1 onion diced
1 green Pepper diced
1 tsp sea salt
1 tsp Chinese five spice
1 tsp chilli flakes, (optional, depends how spicy you like it)
1 tsp Sichuan pepper corns
2 potatoes peeled and cut into wedges
Put the pepper corns in a small dry frying pan and heat until aromatic
Place the salt, five spice, chilli flakes and peppercorns into a pestle and mortar and bash until fine.
Par boil your wedges until slightly soft. Drain and toss in olive oil, sprinkle over and coat in your peppercorn mix. Pop your onion and pepper into a frying pan and just soften on low. Mix onion & pepper in with your wedges and bake at 180 degrees for 30 minutes.
BEEF & TOMATO SAUCE
250g beef stir fry strips
1 tsp bicarbonate of soda
1 large onion
6 ripe tomatoes
2 garlic cloves
3 tsp corn-starch
2 tbsp light soy sauce
3 tbsp Worcestershire sauce
2 tbsp rice wine (NO GLUGING )
Place your beef strips into a bowl and sprinkle over the bicarb, toss so all the beef is covered and leave for 15 minutes.
Rinse in cold water thoroughly and dry on kitchen towel.
Peel your onion and cut into wedges.
Cut each tomato into 4 or 6 wedges. Peel and grate the garlic.
Put your wok on high heat and drizzle with sesame oil, once hot add your beef and cook for a minute or 2.
Remove and set to one side.
Pop the onion in and cook until just starting to colour, add your tomatoes and garlic and cook for 2 minutes.
Add the beef and sauce to your wok and cook for 2 minutes until your sauce is nice and thick.
FAKE AWAYS ARE GREAT FOR THAT TREAT THATS NOT NAUGHTY ONE!
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