Whey Brine Pastrami & Piccalilli Sourdough Sandwich
Makes roughly 18 portions
INGREDIENTS
½ large cauliflower, cut into small florets
1 head broccoli, cut into small florets
2 bulbs fennel, cut into small chunks
4 red chillies, seeds still in, finely sliced
2 green chillies, seeds still in, finely sliced
200g fine green beans, chopped into short lengths 150g runner beans, cut into short lengths
300g shallots, cut into eighths
1 red onion, roughly chopped
2 handfuls fine sea salt
2 tablespoons mustard oil
2 heaped tablespoons mustard seeds
2 tablespoons ground cumin
2 tablespoons turmeric
1 nutmeg, grated
2 tablespoons English mustard powder
4 tablespoons flour
500ml white wine vinegar
2 apples, grated
2 mangoes, peeled, deseeded and roughly chopped 6 tablespoons sugar
3 cloves garlic, crushed
2 tablespoons dried oregano
4 bay leaves
• Put all the vegetables in a bowl, add the salt and enough
water to cover. Leave in a cool place for about one hour. • Heat a saucepan big enough to hold all the vegetables. • Add the mustard oil to the pan, then fry the mustard seeds, cumin, turmeric, and nutmeg for a moment. Lower the heat, add the mustard powder, flour, and a splash of vinegar. Stir well to make a thick paste. Gradually add the remaining vinegar and 100ml water, stirring all the time to make a smooth paste. Add the apples, mangoes, sugar, garlic, oregano, and bay leaves. Cook for two to three minutes.
• Drain the salted vegetables and add them to the pan, stirring well to coat with the spicy paste. Cook for 10–15 minutes until the vegetables have just softened and started to release some juice. Spoon into sterilised jars and close the lids tightly. Let mellow in a cupboard for a month
PASTRAMI STEP 1: CORNED BEEF
1 whole deboned free range brisket
2 teaspoons juniper berries, crushed
1 teaspoons whole white pepper
2 extra bay leaves, crumbled
2 tablespoons cane sugar
2 teaspoons mustard seeds
4 tablespoons sea salt
6 cups Buffalo Ridge mozzarella whey
• Pierce brisket all over with a carving fork. piercings should be 1.5cm deep and the same distance apart combine sugar, salt, bay leaves, mustard seeds, juniper berries, and peppercorns in a bowl and rub into the chilled brisket. Place in container and cover with brine. Leave to marinate for 24 hours at 20°C turning a few times.
• Place in the fridge for a further three weeks, turning twice a week .
STEP 2: WOOD-SMOKED PASTRAMI
For the rub:
1/4 cup cracked black peppercorns
2 tablespoons cracked white peppercorns
2 tablespoons dried oregano
1 tablespoons crushed mustard seed
1 teaspoon chilli flakes
1 tsp garlic powder
1/4 cup honey diluted with 1tbsp water
• Remove from the brine and rinse in cold water. Then submerge in fresh cold water for an hour to remove any excess brine.
• Add all the ingredients together except the honey. Remove the meat from the water and pat dry. Brush with the honey. Lay out some cling film and place the meat, fat side up, on it. Sprinkle over and rub thoroughly into all the surfaces. Wrap tightly in cling film and refrigerate for 24 hours.
• Remove from fridge. Open wrapping and pat dry. Allow meat to come to temperature for smoking. Smoke for 1 hour at 100°C then wrap in one continuous piece of heavy-duty foil. Make sure there are no holes. Hot smoke for a further two to three hours until you get an internal temp of 70°C.
• Remove and allow to rest in foil for about 30 minutes. • Once rested, slice thinly.
THE SANDWICH
1 loaf 66% sourdough rye, sliced 60g salted farm butter pastrami piccalilli
TO ASSEMBLE
• Take two slices rye and butter one side.
Back on a good amount of pastrami (100g) onto one slice. Spread on piccalilli and top with the other slice. Eat. Enjoy.