Broccoli & Bacon Tartiflette

Serves 6-8 people

8 Potatoes
2 onions
3-4 cloves of garlic
Cream (250ml)
Bacon (2 packets)
Reblochon cheese (ESSENTIAL)
1 head broccoli
2 Carrots

Method:

1. Preheat oven 220C
2. Slice the potatoes & boil in salted water for 8-10 minutes just until tender then drain.
3. Blanch the broccoli and carrots.
4. Chop garlic and onions finely and fry in 1oz of butter and a drizzle of olive oil for 5 mins.
5. Snip bacon into pieces with a scissors and add to the pan- stir well & cook for a further 5 mins until the onions, garlic and bacon are lightly coloured.
6. Chop cheese into small chunks.
7. Layer an ovenproof dish (which has been buttered) with potatoes , scatter over half the onions, garlic, bacon, broccoli, carrots and cheese, lightly season with salt and pepper and scatter repeat layers.
8. Pour the cream evenly over the top and bake for 10-12 minutes until golden.
9. Rest for 5 minutes and serve with a salad or garden peas cooked with chili and garlic.

Slow Cooked Beef Stew (Serves 8)

Ingredients:
1 Large onion (chopped)
6 carrots (chopped)
2 tsp cumin seeds
2 tsp paprika
2 tsp chili flakes
1 kilo of beef (lean and chopped)
1 bottle of good quality wine
1 head of garlic (cut some and leave some whole)
1 fresh chili finely cut

Also 10 potatoes boiled and peeled or mashed separately and served with finished stew.

Method:

1. Using a large saucepan heated on hob add a drizzle of olive oil, then the onion and soften for 10 minutes.
2. Crush the cumin seeds and add to a bowl with the paprika, chili flakes, some sea salt and black pepper with a splash of olive oil and mix well.
3. Rub the mixture all over the meat before placing them in the saucepan.
4. Pour over the wine, throw in the garlic cloves, carrots and the chili.
5. The meat should be covered- if not top up with water or stock.
6. Bring the liquid to a simmer-cover and cook gently for 2 1/5-3 hours, until the meat is really soft. If there is a lot of liquid left, remove the lid and simmer for the last half hour or until sauce thickens.
7. Boil the potatoes separately during the last half hour of cooking.

Glazed Ham

4.5-5kg (10-12lbs) Fresh Ham

Glaze
8 cloves
1 rounded tbsp mustard
5 tbsps golden syrup
1 tbsp balsamic vinegar

4 oz brown sugar

Method:

1. If the ham is salty, soak it in cold water overnight, next day discard the water.
2. Cover the ham with fresh cold water & bring it slowly to the boil. If the meat is still salty, there will be white foam on top of the water. Discard  the water and cover the ham with fresh cold water again and repeat the process. 
3. Cover the ham with hot water and simmer until almost cooked. (Allow 45 minutes to the kg or 20 minutes to the lb).
4. When cooked remove from the pot and allow to cool. 
5. Preheat oven to 180C.
6. Trim off some of the excess skin and fat and score lines into it with a sharp knife.
7. Rub mustard all over the ham.
8. Push the cloves into the skin.
9. Place the ham on a large roasting pan.
10. Mix the golden syrup and vinegar and brush this all over the meat.
11. Sprinkle with the sugar and bake in oven for approx 30 minutes. (Spoon the pan juices over the meat at regular intervals).
12. When cooked, remove from pan and allow to cool for 10-15minutes.

~~TIP: When boiling the ham place a whole unpeeled potato in the pot with the ham to soak up all the fat.

Serve the ham with Christmas Turkey dinner or an Irish Favourite of potatoes and cabbage.

Brownie Cookies

Cookie Base:
10 oz self raising flour         
227g soft  butter
3.5oz caster sugar
100g chocolate chips

Method:

1. Put oven onto 180C.
2. Rub the butter, sugar and flour into crumbs using your fingers.
3. Add in the chocolate chips.
4. Using the back of a silver spoon flatten the biscuit base down into a baking tray.
5. Put tray into oven and allow to bake for 10 minutes or until light brown.

