Beef stir-fry with broccoli and oyster sauce
|
Ingredients/ingredientes
1-2 tbsp sunflower oil
200gm beef stir-fry strips
200gm pack Tenderstem broccoli
1 onion, sliced
2 cloves of garlic, sliced
2 tbsp oyster sauce
bbc Real food for busy people |
Method/elaboración
Heat frying pan, pour in the oil, add the beef and stir-fry until meat is brown. Tip out into dish. Put the broccoli in the pan with a little water and cook for about 4 minutes til the broccoli goes bright green.
Add the chopped onion and stir-fry for another minute, then add the garlic and cook for another minute. Pour in the oyster sauce and 125ml of water. Bring to the boil and cook until reduced to a sticky sauce.
Stir in the beef, together with the juices from the dish, and serve immediately. Oven bake some sliced crispy potatoes for accompaniment.
Serve with Pata Negra Valdepeñas Reserva
|
Pumpkin Pie
|
Ingredients/Ingredientes
1x8in. greased tin lined with unbaked shortcrust pastry
1 egg lightly beaten
4ozs soft brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/8 tsp cloves
7ozs pumpkin puree
1 small can evaporated milk |
Method/Elaboración
Beat egg and sugar until fluffy
Blend in other ingredients, pour into prepared shortcrust case
Bake 15 mins at 220C/fan 200C/gas8, then 40 mins at 180C/fan160C/gas4
Pipe whipped cream around
If you cannot source the pumpkin puree then buy a fresh fruit and scoop out the pith and pips. Cut the flesh into small pieces and simmer in water for 20 mins. Drain the pumpkin flesh and liquidise to puree.
Serve with Neblina Sauvignon Blanc - Chile Central Valley
A fruity wine with lots of character and acts as a surprisingly great dessert wine with Pumpkin pie!
|
Baked potatoes with bolognese filling
(Shepherd`s pie potatoes)
|
Ingredients/Ingredientes
2 tsp butter
1/2 onion, chopped
140gm lean minced beef
250ml beef stock
1 tsp Worcestershire sauce
1 tbsp tomato puree
2 large jacket potatoes, baked
small handful grated cheddar
Serve with Luis Felipe Edwards Rosé Reserva |
Method/Elaboración
Heat oven to 200C/fan 180C/gas 6. Melt half the butter in a non-stick pan. Cook the onion for 3-4 mins, then increase the heat and add the mince. Fry for a further3-4 mins until the beef has browned. Stir in the stock, Worcestershire sauce, tomato puree and some seasoning. Gently bubble for 15-20 mins until the mince is tender and the sauce has thickened.
To assemble, cut the jacket potato in half lengthways and scoop the flesh into a small bowl, leaving the skin intact. Mash the potato with the remaining butter and season well. Divide the mince between the potato skins, then cover with the mash. Transfer the potatoes to a baking dish, sprinkle with the cheese, then bake for 15-20 mins until golden. Serve with your favourite veg.
bbcgoodfood.com |
Lamb steaks with rosemary sweet potatoes
|
Ingredients/Ingredientes
4 lamb leg steaks
3 sweet potatoes, finely sliced
1 red onion, halved and sliced
Sprig fresh rosemary or 1 tsp dried
2 tbsp wholegrain mustard
2 tbsp olive oil
SERVE WITH RIOJA
Try Bodegas Palacio crianza - Rioja an easy drinking vibrant red fruit flavoured stunner.
|
Method/Elaboración
Heat oven to 220 degrees, or fan 200, gas 7
Heat half the oil in a roasting tray, then brown the steaks on both sides and set aside
Toss the potato, onion, remaining oil and half the rosemary into the roasting tray, then lay the steaks on top
Brush the steaks with the mustard, scatter with remaining rosemary and roast everything for 20 mins until the potatoes are softened and the lamb cooked |
Pecan-crusted duck fillets
|
Ingredients/Ingredientes
2 Gressingham duck breast fillets
50gm pecans
25gm butter
Half a 28gm pack fresh parsley
1/4 tsp. ground cinnamon
SERVE WITH CHILEAN MERLOT
Try Viña Maipo Reserva,an attractive vivid full-bodied wine with aromas of cherries,pepper and cacao. |
Method/Elaboración
Remove the skin of the duck fillets
Whizz 50gm pecans with 25gm butter, 1/2 a 28gm pack of fresh parsley and 1/4 tsp. ground cinnamon in a blender until the mixture resembles a chunky paste
Spread the mixture over the tops of the duck breasts and pat gently
Place on a baking tray and bake for 15 minutes in preheated oven at 200 degree or 180 degree fan oven, gas 6.
Remove from the oven and allow to rest for 5 minutes
Slice in half diagonally and serve |
