With all the festive food that’s been around, are you finding you have biscuits in a tin still left to be eaten? To prevent them going soft, put a sugar lump or two in the biscuit tin.
Sirloin steak cut into strips and stir fried with red pepper, broccoli and carrots, served with a sauce over a bed of rice.
Beef Stir Fry with Vegetables
- Preparation time: 25 minutes
- Cooking time: 15 minutes
- 1 tbsp cornflour/cornstarch
- 150 ml (5 fl oz) water (⅔ cup)
- 284 ml (10 oz) can condensed beef broth (Campbells)
- 2 tbsp soy sauce
- 1 red pepper
- 1 small head of broccoli
- 2 carrots
- 2 garlic cloves, crushed
- 3 tbsp olive oil
- 450 g (1 lb) sirloin steak, cut into strips
- You will also need a 22.5 cm (10 inch) deep frying pan/skillet.
First, blend together the cornflour/cornstarch and water in a bowl. Stir in the beef broth and soy sauce and then set aside.
Before preparing the vegetables put a large plate in the oven to warm up.
Deseed the pepper and cut into small chunks. Break the broccoli into small florets, discarding the stem. Peel and thinly slice the carrots.
Place the pan over a medium–high heat and add 2 tablespoons of oil. When hot, add the vegetables and garlic, and stir to coat. Stir-fry until tender, about 5–8 minutes. Transfer to the warm plate and cover.
Now add the other tablespoons of oil to the pan and when hot add the beef. Stir-fry for 2–4 minutes according to how well-done you like your steak. Turn frequently to brown on all sides. Transfer to the plate with the vegetable, cover, and keep warm.
Then add the reserved broth to the pan and bring to the boil. Reduce the heat to medium and stir until it thickens. Return the vegetables and meat to the pan and stir to coat with the sauce. Reheat for 1–2 minutes until everything is hot.
Serve over a bed of rice.
Updated: December 9, 2018
Crème de cassis lifts this ice cream dessert from being just ordinary. A raspberry and cassis purée is used to ripple the ice cream and warmed to pour over as a sauce.
Raspberry Ripple Ice Cream for Grown-ups
- Preparation time: About 15 minutes
- Refrigeration time: 2 hours
- 12 large scoops soft-scoop vanilla ice cream
- For the sauce
- 300 g (10 oz) frozen raspberries, thawed (1¼ cups)
- 28 g (1 oz) caster sugar/superfine sugar (2 tbsp)
- zest of 1 lemon
- 4 tsp lemon juice
- 3 tbsp crème de cassis
- You will also need a freezer-proof container that will take the ice cream and 4 glass dishes.
First remove the ice cream from the freezer to soften it up a little.
Now to prepare the sauce, purée the raspberries, sugar, lemon zest, lemon juice, and crème de cassis.
Sieve the purée to remove the raspberry seeds.
Then put half the sauce to one side, which will be used when serving the ice cream.
Spoon 6 generous scoops of ice cream over the base of a freezer container and drizzle over half the remaining sauce.
Spoon 6 further scoops on top to make a second layer.
Drizzle over the rest of the sauce.
Make a few strokes through the ice cream with a knife. This will allow the sauce to run through and make a marbled effect. Cover and freeze for 2 hours.
Warm the reserved sauce.
Now scoop the ice cream into the glass dishes and then pour over the warm sauce.
Updated: December 9, 2018