Shaking Beef

Shaking Beef

After eating shaking beef (or weeping tiger) at countless restaurants it has been on my ‘must cook’ list for some considerable time.

Fillet steak is marinaded in a super-savoury mix of oyster sauce, soy sauce, sesame oil and lime juice before being charred on the grill and served with a super hot chilli sauce.

Best served with jasmine rice and a large glass of water!

Shaking Beef
Serves 2

Ingredients:

For the Beef: 2 x 8oz Fillet Steaks (Fully Trimmed), 3tbsp Oyster Sauce, 2tbsp Sesame Oil, 3tbsp Light Soy Sauce, Juice and Zest 1 Lime, 2tsp Chilli Flakes, 1 Garlic Clove (Crushed)

For the Sauce: 50g Caster Sugar, 3tbsp Rice Wine Vinegar, 4tbsp Water, 3 Hot Red Chillies (Sliced)

Method:

1) Combine the oyster sauce, sesame oil, soy sauce, chilli flakes, garlic and lime juice in a bowl. Add the fillet steaks and cover in the marinade. Marinade in the fridge for at least 3 hours or preferably overnight.

2) To prepare the sauce, combine the sugar and vinegar in a saucepan with the water and bring to the boil over a low heat to dissolve the sugar. Remove from the heat and add the chillies – allow to cool. This can be kept at room temperature until ready to serve.

3) Remove the steaks from the marinade and sear on a griddle over a high heat. Baste occasionally with the excess marinade towards the end of cooking. Sear for around 3 minutes each side or until cooked to your liking. Once cooked, remove from the heat, cover and allow to rest for 10 minutes.

4) To serve, slice the steak and top with some of the sliced chilli from the sauce. Serve the extra sauce on the side with some jasmine rice.

Enjoy!

Fig and Prosciutto Bruschetta

Fig and Prosciutto Bruschetta

A fantastic recipe for a lighter bruschetta – ideal for the summer months. This makes for a great starter or side before a big bowl of rich pasta, such as my Duck Ragu.

The recipe was a great way to showcase some fantastic Mijas Honey brought back from a recent trip to Spain – a honey which is super rich and dark without being overly sweet.

Fig and Prosciutto Bruschetta
Serves 4

Ingredients:

4 Slices Good Quality Bread (Sourdough works well)
4 Slices Prosciutto
4 Figs (Cross-Cut)
1 Ball Good Quality Mozzarella
Extra Virgin Olive Oil
4 Mint Leaves
Dark Honey
Cracked Black Pepper

Method:

1) Drizzle the slices of bread with the olive oil and lightly toast under the grill for a couple of minutes – ensure the bread does not brown too much.

2) Allow the bread to cool, then top each slice with a slice of prosciutto and a fig. Tear a few strips from the ball of mozzarella and place these around the prosciutto.

3) Drizzle a little honey over each fig, place a mint leave on top and give each slice a good crack of black pepper.

Enjoy!

Gnocchi Arrabbiata

Gnocchi Arrabbiata

A great recipe for a quick midweek supper, gnocchi is paired with a light tomato sauce packing a big kick of chilli.

Topping the gnocchi with a little diced mozzarella, fresh basil and parmesan shavings makes for a more impressive and, most importantly, a more delicious dish.

Gnocchi Arrabbiata
Serves 2

Ingredients:

For the Sauce: 300g Passata, 2tbsp Olive Oil, 2 Shallots (Diced), 1 Garlic Clove (Finely Sliced), 1tsp Tomato Purée, 1/2tsp Salt, Large Handful Fresh Basil (Chopped), 2 Red Chillies (Sliced), Juice 1/2 Lemon

To Finish: 200g Good Quality Gnocchi, 1 Ball Mozzarella (Diced), Fresh Basil Leaves, Handful Parmesan Shavings, Extra Virgin Olive Oil, Cracked Black Pepper

Method:

1) Begin by making the sauce: Sauté the shallot and garlic for 5 minutes in a large pan over a medium heat in the olive oil. Add the tomato purée and cook for a further 2 minutes, stirring continuously. Add the passata and sliced chilli and cook over a low heat for 10 minutes until slightly reduced. Stir in the chopped basil, lemon juice and salt and keep the sauce warm whilst you cook the gnocchi.

2) Boil the gnocchi in a large pan salted water until they float to the top (approx 2 minutes). Remove and drain and add to the sauce. Fold the gnocchi through the sauce.

3) Serve the gnocchi with the diced mozzarella, basil leaves, shaved parmesan and a good crack of black pepper.

Enjoy!

Tikka Dal

Tikka Dal

For a healthier alternative to the classic Tikka Masala look no further than this delicious recipe for Tikka Dal.

Red lentils provide bulk and great depth of flavour – acting as a great canvas for a spicy, tomato-based sauce and curry paste.

Best served with homemade roti and a good spoonful of natural yogurt.

Tikka Dal
Serves 4

Ingredients:

For the Curry Paste: 2tbsp Tomato Purée, 1tbsp Vegetable Oil, 1tsp Turmeric, 1 Garlic Clove, 2tsp Chilli Flakes, 2tsp Smoked Paprika, 2tsp Garam Masala, 1/2tsp Sea Salt, 1tsp Coriander Seeds, 2tsp Cumin Seeds, 1inch Fresh Root Ginger

For the Curry: 1tbsp Vegetable Oil, 200g Red Lentils, 1 Quantity Curry Paste (Above), 1 Tin Chopped Tomatoes, 1 Red Onion (Chopped), 1 Garlic Clove (Crushed), 500ml Vegetable Stock, 100g Fine Green Beans, Large Handful Chopped Coriander

Method:

1) Make the curry paste by combining all of the ingredients in a spice blender and process until smooth.

