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August Recipes

Beef with Mangetout & Cashew Nuts

50g unsalted cashew nuts

1 tsp cornflour

1½ tbsp low-salt soy sauce

4 tbsp oyster sauce

1 tbsp rice vinegar

1 tbsp honey

1 tbsp sunflower or vegetable oil

280g rump steak, thinly sliced

thumb-sized piece of ginger, peeled and cut into matchsticks

garlic cloves, crushed

200g mangetout, sliced in half on an angle

Toast the cashews in a dry wok or frying pan, tossing, until browned. Tip onto a plate and set aside. Mix the cornflour with the soy sauce to make a paste, then add the oyster sauce, vinegar and honey. When you’re ready to cook, have all the ingredients prepared and close to hand – it will only take 5 mins.

 

Heat the wok until very hot. Add the oil, swirl it around to cover the base of the pan, then use tongs to place the steak pieces in the wok in a single layer. Cook without turning for 30 seconds-1 min, until a dark crust starts to form on the meat. Add the ginger and garlic, give everything a quick stir, then add the mangetout and the sauce. Cook for another 30 secs-1 min until the beef is just cooked through and the sauce is thick and glossy. Sprinkle over the cashews and serve with rice

Salmon with Beetroot and Feta Salsa

200g cooked beetroot

70g feta

limes

skin-on salmon fillets

Chop the beetroot and feta into small cubes and mix with the juice and zest of one lime and some seasoning.​

Season the salmon. Heat 2 tbsp of oil in a nonstick frying pan over a high heat. When hot add the salmon, skin-side down, and cook for 3 mins. Flip over, turn the heat down and cook for a further 4-5 mins. Serve with the beetroot salsa and the remaining lime, cut into wedges.

Raspberry & Vanilla Brule

vanilla pod

½ lemon, pared zest only

300ml double cream

100g raspberries

egg yolks

2 tbsp golden caster sugar

2 tbsp demerara sugar

Split the vanilla pod and scrape the seeds into a pan with the lemon zest and cream. Toss the pod in too. Heat until just before the cream boils – tiny bubbles will be forming at the edges. Turn off the heat and infuse for 15 mins.

Heat oven to 160C/140C fan/gas 3. Put four ramekins into a roasting tin and fill the tin with boiling water so that about 2cm of the ramekins is uncovered.

Divide the raspberries between the ramekins, reserving a few. Whisk the egg yolks and caster sugar, using an electric whisk, until very pale and fluffy, about 3 mins. Remove the zest and vanilla pod from the cooled cream, then slowly stir it into the egg mixture. Transfer to a jug and pour through a sieve into the ramekins.

 

Bake in the oven for 20-25 mins until the custard forms a skin and holds a slight wobble when you nudge the tray. Allow to cool, then chill in the fridge for at least 4 hrs.

If you don’t have a blowtorch, heat the grill to high. Sprinkle demerara sugar over each ramekin and either use a blowtorch to caramelise the top or place them under the grill until the sugar has melted and crisped. Allow to settle for 5 mins before serving then top with the reserved raspberries.

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