21st March 2019
Personal thoughts from the Festival Director - not necessarily endorsed by the Festival Organisers.
Notes for the Month - February 2019
Chinese Beef and noodles
It is Chinese New Year in February and I was determined to allow my cooking be affected by at least one external cuisine!
Make 500 ml stock and add about 75g chopped carrots. (I used chicken stock but you could use any meat stock). Season with thai five spice, about a tablespoon full of light soy sauce and a little chillie pasta for heat.
Marinate enough (allow about 6 oz per person) fillet steak in sesame oil, finely grated ginger and about two tablespoons spoons light soy sauce.
Bring the broth to the boil and cook for about 5 minutes, whilst cooking the steak (I like mine rare or blue, so about 5 minutes on a high heat. Add enough noodles to the broth and cook for about 4 minutes, before adding some halved pak-choi.
Serve by cutting the steak into slices and pouring on the noodle broth.