… speaking of romantic or for that matter entertaining – here's another idea for something special – this time an Asian Spiced Gallimaufry.
A scrumptious bowlful
Asian Spiced Gallimaufry
Serves 2
The marinade
2 x 4oz fillet steak, sliced thinly (*see note below)
110 – 120g in grams (**see note below)
2 roasted garlic cloves
1 tsp powdered star anise or one whole star anise
1 tbsp dark soy sauce
Mix together the marinade and pour over the fillet slices, ensuring that the slices are thoroughly coated. Box and leave in the fridge for an hour or so – it won't hurt to leave it longer.
The stir fry sauce
1 tbsp dark soy sauce
1 tbsp Chinese rice wine (dry sherry will do)
1 dessert spoon of sweet chill sauce
mix together – can be made ahead, covered and fridged
Ahead of the game
Choose vegetables that are in season and that you love. I chose :
Cooked new potatoes – 500g
quartered
100g asparagus, blanched, plunged into ice
cold water, pat dry, box and fridge
100g baby broad beans – blanched and popped – box and fridge
100g small sweet mini peppers, finely sliced – bag and fridge
100g (2 large) salad onions, finely sliced - ditto
The amounts given are not set in stone – they are a guide to help you - build your own recipe.
*If you have a good butcher then you should be able to buy fillet tail i.e. the ends of the fillet. These will be perfect for this recipe since it's sliced thinly and not a steak.
**A note about weights – an ounce is exactly 28g but is usually written as either 25 or 30 – whichever suits you best but stick to what you decide – don't confuse yourself!
A plan of action up next!
