This is my ultimate beef sandwich. Fabulous bread, some roasted beef leftovers, gherkins, onions, tomatoes, avos and then my mom’s sweet and sour mustard. This specific mustard is something I had to make weekly when I grew up. It’s the South African sweet & sour mustard (soet mostert) but without the condensed milk. It goes perfectly with beef + pork + turkey and just about anything else.
So the real secret that I am letting you in on is mom’s recipe … so you better give it a try and then keep the recipe to yourself. Bon appétit!
Watch me make this by clicking here.
If you substitute the mustard with 1 teaspoon of mustard powder you can also use it as a “mayonnaise” for your potato salad.
Use the “mayonnaise” with cooked onions and you have “slaphakskeentjies”.
It keeps very well in the fridge for over a week.
how to beef up a beef sandwich with my mom’s sweet and sour mustard
Author: anél potgieter . lifeisazoobiscuit.com
- Bread of your choice
- Roasted beef, sliced
- Gherkins, sliced
- Tomatoes, sliced
- Red onions, sliced
- Avocado, sliced
- Chilies, chopped
- Salt and pepper for seasoning
- Mustard Sauce
- 3 Eggs
- ½ cup Sugar
- ½ cup Vinegar (I use spirit vinegar)
- ½ tsp Salt
- 1 heaped Tbsp Masterfoods Hot Mustard (Shop around for this, it is worth it if you like a hot mustard :-))
- Beat the eggs and add the sugar little by little until mixture is light and fluffy.
- Add salt and then add the vinegar slowly while beating well.
- Place your sauce over a double boiler and whisk until the mixture starts to heat up and thicken.
- Just before your sauce starts to boil, remove from the heat and add the mustard. Mix through.
- Allow your mustard sauce to cool before serving.
- Put your sandwich together and smother with some of this delicious mustard.
Open fish cake lasagna + tomato and gherkin relish – I grew up with fish pasta made with tinned pilchards for Saturday lunch so when Babs invited me for lunch this Saturday past – I knew what was on the menu. I asked my mom to wait for me to get to her place – I grabbed my copy of You can with Fish by Tamsin Snyman and rushed over to her house all inspired. I wanted to show her something different …for all too often we get caught up in the routine, making the recipes we know in the same way we have always made them.
We decided to try Tamsin’s fish cakes (love her use of potatoes in the dish) but replaced the tuna with pilchards – and as I am always prone to do… I added lots of fresh herbs, extra lemon and a Dhanya and Chillie sauce I discovered. We served it with a lasagna sheet and a tomato and gherkin relish. The gherkin gives it that beautiful tanginess and just complements the dish in an extraordinary way. It is kind of like “Viskoekies en tamatie-smoor” just dressed up and off to see the opening night of Verdi’s famous opera, La Traviata… and so, so simple.
Try it. I promise you it will make your heart sing!
10 Famous Italian Operas
1. Aida, by GiuseppeVerdi
2. Cavalleria Rusticana, by Pietro Mascagni
3. Il Barbiere de Siviglia, by Gioachino Rossini
4. La Gioconda, by Amilcare Ponchielli
5. La traviata, by Giuseppe Verdi
6. L’elisir d’amore, by Gaetano Donizetti
7. Madama Butterfly, by Giacomo Puccini
8. Nabucco, by Giuseppe Verdi
9. Norma, by Vincenzo Bellini
10. Pagliacci, by Ruggero Leoncavallo
Opera info from yusypovych.com
“viskoekies en tamatiesmoor” - dressed up for a night at the opera
- For fish cakes
- 1 ½ Medium potatoes
- ½ Tin sardines + tomato sauce [210g]
- 1 Egg
- 1T Bread crumbs [my mom uses all the crumbs from the bottom of her rusks packets – very good idea mom!]
- 2T Fresh parsley - chopped
- 1T Fresh coriander – chopped
- ½ t Chillie flakes – optional
- ½ T Dhanya and chillie sauce (i discovered this last week in the shop - it adds a lovely zing to this particular dish)
- 1 Spring onions – chopped
- Juice of ½ lemon
- Salt to taste
- Black pepper to taste
- Sunflower oil for frying
- For lasagna sheets
- 4 Lasagna sheets – one sheet per person
- For tomato and gherkin relish
- ½ Onion – chopped
- 1T Olive oil
- 250g Small rosa tomatoes
- 200g Dill gherkins – chopped finely
- 1T Dhanya and chillie sauce
- 2ml Salt (or to taste)
- For potatoes – peel potatoes and boil till soft. Drain well and mash. Set aside.
- For fish cakes – mix all the ingredients for the fish cakes and the mashed potatoes together. In a non-stick pan add some oil and fry the little patties until golden brown on both sides.
- For relish – fry the onion in pan till the onion is soft and translucent. Add the tomatoes and close the lid for about 8-10 minutes. The tomatoes will burst open, bringing a splash of flavour. Add the gherkins and the salt and mix together. Cook for another minute or two.
- For the lasagna sheets – boil with salt as per the instructions on the packet.
- To assemble - Put some of the Dhanya and chillie sauce at the bottom of the plate, place or arrange the lasagna pasta sheet on top of the sauce then place the fish cakes on top of your lasagna pasta sheet adding the relish to top off this awesome, but so easy little dish.