Traditional food and drink menu

Fast Food for Friday

Thai Beef Salad

Serves 4 people Approximate Time: 15 mins.

1 tbsp. olive oil
4 tbsp. fish sauce
Juice of lime
2 shallots, finely chopped
2½ cm (1") piece of fresh ginger, chopped
2 little gem lettuces, sliced

450g (1lb) beef steak, seasoned
2 tbsp. soy sauce
1 red chilli, finely sliced
1 garlic clove, crushed
1 tsp. sugar
3 tbsp. fresh coriander leaves


  1. 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.
  2. In a small jug mix together the fish and soy sauce, the lime juice, red chilli, shallot, garlic, ginger and sugar.
  3. Arrange the lettuce and coriander leaves onto four serving plates
  4. Slice the beef thinly, and place on top of the leaves. Drizzle with the sauce and serve immediately.


Flambéed Bananas

Serves 4 people Approximate Time: 25 mins.
150 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
¼ tsp. vanilla essence
2 tbsp. flaked almonds, toasted
1 tbsp. lemon juice
4 bananas


  1. Whip together the cream, vanilla essence and sugar until it forms soft peaks. Put in a small serving dish, sprinkle with almonds and chill
  2. Put apricots, 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.
  3. Pour over rum or brandy. Ignite, if wished, then let flames die down. Add apricot purée, stirring well to combine.
  4. Serve bananas 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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