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Beef & Ginger Noodle Stir Fry With Kevin Dundon

Monday, 13 October 2008

Ten Minutes to Plate with Kevin Dundon

How many times have you come in from work and optioned for a microwave meal because you just don't have the time to cook dinner. Imagine you could prepare, cook and serve up a nutritious dinner in ten minutes!


. 10oz/300g green vegetables- sliced
. (Any selection can be used)
. Broccoli, Mange Tout, French beans, mixed peppers etc
. 1lb/450g beef fillet-Sliced into very thin strips
. 4 nests of dried egg noodles
. 1 red chilies'-chopped roughly
. 2 cloves of garlic
. 2 inch root ginger
. 5 tablespoons soy sauce
. 5 tablespoons Beef stock
. Juice of 1 lime
. Sesame seeds to garnish
. 1 bunch spring onions

1. Begin by preparing all vegetables and slicing the meat (or alternatively ask your butcher to do this for you)
2. Pop the noodles onto boil according to the packet instructions.
3. Heat a large frying pan or wok and add the chopped chilli, ginger and garlic together with the beef until the meat is almost fully cooked. Season the mixture with a little salt and pepper at this stage.
4. Add in the vegetables and quickly fry them using a little stock if the mixture gets too dry, rather than adding extra oil which makes the stir-fry greasy.
5. When everything is almost cooked, (I tend to leave a little bite in the vegetables to have them nice and crunchy but that's up to yourself) add in the additional stock and all of the soy sauce.
6. Mix in the lime juice.
7. Add in the chopped spring onions to the beef just before you serve the dish.
8. Pile the beef and ginger mixture on top of the noodles and Serve immediately and garnish with toasted sesame seeds.

Instead of beef you can use chicken, pork or duck instead.


. 6 teaspoons of orange marmalade
. 8ozs/225g plain flour
. 2 level teaspoon Baking powder
. 8ozs/225g caster sugar
. 8ozs/225g Butter plus extra for greasing
. 4 large free range eggs
. Zest and juice of 2 oranges

To make Pudding:
1. Preheat the oven to 180C/350F/Gas Mark 4
2. Sieve the plain flour and the baking powder together.
In a large mixing bowl cream the butter and sugar together until light and fluffy.
3. Add in the eggs and mix gently.
4. Mix in the orange juice and zest and finally mix in the sifted flour and baking powder. If the mixture is a little stiff you can use a couple of dessertspoons of milk to loosen it up.
5. In a large pudding basin (1.2 litre capacity) or in individual pudding basins (available at all good kitchen shops) put a spoonful of the orange marmalade
6. Arrange the sponge mixture on top of the marmalade and cook as required.

To oven bake: (ideal for individual puddings)
Put all the pudding basins into a deep roasting tray.
Pour in some water to come up 1/3 way on the side of the moulds.
Cover with a sheet or parchment and a sheet or tin foil and transfer to the oven for 1 hour, fifteen minutes.

To steam on the cooker top: (ideal for larger puddings)
Cover the pudding with a circular disc of parchment and the actual lid and place into a large saucepan. Pour in some water to come half way up the side of the pudding basin and transfer to the cooker top. Bring to the boil and then reduce to a continuous simmer for one hour and 40 minutes.

To serve:
In both cases one the puddings are cooked, allow them to cool for about five minutes and invert then onto the service platter.
Any marmalade that remains in the pudding basins can be spooned directly on top of the puddings.
Garnish with a couple of raspberries and a sprig of fresh mint or lemon balm.

Kevin Dundon