Recipes
Date posted: 01/11/2021
Ingredients
| Everyday Favourites salted butter 250g | 15g |
| Farmstead red tractor beef top rump stroganoff strips | 100g |
| Cherry tomato on vine | 30g |
| Coriander | 0.1g |
| Mixed peppers 70-90mm | 1 piece |
| Parsley flat | 20g |
| Pineapple (large) | 0.1 piece |
| Red onion | 25g |
| Root ginger | 10g |
| Spring onion trimmed | 0.1 piece |
| Sweetcorn cob vaccum packed | 20g |
| Lime loose | 0.1 piece |
| Everyday favourites wheat flour tortilla 15cm (6″) | 0.1 piece |
| Amoy dark soy sauce | 25ml |
| White wine vinegar | 25ml |
| La Espanola pure olive oil glass | 20ml |
| Street food Mexican chilli orange paste | 15g |
| Tate & Lyle granulated sugar | 20g |
Method
- Finely slice the onions and marinade with vinegar and sugar.
- Dice the pineapple and sear in a hot pan until it’s slightly burnt. Take it out and add finely diced red onion, chilli, spring onions, tomato and chopped coriander. Season it to taste.
- Cut the corn into four, length ways, and brush with Mexican orange chilli paste and melted butter. Pan-fry the corn until it is golden brown.
- Marinade the beef strips with soy, pan fry with the olive oil and then add the onions, peppers, chilli, ginger and garlic. Add and reduce the vinegar and sugar.
- Pan-fry the tortilla on one side until it is golden brown and turn to brown the other side.
- Place the tostada on a plate. Top with the beef mixture, red onions and coriander. Finally, serve it out with the salsa and corn ribs.