Great Pub FoodMake Home Your New Local

Rachael Lane is a well-established independent cookbook author who has written many books covering a wide range of foods and cooking. Rachael splits her time between writing and traveling and has cooked in a variety of settings all over the world, from British castles to Australian street festivals. She is the author of South American Grill.

Steak Sandwiches with Caramelised, Onion, Smoked Cheddar and Bacon

Buttermilk Fried Chicken with Chipotle Mayonnaise

Chocolate Stout Puddings

 

Steak Sandwiches with Caramelised, Onion, Smoked Cheddar and Bacon

 

Makes 4 Burgers,

 

8 short slices bacon

4 × 150 g (5 oz) sirloin steaks

olive oil, for drizzling

sea salt and freshly ground black pepper

8 slices smoked cheddar

8 slices sourdough bread

1/2 cup (125 ml/4 fl oz)

whole-egg mayonnaise

Barbecue Sauce (page 12)

2 large handfuls rocket (arugula)

Caramelised Onion

1 tablespoon olive oil

20 g ( 3/4 oz) butter

3 brown onions, thinly sliced

2 tablespoons soft brown sugar

1 tablespoon malt vinegar

 

To make the caramelised onion, heat the oil and butter in a frying pan over low heat. Add the onion and cook, stirring occasionally, for 15 minutes or until softened. Add the sugar and vinegar and cook for a further 10–15 minutes, or until caramelised.

 

Transfer to a small bowl and set aside. Preheat a griller (broiler) to high. Preheat a char-grill or large frying pan over medium– high heat. Cook the bacon for 1–2 minutes on each side, or until golden-brown.

 

Transfer to paper towel to drain. Put steaks between two sheets of baking paper and gently flatten with a rolling pin or meat mallet. Increase the heat to high. Drizzle the steaks with olive oil and season with salt and pepper. Cook for 1 minuteon each side for medium–rare or until cooked to your liking.

 

Transfer the steaks onto a tray small enough to fit under the grill. Place slices of smoked cheddar on top and melt under the grill. Remove the steaks and set aside. Lightly toast the bread slices under the griller. Spread the mayonnaise over all of the bread slices.

 

On 4 of the slices place a steak with cheese and top with bacon. Spoon on some barbecue sauce followed by caramelised onions and rocket. Cover with the remaining bread and serve.

 

 

Buttermilk Fried Chicken with Chipotle Mayonnaise

 

Serves 4

 

2 cups (500 ml/17 fl oz) buttermilk

1/2 onion, coarsely grated

2 teaspoons dried oregano

1 teaspoon mild sweet paprika

1 garlic clove, crushed

1.5 kg (3 lb 5 oz) chicken thigh and

drumstick pieces, skin on

vegetable oil, for deep-frying

lime wedges, to serve

 

Spice Coating

2 cups (300 g/10 1/2 oz)

plain (all-purpose) flour

1 tablespoon mild sweet paprika

2 teaspoons onion powder

2 teaspoons garlic powder

2 teaspoons salt

1/2 teaspoon cayenne pepper

 

Chipotle Mayonnaise

3 large egg yolks

1 teaspoon dijon mustard

1 tablespoon lime juice

1 1/2 cups (375 ml/12 1/2 fl oz) light olive oil

1 chipotle chilli in 2 teaspoons

adobo sauce, puréed

sea salt

 

Combine the buttermilk, onion, oregano, paprika and garlic in a medium-sized bowl. Add the chicken pieces, cover with plastic wrap and refrigerate overnight. Remove the chicken from the buttermilk and drain in a colander. Strain the buttermilk into a medium-sized bowl, discarding the solids.

 

Combine the spice-coating ingredients in a large zip-lock bag. Add the chicken pieces, a few at a time, and shake to coat.

 

Dip the chicken in the reserved buttermilk and coat again in the spiced flour. Arrange on a wire rack and set aside for 15 minutes, to dry slightly. Meanwhile make the mayonnaise: whisk the egg yolks, mustard and lime juice together in a small bowl. Gradually pour in the oil, whisking continuously, until thick.

 

Add the chipotle and adobo purée and stir to combine. Season with salt. Transfer to a small serving bowl, cover and refrigerate. Two-thirds fill a deep-fryer or a large heavy-based saucepan with vegetable oil and heat to 190°C (375°F). Place a clean wire rack on a baking tray, for draining. Cook the chicken in batches for 8–10 minutes, until crisp, golden brown and the juices run clear when a skewer is inserted into the thickest part of the flesh. Drain on the rack.

 

Serve hot with chipotle mayonnaise and lime wedges. This recipe needs to be prepared 1 day in advance.

 

 

Chocolate Stout Puddings

Serves 6

 

1 cup (150 g/5 oz) self-raising flour

1/3 cup (75 g/2 1/2 oz) caster

(superfine) sugar

1/3 cup (50 g/1 3/4 oz) unsweetened cocoa

powder

1/2 cup (125 ml/4 fl oz) milk

50 g (1 3/4 oz) unsalted butter, melted

1 large egg, lightly beaten

50 g (1 3/4 oz) dark chocolate,

coarsely grated

2/3 cup firmly packed (150 g/5 oz)

dark brown sugar

1 1/2 cups (375 ml/12 1/2 fl oz) stout beer

cream or ice cream, to serve

 

Preheat the oven to 180°C (350°F/Gas 4). Lightly grease six 1 cup (250 ml/8 1/2 fl oz) ovenproof ramekins. Sift the flour, caster sugar and half of the cocoa powder together into a medium-sized bowl. Add the milk, melted butter and egg and mix well. Add the chocolate and stir to combine. Spoon the batter into the prepared ramekins.

 

Combine the remaining cocoa powder with the brown sugar and sprinkle over the top of the puddings. Combine the stout and 3/4 cup (180 ml/6 fl oz) water in a small saucepan and bring to the boil over high heat. Pour over the pudding batter.

 

Place the ramekins in a baking tray and pour enough boiling water into the tray to come halfway up the sides of the ramekins. Bake in the oven for 15–20 minutes, or until risen and firm to the touch. Serve hot with cream or ice cream.