FISH FRY RECIPES RECIPES

Name: Beef & vegetable stir-fry
Total time: 40 min
Yield: 4
Ingredients: 2 cloves of garlic; 5 cm piece of ginger; 1-2 fresh red chillies; 6 spring onions; 1 large red pepper; 1 handful of mangetout; 1 handful of baby corn; 1 bunch of fresh coriander; 350 g quality steak; 250 g dried medium free-range egg noodles; vegetable oil; 200 g peanut shoots or beansprouts; soy sauce; sesame oil; ½ a lime; 4 cos lettuce leaves

BEEF VEGETABLE STIR-FRY FRY | JAMIE OLIVER RECIPES

Beef vegetable stir-fry fry | Jamie Oliver recipes image

The crunchy veg in this easy beef stir-fry pick up all the incredible flavours from the meat.

Total Time 40 minutes

Yield 4

Number Of Ingredients 16

Ingredients

2 cloves of garlic
5 cm piece of ginger
1-2 fresh red chillies
6 spring onions
1 large red pepper
1 handful of mangetout
1 handful of baby corn
1 bunch of fresh coriander
350 g quality steak
250 g dried medium free-range egg noodles
vegetable oil
200 g peanut shoots or beansprouts
soy sauce
sesame oil
½ a lime
4 cos lettuce leaves

Steps:

1. Start with your veg prep: peel and finely slice the garlic and ginger, trim and finely slice the chilli(es) and spring onions, then deseed and finely slice the pepper. Finely slice the mangetout, and quarter the baby corn lengthways.
2. Pick and roughly chop the coriander, then thinly slice the steak.
3. Cook the egg noodles in boiling salted water according to the packet instructions, then drain and set aside.
4. Heat a splash of vegetable oil in a large wok or a heavy-based frying pan over a high heat, add the beef slices, garlic, ginger and chillies and stir-fry until just cooked.
5. Add the shoots or beansprouts, a good splash of soy sauce and sesame oil and the lime juice for the last 30 seconds of cooking.
6. Tip the contents of the wok into a large bowl, including all the lovely juices.
7. Put the wok back on the heat, drizzle in a splash more vegetable oil, then add all the vegetables. Stir-fry for 1 to 2 minutes, then add the cooked noodles and toss well over the heat.
8. Divide the fried vegetables and noodles between 4 plates. Return the beef and juices to the wok and stir-fry until heated through.
9. Add the coriander and toss until well mixed with the beef. Arrange on top of the noodles and garnish with a cos lettuce leaf.

Nutrition Facts : Calories 529 calories, FatContent 20.6 g fat, SaturatedFatContent 6.9 g saturated fat, ProteinContent 30.8 g protein, CarbohydrateContent 58 g carbohydrate, SugarContent 6.5 g sugar, SodiumContent 0.6 g salt, FiberContent 4.5 g fibre

FISH FRY RECIPE | RACHAEL RAY | FOOD NETWORK

Fish Fry Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories main-dish

Total Time 22 minutes

Prep Time 10 minutes

Cook Time 12 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

Vegetable oil, for frying
1 1/2 to 2 pounds fresh cod
Salt and pepper
1 /2 cup all-purpose unbleached flour
2 large eggs
2 tablespoons cold water, a splash
2 cups plain bread crumbs
1/2 teaspoon dried mustard powder
1/4 teaspoon cayenne pepper, a few pinches
Wedged lemons and malt vinegar for topping

Steps:

Pour 2-inches of vegetable oil into a large skillet. Place skillet over large burner and heat oil over medium high heat. To check if the oil is hot enough, drop in 1-inch cube of white bread. The bread should brown in a 40 count.
Cut cod into 4 servings, 6 to 8-ounce portions and season with salt and pepper. Place a couple of scoops of flour in a pie tin. Combine egg and water in second tin. Season plain bread crumbs and mustard and cayenne in the third tin. Coat fish in flour, then egg, and then bread crumbs. Gently set coated fish into hot oil and fry 5 minutes on each side until medium golden brown in color.
When the fish is evenly golden all over, remove and drain on brown paper sacks.
Suggested: 3 disposable pie tins .

