FOOd plays a big part in our life. Both my husband Adam and I love cooking and trying new things, especially if they involve locally and welsh sourced produce. we are lucky to have such exceptional food right on our doorstep and when it comes to red meat and dairy produce, wales, in our minds, leads the way. who would dare argue with that?
with a bit of spare time on our hands there has been an increase in kitchen activity – from baking bread, to a first attempt at brewing beer, slow cooking all sorts of beef and lamb, BBQ’s as soon as there is a bit of sunshine around. dinner in our house is rarely a boring affair.
lunch on the other hand needed some attention. so we put our thinking caps on and it didn’t take long for inspiration to hit. what do we love to eat? what makes our soul sing with contentment? Beef steak, bread and cheese, of course. A fine combination as far as comfort food is concerned. say hello to the dunn steak and Perl las sandwich.
All credit for this creation must go to my husband – who is by far the more talented out of the two of us when it comes to cooking up a storm. From our house to yours – we hope you enjoy!
Anne & Adam Dunn
Steak and Perl Las Sandwich
Ingredients (2 sandwiches)
2 PGI welsh sirloin steaks (share one between you or go all out and have one each)
4 lettuce leaves or a handful of Rocket Half a Red Onion – sliced
Handful of Chestnut Mushrooms – sliced 1 tbsp welsh Butter
1 tbsp Mayonnaise
1 tbsp French or wholegrain mustard 4 Pickled Gherkin slices
1 Tomato – sliced
4 slices Perl las cheese
4 slices of bread or a baguette of your choice
Pinch of salt & Pepper
welsh Cheese Coleslaw – optional side
Griddle Pan Tongs
Chopping board small saucepan Bread knife
1. Take your steak out of the fridge and let it come up to room temperature, then season with salt and pepper
2. Chop the mushrooms, onion and tomatoes into slices
3. Mix the mustard with the mayonnaise
4. Get your griddle
pan hot – and toast
the bread if you’re
using sliced (we used
a home baked sunflower seed loaf) – wait for a nice bit of charring. you want to be able to see those griddle pan lines. when that’s looking good, take them out and set to one side
5. Melt a bit of butter in a small saucepan and add the mushroom. saute and season with some salt and pepper. Add a bit of garlic if the fancy takes you
6. Now the steak. Make sure your pan is really hot before you start frying. How long you leave it in there depends entirely on how you like your steak cooked. The choice is yours. But for the sake of all steak lovers – please don’t cremate it
7. when the steak is cooked, give it time to rest before you start slicing. Now is a good time to start stacking up the sandwich
8. Bread, mustard mayonnaise, lettuce, steak slices, mushrooms, pickled gherkin slices, tomato and onion slices, topped off with a few slices of Perl las
9. Time to get stuck in and enjoy!
AlwAys looking for different ways in how we can support our dairy farmers and enjoy the white gold in a new and exciting way, we have been scouring the internet for ideas and came across a gem!
Please meet the Korean coffee drink that has taken the internet by storm, dalgona coffee. It is essentially like a cappuccino but upside down. The frothy coffee sits on top and the milk underneath.
The good thing is, it only requires three ingredients and you can have it hot or cold. what’s not to love?
2 tbsp instant coffee or espresso powder (flavoured instant coffee, like nutty hazelnut is an extra special treat) *If you don’t like your coffee very strong, use a little less coffee
2 tbsp sugar
2 tbsp very hot water 400ml/14fl oz welsh milk
1. Add the instant coffee, sugar and hot water to a medium mixing bowl or a plastic measuring jug. Using an electric hand-held mixer, whip the coffee
mixture until it is light
brown, fluffy and holds stiff
peaks when the whisk is
removed. It should almost
feel like a marshmallow
cream and be a bit shiney.
That’s the top part done.
2. If you’re having this as a hot drink, now is the time to heat the milk. If you’re having it as an iced coffee – get your ice cubes ready.
3. Now all you have to do is divide the milk between two heatproof glasses and spoon dollops of the frothed coffee mixture on top and smooth out with a spoon. If you want to be fancy – you can pipe it on. A sprinkle of cocoa powder on top is a nice little finishing touch.
4. Take a photo and share it with us. Only if you want to of course.