Author Topic: What's for Dinner Tonight? (Read 5721817 times)

tarasis · « **Reply #1440 on:** November 04, 2011, 10:25:33 pm »

Quote from: JulieO on November 04, 2011, 10:12:47 pm

Please remember that the tablespoon measurements in the recipe would equal 3 tsp here in Oz. I also cut down the sugar to about 2 tsp, and only used 1 red chilli.

Yes, I keep making notes as I import a lot of the recipes from here that they are Aus Tbsps.

I was surprised that it was still quite mild tasting with 2 chills, though I partly put that down to the sugar

Halex · « **Reply #1441 on:** November 04, 2011, 10:35:41 pm »

JulieO your beef dish looks yuumy, your presentations always look so good.

H

Halex · « **Reply #1442 on:** November 04, 2011, 10:52:02 pm »

Just had a look at the reciepe, love that it serves 2-3, did you put the meat in the thermoserver whilst msking the sauce?

H

Twitterpated · « **Reply #1443 on:** November 04, 2011, 11:21:15 pm »

JulieO do you have the AU measurements for that recipe? I tried to google but kept coming up with conversions to ml and I would like to try that recipe.

JulieO · « **Reply #1444 on:** November 05, 2011, 12:15:14 am »

Thank you Hally. No I didn't use the thermoserve as I didn't want the beef to become soggy by putting a lid on it IYKWIM. I just put the meat as it was cooked onto a kitchen paper lined plate, then put the plate into a lightly warmed oven. I always put my serving plates, bowls in a low oven to warm the plates while cooking the food, so it was no bother.

Twitterpated, this is what I did:

CHINESE CRISPY SHREDDED BEEF – Serves 2-3
Have everything ready to go before starting to cook. (These are Australian tablespoons)

3 tbsp cornflour
2 tsp of 5-spice powder (I made up some fresh)
Approx 300g rump steak, sliced thinly across the grain
2 eggs, beaten

Heat oil to 190C.

Make up the batter by placing cornflour and 5-spice powder in a medium bowl.
Make a well in the centre and add the beaten eggs. Whisk with a balloon whisk to form a smooth, lump free batter.

Dust meat with a little cornflour, then add to the batter and stir well to coat beef.

Using tongs, pick up strips of the beef from the batter and drop individually into the hot oil, cook in batches for approx 4-5 minutes until golden brown and crispy.

Drain on kitchen paper and keep warm whilst making the sauce.

TIP: You can prepare the beef in advance and keep refrigerated until required, then warm though in the sauce when ready.

Sauce
A carrot cut into matchsticks
A bunch of spring onions, cut into approx 1cm slices
2 cloves of garlic, crushed
2 cm piece of ginger, grated
1 red chilli, deseeded and finely chopped

2 tsp caster sugar
2 tbsp rice vinegar
1 ½ tbsp light soy sauce
Cornflour paste (3 tsp cornflour, mixed with 2 tbsp cold water)

In a wok heat 1 tbsp of vegetable or peanut oil.
Add carrot and stir fry for a min or so.
Add the spring onions, garlic, ginger and chilli. Stir fry again for a couple of minutes and then add the rest of the ingredients.

Once the sauce is quite thick, quickly add the beef and stir well to coat in the sauce and heat through. Serve immediately.
(if not too much sauce, add a little water and mix through).

I will add that there's not a lot of sauce, more a coating on the meat and veg. I did add a little water, probably around 3 tbs at the end just to loosen it up a little, and it still had lots of flavour.

judydawn · « **Reply #1445 on:** November 05, 2011, 08:42:58 am »

Tonight's meal - Pork spareribs

Twitterpated · « **Reply #1446 on:** November 05, 2011, 09:46:16 am »

Thanks for taking the time to post JulieO. The whole family is now waiting for me to make this as I showed them your photo.

Halex · « **Reply #1447 on:** November 05, 2011, 11:28:48 am »

JD, DS says awesome, wheres my ribs?!!!!!

Just had roast lamb with his friends. The boys are hyper hyper hyper tonight, trying to get them to watch ET, but no hyper is the game tonight!!!

Bring on the wine, i need it now.

H

judydawn · « **Reply #1448 on:** November 05, 2011, 11:41:16 am »

The things you let yourself in for Hally

CreamPuff63 · « **Reply #1449 on:** November 05, 2011, 11:43:40 am »

made JO's Chinese Crispy Shredded Beef, and doubled the recipe. YUMMO!

tarasis · « **Reply #1450 on:** November 05, 2011, 11:52:55 am »

CP Doubled? How many were you feeding?

And yes it is indeed Yummo

JulieO · « **Reply #1451 on:** November 05, 2011, 07:38:03 pm »

You're more than welcome Twitterpated.

Tarasis, another happy customer (CP) for your recipe.

tarasis · « **Reply #1452 on:** November 05, 2011, 08:14:07 pm »

JulieO

Is it worth having a section for non TMX recipes we like, rather than have a whole bunch of interesting recipes hidden in this and the cooking thread which after 90 pages get a little hard to find? Has this been discussed before?

judydawn · « **Reply #1453 on:** November 05, 2011, 10:00:01 pm »

No it hasn't Rob but I can speak to MM and see if he can organise it for us. Good idea, thanks.

JulieO · « **Reply #1454 on:** November 06, 2011, 05:36:09 am »

Sounds like a good idea Tarasis, if all is in agreement. Thanks Judy for looking into this.

I didn't feel like a big meal today, in fact I felt like baked beans on toast

so I decided to try a recipe that i had to make my own baked beans (using a can of cannellini beans) and am quite happy how they turned out. I ended up serving over eggs.