Stuff Limited (NZ)



MAKES 4 / PREPARATION 1 HOUR / COOKING 3 HOURS This jam is totally addictive, with a good little kick. It takes barbecued steak to the next level! TOMATO, CHILLI & ROSEMARY JAM (MAKES 3 CUPS) 3kg ripe tomatoes, chopped 2 cups caster sugar ½ cup malt vinegar 1½ teaspoons mustard powder 6 cloves garlic, crushed 2 teaspoons sea salt 1½ teaspoons chilli flakes 2 tablespoons finely chopped fresh rosemary Put all the ingredients in a large, heavy-bottomed saucepan and bring to the boil. Reduce the heat to a simmer and cook for 2½-2¾ hours until the tomatoes are rich and thick. Stir the tomatoes about every 15 minutes to prevent them from catching on the bottom, and skim off any foam from the surface as it appears in the first hour. Pour into prepared sterilised jars and store, sealed, in the fridge for up to 6 weeks. FOR THE SANDWICHES 2 tablespoons olive oil 2 teaspoons American mustard 2 teaspoons Worcestershire sauce 440g beef flat-iron steaks (I used 2 packs Silver Fern Farms Beef Flat-Iron Steaks 8 slices ciabatta 40g butter 1 cup grated Tasty cheese 1½ cups watercress or rocket 2 ripe beefsteak tomatoes, sliced 1½ avocados, peeled, destoned, sliced ⅓ cup good-quality egg mayonnaise Mix the oil, mustard and Worcestershire sauce. Brush over the steaks, cover and leave for half an hour. Preheat the oven to 200°C. Butter one side of each of the ciabatta slices and place on a baking tray, buttered side down. Heat a frying pan or barbecue and cook the steaks for 2-3 minutes on each side. Transfer to a plate, cover with foil and leave to rest for 5 minutes. Meanwhile, divide the cheese among 4 of the bread slices and bake all the bread slices in the oven for 4-5 minutes or until the cheese is golden and bubbling. Slice the steaks across the grain and layer the cress or rocket, the avocado, tomato, steak slices and the tomato, chilli and rosemary jam onto the cheese-topped ciabatta. Spread mayonnaise on the unbuttered sides of the remaining ciabatta and place on top of the sandwiches, mayo side down, to serve. WINE A Hawke’s Bay Bordeaux blend – try the Trinity Hill Gimblett Gravels The Gimblett 2014.