On Tuesday, 26 January, it was a public holiday in Australia to celebrate Australia Day, which marks the date when the first white settlers arrived in Australia. True to form, Australia Day was fine and very hot, and many people went to the beaches and had barbecues with family and friends.
Despite a last minute invitation to a barbecue lunch, I stayed at home doing all kinds of things, including baking (of course!). However, to do something a little different to mark the occasion of Australia Day, I bought a steak to make a steak sarnie.
There are many different ways to make a steak sarnie, and typically, I like mine with caramelised onions. Unfortunately, I forgot to buy an onion, so my steak sarnie contained steak, salad leaves, tomato and - my secret ingredient - beetroot and orange chutney:
I made the chutney on the weekend after spotting it on Johanna's site, Green Gourmet Giraffe. You can find the recipe for the chutney here.
Australians traditionally love beetroot on their burgers, and a burger "with the lot" always has one or two slices of ruby red beetroot on it. I am a beetroot fan myself, and couldn't resist this beetroot and orange recipe when I saw it on Johanna's site.
The chutney is easy to make, and only requires that you be around for an hour or so to cook the chutney and stir it occasionally. I only made a half batch, as I would otherwise be eating chutney for the rest of the year, but it is a welcome addition to my fridge.
This chutney can be used as dip (as Johanna did) with flatbreads, crackers and the like, or is a terrific accompaniment to beef or fish. However you serve it, I am sure that you'll enjoy it if you are a beetroot lover.