SPUR RECIPES
PREGO STEAK ROLL
30 ml (2 tablespoons) olive oil
250 g (about 4) beef slices from roast
1 medium onion, thickly sliced
15 ml (1 tablespoon) fresh lemon juice
125 ml (0.5 cup) Spur Peri-Peri Sauce or Spur Durky Sauce
Spur Seasoning Salt to taste
Freshly ground black pepper to taste
10 ml (2 teaspoons) cake flour to thicken
4 Portuguese rolls
Heat oil in a heavy-based frying pan. Add beef slices and onion and fry lightly for a few minutes.
Add lemon juice, Spur Peri-Peri Sauce, Spur Seasoning Salt and pepper. Simmer for a few minutes. Thicken sauce with a paste of flour and a little water.
Serve beef slices with sauce on Portuguese rolls or any other bread rolls of choice.
Variations
Use any other beef steak of choice and cook from rare.
Cooking Tip
Turn your Prego Roll into a meal fit for a king – top with Brie and Rocket.
SPUR CHEDDAMELT SAUCE
3 tablespoon Butter ghee (Clarified butter)
1 tablespoon Maizena
1 1⁄2 cups milk
1 punnet mushrooms
2 cups cheese (gouda /mozarella mix)
salt
aromat
fine black pepper
crushed black pepper
Braize sliced mushrooms in some butter with fine
black pepper and set aside.
Place ghee (Clarified butter) in saucepan and allow to simmer until
liquid form…
Add Maizena and braize for a few minutes.
Mix spices and milk in a seperate jug and add to
braized maziena.
once sauce begins to thicken, add braized
mushrooms and allow to cook together.
Lastly add cheese and mix well.
The sauce will become very thick at this point,
but let it melt nicely.
Serve over a nice masala steak and potato wedges
SPUR’s BLUE CHEESE SAUCE
1 block blue cheese
1 punnet smooth cream cheese
½ cup plain yogurt
Place in a food processor until smooth, add spice with garlic, salt and white pepper.
SPUR STYLE STEAK
1 kg fillet steak
1 tablespoon red masala
1 teaspoon peri peri spice
1 teaspoon crushed black pepper
1 teaspoon steak and chops spice
1 teaspoon barbecue spice
3 tablespoons Worcester sauce
4 tablespoons tomato sauce
3 tablespoons olive oil
Salt
5 tablespoons spur brill basting sauce
2 tablespoons hickory basting sauce
Marinate steak in all ingredients EXCEPT the Spur Grill basting sauce and Spur hickory basting sauce.
Fry steak in a little butter on a stove top griller according to your taste. I prefer medium rare so I fry for 3-4mins on each side. Once done remove from griller and place into a casserole.
Add sauces and grill in oven for 10mins just before serving. Garnish with parsley.
INFO
Please add less red chillies if you do not like hot food. This is an excellent recipe. Fillet is a very soft meat and should not be overcooked.
Serve with chips or baked potato.
SPUR DURKY SAUCE
140 ml vinegar (white)
350 ml water
1.25 ml chilli powder
2.5 ml tabasco sauce (optional)
10 ml garlic flakes
15 ml onion, diced into small blocks
15ml sugar
5 ml salt
3ml paprika
2.5 ml maizena
Mix all the ingredients in a pot and bring to the boil. Simmer for 5 minutes. Allow to stand for about an hour so that the garlic flakes can flavour the sauce.
CRUMBED MUSHROOMS
Meng die volgende:
1 koppie koekmeel
1 koppie bruinbrood krummels
1 teelepel sout
4 eiers geklits
Vat knopie sampioene, dompel in geklitsde eiers, haal uit en rol in broodkrummel mengsel.
Braai paar minute in baie warm olie.
Geniet met tartar sousie
NEW SPUR STEAK RECIPE
1 kg Rump fillets (Medium thick)
1 tablespoon Red Masala Paste
1 teaspoon Robertson Barbecue Spice
1 teaspoon Robertson Steak and Chops Spice
1 teaspoon Robertson Meat Tenderiser Spice
1 tablespoon Worstershire Sauce
1 teaspoon brown vinegar
4 tablespoons Spur Hickory Basting Sauce
Salt
Marinade steak and set aside overnight
In a medium heated pan, add steak and cook until steak is cooked all the way through (°̩ prefer med – well, so normally a few minutes on each side +- 4 mins)
Remove steak and move to your serving platter (allow steak to rest)
Using the same pan, pour in all remaining marinade accumulated in your dish
Add the following:
1 tablespoons butter
Additional 2 tablespoons Spur Hickory Sauce
Season with salt and pepper
Allow all to combine and bring up to the heat,
Remove and pour over the warm steak
Ideally served spur style:
Plated individually, alongside fried chips, crisp onion rings with chopped lettuce and tomato slices.
SPUR SPICY NACHAS SUPREME
1 can (8 ounces)(250g) tomato sauce
1 can (4 ounces)(125g) diced green chiles
½ cup chopped green bell pepper
1 green onion, sliced
¼ teaspoon hot pepper sauce
1 bag (10 ounces) tortilla chips
2 cups shredded Cheddar cheese
1 avocado
1 teaspoon lemon juice
½ cup sour cream
Jalapeno pepper slices, optional
Combine tomato sauce, chiles, green pepper, green onion and hot pepper sauce in bowl; let stand 15 minutes. Place tortilla chips in shallow 8 x 10 inch baking dish.
Pour sauce over chips; sprinkle grated cheese over all. Broil nachos 3 minutes or until cheese melts.
Just before serving, seed, peel and mash avocado.
Stir in lemon juice. Spoon avocado mixture and sour cream on hot nachos and top with jalapeno slices. Serve immediately.
HOMEMADE BUFFALO CHICKEN WINGS
Serves 3-4 as a starter
12 chicken wings, cut in half at the joints
fine table salt
oil for deep frying
Wings: Season the wings with salt. Deep fry in oil until golden brown. Remove from oil and drain excess oil on some paper.
BLUE CHEESE SAUCE
125 ml mayonnaise
125 ml sour cream
100 g blue cheese (crumbled)
Blue cheese sauce: Mix all the ingredients together
DURKY SAUCE
140 ml vinegar (white)
350 ml water
1.25 ml chilli powder
2.5 ml tabasco sauce (optional)
10 ml garlic flakes
15 ml onion, diced into small blocks
15ml sugar
5 ml salt
3ml paprika
2.5 ml maizena
Durky sauce: Mix all the ingredients in a pot and bring to the boil. Simmer for 5 minutes. Allow to stand for about an hour so that the garlic flakes can flavour the sauce.
