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LOCATION: Recipes >> Sandwiches >> Yet another recipe courtesy of John Morris and ABC Radio's "Queensland Sunday"

Print this Recipe    Yet another recipe courtesy of John Morris and ABC Radio's "Queensland Sunday"

programme emanating from Rockhampton, Qld, Australia (6 March 1994).

This recipe calls for a *large* fritter - about the size of a saucer, and
nice and thick. For this you need a fairly stiff batter, a good spatula
for turning the fritters, and lots of oil ("Good fritters are made soaking
in oil!" says JM).

Bought corned beef slices are no good for this recipe, unless you can get
them cut about 1/2" thick especially for you. You need nice diced *chunks*
of beef in the fritter, and it should be 90% meat - the batter is just there
to bind the pieces together. The beef should not be too salty.


(Quantities not mentioned - just drive by instinct according to what you
think is a fair mixture, remembering the batter is just to bind it all.)

Corned beef - thick slices diced into nice chunks
Onion - again, cut thick slices then dice them
Sun-dried tomatoes - generously diced once more
Fresh rosemary - chopped
Oil - olive oil, or other of your choice

Tomato paste
Fresh tomatoes - sliced
Red onions - sliced and lightly fried in butter until just "wilted down"
Mozzarella cheese slices
Freshly grated pepper
Fresh basil

Cabbage - braised (mixed colour types would be good)
Red capsicum - grilled slivers
Pine nuts
Spiced vinegar

Batter - use standard recipe, but better to use 50/50 milk/cream in lieu
of water if your recipe calls for the latter. Want it fairly stiff.


Heat enough oil so fritters will be swimming in it as they cook.
Add the diced corned beef, onion, dry tomato, and chopped rosemary to
the batter. Mix through.

You will need a small pouring jug (or maybe a 1/3 C measure would do)
to pour the fritters into the oil - spoons are too small for this job.
Pour "enough" of the batter mix into the hot oil and cook. Set aside
until they're all done.

Now, spread the top of the fritter with tomato paste, then a layer of
fresh tomato slices, then a little pesto, then the "caramelised" red
onion slices, then a grating of fresh pepper, finally a slice of
mozzarella cheese.

Bake the "sandwich" in the oven briefly, until the cheese melts down
through the layers of onion and tomato.

Arrange the braised cabbage topped with grilled capsicum slivers and
sprinkled with pine nuts on the side of the plate. Add a dash of
spiced vinegar.

Lift the fritter onto the plate beside the cabbage etc. and garnish
it with fresh basil.


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