Crispy Soy Garlic Tofu
ChineseTake a look
2 to 3 hours
Dairy Free, Nut Free, Atkins, Diabetic, Low Fat, Coeliacs
500g lamb or beef, cut into chunky pieces
1 tbsp plain flour
3 tbsp vegetable oil, plus more if needed
1 large onion, chopped
4 carrots, cut into chunks
500g white potato, peeled and cut into chunks
500ml beef stock
2 bay leaves
2 teaspoons thyme
2 teaspoons fennel seeds
1 teaspoon yellow mustard seeds
200g turnips, cut into chunks (optional)
A dish close to our hearts… SCOUSE!
As we are based in Merseyside it’s only fair we share this Liverpudlian dish. A rich slowed cooked stew, with tender lamb or beef and hearty root veg. It’s a real winter warmer and delicious mopped up with crusty bread. Each household has their own version but this is ours…
Toss the meat pieces in flour and season well. Heat 1 tbsp oil in a large casserole dish over high heat. Brown the meat on all sides, and remove from the pot.
Turn down the heat to medium and pour in 2 tbsp oil, and fry the onion, carrots and turnips, add a pinch of salt and cook till coloured, around 5-8 mins. Add the fennel seeds and mustard seeds, return the meat to the pot along with stock, thyme and bay leaves.
Bring to the pot to a boil, then reduce the heat to a simmer. Add the potatoes to the stew. Cook for 2 hrs until the meat is tender and the potatoes are soft.
*Serve with pickled cabbage or beetroot, and crusty bread with lashings of butter*