New Zealand Prime Beef Pastrami, seasoned with natural spices and hand rubbed in New York style cracked peppercorns. Gluten-free.
Beef (86%), Water, Spices, Stabiliser (451, 450, 508), Thickeners (407, 415) Acidity Regulators (262, 331), Antioxidants (316), Flavour Enhancer (621), Preservative (250) Natural Smoke Flavour.
I last ate pastrami when I went to breakfast at Zabar's while staying with my cousin in New York. I was assured that their pastrami was the best available, better even than that sold at Katz's, although apparently none of the locals can actually agree on that. I took from this advice that they were both probably pretty good, but Zabar's was closer so that is where we went. The pastrami was beautiful - spicy hot but not unbearable, and with a strong beef flavour that made us want to ask for seconds (and possibly thirds!) So Farmland had a strong rival for their product. I was hoping it would measure up.
Apart from not being quite as spicy as the New York version, this was pretty good. I ate two slices slowly, one with a slice of bread and one on its own - and was reassured. They were just as good as the originals, living up to my expectations without difficulty. I had already decided to use the rest of the pack with some grated cheddar to make savoury pinwheels - this way the whole family could try a little. And the recipe would be simple enough for Miss Seven and Mr Nine to try. I would oversee the process, but they would do the preparation and baking.
We started with equal quantities of self-raising flour and plain unsweetened yoghurt. This was mixed together by the children, each taking a turn while the other added extra flour when necessary. When it was springy, they tipped it on to the bench and rolled it out to form a thin scone-like oblong. They then added some grated cheese and the rest of the salami, torn into smaller pieces; then the oblong was rolled up, cut into slices, and spread on an oven tray to bake. Nothing was measured; we just added what we thought was about right! The pinwheels were cooked until they were brown on top - even the cooking time was flexible!
I had kept two small pieces of salami aside for the children to taste while the pinwheels were cooling. Mr Nine turned his nose up at the peppercorns; he did try a little but said it was too spicy and he probably would not eat any. Miss Seven said it was about right for her! But when it came to eating the still warm pinwheels with a little added butter, it was a different story. The flavour of the salami was still strong, but the pepper was much less evident - in fact the amount of meat and cheese in relation to spices was just right. Mr Nine revised his opinion completely and both he and Miss Seven were highly impressed. The not-measured mix yielded 16 pinwheels and the five of us finished the lot for lunch. I am sure they would have been nice cold too, but we did not get the chance to find out.
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