In the Kitchen

In association with Sligo Today

Beef Stir-fry with Broccoli

Added: 23/11/16 : 13:47:46




The lime juice adds an extra zing to this quick and flavoursome stir fry


Serves 4




Ingredients


    750g sirloin or rump steak, thinly sliced
    2 tablesp. olive oil
    1 tablesp. Cornflour mixed with a little salt and freshly ground black pepper
    100g broccoli, chopped
    100g mushrooms, thinly sliced
    100g mange-tout, thinly sliced
    1/2 red pepper, peeled and chopped
    2 cloves garlic, peeled and chopped
    4cm piece of ginger, peeled and chopped

Dressing

    Juice 2 limes
    2 teasp. sugar
    1 tablesp sweet chilli sauce
    1 tablesp. soy sauce

To Cook

Heat a wok until very hot. Add a tablespoon of olive oil.  Coat the beef in the seasoned Cornflour and stir-fry, in batches, until crispy.  Remove to a dish and keep warm while cooking the vegetables.

Add a little more oil to the wok. Add in the broccoli, mushrooms, mange-tout, red pepper, garlic and ginger and stir-fry for a couple of minutes.

Return the meat to the wok and add in the dressing ingredients.

Stir to combine and continue to cook for another minute.

Serving Suggestions

steamed potatoes or rice

Nutritional Analysis per Serving

Protein: 39g
Carbohydrates: 61g
Fat: 16g
Iron: 5.57mg
Energy: 573kcal

Apple and Jameson Tart

Added: 23/11/16 : 13:52:25





Serves 4
 


Ingredients

    250g shortcrust pastry
    50g ground almonds
    4 large Bramley apples, peeled and diced
    2 tablesp. sugar
    250ml cream
    3 egg yolks 50g caster sugar
    Dash of whiskey

To Cook

Set oven Gas Mark 6, 200C (400F).

Line four individual tart tins with the pastry. Sprinkle some ground almonds on the base of each one. Then add the apple and enough sugar to sweeten. Heat the cream. Beat the egg yolks and sugar together. Stir in the cream and a dash of whiskey. Spoon a little of the cream mixture into each tart. Keep remaining cream. Bake tarts for 25-35 minutes.

Pour the remaining cream into a bowl. Place over simmering water. Stirring constantly, continue to cook until the custard thickens. Set aside - keep warm

Serving Suggestions

Serve the tart, dusted with icing sugar, with the warm custard. Vanilla ice-cream, thin almond biscuit, raspberries etc. are optional.