Posts Tagged ‘sesame seeds’

What you need:

750g braising beef  (cut into large pieces)
2tbsp sunflower oil
4 garlic cloves  (sliced)
1tbsp grated fresh ginger
1 red chilli (de-seeded and finely chopped)
1 leek (finely chopped)
1tsp Chinese five-spice powder
2tbsp plain flour
2tsp sugar
3tbsp dark soy sauce
500ml water
1tbsp chopped fresh coriander
For the cabbage
1 small Savoy cabbage (stalks removed and finely shredded)
2 garlic cloves, sliced
1tsp sunflower oil
1tsp sesame seeds
400g white rice to serve

What you do:

In a bowl, toss the beef in the flour. Heat a large frying pan and cook the beef in 1tbsp of the sunflower oil until nicely browned. Pop onto a plate.

In a large pan and a little of the sunflower oil and cook the garlic, ginger, leek and chilli until soft and fragrant.
Add the beef and Chinese 5 spice and continue cooking for 5 minutes before adding the sugar, soy sauce and water.
Bring to steady simmer and cook over a low heat with a lid on for about and hour and a half until the beef is really tender. Season to taste.

For the cabbage :  take a medium sized saucepan and warm up the sunflower oil over a medium heat.
Add the garlic and before it browns add the shredded cabbage.
Cook with the lid on for a few minutes. Add a mug of water and cook until almost evaporated.

Add the sesame seeds and serve with the braised beef and some boiled rice.

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What you need:

2 aubergines
1 pint / 475 ml milk
Flour for dusting or dredging
Olive or sunflower oil for deep-frying
any aromatic runny honey

fresh mint leaves (for decoration)

Sesame seeds

What you do:

Peel the eggplants and cut them into slices about 1/3 inch thick. Place  them in a bowl then add enough milk to cover the slices and place  a small plate on top to hold them down in the milk. Leave to soak for 1 or 2 hours.

Drain the milk off.

Cover a plate with plenty of flour mixed with a sprinkling of salt. Place each aubergine slice  in the flour so that they are completely covered , then shake them to remove the excess.

Deep-fry in sizzling but not too hot oil, turning the slices over as soon as the first side is brown.

Drain on paper towels.

Place the cooked aubergine onto a serving plate, drizzle with honey.

Sprinkle the mint leaves & sesame seeds over the top & serve hot.

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What you need:

For the topping…
4 oz / 100 g butter
6 oz / 150 g wholemeal flour
4 oz / 100 g grated cheese
2 oz / 25 g chopped mixed nuts
2 tbsp / 30 ml sesame seeds

For the base …
1 1/2 lbs / 600g mixed root vegetables
1 large onion
8 oz / 200g tomatoes
1 oz / 25g wholemeal flour
1/2 pt / 300 ml vegetable stock
1/4 pt / 150 ml milk
3 tbsp / 45 ml chopped parsley

What you do:

pre heat the oven to 190C / 375F / gas mark 5

Base :
Chop the vegetables
In a large frying pan saute the onion until translucent.
Add the prepared vegetables & cook on a gentle heat stirring occasionally, for around 10 mins.
Stir in the flour, then add the rest of the ingredients.
Bring to the boil, then reduce the heat , cover then simmer for around 15 mins or until the vegetables are tender.
Transfer to an oven proof dish.
Rub the butter into the flour then add the cheese, nuts & sesame seeds.
Press the topping all over the vegetables.
Bake in the oven for 30 mins.
Serve hot .

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