Pub grub is as #Aussie as Vegemite or a lamington! Have a go at this classic pub meal and enjoy responsibly 🇦🇺
1kg desiree potatoes, peeled, chopped
1/2 cup (125ml) pure (thin) cream
80g unsalted butter
1 1/2 cups (225g) self-raising flour
330ml bottle pale ale
2 tbs sunflower oil, plus extra to deep-fry
2 large onions, sliced into rings
4 x 250g skirt steaks
Watercress, to serve
1. Place the potato in a large saucepan of cold, salted water. Bring to the boil, then reduce heat to medium and cook for 12-15 minutes until tender. Drain, then pass through a potato ricer back into the pan (or mash until smooth). Place over low heat and stir in cream and butter. Remove from heat, season and keep warm.
2. Meanwhile, whisk together flour and beer in a large bowl to form a batter. Half-fill a deep-fryer or large saucepan with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough). Dip each onion ring in batter and deep-fry for 3 minutes or until golden. Drain on paper towel and keep warm.
3. Heat 1 tbs oil in large frypan over high heat. Season 2 steaks, then cook for 3-4 minutes each side for medium. Repeat with remaining 1 tbs oil and 2 steaks. Transfer to a plate and rest, loosely covered, for 5 minutes. Slice steaks, then serve with mash, onion rings and cress.
📍 211 Oxford St, Darlinghurst NSW 2010
☎ (02) 9331 1678
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