INGREDIENTS
Lemon butter sauce (± 300 ml sauce)
125 ml Clover fresh full cream milk
15 ml cornflour
125 ml water
30 g / 30 ml Clover MooiRiver butter
10 ml lemon juice
2 ml salt
White pepper to taste
Stack ingredients (for 1 stack)
30 g / 30 ml Clover MooiRiver butter
1 slice white or brown bread
1 x 2 cm thick slice peeled tomato
A few onion rings
A few sliced mushrooms
Vegetable seasoning
1 egg
1 x 50 g slice beef minute steak
Salt and barbeque or steak and chop seasoning
2 rashers bacon
1 thin slice Clover Gouda Cheese
Method
Heat the milk for the sauce to boiling point.
Mix the cornflour and water and stir into the milk.
Bring to boil, stirring until a smooth, thick sauce is formed.
Stir in the butter, lemon juice, salt, pepper and food colouring, if used.
Keep warm until ready to serve or cool, cover with a little melted butter to prevent a skin from forming on top and refrigerate until required.
Heat a small knob of the butter in a saucepan.
Cut the bread into a neat circle with a round cutter and fry until golden and crisp on both sides.
Keep warm in a moderate oven. Heat another knob of the butter in the same pan.
Sprinkle the tomato, onion rings and mushroom slices with vegetable seasoning and fry until onion and mushrooms are tender and the tomato slice is just browned but not soft.
Keep warm. To poach the egg, grease a ramekin dish with butter and break the egg into the dish. Prick the yolk and white with a toothpick and place into the microwave oven.
Cover and microwave on Medium Low for 30 seconds.
Check texture and microwave 20 – 30 seconds more checking the texture at short intervals, until set.
Keep warm.
Wipe the pan clean with kitchen paper and heat another knob of butter to quite hot.
Season the minute steak and fry the bacon rashers and steak until done to taste.
Keep warm.
To make the stack, place the fried bread circle onto a warmed plate and top with the onion rings, minute steak, tomato, poached egg, cheese, mushrooms, sauce and bacon.
Impressive and delicious!
CLOVER INGREDIENTS USED IN THIS RECIPE
