Thread: Manwiches

Saw this the other day in an article, and did a mental tick box of ingredients involved so no shopping required. A tuna katsu sandwich. Apart from the tuna steaks, there's a slaw of cabbage and pickled ginger, and a tonkatsu sauce.

Made the tonkatsu sauce first of all, a mix of tomato ketchup, mirin, soy and Worcestershire sauces, some grated garlic and a pinch of chilli flakes.





The tuna steaks are going to be breadcrumbed and fried. Here's the prep, along with the slaw and a small apple and toasted sesame seed salad.



Tuna ready.



Only a minute or so each side.



Tonkatsu sauce spread on both sides of the bread, with slaw on one side.



Tuna steak goes on top of the slaw.



Decent lunch.

That looks great!

A follow on from last night. I'd said to M'Sahib that the tonkatsu sauce I'd made for the tuna steak sandwich would go well on a burger. She reminded me there were a few homemade patties in the freezer, so I liberated one for TV time.

Toasted both sides of the bun in a dry frying pan.



Patty slowly fried.



Sauce spread both sides.



Burger in place.



Topped with some cabbage and pickled ginger slaw.



and into the final episodes of 'Bosch: The Legacy".

Nice, what's the make up of the patties? I couldn't tell if that was cheese or onions.

Originally Posted by Topper

Nice, what's the make up of the patties? I couldn't tell if that was cheese or onions.

Onion, didn't need cheese with the pickled ginger in the slaw.

M'Sahib had been shopping today, brought home some decent ciabattas. Not being in the mood to cook a full meal today, a steak sandwich struck a chord. First off, make some alioli (garlic mayonnaise).

Simple, in a bowl, mix egg yolk, some grated garlic, bit of Dijon mustarad, and a drop of lemon juice.



Slowly dribble olive oil into the bowl whilst whisking by hand or using a blender.



When it thickens, add some salt and pepper.



Final mix and she's in the fridge.



Steak is a rib eye I got a while ago from the Britshop in Pattaya.



Well seasoned both sides first of all.



Into a hot pan with a drop of canola oil.



Few minutes either side, then some butter, smashed garlic cloves and fresh rosemary added to the pan. Once melted down, basted the meat using a spooon.





Whilst the steak was resting, seared both sides of the ciabatta, and fried off a small red onion.



Lots of alioli spread on both sides of the ciabatta, steak sliced, and onion on top.





Time for a couple more episodes of 'Borgen'.

Love Alioli. I think i'd just have had that and the steak and fed the bread to the pigeons. Not being critical PAG but that's way overdone for me.

Alioli had me thinking about Garlic heavy dishes and with a nod to BB made me recall Greek mash. Basically for 1KG of potatoes you use a whole head of garlic, pounded in a large pestle with salt, add boiled potatoes and bash them into the garlic, next add extra virgin Olive oil and finally a load of lemon jiuce - its "wetter" than we have trad mash and you can't go near anyone then next day but its worth it.

Originally Posted by malmomike77

Love Alioli. I think i'd just have had that and the steak and fed the bread to the pigeons. Not being critical PAG but that's way overdone for me.

Normally in a plated meal, I'm a medium rare guy, but in a sandwich I prefer medium and well rested so no blood leeches out into the bread. Basting the meat whilst cooking makes sure it's tender.

Originally Posted by PAG

Normally in a plated meal, I'm a medium rare guy, but in a sandwich I prefer medium and well rested so no blood leeches out into the bread. Basting the meat whilst cooking makes sure it's tender.

as i said, not being critical, i'd still happily eat that in between your cooking demonstrations and with a chianti before you revealed what was for supper.

I am envious of you guys who can cook not only good food but meals that would be well rated by professional chefs.

And you seem to enjoy the challenges.

Originally Posted by PAG

Normally in a plated meal, I'm a medium rare guy, but in a sandwich I prefer medium and well rested so no blood leeches out into the bread

Agreed.
I cooked a joint of beef medium rare before..
It didn't taste good in sandwiches the next day

Originally Posted by Reg Dingle

I cooked a joint of beef medium rare before..
It didn't taste good in sandwiches the next day

madness

Originally Posted by Reg Dingle

Agreed.
I cooked a joint of beef medium rare before..
It didn't taste good in sandwiches the next day

Indeed. I like lamb 'pink', but not in sandwiches, has to be medium.

^ more madness.

Originally Posted by Loy Toy

I am envious of you guys who can cook not only good food but meals that would be well rated by professional chefs.

And you seem to enjoy the challenges.

The forum is indeed fortunate to be graced by the likes of PAG and Chitty.

^ We certainly are mate.

Timber, a once regular poster here was also an amazing chef and had a restaurant in Bangkok which was a regular eatery for TD members.

Mortadella, cheese and piccalili

^ Thatchers... you are starting to go up in my estimation.

Originally Posted by Mendip

^ Thatchers... you are starting to go up in my estimation.

I prefer the vintage meself.

Originally Posted by hallelujah

PAG and Chitty.

Because both are on opposite sides of the culinary spectrum?

Originally Posted by Loy Toy

Timber, a once regular poster here was also an amazing chef and had a restaurant in Bangkok

I remember Timber. He was from Portland, which is just down the road from here, and we used to exchange messages. I wonder what ever happened to him?

Found it, as of just over a year ago he had a nice position with the Central Group.







Head of Retail Food Service & Corporate Chef

In 2004, Chef Timber began his culinary journey, attending Le Cordon Bleu in Portland, Oregon. His career includes woking in Alaska as a General manager for Aramark Group, in Romania as an intern, owning Timba's Steak House and Serenade Restaurant & Wine Bar in Thailand as well as international retailer like Dean & Deluca. In 2016, he joined our team with a vision for elevating prepared food offerings with new and exciting dining concepts.

#centralfoodhall#trulyworldclass

Toasted cheese and ham sandwich with some pickled onion space raiders.

^^ Damn, wouldn't recognize him from meeting him around 2008-ish.


Though guess that is 14 fokin' years ago.

Originally Posted by Edmond

Though guess that is 14 fokin' years ago.

How many nicks ago was that Mao?

Originally Posted by bsnub

How many nicks ago was that Mao?

Eighteen