CRACKED BLACK PEPPER BEEF
1 Tbsp Light Soy Sauce
2 Tbsp Dry Sherry
2 Garlic Cloves peeled and finely chopped
1 Tbsp Cornflour
4 Tbsp Yorkshire Drizzle Cracked Black Pepper Oil
500g Beef Sirloin, thinly sliced
2 Red & Green Peppers, chopped
2 Tbsp Oyster Suace
1 Tbsp Dark Soy Sauce
50-75 ml Water
Whisk together the light soy sauce, dry sherry, cornflour and 2 Tbsp of the cracked black pepper oil in a bowl.
Add the beef slices and stir well.
Cover and set aside in the the fridge to marinate for 30 minutes.
After 30 minutes, remove the beef and discard the marinade.
Heat a wok until nearly smoking and add the remainder of the cracked black pepper oil. Stir fry for 2 minutes and then set aside.
Add the peppers to the wok and stir fry for 1-2 minutes, the add the dark soy sauce, oyster sauce and water.
Cook for 1 minute and add the beef back in the wok and cook for a further minute.
Serve with rice or noodles
CRACKED BLACK PEPPER POTATO WEDGES
suitable for vegans
suitable for vegetarians
750g Maris Piper Potatoes or similar
6 tbsp Yorkshire Drizzle Cracked Black Pepper Oil
Set the oven to 200C.
Wash and slice the potatoes into wedges and boil in salted water for 5 minutes.
Put 2 tbsp of the cracked black pepper oil in a baking tray and heat in the oven.
When the oil is hot, add the wedges, stirring quickly to coat and drizzle over the remaining oil.
Sprinkle with salt to taste
Roast in the oven for 15 – 20 minutes, turning the wedges occasionally.
PAN FRIED PEPPERED MACKEREL WITH WASABI MAYONAISE
4 Whole Mackerel, cleaned and gutted
50ml Yorkshire Drizzle Cracked Black Pepper Oil
Coat the cleaned whole mackerel with the seasoned flour.
Add the oil to a pan over a medium to high heat.
When hot, add the mackerel and fry for 3-4 minutes on each side or until cooked.
Add a teaspoon of Wasabi paste to 150ml of Mayonnaise and mix thoroughly.
Serve with new potatoes and sliced tomatoes.