Sweet-and-Sour Beef Stir-Fry

Sweet-and-Sour Beef Stir-Fry

1kg beef strips
3 leeks, sliced
2 cloves of garlic, minced
3 red sweet peppers, sliced into strips
83ml sugar
83ml apple cider vinegar
45ml pineapple juice, reserved from the tin of pineapple pieces
45ml tomato sauce/ketchup
15ml Worcestershire sauce
15ml soy sauce
20ml cornstarch
125ml water
1 x 400g tin of pineapple pieces
a handful of sliced spring onions
a handful of black sesame seeds

Place a saucepan onto medium-high heat and brown the beef strips in batches. Set aside.
Add a splash of vegetable oil to the saucepan and add the leeks and garlic. Stir-fry until the leeks are soft.
Add the red peppers and cook for another 3 minutes.
Mix together the sugar, vinegar, pineapple juice, tomato sauce, Worcestershire sauce, soy, cornstarch and water and give it a good whisk.
Add the sauce to the sauce pan and allow to come to a simmer.
Now add the beef strips and pineapple pieces and cook for about 15 minutes while stirring every now and then.
Sprinkle the spring onion and sesame seeds over and serve on rice.

Potato and Chorizo Bake

Potato and Chorizo Bake

1,5kg potatoes, peeled and cut into 2cm chunks
2 onions, chopped
2 cloves of garlic, minced
300g chorizo sausage, diced
200g cheddar cheese, grated
300ml cream
200ml milk

Preheat your oven to 200℃.
Place the potato chunks in a large saucepan, pour in enough water to cover and bring to a boil.
Cook the potato for 10-15 minutes, until a knife can easily be inserted, but not mushy.
Drain the chunks and put it back into the same saucepan.
Add the onion, garlic and chorizo to a large frying pan set over medium-high heat and stir-fry for about 10 minutes.
Spoon the mixture into the saucepan with the potato chunks and mix through.
Add the cheddar cheese and give it another mix.
Spoon everything into a 28cm x 22cm ovenproof dish.
Combine the cream and milk in a jug and season with salt and pepper.
Pour the mixture over the potato.
Place in the oven and bake for 40 minutes – check the casserole after 20 minutes or so and loosely cover with aluminium foil if it has browned enough.
Serve warm with a fresh green salad.