Beef Sour Cherry Manti With Tomato Chilli Butter Recipes

BEEF & SOUR CHERRY MANTI WITH TOMATO-CHILLI BUTTER

Steps:

• To make the dough, put the flour and salt in a stand mixer with a dough hook. Add the egg and oil, then mix on a low speed. Gradually add about 2 tbsp water. Once the mixture starts to clump, tip out onto a lightly floured work surface and knead for about 10 mins until you have a firm, smooth dough. Cut into four portions, wrap each one and rest in the fridge for 30 mins.
• To make the filling, combine all the ingredients with some salt and mix well by hand. Fry a small amount to check the seasoning.
• Feed one piece of dough through the largest setting on a pasta machine, then fold in half before rolling again. Continue until you reach setting 2/3. Lay the dough out on a work surface dusted with semolina and cut into squares about 6 x 6cm. Spoon 1 tsp of the filling into the centre of each. Brush a little water around the edges and gather up in the centre to form a manti shape (see top image). Continue until you run out of filling, putting the finished manti on a tray heavily dusted with semolina. Keep the remaining pasta wrapped as you work. You'll have more than you need (see tip, below). Chill the manti for up to 24 hrs.
• To make the tomato-chilli butter, melt half the butter in a pan, add the oregano and tomato purée and cook briefly before pouring in the passata with a pinch of salt. Cook over a low heat for around 20 mins. Finish with a splash of sherry vinegar and a pinch of caster sugar. Heat the remaining butter until it browns, pour through a fine sieve, leave to cool for 2 mins, then add the pul biber. Combine the sauce and chilli butter and keep warm. Make the garlic yogurt by whisking the ingredients with 2 tbsp water.
• Cook the manti in boiling water for about 5 mins until tender and the meat is cooked though. Drain and serve the manti with the yogurt sauce and chilli butter, and sprinkle with pine nuts and thyme.

HOMEMADE MANTI (TRADITIONAL TURKISH DUMPLINGS)

Steps:

• Combine the flour and salt in a mixing bowl. Add the eggs and water, mixing well with your hands. Add more water, if needed, to form a soft dough. Cover and set aside for at least 30 minutes.
• Shred the onions and place them in a colander or sieve set over a bowl; drain the juice and discard. Combine the onion, ground beef, salt, and pepper; mix the meat well with a spoon until mashed.
• Divide the dough into two portions and lightly flour a work surface. Keep one piece of dough covered while you roll out the second portion into a rectangle, rolling the dough as thin as you can. Cut the rectangle into 2-inch squares with a knife or pastry wheel.
• Place about 2 teaspoons of the meat filling in the center of each square. Seal the dumplings by gathering the edges of the dough and pinching them together at the top to form a bundle. Transfer the finished manti to a floured plate, and sprinkle more flour over the manti to prevent sticking. Repeat with the second piece of dough.
• Heat the oil and red pepper flakes in a small skillet over low heat just until the pepper flakes have started to color the oil; don't let them burn. Remove from the heat and keep warm. Stir the minced garlic into the yogurt and set aside.
• Bring a large pot of salted water to a boil over medium-high heat, and cook the manti until the filling is no longer pink, and the dough is tender, 20 to 25 minutes. Drain well. Divide the manti among four plates. Spoon the yogurt sauce over the manti and drizzle each serving with the hot pepper oil.

SWEET AND SOUR BEEF

Steps:

• Heat a deep skillet over medium heat. Cook and stir beef in hot skillet until completely browned, 7 to 10 minutes. Transfer beef to a slow cooker.
• Whisk water, vinegar, soy sauce, brown sugar, and cornstarch together until smooth; pour over the beef.
• Cook on Low until the beef is tender and the sauce is thick, 6 to 8 hours.

SWEET-SOUR BEEF

Steps:

• In a large skillet, brown steak in oil over medium-high heat; transfer to a 5-qt. slow cooker. Add the next 10 ingredients; stir well. , Cover and cook on low until meat is tender, 7-8 hours. If desired, thicken cooking liquid. Serve with pasta. If desired, top with green onions.

CRISPY CHILLI BEEF

Steps:

• Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder.
• Heat 100ml vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.
• Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
• Add 1 thinly sliced red pepper, ½ thinly sliced red chilli, sliced white ends of 4 spring onions, 2 crushed garlic cloves and thumb-sized piece ginger, cut into matchsticks, to the pan. Stir-fry for 3 mins to soften, but don't let the garlic and ginger burn.
• Mix the 4 tbsp rice wine vinegar or white wine vinegar, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce and 2 tbsp tomato ketchup in a jug with 2 tbsp water, then pour over the veg.
• Bubble for 2 mins, then add the beef back to the pan and toss well to coat.
• Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the spring onions.