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The crunchy veg in this easy beef stir-fry pick up all the incredible flavours from the meat.
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Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VegetarianDiet
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1. Start with your veg prep: peel and finely slice the garlic and ginger, trim and finely slice the chilli(es) and spring onions, then deseed and finely slice the pepper. Finely slice the mangetout, and quarter the baby corn lengthways.
2. Pick and roughly chop the coriander, then thinly slice the steak.
3. Cook the egg noodles in boiling salted water according to the packet instructions, then drain and set aside.
4. Heat a splash of vegetable oil in a large wok or a heavy-based frying pan over a high heat, add the beef slices, garlic, ginger and chillies and stir-fry until just cooked.
5. Add the shoots or beansprouts, a good splash of soy sauce and sesame oil and the lime juice for the last 30 seconds of cooking.
6. Tip the contents of the wok into a large bowl, including all the lovely juices.
7. Put the wok back on the heat, drizzle in a splash more vegetable oil, then add all the vegetables. Stir-fry for 1 to 2 minutes, then add the cooked noodles and toss well over the heat.
8. Divide the fried vegetables and noodles between 4 plates. Return the beef and juices to the wok and stir-fry until heated through.
9. Add the coriander and toss until well mixed with the beef. Arrange on top of the noodles and garnish with a cos lettuce leaf.

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Stephen Fry’s perfectly English nostalgic treat is a joy to make and eat, with the sweet, buttery shortcrust casing and tart apple filling transporting you back to childhood. The lattice decoration is a little fiddly until you get the hang of it, but it’ll be the talk of the table. A real show-stopper!
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Total Time 2 hours 30 minutes
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Calories 569 calories per serving

1. To make the pastry, sieve the flour and icing sugar into a large mixing bowl from a height.
2. Chop the butter into cubes, then, using your fingertips, gently work it into the flour and sugar until the mixture resembles breadcrumbs (or pulse in a food processor).
3. Halve the vanilla pods, scrape the seeds into the bowl and mix again.
4. Beat 2 eggs with the milk, then add to the flour mixture and gently work it together until it forms a ball of dough. (Be careful not to overwork the pastry or it will become elastic and chewy, not crumbly and short.)
5. Divide the dough in half, sprinkle with flour, then pat each piece into a flattened round about 2½cm thick. Sprinkle over a little more flour, then wrap each piece in clingfilm and pop into the fridge to rest for at least 30 minutes.
6. Lightly grease a 24cm non-stick loose-bottomed tart tin with vegetable oil.
7. Tear off two large sheets of greaseproof paper. Roll out one piece of pastry between the sheets to about ½cm thick, turning every so often.
8. Loosely roll up your pastry around a flour-dusted rolling pin and unroll it over the oiled tin, easing and pushing it carefully into the sides. Trim off any excess, patch up any holes, then prick the base with a fork, cover with clingfilm and chill in the fridge for 30 minutes.
9. Preheat the oven to 180°C/350°F/gas 4.
10. Meanwhile, prepare the filling. Peel, core and roughly chop the apples and place into a large saucepan with the butter, sugar, allspice and 200ml of water.
11. Simmer on a medium heat for 8 to 10 minutes, or until soft, then carefully tip the apples into a colander set over a bowl to catch the juices and leave to stand for 5 minutes.
12. Tip the strained liquid back into the pan and simmer over a medium heat for 5 to 10 minutes, or until reduced by half and syrupy. Remove from the heat and leave to cool.
13. Pour the cooled syrup over the apples, then fold through the blackberries.
14. Scrunch up a large piece of greaseproof paper, then unwrap it and use it to line your pastry case, pushing it right into the sides. Fill the case with rice or baking beans, and bake blind for 15 minutes.
15. Carefully remove the rice or beans, and greaseproof paper, then return the case to the oven for a further 5 minutes.
16. Beat the remaining egg with a splash of boiling water and brush all over the inside of the pastry case, then bake for a further 15 minutes, or until golden and crisp.
17. Cut your remaining pastry into quarters and roll out one piece between two sheets of baking paper to 3mm thick – this will be your pie lid. Carefully transfer to a large tray, keeping the pastry on the paper.
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21. Cut out the leaves for your flowers (I used leaf cutters in two sizes).
22. Take a small piece of pastry and roll it with your fingers to make one long stem. Gently drape it over your lattice, curling it where you like. Repeat to make another stem.
23. Dot your roses and leaves around the stems, then roll the remaining pastry into pea-sized buds and dot over the lid.
24. Put the lid in the fridge for 30 minutes or freeze for 5 minutes, until really firm.
25. Fill the pie with the cooled apple filling.
26. Carefully peel off the baking paper and slide the lid onto the pie. Press down on the edges of the pie dish to trim the excess and create a neat lid.
27. Brush with a little more egg to glaze, then sprinkle with soft brown sugar and bake for 40 to 45 minutes, or until golden.

