Chimichurri-style steak sarnies & cheat’s spicy fries Recipe
Ingredients Ingredients 2 x 200g rump steaks, fat removed 2 long ciabatta rolls 2 handfuls
Menu
Ingredients Ingredients 2 x 200g rump steaks, fat removed 2 long ciabatta rolls 2 handfuls
Ingredients Ingredients 180g soft cheese 10g grated parmesan or vegetarian Italian-style hard cheese 100g grated
Ingredients Ingredients 1.6kg flat piece of pickled beef brisket 2 bay leaves 4 large carrots,
Ingredients Ingredients beef brisket (if rolled, unroll it) red onions, finely sliced ½ pomegranate, seeds
Ingredients Ingredients 300g lean minced beef 50g wholemeal breadcrumbs 50g carrots, grated 1 small onion,
Ingredients Ingredients 250g pack of rice noodles 4 tbsp soy sauce juice of 1 lime
Ingredients Ingredients 1 tbsp black peppercorn 1 tbsp English mustard powder 1 tbsp dried thyme
Ingredients Ingredients 1 tbsp rapeseed oil 1 large onion, halved and sliced 3 garlic cloves,
Ingredients Ingredients 1l low salt beef stock 1 large onion, peeled and cut into quarters
Ingredients Ingredients 240g beef sirloin, fat trimmed 1 tbsp balsamic vinegar 2 tsp thyme leaves
Ingredients Ingredients 1½ l chicken stock 4 tbsp English mustard 8 baby heritage carrots, peeled
Ingredients Ingredients 4 tbsp. fish sauce 2 tsp. brown sugar 2 tsp. green lime juice
Ingredients Ingredients 1 tbsp olive oil 2 rashers smoked streaky bacon 1 onion, finely chopped
Ingredients Ingredients 150g new potatoes, thickly sliced 160g fine green beans, trimmed and halved 160g
Ingredients Ingredients 750g stewing steak, such as chuck, cut into strips 1 tbsp vegetable or
Ingredients Ingredients 24 small corn tortillas, to serve 2 red onions, cut into wedges 3
Ingredients Ingredients 600ml beef stock 2 tsp ground cumin 2 tsp ground coriander 3 garlic
Ingredients Ingredients 2 sweet potatoes (about 175g each) 1 thick, lean rump sirloin steak, trimmed
Ingredients Ingredients 100ml cider vinegar 2 limes, juiced 1 tbsp chipotle paste 6 garlic cloves,
Ingredients Ingredients 4 garlic cloves 1 red onion, roughly chopped 1 white onion, roughly chopped
Ingredients Ingredients 300g dried cannellini beans 1 fresh bay leaf 1 tbsp vegetable oil 500g
Ingredients Ingredients 2 tbsp vegetable oil 1 garlic clove, crushed 1 small onion, finely chopped
Ingredients Ingredients 250g plain white flour, plus extra for dusting 20g golden caster sugar 5g
Ingredients Ingredients 1 tsp olive or rapeseed oil 2 peppers, deseeded and finely chopped 500g
Ingredients Ingredients 285g medium potatoes, thickly sliced 4 small carrots (160g), halved lengthways 2 x
Ingredients Ingredients 1 tbsp olive oil 300g braising beef or boneless beef, trimmed of excess
Ingredients Ingredients 1 tsp olive oil 1 large red pepper, deseeded and finely diced 500g
Ingredients Ingredients 2 wholemeal noodle nests (85g) 2 tsp rapeseed or sesame oil 200g lean
Ingredients Ingredients 1kg beef fillet – ask your butcher to cut it from the middle
In a mini chopper, make a paste with the ginger, coriander stalks, onion and garlic, then set aside. Heat the oil in the pressure cooker pan and brown the meat well on all sides, then remove. Fry the paste for 2-3 mins with 1 tsp golden caster sugar. Return the ribs to the pan and add the soy sauce, star anise, oyster sauce and enough chicken stock to just cover the ribs. Bring to a simmer, cover and bring up to high pressure. Cook for 45 mins, then release the pressure slowly. Take off the lid, add a splash of vinegar and remove the ribs from the pan. Simmer the sauce down until reduced and intensely flavoured. While the sauce is simmering, mix the salad ingredients together. Serve each rib in a puddle of sauce, topped with a pile of salad and rice on the side.
Heat oven to 200C/180C fan/gas 6. Heat the oil in a large saucepan and add the onion, garlic, carrot, spices and a pinch of salt. Cover and cook for 10-15 mins on a low heat until softened. If the onion starts to brown, add a splash of water. Meanwhile, cook the mince in a large frying pan until brown and starting to caramelise. Stir the beef in with the onion, add the tomato purée and stock, and simmer for 30 mins until most of the stock has been absorbed. While the beef is cooking, peel and cut the potatoes into chunks. Tip into a saucepan and cover with cold salted water. Bring to the boil, then turn down and simmer for 20 mins. Drain the potatoes and mash together with the chickpeas, butter, milk and za’atar. Stir the peas into the mince and simmer for 2 more mins, then take off the heat and stir in the chopped parsley. Divide between 4 small freezer-proof pie dishes. Top each with mashed potato and rough up the top with a fork. If serving straight away, put the pies on a baking tray and cook in the oven for 30 mins. To freeze, leave the pies to cool completely, then wrap well in cling film and foil. To cook from frozen, put the pies on a baking tray in a cold oven, turn to 160C/140C fan/gas 3 and cook for 1 hr-1 hr 20 mins until piping hot.
For the paste, soak the chillies in boiling water for 15 mins. Drain, remove seeds and whizz with the rest of the paste ingredients in a small food processor until smooth. Heat the oil in a wok or a heavy-based flameproof casserole dish. Fry the paste for 5 mins until the aroma is released. Add the beef and the lemongrass, and mix well. Once the beef starts to lose its pinkness, add the coconut milk and 250ml water. Bring to the boil, then lower to a simmer, uncovered. Stir occasionally to avoid sticking, and more often towards the end. Meanwhile, toast the coconut in a frying pan on a low heat for 5-7 mins until golden brown. Set aside to cool. Using a blender, coarsely blend it to finer pieces – but not too fine. Put to one side. After 2 hrs, add the coconut, kaffir lime leaves, chicken stock powder, tamarind paste, sugar and salt to the pan. Simmer for 30 mins more. You should start to see the oil separating from the mix. It’s ready when the meat is tender and almost falling apart. For the rice, use a heavy-based saucepan with a lid. Heat the oil in the pan and add the mustard seeds. Once the seeds start popping, add the turmeric, curry leaves (if using) and rice, and mix well. Add the chicken stock and 1 litre of water. Bring to the boil, then turn down to the lowest simmer and cook, covered, for 5 mins. Remove from the heat, with the lid on and leave to steam for 25 mins.
All Rights Reserved. Powered by The Cook Book
