Traditional food and drink menu

Saturday Sizzles

Steak Burgers with Pepper Sauce

Serves 4 people Approximate Time: 15 mins.
450g (1lb) lean minced beef
25g (1oz) fresh breadcrumbs
1 tbsp. vegetable oil
3 tbsp. brandy

1 egg
1 onion, finely chopped
2 tbsp. green peppercorns
25g (1oz) butter
150ml (1/4 pint) double cream


  1. Mix together the beef, egg, breadcrumbs, onion and salt. Divide into 8 and shape into small burgers. At this point, you may find it easier to coat your hands with a little flour to prevent the mixture from sticking to your hands! Coarsely crush half the peppercorns. Sprinkle over burgers and press on to the surface.
  2. Heat the oil and butter in a frying pan, add the burgers and fry for 2-3 minutes each side.
  3. Reduce heat and continue cooking for 2-8 minutes according to taste.
  4. Remove from pan and keep warm.
  5. Add brandy to pan. Remove from heat. Set alight. When flames have died down, stir in cream and remaining peppercorns.
  6. Season with salt, reheat gently and pour over steaks just before serving.



Chilli Beans with Wedgies

Serves 4 people Approximate Time: 45 mins.
4 baking potatoes, cut into wedges
2 tbsp. olive oil
1 onion, chopped
1x400g can of mixed beans in spicy sauce, drained
1x400g can of chopped tomatoes with herbs, drained
Tabasco, to taste (optional)
1 tsp. cayenne pepper
110g (4oz) cheddar cheese, grated
1 red pepper, chopped
1x400g can of red kidney beans, drained
1 tbsp. tomato purée


  1. Pre-heat the oven to 200°C/400°F/Gas Mark 6.
  2. Toss wedges in a large roasting tin with the cayenne and 1 tbsp. of oil. Bake for 25-30 mins., until golden. In the last 5 minutes, sprinkle with the grated cheese.
  3. Meanwhile heat the remaining oil in a pan and fry the onion for 2-3 mins. Add pepper and fry for a further 2-3 mins. Stir in the beans, tomatoes and purée. Bring to the boil and leave for 7-8 mins. until thickened. Add a little Tabasco to taste and season well.
  4. Serve beans with the cheesy wedges.

Raspberry Mascarpone Trifle

Serves 6 people Approximate Time: 40 mins.
4 trifle sponges
8 tbsp. sherry or brandy, optional
250g (8oz) mascarpone
75g (3oz) crushed amaretti biscuits
200g (7oz) fresh or canned raspberries
200ml (7 fl.oz) ready-made custard
300ml (½ pint) fresh double cream


  1. Place the trifle sponges in the bottom of 4 individual glasses and sprinkle over the raspberries. Pour over the sherry or fruit juices and leave to soak for 30 mins
  2. Whisk together the custard and mascarpone and spoon on top of the soaked trifle sponges and raspberries.
  3. Whip the double cream to soft peaks and spoon over the custard mixture.
  4. Sprinkle over the crushed amaretti biscuits and serve.


Our thanks to the Dairy Diary for their contribution of these menus


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