Category: Recipe

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Cheap Beef with Soy & Ginger

Cheap Beef with Soy & Ginger

Buy the cheapest cuts of beef from your butcher and turn them into a luscious chinese style dish that will get the family coming back for more!
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Prep Time 30 minutes
Cook Time 3 hours
Course Main Course
Cuisine Chinese
Servings 4 People

Ingredients
  

  • 2 tbsp Beef Fat Lard or Oil can be substituted
  • 1.5 kg Beef Stewing Beef / off cuts etc…
  • 6 Garlic Cloves Grated
  • 50 g Fresh Ginger
  • 150 ml Soy Sauce
  • 400 ml Cider or apple juice
  • 2 tbsp Cider Vinegar
  • 2/3 Fresh Whole Chillies depending how hot you like it
  • Salt & Pepper To taste

Instructions
 

  • Add beef fat to a large oven proof casserole pot, put on the stove on a medium heat.
  • Cut the beef into 2.5cm chunks or whatever you can with the cuts you have.
  • Fry off in the beef fat, do this in batches, this avoids cooling the pan too much and allowing too much water from the beef to stop browning. Set aside on a plate.
  • Preheat your oven to 120°c / Gas Mark Half / shut the vent on the Aga…
  • Lower the heat on the stove and add garlic, ginger, soften then add the soy sauce.
  • Add the meat back into the pan and add enough cider to cover the meat.
  • Add the rest of the ingredients.
  • Cook for 3 hours
  • Remove Chillies and serve with wilted spinach Fresh egg noodles (which you can make while you wait) or simple boiled rice seasoned with soy.
Keyword beef, chinese, ginger, soy, stew
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Tom’s Roulette Tomato & Chilli Chutney

Tom’s Roulette Tomato & Chilli Chutney

Try your luck with this chilli chutney and use it to spice up any cheeseboard!
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Course Side Dish
Cuisine english

Ingredients
  

  • 500 g Onions Red or Mixed
  • 1 kg Tomatoes Mixed green & red
  • 4 Garlic Cloves To taste
  • 50 g Mixed Chillies A broad selection of whatever you have grown this year from the garden… Or a range of store bought.
  • Fresh Ginger 25g
  • 250 g Organic Brown Sugar
  • 150 ml Homemade red wine vinegar Or quality store bought
  • 1 tbsp Mild Paprika Smoked or hot, if you prefer
  • 5 Whole Cardamom Pods
  • 3 tbsp Olive Oil

Instructions
 

  • Roughly chop the onions and lightly brown in olive oil in a heavy based pot big enough for all your ingredients.
  • Chop your tomatoes into chunks, only so the liquid can be released (you'll wizz them up later)
  • Add ALL remaining ingredients into the pot and bring to a simmer.
  • Simmer for 1 hour stirring occasionally.
  • After simmering for 1 hour turn the heat up and bring everything to a boil for 10 minutes or until the mix becomes "jammy"
  • Turn the heat off, allow to cool slightly.
  • Using a hand blender/stick blender/or, if you have to, a food processor. Pulse the ingredients until you get the texture of chutney your after. Pulse and stir with a wooden spoon to bring the larger chunks to the top. The rougher the chutney the more "roulette" the chillies will be, the more blended the more distributed the heat will be.
  • Add to steralised jars and keep in the fridge for up to 6 weeks. Or add to jars and sterilize in your canning equipment (normally 90 mins at 110°c) if you have some.
    TIP: If you don't have equipment like this, you can put a tea towel in the bottom of a very large saucepan, put the filled and sealed jars on top with a brick to hold them down, cover with water and boil at 110°c for 90 mins being sure they remain covered in water. They will keep indefinitely in your larder.
  • Enjoy with a good knob of cheese or crusty home baked bread and butter!
Keyword chilli, chutney, preserve, tomato
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Sticky Ribs

Sticky Wild Fennel & Soy Ribs

Tom
A finger licking way to celebrate rib of pork with some wild ingredients thrown in for good measure!
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Prep Time 15 minutes
Cook Time 2 hours 45 minutes
Course Main Course
Cuisine American, english, French
Servings 4 People

Ingredients
  

  • 1 Onion
  • 2 Garlic Cloves
  • 2 tbsp Olive Oil Extra Virgin
  • 1/2 tsp Chilli Flakes Optional
  • 110 g Muscavado Sugar (Soft Brown Sugar)
  • 600 g Home Made Tomato Ketchup (Organic Store Bought)
  • 110 ml Dark Soy Sauce
  • 1 kg Organic, Farm Fresh Pork Ribs
  • Salt & Pepper

Instructions
 

  • Preheat your oven to 130°c (150°c for non-fan ovens) Gas Mark 2
  • Peel & roughly chop the onion and grate/crush the garlic
  • Add olive oil to a frying pan and fry the onion and garlic until softened
  • Add to the pan chilli, fennel seeds and sugar until the sugar has melted
  • Tip in the soy sauce and ketchup, bring to boil and then reduce heat to simmer for 10 mins (or until the sauce thickens)
  • Meanwhile, get yourself a deep roasting tin, insert the ribs and pour over the sauce, making sure the ribs are well covered.
  • Cover the tray with foil or a oven proof lid (you can use a crock pot instead of a tin) and cook for 2 hours at 130°c
  • After 2 hours, turn the heat up to 180°c/160°c Fan/Gas Mark 4 for 45 mins or until super sticky and caramalised.
  • Allow to cool slightly before serving.
Keyword fennel, pork, Ribs, soy, sticky