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Simon's Pulled Beef with Kit's Peanut Chutney & Rice
An ideal way to use left overs for four portions
200g Roast beef (left-overs will do)
5 ml Rapeseed oil
2 tbsps Kit’s Peanut Chutney ( more if you fancy it !!!)
75g Red onion
100g Sliced mushrooms
150g Diced onions
3. Sliced spring onions
200g Red kidney beans or black turtle beans
100g Red pepper, diced
150ml Tomato passata
2 tbsps Kit’s Red Chutney
1 tbsp Coco powder
1 tbsp Brown sugar
Salt and pepper to taste
1/2 bunch roughly chopped coriander
Cherry tomatoes allow 4/5 each per portion
Serve with long grain rice (or pre-cooked Mexican style rice )
Slice the left over beef place in a bowl along with brown sugar, coco powder, rapeseed oil salt and pepper and allow to marinade for 30 mins.
Dice the onions, spring onions and mushrooms .
Place the pan (wok if you have one) onto the cooker to get it really hot until it starts to smoke.
Carefully place the marinated beef in the pan taking care not to burn yourself from the spitting oil quickly stir fry (should take around 90 seconds), remove from the pan and keep warm.
Return the pan to the heat, add the sliced onions, spring onions along with the peppers and red kidney beans into the pan, stir in the Peanut Chutney, add the Passata and Kit’s Red Chutney and bring to the boil. Add the rest of the ingredients (except the garnish) and allow to simmer for about 20-30mins or until the meat nice and soft.
Meanwhile prepare your rice (or microwave style rice)
Once done stir into the sauce and garnish with cherry tomatoes and finally sprinkle with the coriander and serve in bowls .
Best served with sour cream and extra Peanut Chutney on the side for those who like it spicy!