Brownies:

Ingredients:

150g butter
1/2 cup hot chocolate powder
3/4 cup dark chocolate
2 cups Demerera/light brown sugar
150g mini marshmallows
2 Tbsp Golden syrup
4 eggs beaten
2 cups self raising flour
1/2 tsp baking powder
2 tsps vanilla essence
150g milk chocolate broken into pieces

Method:

1. Melt the first 6 ingredients over a medium heat until all melted into a glossy deep chocolate colour.
2. Add the final ingredients to the beaten eggs and whisk until no lumps are present.
3. Add the hot chocolate mixture into the flour and eggs and mix well, put on top of the almost baked cookies and into and back into an oven for 20 minutes or until a knife comes out clean once stuck into the centre.
4. Slice into squares and serve hot or cold.

Maple oatmeal chocolate chip cookies

Ingredients:

125g soft butter
1 1/4 cups caster sugar
1 1/2 cups plain flour
1 tsp baking powder
2 eggs
3 tbsp maple syrup
1 cup of chocolate chips (white and milk chocolate).
3 cups rolled oats.

Method:

1. Pre heat the oven to 180C.
2. Add the butter & sugar to a large bowl and mix well.
3. Mix in the flour, baking powder & eggs until smooth.
4. Pour in the maple syrup, chocolate chips and rolled oats.
5. Using your hands roll the batter into small dough balls.
6. Put the balls onto a greased baking tray and put into oven for 10-20 minutes or until golden brown.

Goooey Chocolate Brownies- Easy 4 steps

Ingredients:
150g butter
1/2 cup hot chocolate powder
3/4 cup dark chocolate
2 cups Demerera/light brown sugar
150g mini marshmallows
2 Tbsp Golden syrup
4 eggs beaten
2 cups self raising flour
1/2 tsp baking powder
2 tsps vanilla essence
150g milk chocolate broken into pieces



Method:

1. Preheat the oven to 190C.
2. Melt the first 6 ingredients over a medium heat until all melted into a glossy deep chocolate colour.
3. Add the final ingredients to the beaten eggs and whisk until no lumps are present.
4. Add the hot chocolate mixture into the flour and eggs and mix well, put into a greased tray and into an oven for 20 minutes.

Roast Chicken Breast & Vegetable Tray. (Serves 4)

10 minute prep
40 minutes in the oven
It's really simple!

Ingredients:
Olive oil
4 chicken breasts
2 carrots
2 peppers
3 potaotes
2 onions
2 sweet potatoes
5 garlic cloves
1 chili.

Method:

1. Turn the over to 200-220C
2. Peel and chop the Veg.
3. Add the veg to a tray.
4. Add the chicken breasts to the same tray.
5. Drizzle olive oil over both the chicken and the vegetables.
6. Put into the oven for 40 mins, or until chicken is cooked through.

Yellow Rice & 10 veg dish. (serves 8)

Note:Although this dish sounds daunting with all of the steps and ingredients, it's very easy. However if in a rush i would recommend that you make it the day after your roast chicken breast and veg tray dish (as above) all you have to do then is make sure you put on 2 extra chicken breasts and double the veg the night before so tonight you can concentrate on the rice and garlic vegetables. Adding in cold ingredients that you have left over in your fridge is what this recipe is all about!.


Ingredients:
Roast Vegetables:
3 carrots peeled and chopped
1 red onion diced
3 potatoes peeled and chopped
5 garlic cloves, whole but peeled
1 red pepper diced
2 yellow peppers diced
10 cherry tomatoes.


Method:

1. Place the vegetables onto a cooking tray.
2. Cover with some olive oil, rosemary and ground pepper.
3. Place into a hot oven 200C for about 40 minutes.

The Saffron Rice:

Knob of butter

4 cups brown rice
1/2 a stock cube
1/2 tsp crushed dried chili flakes
1 tsp tumeric powder
1 tsp of saffron strands
1 1/2 lemons
2 tsp soya sauce
Kettle of boiled water

Method:

1. Place the sauce pan onto a high medium heat and melt the butter.
2. Add in the rice.
3. Pour the boiling water into the rice and cover to about twice the original volume.
4. Add the stock cube, chili flakes, tumeric, saffron and 1/2 of 1 lemon and cover with the lid.
5. Once boiled turn down to the lowest setting on the hob and leave to steam until all the water has evaporated.
6. Once all the water is gone, add in the last lemon and soya sauce.

While the Rice is cooking start on the new veg.

Ingredients:

1 tin of cannnellini beans (strained)

1 tin of sweet corn (strained)

1 packed of frozen green peas.

knob of butter

1 chili chopped

3 garlic cloves chopped.

