Hello and welcome to another all about food. The marmalade making marathon continues as we work overtime to keep up with the demand from our well established marmalade aficionados! Every year our marmalade sells out even before it is made as we keep a rolling order from our customer’s year on year! As I have mentioned before, we make our marmalade the traditional way, extracting every pip by hand, soaking the pips and the sliced Seville oranges for at least 24 hours before doing our magic. These hand filled jars of sunshine are then sent off across Ireland, the UK and Europe to adorn the breakfast tables of Gingergirl customers. Every year I manage to hide a few jars for my own table in the hope that my dad doesn’t find them first!
I usually have the lads around to my place to watch the rugby and enjoy a few beers. We have always just ordered takeaway but we’re getting a bit bored with our choices now. Do you have any suggestions for tasty food we can enjoy in front of the telly?!
Mark D, Castletroy
I have five brothers, four brothers in-law, and a husband – all of whom who are sport mad! Trust me when I say that these steak sandwiches will be a real hit. Make the balsamic onions in advance, that way you are not stuck in the kitchen as your friends are taking all the good seats for the match!
Steak & Balsamic Onion Ciabattas
4 minute steaks
2 ciabatta loaves
2 red onions, sliced finely
2 tablespoons of balsamic vinegar
1 bag of rocket
For the onions – heat a tablespoon of olive oil in a pan over a low heat, add the onions and allow to cook slowly for 30 minutes, stirring occasionally. Add the vinegar and cook on quite a high heat for a further ten minutes or until the balsamic vinegar has reduced to a sticky sauce and the onions appear almost black in colour.
Heat a griddle pan until smoking hot. Season both sides of the meat with salt and drizzle with olive oil. Fry for one/two minutes on each side (depending on how you like your steak cooked) and remove to a warm plate. Squeeze with lemon juice and leave to rest for a couple of minutes.
Meanwhile, cut your ciabatta lengthways, grill until golden or put on the griddle to absorb the wonderful cooking flavours. Spread one side of the ciabatta with the onions; place the steak on the other side along with the meat juices from the plate.
Add a generous handful of rocket; press the bread together firmly to mix up all the flavours. Enjoy!
Gingergirl aka Helen Keown is an artisan food producer who produces a range of handmade luxury jams, preserves and chutney’s made from local, seasonal or organic ingredients. Helen’s produce is available nationwide from independent food emporiums and is also available at selected food delis across Europe.
Letters to ‘gingergirl’ c/o The Limerick Leader, 54 O’Connell St. Limerick.
You can follow gingergirl’s on Twitter – under gingergirlfood or on Facebook – under ‘gingergirl’.
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