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Thai Beef Salad
This was actually a Sirloin Steak which I cut the Paddywhack from. Old butchery skills, but nobody wants that bit of gristle in their salad! It cost £3.49, but we had everything else in store which had been budgeted for in other recipes. So I declare this little summery feast “In Budget”. Carrying forward left-overs isn’t really cheating. It’s part of the way we minimize waste and choose what we’ll eat on a daily basis.
Ingredients:-
Dressing:-
2 Birds Eye Chillies, finely diced
2 Garlic cloves, minced
1 Tbsp of Coriander stems, finely chopped
2 Tsp of Sugar
2 Tbsp of Fish Sauce
3 Tbsp of Lime Juice
1 Tsp of Sesame Oil
1 Lemon Grass, finely chopped
Salt
Steak:-
A Sirloin Steak, with the tough bit of sinew cut off ( Paddywhack as we called it in the butchers)
1 Tbsp of Oil to fry
Salt and fresh ground Pepper to season
Salad:-
Mixed Lettuce Leaves
8 Cherry Tomatoes, halved
1 Red Onion, finely sliced
1/2 A Cucumber, cut lengthways and rolled
A Handful of Coriander leaved, chopped
A Handful of Mint leaves, chopped
To Garnish:-
A handful of Peanuts, chopped
Chopped Mint & Coriander leaves
1 Shallot, finely sliced and fried until crispy
Method:-
(1) Blend the Coriander stems, Chilli, Garlic Salt and Lemongrass until you have a smooth paste. We actually used our Pestle and Mortar .
(2) Set aside.
(3) Oil and Season the Steak and allow to sit at room temperature for 10 minutes.
(4) Fry over a high heat until seared on both sides, but still pink in the middle.
(5) Set aside to rest.
(6) Combine the salad ingredients and add to bowls.
(7) To the paste (1 above) add the Sugar, Fish Sauce, Lime Juice and Sesame Oil. Mix will.
(8) Slice the Steak into 5mm strips and arrange over the Salad.
(9) Pour over the dressing (7 above).
(10) Garnish with Mint, Coriander and copped Peanuts.
(11) Sprinkle the fried Shallot over the top.
The Fish Sauce and Sesame Oil combination in this dish really worked. The recipe sounds complicated, but it’s really not.
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- Written by Tony Carson
- Category: Recipes
For reasons which are mainly based around forgetfulness / stupidity I other don’t have my glasses with me when I go shopping. On several occasions I’ve set off to buy Self Raising Flour and come back with Bread Flour! So I thought I’d cobble together a loaf yesterday. Although the recipe seems a bit odd and I modified it slightly, it worked really well.
Ingredients:-
4 Egg whites
9 tbsp Olive Oil
2 tsp Distilled Vinegar
4 tbsp Sugar
2 tsp Salt
850ml Water
1Kg Gluten free White Bread Flour
4 tsp Quick Yeast
Method:-
(1) Put the egg whites , half of the oil, vinegar, sugar, salt and water into a bowl and whisk together.
(2) Add the flour and yeast, mixing to a smooth, thick batter.
(3) Drizzle the remaining oil over the sticky batter/dough and turn the mixture a couple of times in the bowl to encourage the formation of a doughy mass.
(4) Tip the dough into an oiled 2Kg bread tin and smooth the top.
(5) Loosely cover with oiled cling film and leave until the dough has doubled in size.
(6) Pre-heat the oven to 220c
(7) Bake in the pre-heated oven for 55-60 minutes.
We have a large square tin with clip sides and a removable base. This worked really well for a large rustic looking loaf.
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- Written by Tony Carson
- Category: Recipes
Yes that sounds like a budget breaker! But I combined a couple of meat deals the other day so we got 600G of Turkey Mince, 500g of Beef mince, a decent sized Chicken and two Duck breasts for £10. It was the two year anniversary of “Eat Well on Universal Credit” yesterday so we had a bit of a treat.