Method:

1. In a large sauce pan add the beans, corn and peas and cover with boiling water.
2. Once the water boils, strain off the water and add the veg back into the pan.
3. Add the chili, garlic and butter and cover all of the vegetables in this.
4. Add to the rice once all of the rice's water has evaporated.

If you have spare chicken from a previous dinner add it also.

The roasted veg can now be added to the rice and mix thoroughly through.

Quick Salad (usually whatever is in the fridge)

Ingredients:
Ice berg lettuce
1 yellow pepper
1 red pepper
2-3 scallions
6-8 cherry tomatoes (halved)
1 carrot grated
2 boiled eggs

You can also add
cucumber
baby corns
broccoli
celery

It's your choice.

For the salad dressing:
4 Tbsp olive oil
1 tbsp balsamic vinegar
1 tsp raspberry wine vinegar
2 tbsp lemon juice
1 tsp wholegrain mustard
2 gloves of garlic crushed.

Method:
Put all the ingredients into an empty jam jar and shake until the solution is well mixed.

Quick Quick Green Thai Chicken Curry (serves 4)

Ingredients:

Olive Oil (1tbsp)
Wholemeal rice 1 1/2 cups
Onion & Garlic chopped
4 chicken breasts diced into bite sized pieces
2 tbsp green curry paste
1 bottle of green thai curry sauce (home made version will be uploaded soon)
1 tin coconut milk
1 lime and 1 lime zest
1 yellow, red & 1 green pepper sliced into strips
1 chilli
3 scallions chopped

Method:

1. Add the rice to a sauce pan and add boiling water, allow to boil on a high heat and then turn down the ring to one and allow to steam until all the water has evaporated.
2. Heat the oil in a wok over a medium heat.
3. Add the Onion and garlic.
4. Add the chicken to the wok and fry until cooked fully through.
5. Add the chopped vegetables.
6. Add the curry paste, curry sauce and coconut milk and allow to boil and then simmer for 10minutes.
7. Add the lime and lime zest.
8. Serve the curry with the rice. (Sprinkle sliced nuts on top for decoration). 

Double chocolate biscuit cake - only for the sweet tooth!

Ingredients:

300-400g Digestive Biscuits
500g dairy milk chocolate
400g White chocolate
400g butter
5 tbsp golden syrup
2 mars bars
1 bag of chocolate nibbles
2 bags of maltesers
1 crunchie broken into small pieces (for on top)




Method:

1. Put 150g of butter & the white chocolate into a glass bowl over a pan of boiling water.
2. Allow chocolate and butter to melt.
3. Put the rest of the Butter and milk chocolate into the microwave and allow melt (keep checking in on it and stirring it to ensure no burning occurs).
4. Put the Digestives into a resealable plastic bag and crush the biscuits into small pieces.
5. Split the biscuit pieces into 1/3 into the white chocolate bowl and 2/3 into the milk chocolate bowl.
6. Add 2-3 tbsp of golden syrup into each and cover the biscuits fully in the chocolate mix.
7. Add the treats cut up and in which ever bowl you like.
8. In a long deep dish put in the milk chocolate mix and flatten with the back of a silver spoon.
9. Repeat step 9 using the white chocolate biscuits.
10. Cover the top with the remaining chocolate snacks and the crumbled crunchie bar.
11. Allow to cool in the fridge before serving.

Easy Peasy chicken pie! (Serves 4-6)

Ingredients:
1 Onion diced
2-3 cloves of garlic choppped
Pre rolled puff pastry
3 chicken breasts chopped into chunks
Baby potatoes
Cully & Sully Chicken and vegetable soup (can use cream of chicken also)
1 Full broccoli (stalks cut off and tops chopped)
Baby Corns
Green beans
1 small fresh cream
green pepper sliced
1 egg yolk beaten

Method:

1. Take out the puff pastry and allow to thaw.
2. Turn oven to 200C
3. Put wok onto medium heat and put onion and garlic into olive oil and allow to sweat.
4. Fry the chicken in the wok until brown and white inside.
5. Add the two Cully and Sully soups and the cream and allow to boil.
6. Add the veg & allow to simmer for 10 mins.
7. Pour into a casserole dish.
8. Cover with one sheet of pastry.
9. Spread the beaten egg yolk over the pastry (gives a golden colour to pastry).
10. Cook in oven for 20-30 mins until golden brown on top.

