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Thai stir-fried minced Beef with Basil and Chilli

This recipe IS NOT for the faint hearted!

Ingredients:-

For the sauce

35ml fish sauce

2 bird’s-eye chillies, finely sliced

1 garlic clove, very finely sliced

1 tbsp lime juice

1 tsp coriander, finely chopped

For the beef

6 red or green bird’s eye chillies (fewer if you want it less hot)

4 small garlic cloves

3 tbsp vegetable oil, plus more for deep-frying the eggs

200g good-quality, coarsely minced beef

good pinch of caster sugar

about 2 tbsp fish sauce

big handful of Thai basil (or holy basil from specialist Asian shops)

2 large eggs

Method:-

(1) For the serving sauce, mix together the fish sauce, chillies and garlic and set aside for the flavours to meld.

(2) Meanwhile, for the beef, coarsely chop the chillies with the garlic and a pinch of salt.

(3) Heat about 10cm of oil in a saucepan (for the deep-fried eggs) while you cook the beef.

(4) Heat 3 tbsp of oil in a wok then fry the garlic and chilli mixture, but don’t let it colour. Add the beef and stir-fry for a minute, until only just cooked.

(5) Season to taste with the sugar and fish sauce but be careful not to make it too salty. Add 50ml water and gently simmer for a minute, but don’t let it boil or the meat will become tough. There should be enough liquid to make a bit of a sauce.

(6) Stir in the basil and remove from the heat.

(7) Fry your eggs. To deep-fry, have the oil really hot and crack in an egg so it’s submerged. Fry until the white is crispy and the yolk still runny. Drain well.

(8) Add the lime and coriander to the sauce and serve alongside the beef with Rice noodles and a fried egg on top of each dish.

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Details: Written by Tony Carson; Category: Recipes; Created: 12 March 2022

Schabowy recipe, eat well on universal credit

We're pretty sure every Eastern European nation have their own version of this recipe. But as we have a bit of a Polish gig going on, Polish it was! These good sized boneless Pork Loin Chops were less than £1 per serving.

Ingredients:-

2 Boneless Pork Chops
200ml of Milk
1 Onion, sliced
1 Egg, beaten
100g of Self Raising Flour (Gluten free for us)
Salt & Pepper to season
½ Tsp of Garlic Powder
½ Tsp of Onion Powder
½ Tsp of Paprika
½ Tsp of Turmeric (Just to colour the Breadcrumb coating)
200g of Breadcrumbs (Gluten free for us)
Oil to fry

Method:-

(1) Think of folk who have done you wrong and pound the Pork until it is well and truly flat and dead!
(2) Place in a flat bowl with the Milk and Sliced Onions and pop in the fridge for 2 hours or so.
(3) Remove the Pork and pat dry with kitchen roll.
(4) Season the Pork with Salt & Pepper.
(5) On a plate mix the Garlic Powder, Onion Powder, Turmeric, Paprika and Breadcrumbs.
(6) Coat each chop in the Flour mix, then in Egg wash and again in Flour mix.
(7) Coat well with Breadcrumbs.
(8) Heat the Oil in a large frying pan and cook the Pork for 3 to 4 minutes on both sides, until the coating is golden brown.
(9) Fry the reserved Sliced Onion with the sliced Mushrooms and Sauerkraut.

We served ours on of bed of Fried sliced Mushrooms, Sauerkraut and Onions. Very tasty and really inexpensive.

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