Comida Rápida

Bocadillitos de roastbeef y rúcula

Hace no mucho os explicábamos cómo hacer unos ricos panes de leche. Ésta es la base para preparar unos riquísimos bocadillitos de roastbeef, rúcula y miel mostaza. Aunque suene complicado, de eso no tiene nada. El* roastbeef*, procedente de la cocina inglesa, ya se ha integrado tanto en nuestro país que hasta**** el vocablo ha sido adaptado al idioma español y nuestra RAE admite sin reparos la palabra ‘rosbif’.

¿Qué necesitamos?

Para preparar 16 panecillos mirad aquí.

Para el relleno:

800 gr de lomo de ternera
Romero seco
Orégano
Sal y pimienta
1 cucharadita de salsa Perrins
2 cucharadas de aceite de oliva
1 bolsa de rúcula
Salsa miel mostaza

¿Cómo lo hacemos?

Precalentamos el horno a 200º C.
Mezclamos en un bol el romero, el orégano, la pimienta y la sal, con un par de cucharadas de aceite de oliva y la salsa Perrins.
Pintamos la carne con la mezcla y marcamos la pieza en la sartén para que el exterior se dore.
Ponemos el lomo en una bandeja de horno y colocamos otra debajo con agua.
Horneamos durante unos 30 minutos.
Transcurrido el tiempo envolvemos la pieza en papel de aluminio y dejamos que se enfríe.
Mientras lavamos la rúcula y reservamos.
Cuando la pieza esté fría cortamos en finas lonchas.
Montamos el bocadillito abriendo el pan a la mitad y colocamos el roastbeef, la rúcula y la salsa de mostaza miel.

Consejos:

Siguiendo la receta de panes de leche podéis cambiar de forma final. Nosotros optamos por hacer estos panecillos redondos en lugar de darles pequeños cortes a la masa para que tuviesen el característico aspecto de pan de leche.
Nosotros compramos lomo de ternera pero para preparar un roast (rostir o asar) beef (ternera) vale cualquier otra pieza siempre que sea lo suficientemente grande como para que se quede dorada por fuera y poco hecha por dentro.

[English version] SANDWICHES OF ROASTBEEF, ROCKET SALAD AND HONEY-MUSTARD* *For the milk bread buns follow this previous recipe. Ingredients:

800 g veal loin
Rosemary
Oregano
Salt and pepper
1 tsp Perrins sauce
2 tbsp olive oil
1 bag of rocket salad
Honey-mustard sauce

* *

Preheat oven at 200º C.
*In a bowl mix the rosemary, oregano, salt, pepper, olive oil and Perrins sauce. *
Brush the meat with this mixture and place it on a very hot pan and sear it.
Place the prepared meat into a baking tray and place another tray (or any other container) full of water.
Roast for 30 minutes.
Take it out from the oven and wrap the whole piece into aluminium foil. Let it cool.
Wash rocket salad and set aside.
When the roastbeef is cold, cut into thin slices.
Prepare the sandwich: open the bread, place roastbeef, rocket salad and honey-mustard sauce.

* Tips:- You can choose the size and shape of your bread buns when making them.- We have used veal loin but you can use any big piece of meat that you can roast and the result is golden brown in the outside and tender in the inside. *

Mini Roast Beef and Arugula Sandwiches

Not too long ago we showed you how to make some delicious milk bread buns. They’re the perfect base for these tasty little roast beef sandwiches with arugula and honey mustard. It might sound fancy, but it really isn’t. Roast beef, originally from English cuisine, has become so common in Spain that even the word has been adapted into Spanish — our Royal Academy now accepts “rosbif” without any objections.

What do we need?

To make 16 little buns, check here.

For the filling:

800 g (1.75 lb) veal loin
Dried rosemary
Oregano
Salt and pepper
1 teaspoon Worcestershire sauce
2 tablespoons olive oil
1 bag of arugula
Honey mustard sauce

How do we make it?

