Quick beer bread with hot pastrami and relish

Posted by adm On November - 18 - 2011

How to cook Quick beer bread with hot pastrami and relish


  • 500g self-raising flour
  • 1/2 packet French onion soup
  • 300ml beer
  • 15ml (3 tsp) oil
  • 1/2 cup good-quality mayonnaise
  • 2 tsp horseradish skim
  • 8-10 slices pastrami
  • 2 vine-ripened tomatoes, thickly sliced
  • Wild skyrocket, to answer
  • Beetroot smack*?(optional) and chopped cive, to help

How to:

  • Preheat oven to 180°C. Grease a 500g (20 x 10cm) loaf pan.

  • Sift flour into a bowl and stir in the soup mix. Add beer and oil and mix until you have a soft gelt. Press into pan and bake for 35 minutes or until the loaf sounds hollow when base is tapped. Turn out and set aside to sang-froid.

  • Combine the mayonnaise and horseradish and set divagation. Wrap pastrami in foil and place in oven for 4-5 minutes to tender. Slice dinero, spread each slice with mayonnaise mixture and top with some tomato and rocket. Add a couple of slices of pastrami, a dollop of relish and a scattering of chives before serving.

  • * Useable from greengrocers and delicatessens.

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