INGREDIENTS


Serves 2
Preparation time: 30 minutes
Cooking time: 4 minutes

Marinade:

• 1 tbsp rice wine or dry sherry

• 2 tbsp light soy sauce

• 2 tbsp honey

• 4 tbsp freshly squeezed tangerine juice

• A pinch of white pepper

Beef:

• 2 steak fillets or frying steaks

• 1 tbsp groundnut oil

• 100g sliced shiitake mushrooms

• 1 tangerine, peeled and segmented (garnish)

• 1 finely sliced spring onion (garnish)

• Water (as needed)

• Mixed salad leaves, to serve

METHOD


Step 1 - Put the cranberries and satsuma juice into a small pan, and bring to a simmer

Step 2 - Cook until softened, but ensure the cranberries keep their shape – this should take around 5 minutes

Step 3 - Add the zest and sugar into the mix, stirring to dissolve the sugar, and then take the pan off the heat

Step 4 - Now melt the butter, and add the onion and celery, cooking gently. Stir occasionally until softened, and then add in the cranberry mix and breadcrumbs.

Step 5 - Stir in the beaten egg to bind the mixture, and then season with salt and pepper. Allow to cool before using to stuff meat, or, alternatively, place into an oven-proof dish and bake for 15-20 minutes on a medium heat, until the top is golden and crispy

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