Beef 500 gm
Oil 250 gm
Soya sauce 4 tbsp
White vinegar 1 tbsp
Homey 1-1/2 tbsp
Sugar 4 tbsp
Chili paste 1/2 tbsp
Water 1/4 cup
Ginger crushed 3 tbsp
Garlic crushed 2 cloves
Onion 1/4 cup sliced
Capsicum 1/4 cup
Sesame as required
Marinate beef with all ingredients except sesame seeds.
Heat oil in pan, fry marinated beef slices until crisp and brown.
Then put oyster sauce and capsicum and fry it.
Then sprinkle sesame seeds and serve.
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Serving Details Serves: 2 Preparation Time: 5 minutes Cooking Time:
Serving Details Serves: 4 Preparation Time: 20 minutes Cooking Time:
Serving Details Servings: 24 (suitable for a two-tier wedding cake)
Serving Details Servings: 12-16 slices Portion Size: 1 slice per
Serving Details Servings: 8-10 slices Portion Size: 1 slice per
Serving Details Servings: 10-12 slices Portion Size: 1 slice per
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Ingredients Chicken mince ½ kg Buns 4 Egg 1 Onion
Ingredients: 8 slices Brown Bread 1/2 cup Cucumber, grated 1/2
Ingredients: Oil 1/2 cup Buttermilk 1 cup Flour 3/4 cup
Ingredients: 1 cup All-purpose flour 1/2 cup Finely grated Cheddar
Ingredients Egg 1 Mayonnaise 3 tbsp Potatoes 2 (boiled) Meat
Melt the butter in a pan over medium heat. Whisk in the flour and cook to make a smooth paste about 5 mins and gradually stir in the heavy cream.
Ingredients 1 tsp Worcestershire sauce 1/2 cup uncooked rice 1/2
Ingredients Milk 1/2 kg Olpers Cream 1/2 kg Sliced pistachios
In a large pot over medium heat, combine onion, celery, potatoes, split peas, bay leaves and broth. Bring them to a boil, then reduce heat and cover it simmer for 1 hour.
Ingredients: 2 & ½ Cup Maida 1 & ½ Cup
Ingredients 1/2 kg boneless chicken cut into small cubes 125 gm plain yogurt 1 onion finely chopped 2
Ingredients: 2 cups sugar 1/2 cup butter 1/2 cup milk
Heat the oil in a large saucepan or casserole dish over a medium heat. Add the cabbage, onion, garlic, coriander seeds and bay leaves, and cook, stirring occasionally, for 15 mins until the cabbage begins to wilt. Stir in the apple, vinegar and maple syrup and season well. Cover the pan and cook gently for 1 hr until the cabbage is tender and wonderfully sticky and caramelised. Remove the bay leaves before eating. Can be made in advance and frozen or kept chilled for up to two days. Use up any leftovers in our bubble & squeak brunch.
Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around – not over – the lamb. Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb. Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.
Stir the beef with the fish sauce, lime zest, peppercorns and garlic, then set aside. Heat half the oil in a large non-stick wok and pile in the shallot, asparagus, sugar snaps and broccoli. Stir-fry over a high heat for 5 mins. (There are a lot of vegetables, so you can speed up the process by adding a dash of water to the wok every now and then to steam them at the same time.) Stir the coconut milk, curry paste and lime juice together, pour into the pan and stir well. Simmer for 2 mins, adding a few tbsp water until the vegetables are tender but still have a lot of bite. Tip into bowls and keep warm. Add the remaining oil to the pan, tip in the beef and stir-fry for 1-2 mins until just cooked. Stir through the basil leaves and serve on top of the vegetables.
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