Thursday, July 31, 2008

Chinese Beef Stir-Fry


Oriental food is very popular. Try this authentic yet simple stir-fry. Recipe serves 4.

Ingredients:

1 pound (500 g) lean rump steak
1 small onion
3 spring onions, cut into 1 inch (2.5 cm) lengths
6 ounces (185 g) snow peas, stalk ends trimmed
1 tablespoon olive oil
1 teaspoon freshly chopped ginger
1 teaspoon freshly crushed garlic
1 tablespoon soy sauce
1 tablespoon dry sherry
1/2 cup beef stock
2 teaspoons cornflour

Method:

1. Trim steak of any excess fat. Cut steak into thin strips across the grain. Peel and cut onion into sixths, separating leaves.
2. Mix soy, sherry and beef stock with cornflour, set aside.
3. Heat 2 teaspoons oil in a wok or fry pan. Add onion and spring onions and stir-fry over medium heat for 2-3 minutes. Add snow peas and toss over heat for further 5-7 minutes sprinkling with a little water to create steam to soften vegetables. Remove to a bowl.
4. Add remaining oil to wok or fry pan with ginger and garlic and cook for 1 minute. Increase heat, add beef strips and stir-fry until beef changes color and is just cooked through.
5. Return vegetables to wok and toss over heat for a few seconds. Stir mixed liquids again, pour into wok contents.
6. Toss ingredients over medium heat until sauce thickens to coat meat and vegetables. Serve hot with boiled rice.

Creamy Vegetable Crown


Packed with spinach and cheese, this easy quiche makes a great meal for vegetarians. Recipe serves 4-6.

Ingredients:

1 1/2 cups wholemeal all-purpose (plain) flour
Pinch of salt
3 ounces (90 g) butter, chilled and diced
Filling:
1 ounce (30 g) butter
1 onion, finely chopped
8 ounce (250 g) packet frozen spinach, thawed and drained
1/4 teaspoon ground nutmeg
Salt and pepper
3 large eggs
1/2 pint (300 ml) fresh cream
2 ounces (50 g) Cheddar cheese, grated

Method:

1. Sift the flour and salt into a mixing bowl. Rub the butter into the flour with fingertips until the mixture resembles fine breadcrumbs.
2. Gradually add 1/4 cup cold water, mixing in with a round-bladed knife, until a soft dough forms. Compress with a cold hand, then turn out onto a lightly floured surface and shape into a disc. Wrap in greaseproof paper and chill for 20 minutes.
3. Preheat oven to 400 degrees F (200 degrees C). Roll out the pastry to a round and line a 9 inch (23 cm) pie dish. Trim the edge; cut 1 1/4 inch (3 cm) slits in from the edge, 1/2 inch (1 cm) apart. Fold in alternate strips to form a border or 'crown'. Prick the base with a fork. Line with
greaseproof paper and a layer of baking beans.
4. Bake for 10-15 minutes, until pastry shape is set. Remove paper and beans; bake for a further 5 minutes. Reduce oven temperature to 375 degrees F (190 degrees C).
5. To make the filling, melt the butter in a frying pan over a medium heat. Add the onion and cook until soft, stirring frequently. Stir in the spinach, nutmeg, salt and pepper to taste. Leave to cool.
6. Beat the eggs and cream with a balloon whisk. Stir in the spinach mixture and cheese. Pour into the pastry case. Bake for 30-35 minutes, or until set.

Coconut Rice

The delicate coconut flavor makes this rice an excellent side or accompaniment to curry dishes. Recipe serves 4.

Ingredients:

2 cups long grain rice
4 cups water
2 1/2 ounces (75 g) creamed coconut
1 medium onion, quartered
1/2 teaspoon salt
1 teaspoon vegetable oil

Method:

1. Wash rice until water runs clear.
2. Place in saucepan with all ingredients. Bring to boil then reduce heat, cover saucepan and simmer 20 minutes without stirring.
3. When liquid is absorbed turn off heat and stand 5-10 minutes to tenderize rice in stored heat. Fluff with a fork and serve hot.