Who's been watching Gordon Ramsay's Ultimate Cookery Course? Weeknights on Channel 4 at 5pm? A fantastic show! Everything he's made so far I want to make too.
Spicy chilli beef served wrapped in gem lettuce with a lovely dipping sauce.
Absolutely delicious and very easy to make - finger food at it's best.
To Serve 4 you will need:
Olive oil, for frying
200g lean beef mince
200g pork mince
Toasted sesame oil, for frying
2 cloves garlic, finely chopped
5cm piece root ginger, peeled and finely chopped
1-2 red chillies, deseeded and chopped
1 tbsp light brown sugar
1 tbsp fish sauce
Zest of 1 lime, juice of S lime
3 spring onions, chopped
2 little gem lettuces, separated into leaves, to serve
Dipping Sauce:
1 tbsp soy sauce
juice of ½ lime
1 tsp toasted sesame oil
½ red chilli, thinly sliced
Small handful coriander leaves, chopped
1-2 tsp fish sauce, to taste
1 tsp light brown sugar
1 tbsp olive oil
How to do it:
Heat a large frying pan and add a little oil. Mix the minced beef and pork together. Season with sea salt and pepper and mix well to ensure the seasoning is evenly distributed. Fry the mince in the hot pan for 5-7 minutes until crisp and brown and broken down to a fine consistency.
Drain the fried mince in a sieve - this will help it to stay crispy. Set aside.
Wipe out the pan and add a tablespoon of toasted sesame oil. Add the garlic, ginger and chilli. Fry with a pinch of salt and the sugar for 2 minutes. Add the drained mince and stir to mix.
Add the fish sauce and heat through. Stir in the lime zest and juice, then add the spring onions, stirring for 30 seconds. Turn off the heat.
Mix all the dressing ingredients together and adjust to taste.
To serve, spoon some of the mince mixture into the lettuce leaves, drizzle with a little dressing and serve.
200g lean beef mince
200g pork mince
Toasted sesame oil, for frying
2 cloves garlic, finely chopped
5cm piece root ginger, peeled and finely chopped
1-2 red chillies, deseeded and chopped
1 tbsp light brown sugar
1 tbsp fish sauce
Zest of 1 lime, juice of S lime
3 spring onions, chopped
2 little gem lettuces, separated into leaves, to serve
Dipping Sauce:
1 tbsp soy sauce
juice of ½ lime
1 tsp toasted sesame oil
½ red chilli, thinly sliced
Small handful coriander leaves, chopped
1-2 tsp fish sauce, to taste
1 tsp light brown sugar
1 tbsp olive oil
How to do it:
Heat a large frying pan and add a little oil. Mix the minced beef and pork together. Season with sea salt and pepper and mix well to ensure the seasoning is evenly distributed. Fry the mince in the hot pan for 5-7 minutes until crisp and brown and broken down to a fine consistency.
Drain the fried mince in a sieve - this will help it to stay crispy. Set aside.
Wipe out the pan and add a tablespoon of toasted sesame oil. Add the garlic, ginger and chilli. Fry with a pinch of salt and the sugar for 2 minutes. Add the drained mince and stir to mix.
Add the fish sauce and heat through. Stir in the lime zest and juice, then add the spring onions, stirring for 30 seconds. Turn off the heat.
Mix all the dressing ingredients together and adjust to taste.
To serve, spoon some of the mince mixture into the lettuce leaves, drizzle with a little dressing and serve.
You can buy Gordon's book in any good book shop or over at Amazon.
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