lemon juice Archives - Just Julie

Crispy Chilli beef

Julie Olive — Tue, 06 Aug 2019 15:22:45 +0000

A friend gave me a chunk of beef flank about 2kg in weight and I was thinking and thinking and thinking what best to cook with it. Finally I have decided on crispy beef. Beef flank is perfect for this dish and it’s not tough.

It has also been a log time since I cook this dish because no matter how much beef I fry it’s never enough. We are just greedy but it is so moreish and a good eat when wrapped with my home grown lettuce, so fresh and crispy. The best of all is I do not feel guilty eating them all day long.

For those who prefer to have some carbohydrates, these can be used in tortilla wraps or burger buns like my boy.

Crispy Spicy Beef.

Course Main Course

Cuisine Chinese

Ingredients

2 kg Beef flank

Marinate the sliced beef

1 tsp Bicarbonate of Soda
Scant dash Salt & Pepper
1 tbsp Sesame oil

Frying

2 tbsp Cornstarch
2 bowls Oil

Sauce

1 tbsp Sesame oil
2 tbsp Grated ginger
1 tbsp Minced garlic
1 nos Lemon juice
2 tbsp Rice Vinegar
2 tbsp Brown sugar
2 tbsp Soy sauce
2 tbsp Sriracha Chilli sauce

Toppings

1 tbsp Sesame seeds
Herbs like coriander, parsley or spring onions (optional)

Thickening (optional)

1 tsp Corn flour
1 tbsp Water

Instructions

Marinate the sliced beef flanks for at least 10 minutes. The Bicarbonate of Soda is a MUST. This tenderises the beef. Remember to sut the beef across the grains.
Before frying add in the cornflour and coat nicely before frying. Refer to pic. Fry drained and set aside on medium to high heat.
To make the sauce, a touch of sesame oil to fry the garlic and ginger first, then add all the liquid ingredients adding a touch of water to rinse out the bowl.
After simmering for about 5 minutes on low heat, sieve the sauce to remove the ginger and the garlic.
Taste your sauce, it would be stronger because the lettuce to wraps and because the beef is unseasoned. If you want a thicker sauce like me as I am not eating mine with rice, just lettuce wraps add a bit of cornflour and water slurry.
Then add in the lemon peel and turn heat off.

Notes

TIP – Do not sauce your beef until time to serve. Even so just drizzle the sauce all over. Do NOT mix in wok, In so doing your beef will stay crispy for many hours

TIP – When adjusting your sauce if not sour enough for you add some Apple cider vinegar (if you have)

TIP – I would add some freshly chopped red chillies but I have run out. (trying to clear my fridge/freezer before big shop in Chinatown next week)

Lettuce wrapped
Slice across the grains
First marinate
Cornflour before frying
Evenly coating
Frying in peanut oil
Remove
Drain
Toasting sesame seeds
Sauce ingredients
Touch of sesame oil
Garlic and ginger frying
Sauce simmering on low heat
EAT

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Pomelo, Prawn and Cellophane (bean thread) noodles salad – Special

Julie Olive — Fri, 28 Dec 2018 21:18:35 +0000

Pomelo, prawns and cellophane noodles salads is my final decision.

A friend gave me a pomelo a couple of weeks ago and I have been wondering what to do with it. I know that some medicines may interact dangerously with pomelos and some pomelo hybrids, including grapefruit, some limes, and some oranges and I am taking one medication that makes it not so great for me to mix pomelo though I am very partial to the pink fruit variety. Hence I have been wondering what to do with my gift. I wanted something fresh.

As luck would have it, the friend is coming here for lunch so I have decided to feed it back to her in the form of a salad, a pomelo, prawns and cellophane noodles salads. To my utter surprise the hubby love it too!

