Beef Salad
Sticky beef salad with apple and celery relish
Ingredients
- 1kg brisket beef
- 1 tablespoons cooking oil
- 2 star anise1 cinnamon stick
- 1 teaspoon garam masala
- 100ml soy sauce
- 100ml sherry
- 2 tablespoons honey
- 2 tablespoons vinegar
- Zest and juice 1 orange
- 200ml chicken stock
Method
Set oven to 180oc.
Seal the beef off in the oil and transfer to a casserole dish.
Add the rest of the ingredients to the pan and bring to the boil.
Place a lid on and cook in the oven until fork tender.
Allow the meat to rest while you boil the juices to a thick sauce.
Shred the beef and toss into the sauce.
Apple and celery relish
Ingredients
- 1 onion, peeled and chopped
- 2 large sticks celery, chopped in to small dice
- 2 tablespoons cooking oil
- 100ml cider vinegar
- 50g castor sugar
- 2 Granny Smith apples
Method
Cook the onion and celery in the oil until soft and golden.
Add the vinegar and sugar and simmer for 15 minutes.
Season with salt to taste.
Peel, quarter and dice the apple and add to the cool relish.
Salmon, leek and beetroot tarts
Ingredients
- 1 sheet ready rolled puff pastry, cut into desired amount of squares
- 1 leek, split, washed and chopped
- 25g butterSalt and pepper to taste
- 100g crème fraiche1 beetroot, boiled ( or use ready cooked beetroot), diced
- 250g salmon fillet, skinned
- Dill to garnish
Method
Cook the leek in the butter with the salt and pepper until soft.
Cool and mix in the crème fraiche.
Place the pastry pieces on a tray or trays lined with parchment.
Spoon the leek into the middle, leaving an edge.
Top with beetroot.
Place a piece of salmon on top.
Season with a little salt and place in a preheated 200oc oven for about 8 minutes.
Serve with a sprig of dill.
