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Portuguese Prego Rollo

Portuguese Prego Rollo recipe, eat well on universal credit

That’s 2 x £2.49 Rump Steaks from B&M given a really good beating and seasoned! Although they are supposedly 21 day aged, we’ve found them to be very variable in the past. Sometimes cut alone the grain of the meat and sometimes banded with what I used to call ‘Trim’ in the butchers, gristle! But on this occasion we struck gold!

Ingredients:-

2 Rump Steaks. Cut into two, trimmed and hammered with a meat hammer
2 Tsp of Peri-Peri seasoning Rub
3 Tbsp of Tomato Puree
1 Lemon, juiced
2 Tbsp of White Wine Vinegar
2 Cloves of Garlic, minced
2 Tbsp of Olive Oil
1 Tsp of Sugar
1 Tsp of Salt
1 Bay Leaf
4 Bread Rolls (Gluten free for us)
1 Large Tomato, sliced
1 Red Chilli, finely chopped
3 Tbsp of Margarine
4 Tsp of Chilli Chutney (Sue’s creation)
4 Tsp of Mayonnaise
Oil to fry

Method:-

(1) That you frustration out of the Steak. Beat it to death with a meat hammer!
(2) Cut into suitable sized pieces to fit in your bun.
(3) Rub the Steak with a little Oil on all sides and then rub with the Peri-Peri seasoning Rub.
(4) Make up the marinade with the Lemon Juice, Olive Oil, Sugar, Salt, Garlic, Tomato Puree, Bay Leaf and White Wine Vinegar.
(5) Pour over the Steak and place in the fridge, covered, for 2 hours.
(6) Remove the Bat Leaf.
(7) Heat Oil in a frying pan to a high heat and flash fry the Steak for 2 minutes on each side. Ours was still rare in the middle.
(8) Remove and allow to rest.
(9) Toast the buns lightly on the cut sides.
(10) Combine the Margarine and chopped Chilli, spreading over the toasted buns.
(11) Return to the grill cut side up so the the Margarine melts into the Buns.
(12) Assemble the ‘Burger’ with Mayonnaise, Steak, Red Onions, Tomato slices and Chilli Chutney.

We simply served ours with hand cut chips. This flavour combination really packs a punch! Enjoy….


 

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Cajun Chicken Burger with Spiced Rum Hot Sauce

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Category: Recipes

Cajun Chicken Burger with Spiced Rum Hot Sauce

 

There’s a tale behind this very odd recipe. We were given a bottle of Fairfax handcrafted Chocolate and Walnut Rum. Quite some gift! It was bankrupt stock and the label was damaged, the loss adjusters didn’t want it, but we’re not complaining. However neither of us drink spirits…

We’re not really into sweets as such so Sue cobbled this Cajun Burger gig together and it was really really good. A bit of a treat which we’d certainly not be able to afford without the gifted Rum!

General Ingredients:-

2 Chicken Breasts
Gluten free Bread Crumbs + 2 tea Spoons of Cajun Spice Mix
Gluten free Plain Flour
2 Eggs beaten
2 Gluten free Bread Buns
2 Eggs
Mayonnaise
Bacon
Cheese
Oil to fry

Ingredients for the marinade:-

Cajun Spice Mix
Sweet Paprika
Garlic Powder
Oregano
Salt & White Pepper
Cayenne Pepper
Cumin
Thyme
A hearty slug of Rum

Ingredients for the Hot Sauce:-

The remaining marinade
Hot Sauce
BBQ Sauce
More Rum!
Lime Juice
Caster Sugar

Method:-

(1) Mix all the marinade ingredients and add the Chicken Breasts.
(2) Allow to sit in the fridge covered overnight.
(3) Remove the Breasts from the marinade and pour the remaining marinade into a sauce pan.
(4) Add the remaining Hot Sauce ingredients to the pan.
(5) Dredge the Breasts in Flour, then coat in the whisked Egg then dredge in the Bread Crumbs.
(6) Set your Hot sauce to simmer over a very low heat.
(7) Grill your Bacon until it is crispy and set aside.
(8) Fry the Chicken Breasts gently turning occasionally until cooked through and golden on both sides.
(9) Place the Bacon over the Chicken Breasts and then add a Cheese which will melt.
(10) Place under the grill.
(11) Dress the base of the bun with Mayonnaise and the top with your reduced and cooled Hot Sauce.
(12) Fry the Eggs until the Yoke is still runny.
(13) Build your Burger with the Eggs on top and secure with a skewer.

Served simply with some chips this was outstanding. I’m guessing we’ll never be able to order this in a restaurant and if we could we’d probably have to sell our souls and our Cat to afford it!!!!!
 

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