Beef

Chilli Beef in Black Bean and Yellow Bean Sauce

Chilli Beef in Black Bean and Yellow Bean Sauce

It’s the first day of autumn and, despite the fact that the weather has warmed up a little after last week’s torrential rain, I’ve begun to yearn for spicier food that will warm me up on the inside when I get in at the end of a long day and that I can prepare and get to the table within 30 minutes of arriving home. It’s not the only thing I yearn for. At the end of this month Shane, Shan and Dermot will pay us a visit...

Read More

Spicy Steamed Beef with Stir-fried Lettuce – a new take on steak and salad

Spicy Steamed Beef with Stir-fried Lettuce – a new take on steak and salad

I sometimes day-dream about stepping back in time to visit Chengdu in Sichuan Province as it was when Fuchsia Dunlop learned to cook there, of wandering the narrow alleyways of the old Manchu district where spare ribs and chicken simmered in clay pots, steaming bowls of dan dan noodles were offered to passers by from makeshift snack shops and bamboo steamers towered high under the wooden eaves over huge woks of bubbling water. Fuchsia describes...

Read More

Food Fit for an Emperor – Pine Nut and Beef Stir-fry

Food Fit for an Emperor – Pine Nut and Beef Stir-fry

My grandson is 7 months old today and I’ve found a good reason to visit Beijing in late October. Not that I need much of an excuse with him growing bigger by the day and a yearning to be with him that is almost a physical ache at times. The other day, as I passed though St. Stephen’s Green in the fading evening light, I spotted a woman of about my own age making cooing sounds at her tiny grandchild, their faces close together, while...

Read More

Shananigans Crispy Chilli Beef Gets a Makeover

Shananigans Crispy Chilli Beef Gets a Makeover

I’ve been going through the blog this weekend to decide which recipes to include in the Taste of China Demo at Donnybrook Fair Cookery School on the evening of Wednesday 3rd July when chef Robert Jacob will cook a selection of Chinese dishes while I talk through the techniques of Chinese cooking and regional variations in cuisine. Robert is one of the great “foodie” friends I’ve made through the blog and Twitter. He was...

Read More

Stir-fried Honey Sesame Beef

Stir-fried Honey Sesame Beef

Listen up friends you are going to LOVE this recipe. When I first visited Australia in the mid-1990s, long before I knew I would have a daughter living there, I was blown away by what was being described then as “fusion cooking”. I felt as if  I had discovered a big secret – that Australian cuisine could be sublime – a combination of wonderful fresh ingredients, the best of fish, meat, fresh fruit and vegetables and...

Read More

Stir-fried Beef with Tianjin Preserved Vegetables and Leeks

Stir-fried Beef with Tianjin Preserved Vegetables and Leeks

A quick post this as my quest continues to find new ways of using lesser known cuts of meat to prepare weekday family meals, Chinese style. Bavette of beef was one of the cuts I discovered at the Butchery Demonstration given by James Whelan Butchers in Avoca Food Market, Monkstown. It comes from the flank or belly muscle of the cow and I first used it to make Hunan Style Crispy Beef. I was blown away by how well this relatively cheap cut...

Read More

blog awards ireland
© 2012 ShananigansBlog.com | Designed with love by Enter the Panda

Social Widgets powered by AB-WebLog.com.