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Spicy Hot Beef with Iceberg

Chef Johnnie MountainThis recipe for Spicy Hot Beef with Iceberg has has come from Chef Johnnie Mountain - www.johnniemountain.com

Having worked in the Catering world for over twenty years, Johnnie Mountain finally found his true vocation in 1994 when he started working in restaurant kitchens and instantly knew that’s where he belonged. In 1995 Johnnie worked as Sous Chef at Café Dell Ugo before going on to work with Alastair Little. He then joined The Vine in Kentish Town which resulted in his demons being pushed to the hilt.

Struggling on to The Fat Duck in 1997, followed by his role as Head Chef at Zilli Fish and stints at the Mirabelle almost saw the collapse of this tormented chef. Sobriety hit in 2000 - the start of a new Millennium and a new life for Johnnie. Having opened three restaurants since then, he is now a permanent fixture at his very first restaurant, Mosaica @ the Factory in Wood Green.

As owner of the newly opened English Pig restaurant (www.theenglishpig.co.uk), Johnnie Mountain, has created some exciting recipes for the winter salads season. These delicious recipes are a great way of incorporating healthy salads into winter warming dishes.

“This dish is ideal for using the roast beef trimmings left over after a great Sunday lunch,
alternatively use a ribeye steak, but make sure you cut it into thin strips.”

Ingredients for Spicy Hot Beef with Iceberg

1 x large head Iceberg lettuce
200g x beef (Sunday roast trimmings or thinly cut ribeye)
2 x cloves garlic, crushed
50ml x groundnut oil
½ x tsp chilli flakes (or 1 x chilli, medium heat)
1 x tsp freshly chopped coriander
Squeeze of Lime
Salt and Pepper to taste

How to make Spicy Hot Beef with Iceberg

  • Pull off outer leaves of Iceberg and discard
  • Heat the oil in a frying pan over a medium/high heat
  • Put the garlic, beef and chilli into a pan
  • Fry for 1 - 2 minutes (if using raw meat a little longer)
  • Squeeze over the lime and sprinkle with coriander
  • Cut the iceberg into wedges approximately 3cm thick at the base
  • To serve, arrange the wedges onto a plate and pour the meat over the top

Serves 4

Chef Johnnie Mountain Spicy Hot Beef with Iceberg

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Johnnie Mountain
www.johnniemountain.com
www.theenglishpig.co.uk

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