Serve with-

A salad with lime juice as the dressing & grated Parmesan cheese.

Chocolate chip base Caramel squares

1)Biscuit Base:                         
 10 oz self raising flour    
227g soft  butter
3.5oz caster sugar
100g chocolate chips


Method:

• Put oven onto 180C.
• Rub the butter, sugar and flour into crumbs using your fingers. 
• Add in the chocolate chips.
• Using the back of a silver spoon flatten the biscuit base down into a baking tray.
• Put tray into oven and allow to bake for 20 minutes or until golden brown.
• Take out of oven and allow to cool down before adding the caramel.

Caramel:
5oz butter
5oz brown sugar
2 tbsp golden syrup
1 can of condensed milk
(you can also use a ready made caramel if you are short on time!)

Method:

• Melt the butter and sugar in a sauce pan over a medium heat until melted.
• Add the golden syrup and condensed milk and allow to boil.
• Remove pan from the heat and pour onto the biscuit base.
• Place the tin into the fridge to allow cool down.

320g Chocolate
Method:

• Melt the chocolate and spread over the caramel layer.
• Put back into fridge to cool.
• Once the chocolate has almost fully hardened, cut into squares using a sharp knife.

Maderia cake (plus bath apple cake) all in one

Ingredients:
12 oz butter
12 oz caster sugar
12 oz self raising flour
5 eggs
2 tsp baking powder
2 tbsp milk

NB!!Add 3 chopped and peeled cooking apples and 1 tsp of cinnamon after step to create a yum bath apple cake

Method:

1. Beat the butter and sugar together.
2. Add the eggs.
3. fold in the flour and baking powder.
4. Add the milk.
5. Pour the mixture into a greased cake tin.
6. Place into oven for about 25 mins or until it turns brown and is cooked the whole way through the centre.

Nutella Bread & Butter Pudding.

Ingredients:

Bread (8-10 slices)-crusts removed

Nutella

16 oz fresh cream

8 fl oz milk

4 eggs

5oz caster sugar

2 tbsp brown sugar

Method:

1. Cut off bread crusts.
2. Nutella the bread on both sides.
3. Lay the bread out in a deep rectangular dish, layering each time until the dish is filled.
4. Heat the milk and cream in a sauce pan over a medium heat.
5. Whisk the eggs and caster sugar in a bowl.
6. Pour eggs and sugar mix into the cream.
7. Pour the cream mix over the bread ensuring the corners receive the same as the centre so as to fully cover all the bread.
8. Allow to soak for 30 mins.
9. Put the dish into a larger tray or dish with water acting as a water bath.
10. Sprinkle the brown sugar over the top of the dish so as to give a crunchy texture
11. Put into the oven until golden brown on top.

Step 1. Cut off crusts.

Step 2. Nutelle both sides of the bread.



Step 4. Hea the milk and cream.

Step 5. Whisk eggs and sugar.

Step 8. Allow to soak. for 30 mins.

Simple Yummy Cupcakes

Turn your oven onto 180C

Ingredients:
130g (4.5oz) melted butter
130g (4.5oz) sugar
1 tsp vanilla extract
2 eggs (beaten)
150g (5oz) Self raising flour
1 tsp baking powder

Method:

1. Beat the butter and sugar together.
2. Add the eggs & Vanilla extract.
3. Next fold the flour in gently and add the baking powder.
4. Put into cupcake holders and put in the oven for 15-25 mins until golden brown and cooked the whole way through.

Chocolate Eclaires (4-5)

Ingredients:
10 tbsps of plain flour
1 glass of water
4oz butter
eggs beaten.

Fresh cream (whipped)
150g Milk chocolate.

Method:

1. Set oven at 150C
2. Put the butter and water into a sauce pan over a medium heat.
3. Take off the flour and whisk the mixture until the lumps are gone.
4. Add the eggs and whisk again until the mixture is glossy and doesnt stick to the sides of the pan.
5. Using a spoon or piping bag place 10 cm of the mixture onto a greased baking tray.
6. Repeat step 5 until all the mixture is used up.
7. The eclaires are cooked once they are golden on the out side and firm.
8. Cut a slit in the side of the eclaires and allow to cool on a cooling tray.
9. Once cool put the whipped cream inside the slit of the eclaire & put into the fridge.
10. Melt the chocolate in a glass bowl over boiling water.
11. Pour over the eclaires and allow to set in the fridge.

