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Cairngorm Casserole

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This fruity casserole with Scotch Beef is bursting with flavour.

How to cook & Ingredients

10min
Approx. 1 1/2 -2 hours
serves 3-4

Ingredients 

450 g (1lb) lean Scotch Beef braising steak, cut into 1.25cm (1/2 ") cubes

2 onions, quartered

1 green pepper, seeded and cut into chunks

1 red pepper, seeded and cut into chunks

50 g (2oz) baby corn, halved

425 g (approx) can pineapple pieces in natural juice, juice reserved

30 ml (2tbsp) tomato ketchup

15 ml (1tbsp) tomato purae

30 ml (2tbsp) malt vinegar

5 ml (1tsp) ground ginger

5 ml (1tsp) hot chilli powder

5 ml (1tsp) sugar

Black pepper

Orange juice, approximately 150ml (1/4 pt)

30 ml (2 tbsp) plain flour

Cooking Method

  • Heat the oven to gas mark 4, 180oC, 350oF

    1
  • In a measuring jug mix together the pineapple juice, tomato ketchup, tomato puree, vinegar, ginger, chilli powder and sugar. Season.

    2
  • Pour sufficient orange juice into the measuring jug until the sauce quantity measures 450ml (3/4pt). Blend together the flour with approximately 75ml (5tbsp) of the sauce.

    3
  • Place the meat and onions in a large casserole dish. Pour over the sauce and blended flour, mix. Transfer to the oven and cook for 1 1/2 hours until the meat is tender.

    4
  • Add the green pepper, red pepper and baby corn and pineapple pieces. Stir. Return to oven and cook for a further 30 minutes.

    5

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Serving Suggestion

Serve with steamed pak choi or Chinese leaf and boiled noodles.

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