Prime Beef Sub Sandwich with Creamy Horseradish Sauce

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Here is another incredibly easy but tasty way to use the leftover prime rib meat. Of course, you can add plenty of other ingredients to this sandwich, like onions, lettuce, tomatoes, green chile, and cheese, but the meat is so flavorful that it can stand alone with just the horseradish sauce.

Ingredients

Creamy Horseradish Sauce:

  • 2/3 cup sour cream
  • 1/4 cup fresh or prepared commercial horseradish
  • 2 green onions, finely chopped
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon sugar
  • 3/4 teaspoon chopped fresh dill weed


The Sandwich:

  • 4 thin slices prime rib meat
  • 1 sub sandwich roll
  • Lettuce and sliced tomatoes (optional)
  • Salt and freshly ground black pepper to taste


Instructions

To make the sauce, combine all of the ingredients in a bowl and stir until well mixed. Allow the mixture to sit for 15 to 20 minutes to blend the flavors. (The yield is 2/3 cup.)

To make the sandwich, spread the sauce over the two slices of bread, lay the slices of prime rib meat over one of the slices, add salt and pepper to taste, and top with the other bread slice.

Picnic Bread with Layers of Grilled Brinjal, Avocado & Sundried Tomato Beef Fillet

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Ingredients

  • one large farmstyle round bread

  • small brinjal (=eggplant), 150g

  • medium avocados

  • 60ml olive oil

  • 50g crushed garlic

  • 1 medium red bell pepper, 150g

  • 500g rump minute steaks (or 1X 500g cunk sliced into very thin slices)

  • 250ml Hot Peri Peri marinade or Roasted Red Capsicum Marinade

Instructions

Marinade meat in the Roasted Red Capsicum marinade

Cut the top of the bread and hollow the inside out. Leave a 1 ½ cm wand.

Slice the brinjal into thin slices, and layer on a flat baking sheet.

Deseed the Capsicum and into segments. Place next to the brinjal on the baking sheet.

Drizzle with the olive oil and garlic and roast under a grill until slightly charred. Remove from heat.

Panfry the marinated meat quickly ( 1 minute on each side )

Layer the inside of the bread with the Roasted Capsicum. Season

Place a layer of grilled brinjal on the capsicum.

Layer the meat on the grilled brinjal

Slice the avocado into slivers and layer on top of the meat. Pour the pan juices over the avocado.

Press all the layers down firmly and replace the “lid of the bread”Slice into 5 cm chunks and serve with a green salad.

Basil & Parmesan Crumbed Chicken Breast on Lemon Cous Cous

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Ingredients

  • 500 g (1 lb) Deboned, Skinless Chicken fillets ( 4)

  • 1 bottle Nando’s Sun dried Tomato Marinade

  • 50g ( 1/4 cup) Bread crumbs

  • 50g ( 1/4 cup) Parmesan Cheese

  • 20g (1/4 cup) freshly chopped Basil leaves

  • 1 cup dried Cous Cous

  • 1 lemon

  • 30g pitted Black olives, coarsely chopped

  • 30g Italian Flat leave parsley, coarsely chopped

  • Salt

Instructions

Marinade Chicken breast in Nando’s Hot Peri Peri marinade for 25 minutes. Mix bread crumbs, Parmesan cheese and freshly chopped Basil together.

Preheat oven to 350°F

Remove chicken fillets from the marinade and crumb in the crumb mixture.

Place on an roasting rack and bake for 30 min. at 350°F

In the meanwhile prepare the Cous cous:

Steam cous cous according to manufacturer’s instruction. Season to taste. Stir in the grated rind of one lemon, the chopped olives and the chopped parsley. Spoon cous cous into a flat serving dish, and place the Crumbed Chicken Breast on the Cous Cous. Drizzle with extra leftover marinade.

Avocado, Tomato and Serrano Salsa

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Just a great salsa!

Ingredients

  • 2 avocados, diced

  • 1 pint cherry tomatoes, diced

  • 1/4 cup diced red onion

  • 2 serrano chiles, seeded & diced (about 2 tablespoons)

  • 2 cloves garlic, minced (about 2 teaspoons)

  • 2 tablespoons chopped fresh cilantro

  • Juice of 1 lime (about 2 tablespoons)

  • 1 tablespoon white wine vinegar

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon coarse kosher salt

Instructions

Combine all of the ingredients in a non-reactive bowl. Cover and refrigerate at least 2 hours before serving.

Chipotle Ketchup

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Chipolte Ketchup

Ingredients

  • 1 yellow onion

  • 8 cloves chopped garlic

  • 1 #10 can ketchup

  • 1/4 cup Worcestershire sauce

  • 1 tbsp soy sauce

  • 1 can chipotle in adobo

Instructions

Sauté onions until soft, add garlic and sauté for 10 seconds, add remaining ingredients and cook for 15 minutes on medium heat. Puree, strain, cool.