Page 5 - WCG Newsletter Autumn 2022_Final

5 WILLIAM CAPE NEWS, AUTUMN 2022
Sailsbury Steak
It’s that time of year when we say,
“Gee this year is flying”, and 2022 is
no exception.
COVID saw me churn through so
many movies and TV series, I
decided to switch my viewing to
YouTube, where I could watch short
videos on virtually any topic
imaginable. Like a lot of people, I
found myself doing DIY projects in
my spare time. One project was
restoring an old chest of drawers.
YouTube had me well covered for
demonstrations and instructions to
assist me. The project was a
success. Not long after that I found
myself watching cooking shows. One
channel called Foodwishes.com, has
reignited my passion for cooking.
The channel has been around for
approximately 10 years. Chef John
Mitzewich cooks a wide variety of
cuisines and narrates the steps and
methods with a very quirky and dry
sense of humour. I’ve included an
Autumn or rather “Fall” (as the US
calls it), recipe of his, which I am
sure will find its way onto one of our
menus. I encourage you to take a
look at Chef John next time you are
online. He’s a lot of fun.
Ashley
Ashley
What’s
Cooking
With Ashley, Group Executive Chef
Ingredients 3. While the meat is resting, melt 2
• 500g lean ground beef tablespoons butter in a large non‐
• ½ teaspoon freshly ground black stick pan over high heat; add
pepper mushrooms, onions, and a pinch
• 1 teaspoon dry mustard of salt. Sauté, stirring occasionally,
• 2 tablespoons ketchup until very nicely browned, 5 to 8
• 1 tablespoon Worcestershire sauce minutes. Reduce heat to medium
• 1 teaspoon soy sauce and add flour. Cook and stir for 3
• 1 large egg, beaten mins.
• 1 pinch cayenne pepper, or to taste 4. Stir in ketchup, Worcestershire,
• ½ cup plain breadcrumbs and beef broth; increase heat to
Gravy high. Bring to a simmer; reduce
• 2 tablespoons salted butter heat to medium and cook, stirring
• 12 large white button mushrooms, occasionally, until the gravy
sliced thickens slightly and reduces,
• 1 cup diced onion about 10 mins. Transfer to a glass
• 1 pinch salt measuring cup, scraping the pan
• 2 tablespoons all‐purpose flour clean with a spatula, and reserve.
• 2 tablespoons ketchup 5. Remove meat from the
• 1 tablespoon Worcestershire sauce refrigerator and divide into 4
• 3 cups high‐quality, low‐sodium equal portions. Moisten hands
beef broth and form into oval patties, about 2
cm thick. Season both sides.
• salt to taste
• 2 tablespoons salted butter 6. Melt 2 tablespoons butter in the
previously used non‐stick pan over
Method medium‐high heat. Add the
1. Combine beef, black pepper, dry patties and cook until browned, 2
mustard, ketchup, to 3 minutes per side. Pour in
Worcestershire, soy sauce, egg, gravy and bring to a simmer;
cayenne, and breadcrumbs in a reduce heat to medium and
mixing bowl. Stir the ingredients continue to cook until gravy is
until very evenly distributed. piping hot, and the meat is just
2. Cover with plastic wrap and cooked through and springs back
refrigerate for 2 hours, or lightly when touched, about 5
overnight. minutes.
Serves 2‐3