Mon, 29 May 2017
ASIAN STYLE BEEF IN FILO PASTRY BASKETS
Ingredients:
Filo pastry,sheets into squares
1 fillet beef,finely sliced
2 tbsp cornflour
1/2 red pepper,finely sliced
1 Spring onion,finely sliced at a diagonal
1 red chilli, 1/2 finely sliced,1/2 roughly chopped
1 inch ginger,1/2 finely sliced,1/2 roughly chopped
2 tbsp brown sugar
2 cups of water
1 stick lemongrass, smashed
2 clove garlic,crushed
1 tsp fish sauce
1 tbsp oyster sauce
Rice wine vinegar,to taste
White wine vinegar,to taste
Soy sauce ,to taste
1 tsp sesame oil,to drizzle
Handful coriander ,chopped
25g butter ,melted
1) THE PASTRY:
Use 3 sheets.Cut into squares big enough to fit muffin moulds and be approx 1 inch proud of the top.Separate them into individual squares, and spread melted butter over each piece to bind and to achieve a crisp golden colour. Spread melted butter on the moulds too. Cook in a pre heated oven as per pack instructions. Usually 10 mins at 180 degrees.
2) THE BEEF:
Season with salt and pepper and coat in corn flour.Cooked in a fat fryer for about 5 or 6 seconds ( 190c approx ). The idea is it helps crisps the outside without over cooking and when you add it to the wok the sauce sticks to it.
3) THE SAUCE:
Put brown sugar in a pot and add water. Add to that the rest of the ginger (roughly chopped) lemongrass ,garlic,chilli (roughly chopped ) a teaspoon or so of fish sauce and the oyster sauce. On a medium heat start to reduce it, then add in some rice wine vinegar and white wine vinegar to balance the sweetness. Start off with a tsp of each then taste. Add more if necessary. You want it to be sweet but not too sweet.Reduce it by half, slowly. You want to infuse the flavours. Then add soy sauce to taste. Pass the sauce through a sieve to strain.
Method.
Put the wok on. Add a bit of oil to coat and discard the excess. Put the finely sliced, red pepper ,spring onion and chilli in the wok when its red hot and cooke for a few minutes to soften.Put the beef in the wok, toss it around add the ginger and the sauce. Toss it around. Cook for a minute. . Just before you serve add the coriander and a drizzle of SESAME OIL. If you add before you’ll burn it. Then into the basket. Sprinkle with some more finely chopped coriander and serve with a side salad.
