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Chilli Milli Beef Recipe

Chilli Milli Beef 2
Hiya! Today we will discuss about Chilli Milli Beef Recipe

Ingredients

  • Beef 1/2 kg
  • Ginger/garlic paste 1 tbsp
  • Papaya paste 2tbsp
  • Lemon juice 4 tbsp
  • Tamarind pulp 2 tbsp
  • Tomato ketchup 2 tbsp
  • Chat masala 1/2 tsp
  • Crushed red chillies 1 tsp
  • Black pepper 1 tsp
  • Salt to taste
  • Oil 5 tbsp
  • Shashlik sticks as required

Cooking Directions

  1. Marinate meat for at least 5 hours with papaya paste, ginger/garlic paste, 1 tbsp oil and salt.
  2. Put 4-5 pieces of meat on each shashlik stick and place them in a wide frying pan with 4 tbsp oil.
  3. Cover the frying pan with a lid and cook till meat becomes tender.
  4. Turn the sticks once.
  5. Put tomato ketchup, lemon juice, tamarind pulp, chat masala, red chillies, and black pepper in a bowl to makew a mixture.
  6. When meat becomes tender and all the water dries up, add the tomato mixture and cook till water dries up.
  7. Delicious chilli milli beef is ready;take it out in a dish garish with sliced onion and lemon.
  8. serve hot with yogurt.
  9. Note: if you want , you can smoke it with a hot coal.

Chilli Milli Beef Recipe

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Baked sweet potatoes with steak fajita filling

Heat oven to 220C/200C fan/gas 7. Wash the sweet potatoes, prick them with a fork all over, then rub with a little olive oil and season generously. Wrap each potato in tin foil and bake on a baking tray for 45-55 mins until soft.

To make the marinade, put the lime juice, chilli powder, garlic powder, cumin, 1 tbsp olive oil and a generous pinch of seasoning in a bowl. Mix everything together, then pour half the marinade into a second bowl. Add the steak to one of the bowls and mix well. Add the onions and peppers to the other bowl and mix to ensure everything is evenly coated. Cover both bowls in cling film and chill in the fridge until needed.

When the sweet potatoes have about 20 mins left to cook, heat the remaining 1 tbsp olive oil in a large frying pan over a medium heat. Add the onion and pepper mixture, cook for 12-15 mins, stirring often, until they go soft and start to glisten and brown, then tip onto a plate. Wipe the pan clean with some kitchen paper, add the steak and cook for 3-5 mins, stirring often. Add the onions and peppers back to the pan for a few mins before serving, then remove from the heat and stir through most of the coriander.

Mash the avocado in a bowl with a fork. Add a good pinch of salt and the rest of the coriander.

To serve, halve each sweet potato lengthways, mash the insides with a fork, then top with a spoonful of the steak fajita mixture and a dollop of mashed avocado. Enjoy!

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Heat the oil in a large frying pan and cook the onion and celery until soft but not coloured, about 10 mins. Throw in the garlic and cook for 1 min more. Pour in the wine and simmer on a high heat until most has disappeared. Pour in the stock and cornflour mix and simmer for 5-10 mins, stirring often until thickened. Season, then add the seafood and most of the dill. Simmer for a few mins until piping hot, then stir in the crème fraîche. Meanwhile, cook the garlic bread following pack instructions. Divide the stew into warm bowls and scatter with the remaining dill. Serve with garlic bread for dipping into the stew.

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Pistachio eclairs

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When ready to assemble, whip the cream until soft peaks form, then set aside. Using electric beaters, whisk the custard mixture until smooth. Fold in the whipped cream using a spatula and put the custard in a piping bag.

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