Beef Sandwiches – Potted Beef Spread

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My friend Viola Gardonis is famous for her Beef Sandwiches. Wherever she goes, there is a tray of neatly cut triangles with a delicious creamy filling. She told me they were super simple to make and sent me the recipe, you know the kind with no weights or measures! I never really felt the need to make them as Vee as we call her is always the sandwich queen and I don’t want to step on her toes, however when she said she couldn’t make our picnic, I decided to give her recipe a go.

I developed the recipe just going by memory of it’s incredible taste. This filling is mildly spiced and is made creamy with Mayonnaise and Mustard that I added for a little kick. I also worked with a half ground and half shredded meat texture so you get something to chew in the sandwich.

Beef Sandwiches – Potted Beef Spread

Ingredients

  • 2 lbs Beef or Lamb/Mutton cubes
  • Juice of 1/2 Lime
  • 1 tbsp fresh black Pepper
  • 1 tsp Coriander powder
  • 1 tsp red Chilli powder
  • 2 tsps Ginger & Garlic paste
  • Salt
  • Whole spices - 2 Star Anise, 2 Bay leaves, 2 black Cardamons, 2 inch stick Cinnamon, 6 green Cardamons, 10 Cloves
  • 2 green Chillies - 1/4 cup
  • 2 tbsps Mustard
  • 4 - 6 tbsps Mayonnaise
  • 1/2 cup Water
  • Butter
  • Bread

Instructions

  1. Marinate the meat cubes with the lime juice, powdered spices, salt & pepper
  2. Add oil to a pressure cooker and add the whole spices
  3. Remove the whole spices and keep aside in a small cheese cloth and tie it
  4. Add the meat into the flavored oil and cook for a few minutes till you see a lot of juice come out of the meat
  5. Add the spice bag in, cover the pressure cooker and cook for one whistle
  6. Cool and open the lid, add 1/2 cup of water and close again
  7. Cook for 2 - 3 whistles till the meat is tender
  8. Cook open to dry up all the gravy
  9. Remove and shred the meat
  10. Process half the meat and combine with the half shredded for texture
  11. Add the mustard and mayo and mix
  12. Spread onto buttered bread for great tasting sandwiches
https://kravingsfoodadventures.com/beef-sandwiches-potted-beef-spread/

Tandoori Chicken Roll

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It all started with a traditional picnic basket I inherited from a close friend. I was so determined to use it, yet summers came and went and the picnic basket lay all alone in my basement storage. This year I was determined to use it and make it the star of the show in my photos and videos. With a great picnic basket comes great responsibility and I knew that the sandwiches it carried needed to be amazing! These Tandoori Chicken rolls are packed with flavor and are the perfect size to eat at a picnic.

 

This recipe starts with perfectly grilled Tandoori Chicken and is made into a spread enhanced with fried onions and coriander.

Tandoori Chicken Roll

Ingredients

  • 2 lbs boneless Chicken thigh meat
  • 1.5 cups prepared Tandoori marinade
  • 3- 4 tbsps Sour cream
  • Salt to taste
  • 3-4 tbsps Fried Onions
  • 3-4 tbsps fresh Coriander

Instructions

  1. Marinate the chicken in the tandoori masala blend overnight
  2. Cook on BBQ till you need a nice color and a bit of char
  3. Chop half the chicken into a small dice and half into slices or strips
  4. In a food processor add the chicken and 2 tbsps or more of sour cream
  5. Process till it’s a rough chunky paste
  6. Scrape the mixture into a bowl add 1 – 2 tbsps sour cream, mix well and add salt to taste
  7. Fold in the chicken cut into small dice
  8. Add the fried onions and coriander
  9. Mix well and spoon onto the buttered dinner rolls and spread
https://kravingsfoodadventures.com/tandoori-chicken-roll/