Weekend Feasts - Whatever the Weather!
Another weekend is just around the corner, but what will the weather be like? Over the past few weeks the North East has seen heatwaves, cold winds, torrential showers and everything in between. If you’re entertaining for friends or family, the weather may be unpredictable, but what you cook doesn’t have to be. Our local business partners, Donald Russell and the Inverurie Beer Festival, have shared some delicious recipes with us to show you how to make a weekend feast to celebrate summer come rain or shine!
Donald Russell have created a mouthwatering Vietnamese-inspired Summer Steak Sandwich for us, which combines the very best Scottish beef with zingy, bright Vietnamese flavours and can be prepared on the BBQ or on the hob, so is perfect in any weather. Pair it with one of Inverurie Beer Festival's refreshing gin cocktails - Pimm's Twist or English Garden, for the ultimate sophisticated weekend lunch, in the garden or round the dining table.
Vietnamese-inspired Summer Steak Sandwich
Donald Russell Senior Development Chef, Matthias Schmitt, says: “This is based on the Vietnamese sandwich, Bánh mì, combining moreish slivers of tasty meat with a crunchy, tangy, fresh Eastern salad, all in crisp and soft bread – yum!”
Can be cooked on the BBQ or in a large frying pan.
For the steaks:
4 Donald Russell Minute Sirloin Steaks
1 tbsp sunflower oil
Salt and pepper
For the dressing:
2 tbsp sunflower oil
2 tsp white wine vinegar
1 tsp brown sugar
¼ red chili, deseeded and finely chopped
1 shallot, chopped
For the salad:
1 small carrot, peeled and cut into ribbons
¼ cucumber, cut into ribbons
40-60 g fresh, flavourful salad leaves (e.g. Rocket, Pea Shoots and Watercress)
4 sprigs fresh parsley leaves, chopped
4 sprigs fresh coriander leaves, left whole
For the sandwiches:
1 large French Stick, or 2 large Ciabatta loaves, toasted, cut in half and opened length ways
Allow the meat to come to room temperature and pat dry with kitchen paper. Heat the oil in a large frying pan, over a high heat. Cook the steaks on one side first for 1 to 2 minutes. Turn the steaks and cook for a further 1 to 2 minutes. Remove the steaks from the pan, season with salt and pepper and leave to rest on a rack, covered with foil in a warm place for a minimum of 5 minutes.
Combine the dressing ingredients, then add to the rest of the salad ingredients and toss to coat. Carve the steaks diagonally against the grain into thin slices. Arrange the steak and salad equally into the crusty bread and serve immediately.
To make this sandwich an even fuller meal, serve with chunky chips, and mayo to dunk them in.
Guy Finlayson of MFGF Events which runs the Inverurie and Banchory Beer Festivals created these deliciously simple cocktails for us to celebrate gin and the arrival of summer!
Ingredients (Per Cocktail):
2 shots of Edinburgh Gin Raspberry Liqueur
1/2 shot of Porters Gin
1/4 shot of freshly squeezed lemon juice
Prosecco to finish
Pour the Edinburgh Gin Raspberry Liqueur, Porter's Gin and lemon juice into a shaker with ice and shake well for 30 seconds. Strain into a Martini glass half-filled with Prosecco. Peel a piece of orange or lemon zest and twist it and cut a strawberry in half. Place the zest twist in the glass and slide the strawberry half onto the rim of the glass as a garnish. Best enjoyed in the sun with good company - or indoors, should the weather not be on your side!
Ingredients (Per Cocktail):
2 shots of Persie Zesty Citrus Gin
2 1/2 shots of fresh apple juice
1 shot Elderflower Liqueur
1/2 shot of freshly squeezed lime juice
Pour all the ingredients into a shaker with ice and shake well for 30 seconds. Strain into a Collins glass (a long glass - if you're new to cocktail making) with ice and garnish with a few slices of cucumber. Sit down, relax and enjoy!