Chips, pastrami rolls and green peppercorn sauce
In my opinion, Tom McHugo's in Hobart is the epitome of the perfect pub, so this is my homemade version of one of their best dishes, a pastrami brioche roll with chips and peppercorn sauce. It's chips and gravy for the new age.
Ingredients
bag of frozen chips
4 brioche rolls
8 slices pastrami
Kewpie mayo
Peppercorn sauce
half a small brown onion
1 tbsp vegetable oil
2 tbsp butter, separated
1 tbsp green peppercorns
2 very generous tbsp brandy
1 cup beef stock
2 tsp plain flour
½ cup cream
Method
Step 1
Spread the frozen chips across a large baking tray and shove in a 190C fan-forced oven (210C conventional).
Step 2
While the chips are cooking, grate the onion half into a hot frypan with the vegetable oil, one tablespoon of butter and the green peppercorns. Let them get acquainted before pulling off the heat and adding the brandy. Let it heat and steam while you inhale.
Step 3
Return to a low heat, add beef stock and cook for 5-10 minutes or until reduced by half. Add the plain flour, and whisk to prevent lumps. Add the cream and remaining tablespoon of butter. Swirl and cook until it thickens gloriously then remove from the heat.
Step 4
For the final few minutes of the chips' cooking time, throw halved brioche rolls onto the tray to warm through. Remove from the oven, layer the buns with slices of pastrami and a squirt of Kewpie mayo. Warm the peppercorn sauce for 30 seconds, then pour over the chips and eat straight from the tray, beer in hand, and dream of your return to the pub.
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Katrina Meynink is a cookbook author and Good Food recipe columnist.From our partners
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