Sauce Ingredients:-
100ml of cheap Red Wine
2 Shallots, skinned and diced
2 Cloves of Garlic, minced
500ml of Chicken Stock
A knob of Butter
Salt & Pepper
Method:-
We like our Duck pink and we served with New Potatoes, Broccoli and Corn on the Cob. Not bad for less than £2 each!!!!
(1) Fry the Shallots and then add the Garlic until the Shallots are softened.
(2) Season with Salt & Pepper.
(3) Add the Chicken Stock and simmer for 20 minutes.
(4) Add the Red Wine and simmer for another 20 minutes.
(5) Stir in the Butter and serve.
We like our Duck pink and we served with New Potatoes, Broccoli and Corn on the Cob. Not bad for less than £2 each!!!!
- Details
- Written by Tony Carson
- Category: Recipes
We had extracted what we thought was a “Hot mixed Bean Chilli” from the freezer, which we intended to convert into a sort of Indian fusion dish. When it thawed out we discovered that it was actually a Turkey Thigh Casserole which had not survived freezing very well at all and looked far from appealing. Back to the drawing board, you can’t win them all. Somewhere in the freezer there is still the Hot mixed Bean Chilli with the label for some other dish loitering to be discovered another day!
Ingredients for the Chicken Balti:-
2 Chicken breasts, cubed
A jar of shop bought Balti (Failed plans and all that!)
1 Onion, sliced
2 Cloves of Garlic, minced
1 Medium hot Chilli, sliced
Dried Ginger
Chilli Flakes
Smoked Paprika
Cumin
Tomato Puree
Salt & Pepper
Oil
Method:-
(1) Fry the Onion until translucent and then add the Garlic and fry gently for a couple of minutes.
(2) Add the dried spices and Tomato Puree. Stir and fry for a couple of minutes.
(3) Season with Salt And Pepper.
(4) Add the Chicken and fry until it is cooked through stirring regularly.
(5) Add the Balti Sauce with an addition half a jar of water.
(6) Add the sliced Chillies and simmer for 20 to 30 minutes to reduce and thicken.
There are three recipes from last nights meal, but still under budget. So here are the other components:-
We had Poppadoms with a Pickle Tray as one side.
We also made Dulse Aloo as the second side.
We served the Balti over Turmeric coloured Rice and thoroughly enjoyed it.
- Details
- Written by Tony Carson
- Category: Recipes
OK - OK probably not in the slightest bit authentic, but do we care? No. This is a sort of Sag Aloo with the Spinach replaced by dried and rehydrated Dulse (Seaweed).
Ingredients:-
Ingredients:-
1 Small hot Chilli deseeded and cut into disks
4 New Potatoes, pealed and quartered
Dried Dulse, rehydrated in a little water
Smoked Paprika
Tomato Puree
Oil
Method:-
(1) Boil the Potatoes for about 6 minutes until they are just starting to soften but not too soft.
(2) Drain and set aside.
(3) Add Oil to a pan and fry the Chillies for a few minutes over a moderate heat.
(4) Turn the heat down and add a little water to the pan.
(5) Add the Paprika and Tomato Puree and simmer for a couple of minutes so everything is mixed.
(6) Add the Potatoes and stir gently so they are coated in the Chilli Oil to colour them slightly.
(7) Add the drained Dulse and stir everything. The Dulse will absorb the remaining liquid.
We served this as a side with a Chicken Balti over Turmeric Rice.
- Details
- Written by Tony Carson
- Category: Recipes
Back in July I happened upon a Walnut tree and we Lacto Fermented some green Walnuts - The recipe is here. Last night we decided to have a bit of a Balti night and in the English tradition put together a bit of a pickle tray of sorts. Pickled Walnuts actually work remarkably well with Indian flavours, the sight astringency complements the heat in the Balti dish.
We also had some remaining Garlic and Wholegrain Mustard Aioli from our Chicken Burger, Lime and Chilli Chutney (Shop Bought!!!) and DIY Kachumber Salad.
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