Santa's Steak Stackers
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Introduction:
Freshly baked soda bread smothered with a cool creamy red onion salsa topped with succulent strips of steak.
Notes:
Sauteed mushrooms or chargrilled turkey could be used in place of steak for delicious alternatives. Ideal as canapes, a starter, or a light lunch. Makes 24 canapés.
Preparation:
Before you start, pre-heat the oven to 200°C/400°F/Gas Mark 6
Ingredients:
250g (10oz) frying/sandwich steak
Ingredients for soda bread:
1 box of Juvela Gluten Free Fibre Mix
1tsp bicarbonate of soda
1tsp cream of tartar
3tbsp wholegrain mustard*
2tbsp lemon juice
375ml (3/4pt) milk
Ingredients for salsa:
100g (4oz) red onion (finely chopped)
50g (2oz) watercress (finely chopped)
2tsp red wine vinegar
pinch of sugar
2tbsp whole grain mustard*
2tbsp fat free fromage frais*
* Please check the Food List for suitable gluten-free brands.
Method:
Soda Bread
- To make the soda bread, mix together the dry ingredients and stir in the mustard.
- Add the lemon juice to the milk to sour it. Gradually add sufficient milk to the mixture to form a soft but not sticky dough.
- Knead until smooth on a surface lightly dusted with Mix.
- Shape into a round and place on a greased baking tray.
- Cut a shallow cross on the top of the dough with a sharp knife and bake in a pre-heated oven for 45-50 minutes.
Stackers
- To make the salsa, combine all the ingredients together.
- Cut the steak into strips and dry fry for about a minute each side.
- To serve, cut the soda bread into small chunks, spoon the salsa onto the bread and top with a slice of steak.
- Alternatively, serve between slices of Juvela Gluten-free bread or rolls.
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