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Calories 349 calories per serving

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1. Start with your veg prep: peel and finely slice the garlic and ginger, trim and finely slice the chilli(es) and spring onions, then deseed and finely slice the pepper. Finely slice the mangetout, and quarter the baby corn lengthways.
2. Pick and roughly chop the coriander, then thinly slice the steak.
3. Cook the egg noodles in boiling salted water according to the packet instructions, then drain and set aside.
4. Heat a splash of vegetable oil in a large wok or a heavy-based frying pan over a high heat, add the beef slices, garlic, ginger and chillies and stir-fry until just cooked.
5. Add the shoots or beansprouts, a good splash of soy sauce and sesame oil and the lime juice for the last 30 seconds of cooking.
6. Tip the contents of the wok into a large bowl, including all the lovely juices.
7. Put the wok back on the heat, drizzle in a splash more vegetable oil, then add all the vegetables. Stir-fry for 1 to 2 minutes, then add the cooked noodles and toss well over the heat.
8. Divide the fried vegetables and noodles between 4 plates. Return the beef and juices to the wok and stir-fry until heated through.
9. Add the coriander and toss until well mixed with the beef. Arrange on top of the noodles and garnish with a cos lettuce leaf.

See details

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1. To make the pastry, sieve the flour and icing sugar into a large mixing bowl from a height.
2. Chop the butter into cubes, then, using your fingertips, gently work it into the flour and sugar until the mixture resembles breadcrumbs (or pulse in a food processor).
3. Halve the vanilla pods, scrape the seeds into the bowl and mix again.
4. Beat 2 eggs with the milk, then add to the flour mixture and gently work it together until it forms a ball of dough. (Be careful not to overwork the pastry or it will become elastic and chewy, not crumbly and short.)
5. Divide the dough in half, sprinkle with flour, then pat each piece into a flattened round about 2½cm thick. Sprinkle over a little more flour, then wrap each piece in clingfilm and pop into the fridge to rest for at least 30 minutes.
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7. Tear off two large sheets of greaseproof paper. Roll out one piece of pastry between the sheets to about ½cm thick, turning every so often.
8. Loosely roll up your pastry around a flour-dusted rolling pin and unroll it over the oiled tin, easing and pushing it carefully into the sides. Trim off any excess, patch up any holes, then prick the base with a fork, cover with clingfilm and chill in the fridge for 30 minutes.
9. Preheat the oven to 180°C/350°F/gas 4.
10. Meanwhile, prepare the filling. Peel, core and roughly chop the apples and place into a large saucepan with the butter, sugar, allspice and 200ml of water.
11. Simmer on a medium heat for 8 to 10 minutes, or until soft, then carefully tip the apples into a colander set over a bowl to catch the juices and leave to stand for 5 minutes.
12. Tip the strained liquid back into the pan and simmer over a medium heat for 5 to 10 minutes, or until reduced by half and syrupy. Remove from the heat and leave to cool.
13. Pour the cooled syrup over the apples, then fold through the blackberries.
14. Scrunch up a large piece of greaseproof paper, then unwrap it and use it to line your pastry case, pushing it right into the sides. Fill the case with rice or baking beans, and bake blind for 15 minutes.
15. Carefully remove the rice or beans, and greaseproof paper, then return the case to the oven for a further 5 minutes.
16. Beat the remaining egg with a splash of boiling water and brush all over the inside of the pastry case, then bake for a further 15 minutes, or until golden and crisp.
17. Cut your remaining pastry into quarters and roll out one piece between two sheets of baking paper to 3mm thick – this will be your pie lid. Carefully transfer to a large tray, keeping the pastry on the paper.
18. Roll out another quarter of pastry to about the same size as the lid and cut out strips for your lattice, using a ruler as a guide and a pizza cutter for straightness. Lay the strips over the lid, side-by-side, ensuring the sides are touching.
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22. Take a small piece of pastry and roll it with your fingers to make one long stem. Gently drape it over your lattice, curling it where you like. Repeat to make another stem.
23. Dot your roses and leaves around the stems, then roll the remaining pastry into pea-sized buds and dot over the lid.
24. Put the lid in the fridge for 30 minutes or freeze for 5 minutes, until really firm.
25. Fill the pie with the cooled apple filling.
26. Carefully peel off the baking paper and slide the lid onto the pie. Press down on the edges of the pie dish to trim the excess and create a neat lid.
27. Brush with a little more egg to glaze, then sprinkle with soft brown sugar and bake for 40 to 45 minutes, or until golden.

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