2) Place a large casserole dish over a medium heat. Fry the onion and garlic in the oil for 10 minutes until soft. Add the curry paste and fry for 2 minutes, stirring continuously.

3) Add the chopped tomatoes and vegetable stock and bring to the boil. Add the lentils and turn the heat down low. Simmer the curry for around an hour or until the lentils are tender – you may need to add a little extra water every so often to stop the dal becoming dry.

4) Once the lentils are tender, add the green beans and cook for a further 10 minutes. Before serving stir through the chopped coriander.

5) Serve the dal with some natural yogurt and rotis.

Enjoy!

Pork with Pineapple, Lime and Chilli Sauce

Pork with Pineapple, Lime and Chilli Sauce

Forget Chinese takeaway – this is real sweet and sour pork! The usual glutinous and sickly sweet sauce is replaced by one which is spicy and vibrant with a big kick of fresh lime.

Pork fillet is rolled in a blend of crushed peanuts and Chinese five spice before being roasted in the oven. The nuts offer great texture whilst the anise note of the five spice works perfectly with the sweet and sour sauce.

This dish is great paired with egg fried rice and steamed pak choi.

Pork with Pineapple, Lime and Chilli Sauce
Serves 4

Ingredients:

For the Pork: 2 Pork Fillets (Fully Trimmed), 75g Plain Peanuts, 3tsp Chinese Five Spice, 1tsp Sea Salt, 2tbsp Groundnut Oil

For the Sauce: 260g Tinned Pineapple (And Juice), 75ml Fresh Pineapple Juice, 2tbsp Dry Sherry, 1tbsp Soy Sauce, 3 Limes (Juice and Zest), 1/2tsp White Pepper, 1 Red Chilli (Sliced), 2tsp Cornflour (Mixed with Water)

Method:

1) Pre heat the oven to 200C. Crush the peanuts together with the five spice and salt in a food processor to a fine crumb. Roll the pork fillets in the crumb – ensuring they are well covered.

2) Place a large frying pan over a high heat. Fry the pork fillets in the groundnut oil for 2-3 minutes each side until sealed (ensure the nuts do not burn). Transfer the pork to the oven and cook for around 25 minutes or until cooked to your liking.

3) Meanwhile make the sauce. Place all of the ingredients except the chilli and cornflour in a blender and blend until smooth. Pass through a sieve into a saucepan and place over a medium heat. Allow the mixture to boil for 5 minutes before adding the sliced chilli. Slowly thicken with cornflour whilst over a low heat until the sauce reaches the desired consistency. Check the seasoning (white pepper and soy sauce) and keep warm.

4) When the pork is cooked, remove from the oven and allow to rest for 10 minutes. Slice the pork and serve with a generous amount of sauce.

Enjoy!

Chargrilled Lamb Koftas

Chargrilled Lamb Koftas

Another great BBQ dish (I’m making the most of the good weather!) – heavily spiced, cigar shaped lamb patties deliver a great whack of flavour which stands up against the strong char from hickory wood chips.

Served with lightly charred tortillas or tacos, onion salad and yogurt dressing, these koftas are great at any time of the year.

Lamb Koftas
Serves 6

Ingredients:

800g Minced Lamb Shoulder
1 Onion (Finely Diced)
Large Handful Parsley (Chopped)
2 tsp Ground Cinnamon
1 tsp Paprika
1/2 tsp Hot Chilli Powder
2 or 3 Red Chillies (Chopped)
Small Handful Pine nuts (Chopped)
1 Large Garlic Clove (Crushed)
1 tsp Ground Allspice
1/2 Nutmeg (Finely Grated)
1 1/2 tsp Sea Salt
1 tsp Cracked Black Pepper

Method:

1) Place all of the ingredients in a large bowl and mix well with your hand (folding the mixture back on itself) until fully combined. Shape into equal sized cigar shapes and store in the fridge until ready to cook.

2) Cook the koftas on a chargrill over hot charcoal which has been sprinkled with soaked hickory wood chips. Drizzle with a little olive oil halfway through cooking.

Serve with toasted tortillas, yogurt dressing and red onion salad. Enjoy!

Chargrilled Pork Loin with Summer Salsa

Chargrilled Pork Loin with Summer Salsa

A great dish for BBQ weather – marinaded pork loin chops are cooked on the chargrill over cherry wood chips and served with a zingy and aromatic tomato salsa.

The deep flavour imparted by the cherry smoke makes for tremendous tasting pork whilst the acidity of the salsa cuts through the charred fat.

Chargrilled Pork Loin

Chargrilled Pork Chops with Summer Salsa
Serves 4

Ingredients:

For the Chops: 4 Thick-Cut Pork Loin Chops, Reserved Juice from Salsa (See Below), Sea Salt, Black Pepper, Olive Oil

For the Salsa: 20 Cherry Tomatoes (Quartered), 1/2 Red Onion (Chopped), 1 Garlic Clove (Crushed), 2tbsp Chopped Basil, 1 1/2 tsp Dried Oregano, 4 tbsp Red Wine Vinegar, 4 tbsp Olive Oil, Sea Salt, Black Pepper

Method:

1) Combine all of the salsa ingredients in a bowl. Allow to sit for 30 minutes then drain most of the liquid from the salsa.

2) Marinade the pork chops in the liquid from the salsa for 30 minutes.

3) Season the chops with salt and black pepper and cook on a chargrill over hot charcoal which has been sprinkled with soaked cherry wood chips. Baste with a little olive oil halfway through cooking.

4) When cooked, stack the pork on a colder part of the grill to rest for 5 minutes. Serve with the salsa.

Enjoy!