| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Surprise, Chefs |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Rump steak; thinly sliced |
| 4 |
tb |
Sesame oil |
| 1 |
|
Crushed garlic clove |
| 1 |
tb |
Ginger finely chopped |
| 1 |
tb |
Tarragon finely chopped |
| 1 |
tb |
Parsley finely chopped |
| 1 |
tb |
Chives finely chopped |
| 1 |
|
4 ounces tin bamboo shoots – already sliced |
| 2 |
oz |
Celery – sliced |
| 2 |
oz |
Gherkins |
| 4 |
oz |
Mushrooms |
| 4 |
fl |
Brandy |
| 1 |
tb |
Green and pink peppercorns soaked |
|
|
; in red wine |
| 4 |
oz |
Tinned chopped tomatoes |
| 1 |
|
Yellow; green and red |
|
|
; pepper sliced |
| 6 |
fl |
Red wine |
| 1 |
tb |
Tomato puree |
| 3 |
oz |
Broccoli |
| 2 |
oz |
Mange tout |
| 2 |
oz |
Baby sweetcorn |
INSTRUCTIONS
Seal cubes of meat in sesame oil. Add garlic and ginger, finely
chopped herbs, bamboo shoots, celery, gherkins, mushrooms, and brandy
(burn off alcohol by carefully tilting the casserole dish and setting
alight) and stir well.
Add the peppercorns, chopped tomatoes, sliced peppers and the juice
from the tomatoes and stir gently. Add the red wine and mix in one
tablespoon of tomato puree.
Finally add the mange tout, baby sweetcorn and broccoli. Seal with
lid, turn to lowest possible heat and allow to simmer for 25 minutes
approximately.
Serve with garlic bread.
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