Food for Friday
Thai Beef Salad
|Serves 4 people
||Approximate Time: 15 mins.
1 tbsp. olive
Juice of lime
2 shallots, finely chopped
2½ cm (1") piece of fresh ginger, chopped
2 little gem lettuces, sliced
450g (1lb) beef
2 tbsp. soy sauce
1 red chilli, finely sliced
1 garlic clove, crushed
1 tsp. sugar
3 tbsp. fresh coriander leaves
- Heat the oil in a frying pan.
Place the steak in the pan and fry for 2 minutes on each side. Remove
from the pan and set side to rest.
- In a small jug mix together
the fish and soy sauce, the lime juice, red chilli, shallot, garlic, ginger
- Arrange the lettuce and coriander
leaves onto four serving plates
- Slice the beef thinly, and place
on top of the leaves. Drizzle with the sauce and serve immediately.
|Serves 4 people
||Approximate Time: 25 mins.
ml (¼ pint) whipping cream
1 tbsp. caster sugar
100g (4 oz) 'no need to soak' dried apricots
25g (1 oz) butter
4 tbsp. rum or brandy
tsp. vanilla essence
2 tbsp. flaked almonds, toasted
1 tbsp. lemon juice
the cream, vanilla essence and sugar until it forms soft peaks. Put in
a small serving dish, sprinkle with almonds and chill
lemon juice and 150ml (¼ pint) water in a saucepan and cook gently
for 10-15 mins., until tender. Purée in a food processor or push
through a sieve. Gently heat butter in a frying pan. Peel bananas and
cut in half lengthways. Add to pan and brown on both sides.
Pour over rum
or brandy. Ignite, if wished, then let flames die down. Add apricot purée,
stirring well to combine.
with sauce poured over and topped with vanilla cream.
Tip: The bananas will become
quite soft when cooked, so handle them carefully. A large fish-slice
is best for turning the pieces and removing them from the pan
Our thanks to the Dairy Diary for
their contribution of these menus
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