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Asian beef salad Recipe

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Ingredients

Ingredients
250g pack of rice noodles
4 tbsp soy sauce
juice of 1 lime
knob of ginger, peeled and grated
2 tbsp olive oil
200g sliced roasted beef, from the deli counter
1 red pepper, deseeded and sliced
½ cucumber, sliced
handful coriander leaves, chopped

Direction

Method Soak the rice noodles according to pack instructions. Whisk together the soy sauce, lime, ginger and oil in a large serving bowl. Drain the noodles well, then tip into the bowl. Cut the beef into bite-size pieces then add to the bowl along with the remaining ingredients. Toss everything together, then serve.

Asian beef salad Recipe

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Pour boiling water over the noodles and set aside to soften for 15 mins. Cut the tofu in half through the centre to make 2 thinner pieces, then in half the other way to make 4 rectangles, and in half on the diagonal to make 8 triangles. In a frying pan, mix the chilli sauce, 2 tbsp soy and 3 tbsp pineapple juice. Add the tofu and cook until the sauce is thick and sticky, turning the tofu halfway through cooking. Tip into a serving dish with any sauce and keep warm. Drain the noodles. Heat the oil in the pan, add the peppers and the white parts of the spring onions and and fry for 8-10 mins until the peppers have defrosted and softened. Add the pineapple, noodles and remaining soy sauce, then toss together and heat through. Serve with the tofu, scattered with the green parts of the spring onions.

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Millionaire’s cheesecake

Butter and line the base of a 20cm springform cake tin. Blitz the biscuits in a food processor into fine crumbs, then add the butter and blitz again. Tip the mixture into the tin and press down firmly with the back of a spoon. Chill while you make the filling.

Gently mix the mascarpone, soft cheese, icing sugar and cocoa until smooth. In a separate bowl, whip the cream until it is stiff, then fold into the mascarpone mixture. Spoon the mixture over the biscuit base and level the top. Chill for 1 hr.

Warm the caramel in a pan a little so it is easily spreadable, if you overdo it, wait until it cools again. Pour it onto the cheesecake, spread gently and chill. Meanwhile, melt the chocolate carefully in a bowl set over a pan of simmering water or in a microwave. Drizzle it back and forth over the caramel, then add the sprinkles or stars in whatever pattern you like. Chill until ready to serve, then carefully remove the tin and lining and slide the cheesecake onto a serving plate.

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Ultimate toad in the hole

Preheat the oven to fan 200C/conventional 220C/ gas 7. Sift the flour and a make a well in the centre and crack in the egg. Beat lightly,then gradually pour in half the milk and water, beating all the time to form a smooth,thick batter. Continue for 2 minutes,then stir in the remaining liquid. (The batter can be made several hours ahead of time, although contrary to popular opinion it is not improved by standing.)

Wrap a bacon rasher around each sausage then put them, spaced apart, in a large roasting tin (preferably metal). Scatter over the onion and drizzle with oil. Bake for 15-20 minutes until the bacon and sausages are starting to colour and the onion is tinged brown at the edges.

Remove from the oven and quickly pour the batter over the sausages. Return to the oven for a further 35-40 minutes until the batter is crisp and well risen.

Meanwhile,make the gravy. Heat the vegetable oil in a small pan, add the onion and fry gently for 5 minutes until softened and lightly coloured. Stir in the flour and cook for 1 minute. Add the mustard, Worcestershire or soy sauce and stock and bring to the boil, stirring. Simmer for 15 minutes, then taste and add more salt and pepper if necessary. Serve the toad with cabbage or broccoli and lashings of gravy.

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Chicken & mushroom risotto

Heat the butter in a large pan. Add the bacon and fry for 5 mins over a low-medium heat. Stir in the onion and fry for 10 mins more until the onion is soft but not coloured.

Stir in the mushrooms and continue cooking, stirring, for 5 mins. Stir in the rice and cook over a medium heat for 2 mins until the rice has started to turn translucent. Pour in the wine and allow it to bubble away over the heat.

Pour in a quarter of the stock and set a timer for 20 mins. Continue cooking, stirring very frequently, topping up with a splash more stock as it gets absorbed – this is best done in three more stages, until the rice is cooked and most of the stock has been absorbed (you may not need all the stock). The texture now should be creamy, like rice pudding.

Stir through the cooked chicken, warm briefly, then turn off the heat. Stir through the Parmesan and parsley, cover and leave to rest for 5 mins to allow more liquid to be absorbed into the rice. Season to taste and serve with extra Parmesan, if you like.

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Place the thawed and washed green broad beans in a cooking pot. Top with chicken or beef broth, season with black pepper and salt if needed (only if broth is not seasoned), and sprinkle with a dash of olive oil. Bring the mixture to a gentle boil over medium heat.

Sauté the finely chopped onion in 1 tbsp olive oil till translucent but not browned. Add meat and stir to mix. Season with salt and pepper and cook, stirring occasionally until the meat is browned and liquids run out.

While the meat is cooking, in a separate skillet, sauté the sliced garlic and coriander for about 5 minutes, or until wilted. Add the coriander mixture to the meat mixture and stir to mix. Ladle some of the broth from the cooking broad beans into the meat mixture and stir to coat. Bring to a boil, and remove from heat.

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Deep fry or toast the bread squares, till golden, drain on paper towels. Prepare the yoghurt sauce by mixing all the ingredients together.

To assemble, place the bread squares along the bottom of a large serving dish (traditionally a see through glass dish). Top with the broad beans and meat mixture. Spread evenly. Top everything with the prepared yoghurt sauce and spread to cover the whole surface.

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Heat a griddle pan until blisteringly hot. Season the steak all over with lots of ground black pepper. Brush the steak very lightly with a little of the oil and mix the rest of the oil with the garlic. Cook on the griddle for 3 mins each side for medium rare. When cooked to your liking, brush the steak all over with the garlicky oil and sprinkle with salt. Remove to a plate and leave to rest for 5 mins. Cut the steak into small chunks and top each chunk with a twirl of red pepper and a caper berry. Push a cocktail stick through everything to hold it together, drizzle over the oil and grind over more pepper.

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Heat oven to 170C /150C fan/gas 4. Tip the beef stock, spices, garlic, passata and chilli paste (or tomato purée, if using) into a large flameproof casserole dish and season. Place on a medium heat, bring to a simmer, then add the beef and coat in the sauce. Cover and braise in the oven for 5-6 hrs, or until the beef is really tender. Remove from the oven and leave to rest for around 30 mins.

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raid the fridge burritos

Chicken burrito

Heat the oil in a large pan. Add the onion and cook for 5 mins until soft, then add your chosen veggies and continue cooking for another 5-10 mins or until tender. Add the leftover meat, the rice and beans, along with the sauce from the can. Stir everything together and cook for 5 mins until piping hot.

Heat another frying pan, or a griddle pan, until hot, and heat oven to 140C/120C fan/gas 2. Now assemble the burritos. Warm a wrap for 10 secs on the hot pan (keep the pan hot, you’ll need to use it again). Pile roughly a sixth of the rice mixture onto the centre of the wrap. Top with a little avocado and some cheese, then brush beaten egg around the edge. Fold the ends over the filling, then fold in the sides, like an envelope. Flatten a little to a parcel, then place, seam-side down, in the hot pan. Cook for 2 mins until the underside has sealed shut and is toasted a golden brown, flip over and cook for a few mins more.

Keep the burrito warm in the oven while you continue assembling and cooking the remaining burritos. Serve with soured cream, if you like.