Profiterole Version.

Homemade BBQ sauce

Ingredients:
4 Tbsp Tomato ketchup
2Tbsp spicy tomato ketchup (if possible)
3 tbsp golden syrup
2 tbsp soya sauce
2 tbsp HP sauce
2 tbsp regular bbq sauce for that extra flavour.

Mix all ingrediants with a spoon and try to save some for the meal before you eat it all up!

Baked Alaska

This is a traditional recipe I learnt from my Granny. It's a combination of sponge cake, fresh fruit, ice cream and a merangue topping! Yummmm!!

For the sponge:

Ingredients:
6oz butter (Soft)
60z caster sugar
3 eggs (beaten)
6oz self raising flour

1. Turn oven to 180C (or 350F, Gas mark 4).
2. Cream the butter and the sugar.
3. Add the eggs.
4. Fold in the flour.
5. Put into flan tin. (you can use a cake tin but scoop out the centre once cooked).

Merangue Topping.
Ingredients:
3 egg whites
7oz caster sugar
pinch of cream of tartar
Mixed berries or tinned peaches and 1 block of hb vanilla ice cream for filling of baked Alaska
Method:

1. Whisk the egg whites until soft peaks form.
2. Add 4 oz of the sugar & the cream of tartar.
3. Whisk until stiff peaks form.
4. With a spoon mix in the remaining 3oz of sugar (these will crystalize and give the topping a brown colour.

To Assemble:

1. Once the cake has cooled down.
2. Add the fruit into the dip in the cake.
3. Put the whole block of vanilla ice cream onto the fruit
4. Cover the top and sides of the Alaska with the merangue topping and use the spoon to create an iceberg effect.

Carrot Soup (Serves 6)

Ingredients:

2 oz Butter
2 1/2 lb (pounds) carrots chopped
8 oz onions cut into cubes
10 oz potatoes peeled and cut into small cubes
salt & pepper
Pinch of salt
4 pints chicken stock (or veg)
Creamy milk (about half to a cup)

Method:

1. Melt the butter.
2. Add the chopped vegetables.
3. Season with salt, pepper and sugar.
4. Cover with a lid.
5. Leave on a low heat for 10 minutes.
6. Remove the lid and add the stock and boil for 5-10 minutes until the vegetables are soft.
7. Pour the soup into a liquidizer and puree until smooth.
8. Add the milk to thicken.

Salami Quesadillas

Makes 1.

Ingredients:
2 Flour Tortillas
3 oz freshly grated cheese (my favourite is a white cheddar and mozzarella together)
Salami about 5-6 slices (Again black pepper salami is best)
Red, Yellow and Green peppers sliced into cubes

1. Lay out one tortilla and place the salami slices down.
2. Scatter with the cheese & peppers.
3. Place the second tortilla on top.
4. Heat a frying pan over a low to medium heat.
5. Place one filled tortilla on the dry pan.
6. Cook for 1-2 minutes and then turn over onto other side once brown.
7. Slice into wedges similar to pizza slices.

Serve on own, with guacamole, cream cheese, sweet chili sauce or even experiment with something different.

If you have your one ideas on improving this recipe let me know!

Guacamole

Ingredients:

2 ripe avacadoes

1 garlic clove crushed

1 red chili finely chopped and deseeded

Juice of 1 lime (or half a lemon) and finely grated rind.

Salt & pepper.

Method:

1. Peel, stone and mash the avacadoes in a bowl
2. Add the garlic, chili, and lime.
3. Mix well to combine all ingredients.
4. Season to taste.

Spicy Tomato Soup (Serves 6)

Ingredients:

1oz Butter
2 Onions (peeled,chopped and coarsely chopped)
2 Cloves of Garlic chopped
1 Tbsp Plain flour
1 litre/ 2 pints Veg/Chicken stock
2 x 400g cans of chopped tomatoes
salt and freshly ground pepper
1 tsp of crushed dried chillies

Method:

1. Melt the butter in a large pan over a medium heat.
2. Add the onions and garlic and cook gently, stirring occasionally. (until soft)
3. Add the flour and cook stirring for 1 minute.
4. Gradually pour in the stock & then the tomatoes
5. Season with salt and pepper and bring to the boil.
6. Cover the pan with a lid and simmer on a low heat for 20minutes.
7. Gently and carefully transfer the soup to a blender and whizz until smooth.
8. Rinse out the pan.
9. Return the soup to the pan and heat through.

