Traditional food and drink menu

Tuesday Chews

Steak Burgers with Pepper Sauce

Serves 4 people Approximate Time: 30 mins.
450g (1lb) lean minced beef
25g (1oz) fresh breadcrumbs
1 tbsp. vegetable oil
3 tbsps. brandy

1 egg
1 onion, finely chopped
2 tbsps. green peppercorns
25g (1oz) butter
150ml (¼ pint) double cream


  1. Mix together the beef, egg, breadcrumbs, onion and salt. Divide into 8 pieces. Coat your hands in flour and then roll each piece and flatten into a burger. Coarsely crush half the peppercorns. Sprinkle over burgers and press onto surface.
  2. Heat the oil and butter in a large frying pan, add the burgers and fry for 2-3 mins. each side.
  3. Reduce heat and continue cooking for 2-8 mins. according to preferred taste.
  4. Remove from pan and keep warm.
  5. Add brandy to pan. Remove from heat and set alight. Take care when doing so! When flames have died down, stir in cream and remaining peppercorns.
  6. Season with salt, reheat gently and pour over steaks just before serving.



Lime and Mango Sorbet

Serves 6 people Approximate Time: 50 mins.
2 x 425g (15oz) tins of mango slices in syrup
150ml (5fl oz) white wine

juice and zest of 2 limes
2 egg whites


  1. Place the mango slices with their syrup and the lime juice into a food processor and whizz to a smooth purée.
  2. Strain the mixture into a bowl and stir in the white wine.
  3. Whisk the egg white until frothy, then lightly fold into the mango purée.
  4. Pour the mixture into an ice-cream machine and churn until frozen. Spoon into a freezer container and place in the freezer until ready to use.
  5. Scoop into balls and spoon into bowls. Sprinkle with lime zest and serve immediately with wafers.

Alternatively, if you do not have an ice-cream maker, pour the mixture into a container and freeze for 2 hours. Stir and loosen up the ice crystals, then return to freeze solid.


Our thanks to the Dairy Diary for their contribution …




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