Thursday, August 13, 2009

Show recipes - Southern and Royal - Part 2

Sticky beef stir-fry with cabbage and cashew nuts - Serves 4

o 2 tbsp vegetable oil
o 2 x 200g Manx sirloin steaks, trimmed of fat + thinly sliced
o 2 garlic cloves, thinly sliced
o 2.5cm piece fresh ginger, finely sliced into strips
o 50g unsalted cashew nuts, chopped
o 3 tbsp sweet chilli sauce
o 1 tbsp tomato ketchup
o 3 tbsp light soy sauce
o Pinch of chilli flakes
200g Manx green cabbage

1. Heat the oil in a wok or large frying pan over a high heat. Add the beef, in 2 batches, and stir-fry for 3 minutes. Remove the beef and set aside.
2. Add the garlic, ginger and cashews and stir-fry for just a minute, then add the sweet chilli sauce, ketchup, soy sauce, chilli flakes and 100ml water.Bring to the boil, then reduce the heat and simmer for 2 minutes. Add the cabbage to the sauce and stir-fry for 2 minutes, then return the beef to the wok to heat through

Queenie stir-fry with spring onion - Serves 4

o 1 tbsp Ellerslie Farm rapeseed oil
o 1" root ginger finely sliced
o 2 cloves garlic finely sliced
o 2 bunches Manx spring onions, finely sliced
o 24 Manx Queenies
o 50ml soy sauce
o 50ml water
o 2 tablespoons sesame seeds

1. Heat the oil in a wok or large pan, add the garlic, ginger and spring onion and fry for a minute or two until softened.
2. Then add the queenies and cook for a further 2 mins until they have browned slightly, add the soy and water, taste add more water or soy if required then sprinkle over the sesame seeds. Eat immediately!

Ground lamb with Hoummos and pine nuts - Serves 4

o 2 tbsp pinenuts, lightly toasted
o 3 tbsp Manx rapeseed oil
o ½ large Manx onion
o 1/3 tsp ground cinnamon
o 170g Manx lamb, minced
o 1 tub of hoummos – ooh a Delia-style cheat!
o Sprinkling of paprika
o A few leaves of Manx flat leaf parsley

1. Heat a dry frying pan over a medium heat and lightly toast the pine nuts.
2. Remove from the pan and set aside
3. Add the olive oil to the pan and gently fry the onion until golden. Add the cinnamon.
4. Now turn the heat up and when the oil is sizzling add the lamb. Use a fork to the break up the lamb. You want it to be nice and crispy/browned.
6. Add the pine nuts and remove from the heat.
7. Put the hoummos into a serving dish and layer the lamb mixture on top. Sprinkle with paprika and the leaves of parsley. Great with pitta bread

Edith’s choc chip cookies - Serves 4

4oz butter
4oz caster sugar
5oz plain flour
1/2tsp baking powder - thoroughly mix with the flour
1 egg
1 tsp vanilla extract
4 oz porridge oats
6oz chocolate, smashed into big pieces, use your preferred ratio of dark:milk:white

1. Put all ingredients except the chocolate into your mixing bowl and mix/Kenwood until combined.
2. Add the chocolate and fold in gently using a large metal spoon. Arguments frequently occur in my house due to over stirring and the breaking up of the chocolate chunks. Hmmmm
3. Put big blobs of the mixture onto your baking sheet (use silicone paper) then bake in the oven at 180 for 12 minutes. Great with cream