Garnish with cream and fresh basil leaves.

Creamy Penne chicken dinner (serves 5)

Ingredients:

500grams wholemeal penne pasta

tbsp olive oil

1 onion finely chopped

25g pine kernels

25g cashew nuts

4 skinless chicken fillets sliced into cubes/finger slices

50g sundried tomatoes

1 pint chicken stock (one sachet in boiling water)

1 chorizo sausage fried

1/2 pint of fresh pouring cream or natural yoghurt (healthier version)

25g parmesan cheese (grated for finishing touch)

pepper for seasoning.

Method.

1.Boil kettle and put pasta on ring at a high temperature

2.Put Wok or deep pan on high heat on second ring with olive oil heating up

3.Put onions and chicken in until the chicken is golden brown and white inside once cut open

4.Add the chicken stock and allow to boil

5.On a dry pan allow the nuts to golden

6.Drain the pasta

7. Take the chicken off the heat

8.Add the cream, chorizo and nuts

9. Add the pasta garnish with pepper and sprinkle cheese on top.

Volia, a yum dinner in no time! It’s great for a dinner party or a tasty protein and carb loaded for lunch time before the gym.

Mom’s Yummy Quick And Easy Chicken Pesto (serves 4-6)

It’s my mom’s quickest dish as it only take the length of the time of the pasta to cook! (with brown pasta it’s usually cooked once it has enlarged and gone a cream colour).

You’ll need a:

Wok

An electricfood blender

Sauce pan x2

Ingrediants:

400-600g whole meal penne pasta

3 cloves of garlic

1 triangle of parmesan cheese

1 bag of pine nuts

10 cherry tomatoes

2 bags of fresh basil

1 red chili

green beans

can of tinned corn

Method:

1. Put pasta in pan with boiling water and a pinch of salt. (this reduces the water temperature ensuring the water doesn’t boil over while cooking).
2. in the second sauce pan add the green beans to boiling water for 2minutes. (any longer and the greens will go limp and loose their crunch!)
3. In the blender add the garlic and the cheese and blend until small.
4. add the cherry tomatoes, basil, chili and most of the pine nuts- blend until green and a smooth liquid past forms
5. add 2-3 table spoons of olive oil to the mixture
6. Drain the pasta and add the sauce.
7. add the greens
8. in the empty sauce pan add more hot water and the corn (which has been opened and washed quickly using a sieve), allow to boil then add to pasta mixture
9. Serve with grated parmesan and pan heated pine nuts.

Enjoy and share with friends! Ps add in some boiled baby potatoes for some extra carbs or even a yum texture!

Chili Con Carne (Serves 4)

Ingredients:

400grams of brown pasta

2 tbsp olive oil

500g Minced beef

1 onion

3 cloves of garlic chopped

1 red pepper

1 yellow pepper

1 chili (optional)

400g tin of chopped tomatoes

1tbsp tomato puree

1 can of kidney beans

1 tbsp of brown sugar.

Guacamole, sour cream and lime wedges for serving presentation

Method:

1. Boil water and put rice in pan with lid on highest power until it boils, then turn it down to 1-2 and allow simmer.
2. Put oil into another pan on high power followed by garlic and onions
3. add mince and allow to brown before stirring
4. chop and add peppers, chili, tomatoes and puree
5. boil beans in a seperate sauce pan
6. allow to simmer for 20 mins
7. add tbsp of cumin, beans and sugar
8. allow to simmer for 10 mins on low heat.

Try a new twist by serving it on top of tortilla chips the next morning for a cheeky lunch time snack

Sweet & Sour Beef Stir Fry

A new twist on the ol' sweet and sour

Ingrediants:

400g of wholemeal rice

3 beef fillets

2 tbsp oil

1 onion

2/3 cloves garlic

green pepper

mangetout

baby corn

bean sprouts

3-4 tbsp soya sauce

3-4 tbsp mayple syrup

1 thumb sized ginger root

1 chili

Method:

1. Boil the kettle and put the rice on a high heat with lid on until it boils then turn down to 1-2.
2. Heat the oil and add the onion and garlic
3. chop the beef into strips
4. put into pan
5. chop the peppers up into strips, chili and veg
6. add to pan
7. grate the ginger into the pan
8. pour in the sauces
9. allow to boil
10. add bean sprouts

Serve with the rice!