Video- Thai Beef Salad

Nov 5

 

2 Steaks (Sirloin/Rump)
1 tbsp Olive Oil
2 tsp Sesame Oil
Salt and Black Pepper
Dry Roasted Peanuts, Chopped
2 tsp Caster Sugar
90 ml Fish Sauce
1 Small Red Chilli
Juice of 2 Limes
4 Tomatoes
3 Small Shallots
4 Spring Onions
1/2 Cucumber
Handful of Mint Leaves
Handful of Corriander Leaves
1/2 Iceberg Lettuce, Washed and Dried

STEP 1: MAKE DRESSING
Mix the caster sugar in a bowl with the fish sauce. Finely slice the chilli and add to the bowl with the lime juice. Set aside.

STEP 2: MAKE SALAD
Slice the tomatoes into quarters. Peel and slice the shallot. Trim the spring onions and slice length ways with a sharp knife. Peel and halve the cucumber length ways. De-seed it with a teaspoon. Slice the flesh into half moon. Tear the herbs. Throw the lot into a bowl. Tear or shred the lettuce with a carving knife and set aside.

STEP 3: MIX OIL AND STEAK
Put the steaks on a plate. Mix the oils together and pour over the steaks, turning to cooks. Season with black pepper and salt.

STEP 4: COOK STEAK
Heat a griddle pan till almost smoking. Cook your steaks to medium-rare- give a 2.5cm thick steak 2 minutes on one side then turn and cook again for 2 minutes. For a thicker steak, turn for another 2 minutes, then repeat. Remove your steaks from the pan, season lightly with salt and leave to rest for 3 minutes. Add the lettuce to the salad bowl and toss in the dressing. Sit the steaks on a board. Slice them across the grain in 1-2cm strips using a sharp knife.

STEP 5: FINISH AND SERVE
Pile the salad onto a plate or into bowls and arrange the steaks neatly on top. Sprinkle over the crushed peanuts to finish.

Posted in Recipe, Video

Video- Courgette and Feta Fritters

Oct 28

 

These are the most delicious little bites. I recently catered for a wedding and we made hundreds of these babies for one of the canapés. They went down a storm! Serve them up with tzatziki or hummus and pass them round for all to enjoy.

450 g Courgettes
Salt and Black Pepper
1 Large Egg
110 g Feta Cheese
3 Spring Onions
4 tbsp Plain White Flour
2 tbsp Chopped Fresh Dill
A Pinch of Dried Mint
A Pinch of Smoked Paprika
Groundnut Oil with a dash of Olive oil for Shallow Frying

STEP 1: PREPARE COURGETTES
Wash, dry then grate the courgettes coarsely onto a board. Tip them into a bowl with a few pinches of fine salt. Mix and leave to sweat for 15 minutes.

STEP 2: MIX OTHER INGREDIENTS
In the meantime, beat the egg with a fork. Crumble the feta cheese roughly. Bunch the spring onions together on a board, trim the roots then slice across thinly.

STEP 3: REMOVE MOISTURE
Tip the courgettes into a colander/sieve to drain. Squeeze them with your hands to remove the moisture, then put half into the center of a tea towel. Pull it round them then twist and squeeze. Repeat with the rest.

STEP 4: MIX TOGETHER
Tip the courgette into a large dry bowl. Mix in the flour, spring onion, dill, mint, paprika and feta cheese and season with salt & pepper. Add the egg gradually, stirring, until evenly distributed.

STEP 5: COOK AND SERVE
Put a medium frying pan on to the heat and add enough oil to cover the base of the pan. Test the heat of the oil – it’s hot enough when it can burn a breadcrumb in 10 seconds. Carefully add the fritter mix a tablespoon at a time. Cook for 2-3 minutes per side or until golden. Turn very gently and once done set aside on kitchen paper. Sprinkle with salt. Serve hot with sides of your choice.

Posted in Recipe, Video