Stout-braised steak with stacked chips
Shin of beef is a flavoursome cut that becomes really tender when slow cooked. Add more gutsy flavour with beer, horseradish and shallots
Bloody mary pepper prawns
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 3 tbsp olive oil
- 1 shallotfinely chopped
- 1 fat garlic clovethinly sliced
- ½ tsp celeryseeds
- 14-16 large raw king prawnsheads removed but tail left on, deveined
- 2 tsp cornflour
- ¼ tsp cayenne pepper
- ¼ tsp black pepper
- 50ml vodka
- 100ml passata
- 3 tbsp tomato ketchup
- few shakes of Tabasco saucedepending on how hot you like it
- celery sticks and good crusty breadto serve
Nutrition: per serving
- kcal357
- fat18g
- saturates3g
- carbs13g
- sugars8g
- fibre1g
- protein23g
- salt1.6g
Method
step 1
Heat the oil in a large frying pan or wok. Add the shallot and fry for 1-2 mins until softened. Add the garlic and celery seeds, and sizzle for 1 min more, then turn the heat up to high. Toss the prawns with the cornflour, cayenne and black pepper. Add to the pan and stir-fry for 1 min until turning pink, then add the vodka (stand back as it may catch fire) and bubble until most of the liquid has evaporated.
step 2
Add the passata, ketchup, Tabasco and a good pinch of salt. Give everything a stir and cook for 1 min more, then transfer to a serving dish. Scatter with celery leaves and place in the centre of the table with celery sticks and chunks of bread for mopping up the sauce.
