Mexico on the nhs
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 33 cl bottle Mexican beer | |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Soft brown sugar |
| 7 | tablespoons | Olive oil |
| 2 | Limes; juice of | |
| 1 | dash | Worcestershire sauce |
| 1 | Pinches English mustard powder | |
| 1 | Rump steak; about 225g/8oz | |
| 1 | Red onion; finely chopped | |
| Half yellow pepper; diced | ||
| 2 | Cloves garlic; crushed | |
| 1 | 277 gram can express long-grain rice; drained | |
| 2 | tablespoons | Chopped fresh chives |
| 1 | 400 gram can red kidney beans; drained | |
| 2 | tablespoons | Chopped fresh parsley |
| ½ | tablespoon | Vegetable oil; extra for frying |
| 1 | Tomato; seeded and diced | |
| 1 | Green chilli; seeded, finely | |
| ; chopped | ||
| 2 | tablespoons | Chopped fresh coriander |
| 12 | Flour tortillas | |
| 200 | grams | Greek yoghurt |
| Salt and pepper | ||
Directions
1 Mix together 50ml/2fl oz beer, soy sauce, soft brown sugar, 3 tbsp olive oil, juice of 1 lime, Worcestershire sauce and mustard powder. Place the steak in a shallow dish, pour over the mixture and marinate for upto 12 hours.
2 To make the rice: Heat 1 tbsp olive oil in a frying pan. Add 1 tbsp chopped red onion and cook gently for about five minutes. Add half the diced yellow pepper and 1 clove crushed garlic and cook for a further two minutes.
3 Add the rice and cook for five minutes or until the rice is heated through. Stir in the chopped chives and season well with salt and pepper.
4 To make the beans heat 1 tbsp olive oil in a frying pan. Add 1 tbsp chopped red onion and cook gently for about five minutes.
5 Add the remaining diced yellow pepper and crushed garlic and heat through. Stir in the chopped parsley and season well with salt and pepper.
6 Heat ½ tbsp vegetable oil in a frying pan. Add the steak and fry on each side for four minutes for a medium result, or until cooked to taste.
Remove from the pan and keep warm.
7 For the salsa: combine the red onion with the tomato, chilli, 2 tbsp olive oil, juice of 1 lime and coriander and season well. Tear half the tortillas into quarters. Pour 2-3cm vegetable oil into a large pan and heat. When hot fry the torn tortillas a few at a time for about 30 seconds.
Converted by MC_Buster.
NOTES : Chef - Antony Worrall Thompson with Jonathan Kerrigan Recipe by: Celebrity Ready Steady Cook Converted by MM_Buster v2.0l.