• 300g of scotch fillet

  • 6 rashers of good bacon

  • 1 large field mushroom

  • Worcestershire sauce

  • 50g of fire roasted peppers

  • 2 dill cucumbers

  • 2 tbsp of good mayonnaise

  • 1 baguette

  • 1/2 a curly lettuce

  • 2 ripe tomatoes

  • Onion rings

  • 1 egg

  • 100g of flour

  • 2 Spanish onions

  • 100ml of water


  • Sub:

  • 1.

    Cut field mushrooms into 1cm thick slices and cover them in oil. Cook mushrooms and bacon on a grill over a hot flame.

  • 2.

    Cut scotch fillet in half so it’s about 1cm in thickness. On the same grill after you have taken the bacon and mushrooms off, lightly fry your baguette.

  • 3.

    Remove the baguette when it becomes toasted and cook your scotch fillets to your liking.

  • Onion rings :

  • 1.

    Cut onions into 1cm thick slices and separate segments creating rings.

  • 2.

    In a bowl mix the flour, egg and water.

  • 3.

    Add the onions to bowl and coat with batter.

  • 4.

    In a large pan shallow fry the onion rings in canola oil until they become crispy.

  • 5.

    Layer toasted bread with sliced vegetables, scotch fillet, bacon and mushrooms. Top with onion rings and mayonnaise. Eat with care!


For more information and recipes from this series, click on the following link

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