hiya!
summer is in full swing in these parts
i've been doing hot weather things
drinking from glasses with huge cubes of ice
and eating all sorts of things
meant just for the weather.
oh and spending lots of time outside,
my wee apartment is pretty darn warm these days,
i'll say that for sure.
the time outside is good though,
it's made for some pretty incrediable food moments. truly.
there's been caramel cones and champagne on my stoop.
prosecco and salad and fish from the sea.
black cherry cocktails with my girls,
and giggles abound.
there's been kettle chips and beer and mayonnaise for dipping.
and there's been celebration of course
and that's all sorts of good.
plus, i've got a new series for you it's called
the sunday sips
and it's coming soon.
think summer drinks inspired by friends
of evenings on rooftops and days at the beach
of twinkly lights and of the season of sun.
it's going to be good.
anyway, with no further ado
the next in my saturday sandwich series,
yorkshires and beef and little beet greens
xox, n.
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yorkshires and beef and little beet greens
it's an assemble your own sorta dinner, fun and simple, perfect for hot summer nights!
here's my process:
grill the scapes on the barbecue
[i think although a wood fired barbecue is often best, it's rarely possible. we used one in these photos with leftover HG plum wood which, was great but a charcoal or gas barbecue works perfectly too.] make the yorkshire pudding mix
put the steak on the grill
mix the aioli (i have the mayonnaise ready in the fridge)pop the yorkshires in the oven
remove the steak, let rest, then slice against the grain
wash the small greens
carry everything outside (including a little block of hard cheese and a peeler for slicing, i used reggiano here)
for the scape aoili:
1/4 cup homemade mayonnaise (store brand would also be fine here, but the fresh flavour of homemade lends itself well)
2 tablespoons garlic scapes, grilled and coarsely chopped
2 teaspoons grain mustard
2 teaspoons caper juice
salt to taste
i think homemade mayonnaise is best here, the kick of lemon compliments well, the garlic scapes and the smooth eggy feel sits nicely with the caper juice. so, if you've the time, make it fresh, you'll be happy you did. i don't really use a recipe, but you can find one here and if you're first time a little video here.
otherwise this bit is super simple
grill the garlic scapes, let cool and blend coarsley to chop
to make it easy, just drop them into a blender and pulse
next mix the grilled scapes with all other ingrediants and set aside
for the steak:
1 or 2 well marbled strip loins (marinated or not)
salt and pepper to taste
if not marinated i take the steak out of the package 6 hours or the night before to let it dry a little
before grilling i rub with a touch of oil and season with salt and pepper
if marinated i do so the night before, for the sandwich in the photo i used
a mix of apple cider vinegar, homemade garlic salt, pepper, and a speck of honey [my dad's recipe]
for the yorkshires puddings:
(the recipe originally from martha, i think) 2 eggs
1 1/2 cups milk
2 tablespoons oil
1 cup all purpose flour
a pinch of salt
+ a bit of veg oil for the muffin pan
preheat the oven to 450
mix all the wet ingredients together and whisk in the flour, let stand for 10 minutes or so
add about a teaspoon of vegetable oil to the bottom of each tin
once the oven is ready pop the oiled pan in and allow it to remain there until the oil is hot and bubbly carefully remove from the oven and fill each tin 1/3-1/2 full
return the pan to the oven and bake for 20-25 minutes or until perfectly golden and big
carefully remove each pudding and place on a wire rack
i sometimes make a double batch, if so, repeat
to assemble:
tear warm puddings apart a little to add the filling
place a handful of beet or other fresh small greens
add a 3-5 slices of sliced striploin
add a dollop of the scape aoili and a small pile of cheese
a touch of sea salt and you're done
a simple summer sandwich and number three in my saturday sandwich series. hooray, that!
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