Pomelo, prawns and cellophane noodles salads

Ingredients

Pomelo or grapefruit

350 g Pomelo
For the Pork Belly
2 strips pork belly
1 stalk lemon grass
5 to 7 kiffir lime leaves
1 to torch ginger flower
1 lemon and juice
pinch salt

For the Dipping

2 tbsp vinegar
1 mince chilli
2 tbsp soy sauce.
Assemble with Seasoning
200 g prawns
100 g cellophane noodles
1 Carolina chilli reaper minced or birdeye chilli
1 lemon juice
1 bunch coriander
1 tbsp soy sauce
1 tbsp fish sauce
freshly ground pepper
1 tbsp brown sugar optional
1 tbsp crispy shallots
1 tbsp crispy garlic

Instructions

Peel the pomelo and separate the flesh.
Place the pork belly, lemon grass, kiffir lime leaves, torch ginger flower,lemon juice and salt. Bring to boil and keep boiling for 20 minutes or so then turn off heat and let it cool down before removing the pork belly and slice thinly.
Vinegar, chilli and soy sauce dip – adjust to your taste.
Bring the stock to boil again and give your prawns a rinse.
Soak the cellophane noodles in the stock of your pork belly till soft. Remove and set aside.
To assemble mix the prawns with the cellophane noodles and add in the minced chillies. Season with lemon juice, coriander, soy sauce, fish sauce and freshly ground pepper.

Notes

Please add a tablespoon of brown sugar into the seasoning if you like. As I have to be on a sugar ration I usually omit. Adjust the recipe to suit your taste. A bit more sour, sweet or spicy is entirely up to you. TIP – Prepare and pack everything in your fridge and assemble at the last minute as this salad is served cold. Very easy if you’re going out shopping with friends then come home for a cuppa and an impressive light lunch.

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Healthier Chocolate Cheesecake & Healthier Lemon Cheesecake

Julie Olive — Thu, 27 Dec 2018 19:34:32 +0000

Healthier Chocolate Cheesecake & Healthier Lemon Cheesecake

Healthier Chocolate Cheesecake & Lemon Cheesecake

Ingredients

Easy healthier chocolate cheesecake

1 box Jordan’s Country Chocolate Crisps
1 250 g mascarpone
Chocolate Whiskey

Easy healthier lemon cheesecake

1 box Jordan’s Country Crisp Raspberries
1 250 g mascarpone
1 lemon juice and peel
Limoncello

Instructions

Easy healthier chocolate cheesecake a la Julie. Bottom of cup Jordan’s Country Crisps chocolate cereals. Then pipe in mascarpone cheese. Drizzle with Whiskey Chocolate.
Easy healthier Lemon cheesecake a la Julie, wash down with a shot of limoncello. Bottom of cup Jordan’s Country Crisp Raspberries cereals. Then pipe in mascarpone cheese mix with juice of one lemon (can add some sugar if you want) and grated lemon rinds on top.

Notes

e These are extremely easy pudding to make and they go down a treat. Please experiments. p/s You do not have to use the same brand crisp as I did. Adding fresh fruits or fruit coulis is a good idea too.

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Chicken Pie

Julie Olive — Thu, 27 Dec 2018 15:55:26 +0000

I made this chicken pie for dinner. I am not one of those Chinese who maintain the tradition of fish, meat, vegetables and soup aka the 3 dishes and one soup per meal type. Maybe I have been in UK too long. Tonight’s dinner – a pie and beer is all we need. Chicken and leek pie.

Please feel free to add in anything you like to your pie.

Chicken & Leek pie

Ingredients

1 250 g puff pastry shop bought
50 g butter
1 large white onion
300 g baby leeks slice thinly
2 chicken breasts slice thinly
100 g button mushrooms
200 g mix vegetables carrots, garden peas and sweetcorns
½ cup white wine
½ cup chicken stock
3 tbsp crème fraîche or double cream
1 tsp Dijon mustard grains
1 tbsp roux plain flour + butter mix
salt and freshly ground pepper
½ lemon juice
1 cup grated matured cheddar + Parmesan mix
1 beaten egg

Instructions

Fry leeks, onions and garlic in butter till soften and add in sliced chicken breasts.
Next add in the mushroom and your vegetables, the white wine and chicken stock. Bring to boil and add in the cream and Dijon mustard seeds.
Thicken with roux. Season well. Turn off the heat and then add in lemon juice and grated cheese. Wait till cool down then assemble your pie.
Fill your pie dishes. Roll out and cut your pastry to cover the top of your pie dishes.

Notes

TIP – If you brush the sides of your pie dishes with some butter the pastry will rise nicer and stay crispier and fluffier. I much prefer this way then to seal the sides and cut holes in the middle for letting the steam out. The pies looks prettier this way. p/s A roux is typically made from equal parts of flour and fat by weight. This is normally added to thicken sauces.

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