 3½” diameter circle.
   
   
   
   
4. Heat the oil in a wok/kadhai. Deep-fry the puris, one or two at a time till they puff up and turn golden brown in color on both the sides.
   
   
   
   
5. Drain on absorbent kitchen paper and serve hot.
   
   

Chef Notes:

1. Depending on the size you choose to make, this quantity could even make 20-22 puris.
2. If you prefer crisp puris, press down on the puris when they puff up and keep them pressed. Turn once and again press the puri into the base of the wok and remove when crisp. Please remember the puri will get a wee bit crisper once you remove it from the oil, so once you realize the puri is turning crisp immediately remove it on the kitchen paper towel.
3. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.
   
   

French Loaves with Garlic Herb Butter

French Loaves with Garlic Herb Butter 

Never ventured into the kitchen?? Want to try your hand at cooking something truly simple?? Here's a recipe that will help you take those baby steps in the kitchen with great ease, the end result of which will be beautiful and drool-worthy.

Ingredients:

French Loaves / Baguettes

Garlic Herb Butter (Get the recipe here)

Method:

1. Diagonally slice the French loaves/baguettes.
2. Apply the garlic herb butter to one side of each slice.
   
   
   
   
   
   
3. Wrap each loaf separately in aluminum foil.
4. Place them under a hot grill.
   
   
5. Grill for 15 to 20 minutes. Please check intermittently to ensure they don't burn.
   
   

Chef Notes:

1. The Garlic Herb Butter can be prepared three days ahead and refrigerated.
2. You can also shape the butter into logs/roll/s, wrap the logs individually in plastic cling film and freeze the herb butter logs for up to a month.
3. For the Garlic Herb Butter, I chose parsley as my primary herb but feel free to go with any herb of your choice.
4. Please adjust the lemon juice according on your taste buds. 
5. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.