swiss cheese

Dijon mustard and chives crusted scotch fillet steak

Scotch fillet steak on a Saturday night is even better if it’s a steak sandwich

I watched a Nicko’s Kitchen video on YouTube recently on how to cook a perfect scotch fillet steak. My technique is slightly different in that I follow the Heston Blumenthal method of rapid flipping every fifteen to twenty seconds.

 

Anyway, I wanted a steak sandwich for dinner. I liked the way Nicko crusted his steak by using Dijon mustard and chopped chives. It looked very pretty. It also added a nice taste too. 

What you’ll need

Scotch fillet steak

Salt

Olive oil

Butter

Thyme

Chives

Dijon mustard

Cracked pepper

Lettuce

Tomato

Swiss cheese slices

Bread roll

Here’s what you do

Slice the bread roll into halves

Apply some Dijon mustard to the inside of each half

Add a slice of Swiss cheese

Put the bread under a grill for a few minutes to slightly melt the cheese

Remove some lettuce leaves and wash them

Slice the tomato and allow it to rest on some paper towel

Apple some pepper to one side of the tomato

The steak should have been in the refrigerator for about half a day at least uncovered

Take the steak out at least an hour before you’re ready to cook to get it to room temperature

Rub some olive oil all over the steak

Season the steak with salt

Get a pan smoking hot

Put the steak in the pan and flip every 15 to 20 seconds and cook until you like it

I like my steak rare

Add some thyme and a bit of butter and allow the butter to melt and the thyme to flavour the meat

Let the steak rest for at least 5 minutes

Coat one side of the steak with Dijon Mustard

Flip the steak over onto a plate of chopped chives and coat the steak

Scotch fillet steak with chives and Dijon mustard Gary Lum
Scotch fillet steak with chives and Dijon mustard [Click on the photograph for a full view]
Slice into the desired thickness

Prepare the steak sandwich with the bread roll and melted cheese

Enjoy a nice juicy steak sandwich

Scotch fillet steak with chives and Dijon mustard sandwich Gary Lum
Scotch fillet steak with chives and Dijon mustard sandwich [Click on the photo for a full view]

Parting words

I regularly post photographs of food to Twitter, Facebook and Instagram. Please feel free to connect with me on any social media platform.
I also have a podcast. It’s not food related but each show is short and it’s named Medical Fun Facts. You can find it in the iTunes podcast store as well as Stitcher. A show drops every Monday and Tuesday. It has a little cynicism, a little scepticism and occasionally some sarcasm.

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7 steps to make delicious chicken thighs

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While my favourite cut of chicken is the Maryland, when that piece is not available the next best thing is a thigh with the skin still attached. For reasons that escape me, Coles has started calling chicken thighs, chicken cutlets. Bizarre if you ask me.

In terms of basic cooking, you can’t beat a simple oven roast at 180 °C for between 50 and 60 minutes depending on size, number and how closely spaced the thighs are in your baking tray.

My preferred method though for cooking chicken thighs in the oven is to ensure a crunchy skin and to have something with some extra crunch to accompany the chicken meat.

For me the bestest tastiest chicken thighs are those cooked with cheese and on a piece of bread. If done well you end up with a really crispy cheesy skin and a nice tasting piece of toast.

Step 1

You can use any type of bread really although I probably wouldn’t use a sweet bread like raisin toast. I also wouldn’t use a flat bread or unleavened bread. In fact if you have a stale loaf and you can cut it yourself a thicker than normal slice is best.

There’s no need for butter because the fat and juices from the chicken will be absorbed by the bread and the melting cheese will give it a richness you can’t beat.

Roast chicken thigh preparation

Steps 2 and 3

I use Coon grated cheese on the bread and then lay the chicken on top.

Roast chicken thigh preparation Roast chicken thigh preparation

Step 4

On top of the chicken I use slices of cheese. I recommend a cheese that melts nicely. I like Swiss cheese and Colby cheese. Gruyere would also be good.

Roast chicken thigh preparation

Steps 5, 6, and 7Roast chicken thigh preparation Roast chicken thigh preparation Roast chicken thigh preparation

 

On the cheese I like some freshly cracked black pepper and some chilli flakes and a little sea salt.

If you do this right you end up with tender moist chicken flesh, crispy skin and some lovely toast which will hold all manner of vegetables accompaniments.

Roast cheesy chicken thighs on crunchy cheesy bread with potato gems
Roast cheesy chicken thighs on crunchy cheesy bread with potato gems

If you try this please let me know and tell me what you think.

Thanks for visiting. Please check out the rest of Yummy Lummy. I’d love it if you shared this site with your friends.

Cheesy pulled pork toasted sambo

What could be better than cheesy pulled pork on a sandwich?

Check out my cheesy pulled pork sambo. This is a fantastic way to finish off some leftover pulled pork. Next time I may do it with macaroni cheese.

I tried to use cheeses that I knew would melt well. I went with Swiss and Colby cheeses. Because I have to use a communal toasted sandwich maker at work, I always wrap my sambos in baking paper before packing them in a lunch box. Today I had a little cheese and olive oil on the outer surfaces of the pumpkin bread to make it extra crunchy.

Toasted pulled pork sandwich with swiss and colby cheeses
Toasted pulled pork sandwich with swiss and colby cheeses

Pulled pork and cheese toasted sambo Pulled pork and cheese toasted sambo Pulled pork and cheese toasted sambo

This was delicious and four slices of cheese had it coming out the sides getting crispy on the outside. The baking paper kept it all together and avoided any mess so the next person won’t get a contaminated sandwich.

Have you ever had a cheesy pulled pork sambo?