Thai Beef Salad
Juice of 2 limes
1 red chilli
4 tsp fish sauce
2 tsp palm sugar ( can substitute with brown sugar)
Place all ingredients into a blender and mix until combined, pour into serving jug
Cos lettuce broken into cups
Thinly slice carrots, cucumber, spring onion, bean shoots (with the cucumber discard the seeds ) and any other vegetable of your choice (raw Khal Rabi is also nice)
1 pkt of minute steak
Season with salt and pepper cook on each side in a hot fry pan until cooked to your liking
( usually 15 seconds each side) set aside to rest, once rested slice the beef into thin slices.
To assemble by each person at the table
Take a lettuce cup place salad mix in first followed by a few slices of beef, drizzle with a little sauce wrap up lettuce leaf and eat. Keep paper napkins close by as the sauce tends to run down your arms if not careful.
1 1/2 cups instant potato flakes, 1 cup boiling water, 30 gm butter, 1 clove garlic, 1 small onion finely chopped, 3/4 tspn curry powder, 1 small carrot grated, 2 small zucchinis grated, 1 egg lightly beaten, 2 tblspns breadcrumbs, 2 tblspns grated parmesan cheese, 1/4 cup extra bread crumbs, 1 tblspns chopped parsley.
Place potato flaked in bowl add boiling water stir and allow to sit for 30 seconds and stir. Melt butter in frying pan add garlic, onion and curry powder cook until onions are soft. Add carrots and zucchini cook until soft, cool slightly. Add egg, breadcrumbs and cheese mix well. Shape mixture into 8 croquettes, toss in extra breadcrumbs combined with parsley. Heat oil and shallow fry until golden brown, drain on paper towel and serve with salad. The curry powder can be adjusted to taste and I use Indain curry powder as it has a better flavour than supermarket brands.
Oriental Prawns and Mushrooms
1kg Raw Prawns, 1 cup water 1 chicken stock cube, 1 tspn chilli sauce, 1tspn dark soya sauce, 2 tspn tomato sauce,
1/4 cup dry sherry, 1 clove garlic crushed, 1 tspn grated ginger, 1 tblspn cornflour, 1tblspn water extra, 75gms mushrooms sliced, 3 spring onions, 2 cups hot rice.
Shell prawns and remove back veins. Combine water, stock cube, sauce, sherry, garlic and ginger in a saucepan bring to boil. Stir in cornflour blended with extra water, stir over heat until boils and thickens for about 1 min. Add prawns, mushrooms and shallots, simmer for about 3 mins or until prawns are cooked. Serve with hot rice.
1kg diced stewing beef
4rashers of bacon slicd
6sprigs of thyme
2cups well seasoned plain flour
1cup beef stock
1large bottle of Guinness
2 onions thinly sliced
4 cloves garlic chopped
Large knob o butter and olive oil
6 thinly sliced mushrooms
2-3sheets of shortcrust pastry
1-2 sheets of puff pastry
3-4 tablespoons of corn flour
Sear the beef coated in the seasoned flour in oil til nicely browned then put aside.
Sauté the onion in the butter and oil,add bacon and cook for a while then add garlic,then mushrooms and thyme.
Deglaze with the bottle of beer and then add enough stock to just cover the meat,simmer for maybe an hour an a half.
Once cooked the pie sauce needs to be thickened with some cornflower, try half to start and bring to a rapid simmer an see how much you more you may need to add.
Get a large pie dish and give a good spray with oil, then place the short crust in and prick with a fork all over, blind bake in a 160degree ovens for about 10mins to get it started,
then pour in the stew and top with the puff pastry.any excess trimmed can be used to make little leaves or whatever as garnish.
bake for for 25-30 minutes til pastry is nice and golden on top at 180 degrees
Serve with marrowfat or mushy peas,veggies and mash
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