Spicy Beef with Oyster & Black Bean Garlic Sauce

Spicy Beef 2 700

Happy Chinese New Year!

Spicy Beef with Oyster & Black Bean Garlic Sauce

450 g beef (rump steak), thinly sliced into strips
8 baby corns, chopped
10-15 mange tout peas, trimmed
small yellow pepper, cut into thin strips
small orange pepper, cut into thin strips
1 red chilli, chopped
2 garlic cloves, chopped
2 slices fresh ginger
3 tbsp Oyster sauce
3 tbsp Black Bean Garlic sauce
1/2 lemon
2 tsp honey
4-6 tbsp Oil

Marinade beef in Oyster sauce, Black Bean Garlic sauce, honey and lemon juice for 30 minutes. Heat a non-stick frying pan or wok over a high heat. Remove beef from marinade and stir-fry for 5 minutes. In separate pan stir-fry all vegetables for 3 minutes. When ready add fried vegetables to the beef, add remaining marinade from a bowl (scrape off as much as possible), stir and cook for further 2-3 minutes. Serve with plain rice. Bon appetit.

Spicy meatloaf with onions and bulgar wheat

Spicy meatloaf with onions and bulgar wheat.


400g pork sausage meat
450g pork sausages with herbs or spices
50 g bulgar wheat
1 egg, lightly beaten
1 large onion, finely chopped
3 cloves garlic, finely chopped
1 red chilli, chopped
3-4 tbsp breadcrumbs
2 tsp smoked ground paprika
1 tsp each of dried herbs: marjoram, oregano, thyme
1 tbsp tomato ketchup
black pepper
½ tsp butter

Preheat the oven to 180°C. Grease and line with grease-proof paper a large loaf tin (22,5cmx12,5cmx7,5cm).

In a small pan, cook bulgar wheat for 8 minutes, then drain well.

In a large mixing bowl, combine all meat with onions, garlic, chilli, dried herbs and paprika. Add cooked bulgar wheat, beaten egg and breadcrumbs. Mix well. Season with salt and pepper.

Turn into the tin and press down firmly with the back of the spoon. Then spread lightly tomato ketchup over it. Bake in the centre of the oven for 90 minutes. Let it rest in a tin for 5-10 minutes and then transfer to the serving plate.

Serve hot with roast or mashed potatoes and your favourite chutney. Also delicious cold.

Bon appetit.

Mangalica Spicy Salami Cassoulet with adzuki beans

Mangalica Spicy Salami Cassoulet with adzuki beans.

Mangalica Spicy Salami Cassoulet with adzuki beans.

100 g Hungarian Mangalica Spicy Salami, sliced – buy good quality salami; I bought Unearthed; they have delicious products.
100 g adzuki beans, soaked for 6h or overnight
1 red pepper, cut into slices
1 large onion, cut into wedges
2 cloves garlic, chopped
1 chilli, chopped
10-12 button mushrooms, cut in half
2-3 large, ripe, fresh tomatoes or tinned tomatoes, chopped
1 tbsp tomato puree
1/2 stock cube
1 tsp dried mixed herbs
3-4 tbsp oil
black pepper
500-700 ml water

Soak beans for 6 hours or overnight and then rinse under cold running water. Drain well.
Heat the oil in a large frying pan, add onion, mushrooms and peppers and cook over moderate heat for few minutes till softened. Add garlic and chilli, cook for 2 more minutes. Transfer all into casserole dish. Add water, tomatoes, all spices and adzuki beans. Stir well and bring to the boil. Add a salami and reduce the heat, cover and cook gently for 40 minutes or cover with a lid and bake on the oven’s centre shelf for up to 1 hour. ( 140°C)  If necessary add more water so that it is not too thick and if tomatoes are very sour add a bit of sugar. Put into warm bowls and sprinkle with fresh parsley. Serve with crusty bread or baguette.

Bon appetit.