Preheat the oven to 200°C (390°F).
In a bowl, mix the rosemary, oregano, pepper, and salt with a couple of tablespoons of olive oil and the Worcestershire sauce.
Brush the meat with the mixture and sear it in a hot pan so the outside browns.
Place the loin on a baking tray and put another tray underneath filled with water.
Bake for about 30 minutes.
Once the time is up, wrap the meat in aluminum foil and let it cool.
Meanwhile, wash the arugula and set aside.
When the meat is cold, cut it into thin slices.
Assemble the little sandwich by slicing the bun in half and adding the roast beef, arugula, and honey mustard sauce.

Tips:

Following the milk bread recipe, you can change the final shape. We went for round buns instead of making small cuts in the dough to give them the classic milk bread look.
We bought veal loin, but to make a roast (to roast) beef, any other cut works as long as it’s big enough to brown on the outside while staying rare on the inside.

[English version] SANDWICHES OF ROASTBEEF, ROCKET SALAD AND HONEY-MUSTARD* *For the milk bread buns follow this previous recipe. Ingredients:

800 g veal loin
Rosemary
Oregano
Salt and pepper
1 tsp Perrins sauce
2 tbsp olive oil
1 bag of rocket salad
Honey-mustard sauce

Preheat oven at 200º C.
*In a bowl mix the rosemary, oregano, salt, pepper, olive oil and Perrins sauce. *
Brush the meat with this mixture and place it on a very hot pan and sear it.
Place the prepared meat into a baking tray and place another tray (or any other container) full of water.
Roast for 30 minutes.
Take it out from the oven and wrap the whole piece into aluminium foil. Let it cool.
Wash rocket salad and set aside.
When the roastbeef is cold, cut into thin slices.
Prepare the sandwich: open the bread, place roastbeef, rocket salad and honey-mustard sauce.

Tips:- You can choose the size and shape of your bread buns when making them.- We have used veal loin but you can use any big piece of meat that you can roast and the result is golden brown in the outside and tender in the inside. *

Chicken Sandwich

Sometimes dinner at home — and I’m sure this has happened to all of you — boils down to “I’ll just settle for a yogurt”… It always happens to me the same way: I think “okay, a yogurt… and what else.” You peek into the fridge and the freezer and the gates of heaven swing open. You’ve got a quick rescue! That’s how this recipe was born — only within reach of the great chefs :p

Pics and Cakes

What do we need?

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  1 chicken breast fillet
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  4 teaspoons of mayonnaise
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  2 slices of country-style bread (pan payés)

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  2 lettuce leaves
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How do we make it?

Put a bit of oil in a frying pan.
While the oil heats up, season the chicken and wash and chop the lettuce.
Cook the chicken to your liking. I prefer not to cook it too much — like with almost any meat — so it stays tender and juicy.
Grab the two slices of country bread and pop them in the toaster.
Take out the chicken and the bread and assemble the sandwich.

Tips:

We buy the country bread already sliced at any supermarket. If we’re not going to eat it within a short time, we freeze it.
Another option for the sauce is to make a “mustardnaise” — mayonnaise and mustard in a 4-to-1 ratio.
You can pair the dish with some bagged potato chips.

[English version] CHICKEN SANDWICH **Ingredients:- Chicken breast steak

4 tsp mayonnaise
2 lettuce leaves
2 slices of bread
Put some olive oil into the pan.
Wash the lettuce and salt and pepper the chicken.
Grill the chicken.
Creat your sandwich with mayo sauce, chicken and lettuce.

Tips:- We buy the sliced bread and we place it in the freezer. When we need it, we just take out a couple of slices and place them directly into the toaster.

Instead of mayonnaise you can use ‘mustardnaise’. Just mix mayonnaise and mustard (proportion 4:1).
You can serve it with some crisps.

Sándwich de pollo

Las cenas en casa a veces, y seguro que os ha pasado a todos, consisten en “me conformo con un yogur”… A mí siempre me pasa lo mismo, pienso “vale, un yogur… y qué más”. Miras en la nevera y en el congelador y se abren las puertas del cielo. ¡Tienes una salvación rápida! De ahí nace está receta sólo al alcance de los grandes cocineros :p