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Ploughman's platter (with a twist)

Recipe from: 4/1/2005 12:00:00 AM

Ingredients 16
Servings 4


  • 4
    rump steaks
  • olive oil, for rubbing
  • salt and coarsely ground black pepper
  • 8
    slices ciabatta, toasted
  • 8
    slices mature Cheddar cheese
  • 6
    spicy pickled onions, sliced
  • crisply fried potato crisps, to serve
  • 15
    olive oil
  • 1
    onion, peeled and sliced
  • 1
    garlic clove, peeled and crushed
  • 1
    x 410 g can whole tomatoes
  • 30
    brown sugar
  • 30
    malt vinegar
  • 5
    smoked paprika
  • salt and freshly ground black pepper


Rub the steaks with oil, salt and pepper. Fry them on both sides in a heated ridged grilling pan until done to your liking.
For each serving, spoon a dollop of warm relish on a slice of toasted ciabatta, and top with a steak, two slices of cheese, pickled onions, chips and another slice of toasted ciabatta.
Heat the oil in a saucepan over medium heat.
Add onion and garlic and cook for two minutes or until softened.
Add the tomatoes and juice; break up the tomatoes with a spoon.
Cook for three minutes, uncovered, until reduced slightly.
Stir in the sugar, vinegar and paprika and season to taste.
Cook for five minutes or until the relish has thickened.

Read more on: beef  |  grill  |  sauté

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