Steak Sandwich with Red Onion Jam

I don't know many people who don't like a good old fashioned steak sandwich. They're served just about everywhere - from the local footy club canteen right through to fine food dining (they do look a little different at each place of course!). For me a steak sandwich has to have onion, wheather it's just BBQ onions or an onion relish or maybe like the onion jam I came across in Janelle Bloom's Fab Food for Family and Friends. This onion jam has a lovely flavour of the sweet brown sugar that caramelises the onion and the sharp taste you get from the red wine vinegar. It really is a great partner in crime for any sandwich or burger.

 The steak sandwich I made was simple but tasty and as Janelle says "It's all about the quality of the steak and simplicity of the filling". I even learned something new that  made my bread even more appealing, by buttering the outside of the toasted bread with Dijon mustard and butter then pan frying it lightly....very nice!

So you can just about add anything you want to your steak sandwich, I just wanted to share the wonderful onion jam that I came across (Don't tell B, but I was going to give Mr B some in a nice jar for his Birthday if we don't eat it all before then!)

Red onion jam  page 99 Janelle Bloom - Fab Food for Family and Friends
1kg (5 medium) red onions, halved, thinly sliced
2 tablespoons olive oil
1/2 cup brown sugar
2 tablespoons redcurrant jelly
1/4 cup red wine vinegar

For the red onion jam, place the onions in a large heatproof, microwave safe bowl. Cover with two sheets of damp paper towel and microwave for 5 minutes on high/100%, or until onions start to soften.

Heat the oil in a large, deep frying pan over medium heat. Add the onions and a good pinch of salt and stir until well coated. Add the sugar and redcurrant jelly and cook for 10 minutes, or until onions are caramelised.

Stir in the vinegar and bring to the boil, then boil gently for 10-15 minutes or until jam thickens.

If you want to give the jam as a present or just keep in the fridge yourself, spoon hot jam into a hot, sterilised jar. Seal and set aside to cool.

Red onion jam will keep in fridge for 6 months. Always use a clean, dry spoon to remove jam from jar so as not to contaminate the contents.

I used some nice sourdough for the bread of my steak sandwich, but you could use almost anything you want.

Enjoy M x

Walnut and Rolo brownie bites

Remember those ads that asked us who we would share our last Rolo with? I don't think a packet of Rolo's ever last long enough to share with anyone when I buy them. Nope, no one is sharing my Rolo's and I certainly wouldn't give up a lamb roast for a dinner with pre-couch jumping Tom Cruise (showing my age here aren't I!). As for Rolo's I think it has something to do with the fact it is chocolate and caramel in a roll. I don't feel as bad eating a whole roll, as opposed to a whole block of chocolate. Anyway, I digress - however stay with me here as this recipe does contain Rolo's.

I have one word for this recipe: easy. This is exactly what these brownies are. Sure, you say, if they're that easy they probably don't taste as good. WRONG! These brownies are beautiful.....soft gooey centres with a layer of walnuts on the bottom. So so easy and a great idea for a office morning tea to impress those work colleges or just a simple treat for the kids lunch boxes (Miss 9, Mr 6 and Miss 4 were very happy indeed).

This brownie is from the same book as the double decker mud-cake that we previously posted. The Australian Womens Weekly - Wicked Sweet Indulgences page 98

You will need
1/2 cup (50g) walnuts, toasted, chopped finely
80g butter
150g dark chocolate, chopped coarsely
3/4 cup (150g) firmly packed brown sugar
1 egg, beaten lightly
1/3 cup (50g) plain flour
1/4 cup (60g) sour cream
3 x 50g packets Rolos (you could need an extra packet if you're forced to try some!!)
Preparation time 15 minutes Cooking time 20 minutes

1 Preheat oven to moderate. Lightly grease two non-stick 12-hole (11/2-tablespoon) mini muffin pan, divide walnuts among holes.

2 Stir butter and chocolate in small saucepan over low heat until smooth, Stir in sugar, cool to just warm.

3 Stir in egg, then flour and cream, spoon mixture into prepared pan. Press one Rolo into cente of each quantity of mixture, spread mixture so that Rolo is completely enclosed ( I forgot to do this but I thought it looked good with the top of the Rolo showing).

Bake in moderate oven about 15 minutes. Using a sharp-pointed knife, loosen sides of brownies from pan, stand 10 minutes. Remove brownies gently from pan.

 Who would you guys share your last Rolo with?

Enjoy M x