250g Plain flour
Beef skirt steak
Salt & pepper
First make the pastry. Start by freezing the butter and putting the water in the freezer until it starts to form ice. Sieve the flower into a bowl and add a pinch of salt. Grate the frozen butter into the flour and bring it together roughly but gently with a fork, add the iced water a bit at a time until the dough leaves the sides of the bowl and starts to come together. Make it into a ball and cover in cling film and let to rest in the fridge for thirty minutes or so.
Prepare the filling. Chop the onion finely, peel and cube the potato chop the beef into small pieces and dredge in seasoned flour.
Remove the pastry from the fridge and divide into four, roll out on a floured surface into a round disc the size of a tea plate. Place the potato cubes in the middle and top with a sprinkle of salt and pepper, place the onion on top and again another sprinkle of salt and pepper, place the meat on top then cut a few fine slivers of butter and lay this on top of the meat. Brush the edges of the pastry with egg wash and bring together and crimp with your fingers. Place on a baking tray and coat the outside with generous amounts of egg wash to get a nice golden colour.
Place into the oven on 180c for approx 45 minutes or until nice and golden brown, place on a wire rack and leave to cool slightly.
John’s Spicy Asian noodle salad with beef and green peppers in a mushroom gravy.
Ingredients & Directions:-
Soak the dried noodles in boiling salted water for five minutes and drain and leave to one side in a bowl.
Noodle salad dressing.
Five cloves of garlic
1 red chilli
1/2 red onion
Handful of coriander
Juice of half a lemon
1 star anise crushed to powder
Put all the ingredients in a pulse blender or pestle and mortar and crush everything to almost a paste consistency.
Toss the salad dressing mixture into the noodles ensuring mixed well and the noodles are coated with the Asian salad dressing and set to one side while you prepare the beef.
Beef with green peppers in mushroom gravy.
100g thinly sliced beef
Chinese mushroom soy sauce
1 green pepper
Handful of mushrooms
1 red chilli
Oil for frying
Strips of red chilli for garnish
Sprig of coriander for garnish
Thinly slice the beef and sprinkle with a little salt and coat in mushroom soy sauce and place covered in the fridge for 30 minutes.
Prepare the vegetables, slice the mushrooms, thinly slice the green peppers into strips and small rings of red chilli.
Heat the oil in the pan and stir fry on a very high heat quickly the peppers, mushrooms and chilli until starting to soften, then add the beef with the marinade and flash fry for just three minutes until the beef is cooked medium. Place the lid on the pan just for the last minute so the gravy starts to thicken slightly and reduce then its ready to serve.
Place a nice heap of the noodles in the centre of the plate and top this firstly with the vegetables and the beef sits on top. Spoon a couple of spoonfuls of the sauce over the beef so it covers the beef and soaks through to the noodles.
Garnish with thin strips of red chilli and a sprig of coriander to serve.
There you have my own Spicy Asian noodle salad with warm beef and green peppers in a mushroom gravy, enjoy!
- 1 red bell pepper (4 tbsp. once diced)
- 4 tbsp fresh chives
- 10 oz fresh crab meat
- 2 inch stick celery finely chopped
- 1/2 cup dry breadcrumbs
- 1/2 cup mayonnaise
- 1/4 tsp Kosher salt – can substitute with 1/8 tsp. table salt
- 1/4 tsp fresh cracked pepper
- 1/2 cup dry breadcrumbs (for coating)
- 3 tbsp clarified butter
To start the crab cakes, pre-heat the oven to 325° degrees Fahrenheit.
Next cut the ends off of the pepper and remove the insides. Now brunoise the peppers (which basically just means to cut them into small even size pieces). Then finely dice the chives.
Place the crab meat into a medium bowl and break it up checking for any pieces of shell.
Then add the breadcrumbs, mayonnaise, chives, red pepper, salt, pepper and mix well.
Now divide the mixture up into equal portions, then form into little cakes.
Make sure to squeeze them a bit so they don’t fall apart while cooking. You can make the cakes, up to this point, a few hours ahead of time and store in the refrigerator, until ready to cook.
When you are ready to cook the crab cakes, sprinkle the breadcrumbs onto a plate and roll each cake in the breadcrumbs to coat.
Heat a non-stick fry pan over high heat and add the clarified butter and heat until it just begins to smoke.
Add the crab cakes and then turn the heat down to medium and let cook until golden brown on the one side. Meanwhile spray a baking tray with non-stick spray and set aside.
Once the bottom of the crab cakes are golden, flip and transfer to the baking tray. Then place into the oven for 10 to 12 minutes.
These delicate crab cakes are fantastic and can be served either as a light lunch or an appetizer.
For the buns:
1/2 cup milk
1 egg beaten
2 1/4 cups all purpose flour (stronger the better)
1/2 tsp salt
1/4 cup sugar
1/4 block yeast (I use cubes of yeast for 1kg of flour so it amounts to 1/4 of a cube so hope this makes sense?)
For the filling:
1/2 cup brown sugar
1 1/4 tbsp cinnamon
1/2 cup raisins
First I cream the yeast in a bowl with a little bit of the sugar and place it into the warmed milk and leave for ten minutes.
Whilst waiting for the yeast In a bowl I added the flour, sugar, salt. I cream the butter a little and then add it to the flour mixture along with the milk and beaten egg and bring together firstly with a knife and once starting to bind I get my hands in there and bring it together into a nice ball and onto the work surface to knead for a good 8 minutes until stretchy and the dough has a nice sheen to it. I then place the dough into a bowl covered with a tea towel. I then placed a bowl of hot water into the bottom of the oven and the put the dough on the top shelf and left to rise for an hour minimum or until doubled in size. I then knocked it back down on the work surface and rolled it out into a rectangle(not too sure on size but not too thick and not too thin) I then melted the butter and brushed the surface of the dough just leaving the far edge furthest away from you free of butter. Then I mixed the sugar, raisins and cinnamon together in a bowl and sprinkled this all over the dough right up to the edges but still leaving the furthest edge clean. Then starting from the closest edge to you roll up tightly working away from you. Once tightly rolled cut into 12 equal slices and place on a greased baking tray and cover and put back in the warm oven to rise. Once they have risen again take them out of the oven and preheat the oven to 180c and place in the oven for approx 15-20 minutes or until the tops just start to go golden. I then dusted the top of them with caster sugar and ate warm with a cold glass of milk….yummmmm
Ingredients and directions to follow.
Ingredients and directions to follow
This soup was so tasty last time I decided to try it again but with the addition of cream this time instead of sour cream. Still just as tasty and the cream did make it much richer. This is certainly a meal in itself as it was very filling.