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Rod Stewart: You're In My HeartiTunesAmazon

Topless baker found at Betty's

Topless baker found at Betty's

Published at 2:09pm 19th January 2017.

Betty's Cookery School Promoted by Betty's Cookery School

What happens when you meet a Topless Baker and a human Yorkshire Pudd?

We went behind the scenes to at the Betty's Cookery School where they shared their secrets with some of the country's top food bloggers. The internet sensations tried their hand at nutritious but delicious recipes for a new year health kick.

From Pan Asian beef to Greek deserts, there were an enticing medley of flavours that left our mouths watering, proving that healthy doesn’t have to be boring.

Like the look of the beef dish above? Fancy giving it a go yourself? Well, here's the recipe:

Pan Fried Aromatic Beef Fillet with Cucumber Ribbons, Sweet Pickled Radish and Chilli & Mint Vermicelli

Serves 2

Ingredients                                                                    

For the marinade:
125g beef fillet
60g light soy sauce
60g rice wine vinegar
¼ carrot roughly sliced
1 shallot roughly sliced
20g ginger roughly sliced

 

For the pickled radish:
4 radish
60ml white wine vinegar
50g caster sugar
¼ tsp black peppercorns
¼ coriander seeds
1 star anise

 

For the salad:
½ cucumber peeled
1 red chilli de seeded
2 spring onions sliced
4 sprigs mint  picked
50g vermicelli noodles

 

Method

For the marinade:

  1. Place the soy sauce, rice wine vinegar, carrot, ginger and shallot into a saucepan and reduce by a third on a medium to high heat and place in the fridge to chill.
  2. Once chilled, strain the sauce and pour 25ml into a separate container and keep to one side. With the rest of the sauce add the beef and leave to marinade for 2 hours minimum or 12 hours maximum.

For the pickles radish:

  1. Meanwhile place the white wine vinegar, caster sugar, coriander seeds, pepper corns and star anise into a saucepan and on a medium heat bring to the boil and pour into a container and leave in the fridge to chill.
  2. Once chilled cut the radish into quarters and add to the pickle and leave for 2 hours.

For the noodles:

  1. In a sauce pan bring 500ml of water to the boil and add a pinch of salt and your vermicelli noodles and cook for 3 minutes. Strain the noodles and place into cold water to refresh.

For the salad:

  1. Using a vegetable peeler or a mandolin turn the cucumber into ribbons and place in a bowl followed by the spring onions, pickled radish, chilli, picked mint and mix well.
  2. To cook the fillet steak place a frying pan on a high heat and sear in the pan for 1 minute on each side, this will cook the steak rare but if you would like to cook it more preheat the oven (180c) 4 minutes for medium or 8 minutes for well done.
  3. Let the steak rest and slice. Place the noodles in the bottom of a bowl and then add your 25ml of reserved dressing on to your cucumber salad and mix well. Place on top of the noodles followed by the steak.

 See what all the bloggers had to say about the event on their websites:

Grace Abell Neal
The Topless Baker
Chris Wildman
Chris Blackburn
Tom Vickers
Debbie Gibson
Victoria Turner
Warren Nash
Lynn Hill
Laura Kettle