Middle-Eastern Steak Sandwiches with Moorish Potato Salad

I made these for dinner a couple of weeks ago. I had a couple of cos lettuces from mum’s garden and a bunch of cucumbers from my trip to the market to use. It makes me feel like a domesticated housewife when I decide meals based on ‘what we’ve got to use up’, but it makes sense really and I’m sure that’s how it works in commercial kitchens too. Anyway, I settled on a middle eastern style turkish bread sandwich with thinly sliced minute steaks, natural yoghurt and caramelised onions.

The potato salad was a recipe I spotted in a magazine by Chef Matt Stone who operates the Greenhouse restaurant in the inner-city, which is a very hip, eco-friendly and decidedly alternative restaurant which has been receiving lots of buzz lately. The recipe looked good and it kind of paired with the steak sandwich idea, so I decided to do both. It’s sort of got a burger and fries vibe I guess.

The sandwiches were goooood! I ended up using sour cream instead of yoghurt but I think either would work well. The onions really made it. The potato salad was also delicious, but I have to admit the last thing I wanted after working through that sandwich was more carbs. The potato salad was good for lunch the next day though with leftover sour cream.

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A Very ‘Farmhand’ Lunch

Today I was required to do physical labour. Those who know me will understand that this is possibly my least favourite thing to do. Just thinking about lifting something of moderate weight makes me feel like a nap. It would probably be funny if it wasn’t so sad.

My mother has commissioned me to complete a series of tasks around her backyard which includes the likes of pruning enormous trees, digging up other trees and planting them elsewhere, shoveling compost, more trees, and did I mention digging? I am not a fan of digging.

Anyway I powered through it all, pouring sweat the entire time, and was beginning to consider just dying in one of those holes I’d dug when suddenly the day’s work was done and I was presented with a delicious lunch that my brother had whipped up.

Toasted turkish bread, feta and the finished product

 It was a bruschetta of sorts, but with a lot more than just tomato. My brother tells me he pan toasted the turkish bread in olive oil and then topped it with fried mushrooms, red onion, cucumber, halved cherry tomatoes, red caspsicum and a salty danish feta.

A glistening closeup.

I was quite impressed and the flavours were so good in a simple, rustic way. No garlic was used and I didn’t even notice until I’d finished, but you could add that if you wanted a more traditional bruschetta.

Well my fingers are getting tired from all this typing so I think I’ll finish up. A nap is in order.

Published in: on May 4, 2011 at 3:15 pm  Leave a Comment  
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