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What you need:

1 1/2 fillet steak, cut into thick strips
1 red pepper
1 green pepper
1 tbsp Oil
1 tsp Cumin seeds
1/2 tsp Fennel seeds
1 Onion, cut into thick wedges
1 Garlic clove, crushed
1 inch piece of Ginger, finely chopped
1 red chili, finely chopped
1 tbsp Curry paste
1/2 tsp salt

What you do:

Cut the red and green peppers into about 1 inch chunks.

Heat the oil in a non-stick frying pan and fry the cumin and fennel seeds for about 2 minutes or until they begin to splutter.

Add the onion, garlic, ginger, and chilli, and fry for a further 5 minutes.

Add the curry paste and salt and fry for a further 3-4 minutes.

Add the peppers and stir-fry for about 5 minutes.

Stir in the beef strips and continue to fry for 10-12 minutes or until the meat is tender.
Serve with warm naan bread.

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What you need:

2 medium avocados
1/2 small red onion, chopped finely
1 medium plum tomato, deseeded, chopped finely
1 tablespoon lime juice
1/4 cup coarsely chopped fresh coriander

What you do:

Mash avocados in medium bowl stir in remaining ingredients.
Can be served with nachos, burritos and fajitas

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What you need:

9 small red apples
wooden skewers
1lb /450g sugar
1/4 pt /150ml water
1 oz /30g  butter
1 tbsp glucose
3 drops red food colouring

What you do:

Wash and dry the apples thoroughly. Impale them on the skewers.

Place sugar and water into a saucepan, stir over heat until the sugar is dissolved. Add butter and glucose, cook rapidly, without stirring until it reaches 150 C or is at hard crack stage.

When mixture stops bubbling, add the red food colouring.

Stand the saucepan in a large bowl of hot water to prevent the toffee from setting. Dip apples into the toffee to coat thoroughly. Stand upright (apple down) on a greased tray to set.

When cold wrap in cellophane or greaseproof paper.

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