- Rump steak
- 150ml vegetable stock
- 3 tbsp soy sauce
- 5 tbsp mirin
- 1 tbsp golden caster sugar
- 1 onion, sliced
- Spring onions, finely chopped
- 1 red chilli, thinly sliced
- Steamed rice or thin noodles
- Combine stock, soy, mirin and sugar in a pan, bring to the boil, then turn down to a simmer. Add the onion and cook for 5 minutes.
- Meanwhile, slice the meat, add the beef and cook for a few more minutes, stirring. Sprinkle with spring onions and chilli (I added some to the pan to add some flavour to the liquid), and serve with steamed rice or noodles (I used vermicelli in this case and I think it works better) and some of the cooking liquid spooned over, or if you prefer soup noodles, pour the rest of the liquid in.
Simples!
- To make 24 cookies:
- 170g sifted all-purpose flour
- 100g white sugar
- 1g baking soda
- 2g salt
- 100g lard or margarine
- 1 egg
- 3ml (or to your liking) almond extract
- 24 almonds
- Sift the flour, sugar, baking soda and salt together into a bowl. Cut in the lard or margarine (I used margarine in this instance) until mixture sticks. Add the egg (I ended up using the 1 whole egg and some water) and almond extract - I only put in 1 teaspoon, but on tasting, don't be scared to put a bit more. Mix well.
- Roll dough into 1 inch balls. Set them 2 inches apart on a baking sheet. Place an almond on top of each cookie and press down to flatten slightly.
- Bake in a pre-heated 325 degrees F (165 degrees C) oven for 15-18 minutes. They will seem like they are under-cooked when you take them out of the oven, but this gives a more chewy taste, leave in longer if you prefer a bit of a crunch. Cool on rack.
- Voila! Scrumptious cookies to nibble at!
We are delighted to announce that the winner of our Budock Vean Hotel competition is Mrs. Tracey Cartwright. Congratulations Tracey, and thank you to everyone who entered. Keep checking the blog for more competitions coming soon...
The Little Kitchen LDN and the Budock Vean Hotel are giving you the chance to win a break for two at the 4* Budock Vean Hotel on Cornwall's Helford River. The prize includes a two night stay for two people, which includes dinner as well as bed and breakfast stay. Breakfast at the hotel is a full English made with wonderful, locally sourced ingredients. Dinner at the Budock Vean's award winning restaurant has four courses plus coffee, to view a sample menu click here. The prize also includes a complimentary cream tea and use of the swimming pool, hot tub, tennis court, nine hole golf course and other facilities.
To find out more visit
www.budockvean.co.uk
Terms and Conditions:
No purchase necessary. The prize draw is open to anyone in the UK aged 18 years or over excluding employees of the Budock Vean Hotel Group Ltd and their families, agents and anyone else connected with this promotion. One entry per household. By entering this prize draw you agree to receive marketing material via e-mail, phone and post. You can unsubscribe at any time by using the unsubscribe links in our email correspondence or by contacting us on 01326 252112. The prize is non-transferable and non-exchangeable. No cash alternative is available. Winners must be willing to provide their name and country of residence for publicity if required. The promoter’s decision is final and no correspondence will be entered into. The prize is subject to availability and cannot be used against special breaks such as Christmas and Valentines (The prize can be redeemed between 30 September 2012 and 8 March 2013 with certain dates excluded)
Closing Date: 31st August 2012
