pepper Archives

Afternoon tea

Savoury goat’s-milk-cheese truffles

Offal recipes

Fresh endive and seared chicken liver salad with white balsamic caramalised shallots and toasted pumpkinseeds

8 to 10 minutes

Creamy prawn cocktail with spiced lime wedges

Seared beef schnitzel with salsa verde potato salad

30 minutes

Pie recipes

Home-made guinea fowl and Morogo pie

1 hour and 30 minutes

Asian-style seared beef with sesame-onion noodles

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

For the sesame-onion noodles

4 spring onions
2 T sunflower or peanut oil
1 x 400 g pack ready-to-cook udon noodles
a large handful of bok choy
2 T soya sauce
2 T sesame oil
sesame seeds, toasted, for sprinkling
sea salt and freshly ground black pepper

For the Asian-style seared beef

400-500 g free-range rump steak
sunflower or peanut oil, for rubbing
sesame oil, for drizzling
soya sauce, for drizzling
freshly ground black pepper

Method

To make the sesame-onion noodles:

Thinly slice the white parts of the spring onions into rings. Trim the green ends and thinly slice lengthways into shreds (set aside to garnish the beef ).

Gently heat the sunflower or peanut oil, then stir in the sliced white onion and cook until fragrant. Pour boiling water over the noodles, drain and add the noodles and bok choy to the pan. Coat evenly and allow to warm.

Mix in the soya sauce and sesame oil, sprinkle with toasted sesame seeds and season to taste.

For the Asian-style seared beef: Remove the edge of fat from the meat before moistening it with the sunflower or peanut oil. Sear on a hot griddle pan, then allow to cool.

Slice the steak, then bash it between sheets of baking paper. Arrange the flattened slices on individual plates or a platter. Moisten with sesame oil and soya sauce before adding a grinding of black pepper.

To serve: Garnish the steak with the reserved shredded green onion and serve with the warm sesame-onion noodles.

Leftovers? Make a substantial salad by adding more bok choy leaves and moistening with sunflower oil and fresh lime juice.

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Savoury goat’s-milk-cheese truffles

Fresh endive and seared chicken liver salad with white balsamic caramalised shallots and toasted pumpkinseeds

Creamy prawn cocktail with spiced lime wedges

Seared beef schnitzel with salsa verde potato salad

Home-made guinea fowl and Morogo pie

Cured salted lamb rib (soutribbetjie)

Pumpkin, cheese and rosemary muffins

Asian-style seared beef with sesame-onion noodles

Asian-style seared beef with sesame-onion noodles

Ingredients

Method