Main dishes

Beef and dhal curry

by Norma MacMillan and Wendy James

Ingredients:

- 250g Lentis.

- 600ml Water.

- 2 Dried chillies.

- 700g Chuck steak.

- 2 Medium onions.

- 1 Garlic clove.

- 50g Vegetable margarine.

- 2 Cardamom pods.

- 2 Cloves.

- 2 inch Cinnamon stick.

- 1 tablespoon Curry powder.

- 1 tablespoon Tomato purée.

- Salt.

Method:

1- Put lentils into a pan with 400ml water and deseeded chillies. Bring to the boil and simmer for 10 minutes.

2- Meanwhile, cut meat into large cubes. Peel and finely chop onions; peel and crush garlic. Melt margarine in flameproof casserole, add onions and garlic and fry for 3 minutes.

3- Lightly crush cardamom pods and add to pan with other spices and curry powder. Fry gently, stirring, for 3 minutes.

4- Drain lentils, reserving the liquid. Discard the chillies.

5- Stir tomato purée and meat into casserole and fry till coated with spice mixture. Add cooking liquor from lentils. Bring to the boil, cover and simmer gently for about 1h and 30 minutes till beef is tender.

6- Add lentils and remaining water and simmer, uncovered, for a further 15 minutes till lentils become mushy and absorb the liquid. Discard cinnamon, cardamom and cloves. Add salt to taste, then serve with boiled rice.

Lamb kebabs with prunes

by Norma MacMillan and Wendy James

Ingredients:

- 12 Prunes.

- 150ml Red wine.

- 450g Lean lamb cut from the leg.

- 3 teaspoons Oil.

- Salt and pepper.

- 1/2 teaspoon Dry thyme.

- 2 Firm tomatoes.

- 1 Medium onion.

- 3 Thick rashers of streaky bacon.

Method:

1- Put the prunes into a saucepan, add the red wine and bring to the boil. Remove from the heat and leave to soak for 30 mins.

2- Cut lamb into 12 large cubes. Place in bowl with oil, seasoning and thyme. Cover and leave for 30 mins.

3- Meanwhile, quarter the tomatoes. Peel the onion and cut through the root into eight wedges. Derind bacon and cut each rasher into four. Preheat the grill.

4- Drain the prunes, reserving the wine. Make a slit in each prune and remove the stone. Thread the lamb, prunes, tomatoes, bacon and onion on to four skewers. Brush the kebabs with the lamb marinade and the wine from the prunes, then sprinkle with salt and pepper.

5- Grill for about 15 minutes, turning occasionally, till the lamb is tender. Arrange on a warmed serving dish and serve with boiled rice.

Why don't you try to cook them? Stay tuned for more updates! 

Dishes from Canton and Szechuan

Chow Mein (Fried Noodles)

Kenneth Lo

Ingredients:

- 450g egg noodles.

- 275g pork fillet, shredded.

- 2 teaspoons cornflour.

- 5 tablespoons vegetable oil.

- 100g canned bamboo shoots, drained and shredded.

- 1/2 cucumber, shredded.

- 100g spinach leaves, shredded.

Sauce:

- 3 tablespoons soy sauce.

- 2 tablespoons Chinese wine or dry sherry.

- 1 teaspoon salt.

- 1 teaspoon sugar.

- 1 teaspoon cornflour.

- 1 teaspoon sesame oil. 

Method:

1- Plunge the noodles into a pan of boiling water and simmer for 10 minutes or until soft but not sticky. Drain and refresh in cold running water.

2- Toss the shredded pork with the cornflour.

3- Heat about half the oil in a work or frying pan. Place the noodles in a large bowl, tossing with a fork to separate them, then pour over the hot oil. Stir to ensure that the noodles are evenly coated. Return the noodles to the wok and stir-fry for 2-3 minutes. Remove the noodles with a slotted spoon and place on a serving dish. 

4- Heat the remaining oil in the wok and quickly stir-fry the pork, bamboo shoots, cucumber and spinach for 3 minutes. Mix together the sauce ingredients and pour into the wok. Cook for about 2 minutes, then pour the mixture over the noodles, sprinkle with sesame oil and serve.

Szechuan Hot fried crispy shredded beef

By Kenneth Lo

Ingredients:

- 4 eggs.
- 1/2 teaspoon salt.
- 100g cornflour.
- 450g topside of beef, cut into matchsticks strips.
- 600ml vegetable oil.
- 3 medium carrots, scraped and cut into matchsticks strips.
- 2 spring onions, cut into 2.5cm.
- 2 chillis, shredded.
- 3 garlic cloves, crushed.
- 6 teaspoons sugar.
- 2 tablespoons soy sauce.
- 4 tablespoons wine vinegar.

Method:

1- Mix together the eggs, salt and cornflour and toss the beef in this until well coated. Heat the oil in a wok to 180º, or until a cube of bread browns in 30 seconds, and stir-fry the beef for 1/2 minutes or until crispy. Remove and drain on paper towels.
2- Reheat the oil and deep-fry the carrots for 1/2 minutes. Remove and drain on paper towels.
3- Pour off most of the oil, leaving about 1/2 tablespoons in the bottom of the wok. Reheat, then add the spring onions, chillis and garlic. Stir-fry together for about 30 seconds over the heat then add the sugar, soy sauce and vinegar. Return the meat and carrots to the sauce. Toss over the heat and serve.

See you in the next update! Stay tuned!