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Thai stir-fried minced Beef with Basil and Chilli

Thai stir-fried minced Beef with Basil and ChilliThis recipe IS NOT for the faint hearted!
 
Ingredients:-
 
For the sauce
 
35ml fish sauce
2 bird’s-eye chillies, finely sliced
1 garlic clove, very finely sliced
1 tbsp lime juice
1 tsp coriander, finely chopped
 
For the beef
 
6 red or green bird’s eye chillies (fewer if you want it less hot)
4 small garlic cloves
3 tbsp vegetable oil, plus more for deep-frying the eggs
200g good-quality, coarsely minced beef
good pinch of caster sugar
about 2 tbsp fish sauce
big handful of Thai basil  (or holy basil from specialist Asian shops)
2 large eggs
 
Method:-
 
(1) For the serving sauce, mix together the fish sauce, chillies and garlic and set aside for the flavours to meld.
(2) Meanwhile, for the beef, coarsely chop the chillies with the garlic and a pinch of salt.
(3) Heat about 10cm of oil in a saucepan (for the deep-fried eggs) while you cook the beef. 
(4) Heat 3 tbsp of oil in a wok then fry the garlic and chilli mixture, but don’t let it colour. Add the beef and stir-fry for a minute, until only just cooked. 
(5) Season to taste with the sugar and fish sauce but be careful not to make it too salty. Add 50ml water and gently simmer for a minute, but don’t let it boil or the meat will become tough. There should be enough liquid to make a bit of a sauce.
(6) Stir in the basil and remove from the heat.
(7) Fry your eggs. To deep-fry, have the oil really hot and crack in an egg so it’s submerged. Fry until the white is crispy and the yolk still runny. Drain well. 
(8) Add the lime and coriander  to the sauce and serve alongside the beef with Rice noodles and a fried egg on top of each dish.

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Sweet & Soup Pork Ribs with Pomegranate Molasses

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Category: Recipes

Sweet & Soup Pork Ribs with Pomegranate Molasses, eat well on universal credit

We had quite a bit of  Pomegranate left from the night before in the fridge. So waste-not-want-not and all that…...

Marinade Ingredients:-

500g of Pork Ribs
500ml of  Pomegranate Juice
Water to cover the Ribs

Sauce Ingredients:-

120ml of Pomegranate Molasses
2 Tbsp of Brown Sugar
2 Tbsp of Brown Sauce
2 Tbsp of Tomato Sauce
1 Tbsp of Red Wine Vinegar
1 Tbsp of Worcestershire Sauce
½ Tsp of Grated Ginger
1 Tsp of Cumin
1 Tsp of Cumin Seeds

Method:-

(1) Pour the Pomegranate Juice over the Ribs with enough water to cover entirely.
(2) Cover with foil and cook for 2 hours in a pre-heated over at 160c.
(3) Turn half way through.
(4) Add all the Sauce ingredients to a pan and gently simmer until it thickens.
(5) Drain the Ribs and coat in the Sauce.
(6) In an over proof dish place in a pre-heated oven at 200c for a further 20 minutes, bashing occasionally.

We served ours with a fresh salad and twice fried Chips. Really tasty!

 

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