Romaine With Roast Beef And Mango Recipes

Steps:

• Preheat the grill. Mix together the sour cream, horseradish and lemon juice. Season with salt and pepper. Brush the bread slice with the olive oil. Place the bread on a grill and grill for 2 minutes per side, until the bread becomes crunchy. Remove the bread from the grill and cut each slice in half. On 12 of the bread halves, spread some of the horseradish sauce. Top the sauce with 2 ounces of roast beef. Top the beef with 1 leaf of Romaine lettuce. Place the remaining bread halves on top of the Romaine.

Steps:

• Preheat the oven to 475 degrees F (245 degrees C). Drizzle olive oil into a roasting pan or baking dish.
• Cut Romanesco into quarters, being sure to cut directly through the thick center core, so that they stay together when roasted. Set aside until needed.
• Add anchovies and 3 tablespoons olive oil to a large mixing bowl and use the back of a fork to mash the anchovies into a paste. Add red pepper flakes and lemon juice and stir with a fork to combine.
• Toss Romanesco in the dressing until the pieces are thoroughly coated. Sprinkle with bread crumbs and 1/2 of the Parmigiano-Reggiano cheese and toss until evenly coated.
• Transfer Romanesco into the prepared pan, cut side-down. Scrape all cheese and crumbs from the mixing bowl and scatter over the top. Grate the remaining Parmigiano-Reggiano to cover the tops and lightly drizzle with olive oil.
• Bake in the preheated oven until the cheese is browned and the Romanesco is tender, as tested with the tip of a knife in the cores, about 20 minutes. Serve immediately with fresh lemon wedges.

Steps:

• Cut the beef into thick 1/4 in x 2 in slices and put them into a bowl.
• Add the light soy sauce, rice wine or dry sherry, and cornstarch and mix well.
• Peel and cut the mangoes into thick slices.
• Heat a wok or large frying pan until it is very hot, then pour in the oil.
• Add the beef and stir-fry for 2 minutes to brown.
• Add the soy sauces and rice wine and stir-fry for 30 seconds. Then add the mangoes and heat through.
• Give the mixture a final turn and serve at once.

Steps:

• Place leaves on plate.
• Chop mango into cubes and toss over leaves.
• Cut up the red onion into desired size and add on top.
• Garnish with feta. (I prefer cubbed not crushed.).
• Vinaigrette:.
• Mix all together using more fresh lemon than sunflower oil.
• Pour over salad.
• Enjoy!