Here is amazing recipes from Sliced!
- 1 packet of instant ramen
- 1 medium egg
- 400g Rib-Eye steak
- 100g Spring Onions
- 1 tbsp vegetable oil
- Place the egg in a small saucepan, covering with cold water and placing over a high heat.
- Bring to a boil and as soon as the water reaches a boiling point, set a timer for 2.5 minutes.
- Remove the pan from the heat after 2.5 minutes and rinse the egg under cold water, allowing it to cool down.
- Season the steak liberally to taste and cover with the vegetable oil,
- Place a medium frying pan over a high heat and once smoking, place the steak in the pan.
- Sear the steak on both sides for 2-3 minutes on each side.
- Remove from the pan, rest for 3-4 minutes and slice into small cubes.
- Bring a kettle to a boil. Meanwhile, tip the ramen noodles into a large soup bowl.
- Season the ramen to taste and pour enough boiling water into the bowl until the ramen is barely covered. Cover with a plate or tinfoil and allow to cook for 3-4 minutes. This can be done while the steak resting.
- Tip the steak pieces onto the top of the cooked ramen.
- Peel the egg and slice it in half before adding the gooey eggs to the dish.
- Finely slice the spring onions before sprinkling onto the dish to finish
300g shelled walnuts
500g filo pastry
100g melted ghee
½ tsp orange blossom water
200g caster sugar
Prepare the nuts
Place 80g of pistachios into a bowl, and pour over enough boiling water to cover them. After 15 minutes, once cooled, use your thumb and forefinger to squeeze off the husks.
Dry the peeled pistachios by placing them between two pieces of kitchen paper and rubbing them together to remove excess water. Finely chop them into a fine crumb using a chef’s knife or a food processor. Reserve to one side for garnishing.
Tip the remaining pistachios and walnuts onto a chopping board, using a chef’s knife to finely chop them into a crumb. Again, a food processor can be used here to save time.
Assemble the Baklava
Preheat the oven to 180˚ C and line a 24x12x5cm, baking dish with baking paper.
Remove the filo from its packaging and open out flat onto a clean chopping board. Place the dish over the filo and carefully trim the excess pastry to ensure that the filo is the same shape and size as the baking dish.
Place 200g of filo into the baking dish, layer by layer, brushing each layer of pastry with ghee so that they are evenly coated.
Evenly sprinkle half of the pistachio and walnut mixture over the top layer, flattening out carefully with your hand to ensure it fills the dish.
Layer a further 200g of filo pastry on top of the nuts, brushing each layer with ghee.
Tip the remaining walnut and pistachio mixture on top of this and spread out evenly to fill the dish.
Layer 100g of the cut filo on top, brushing with ghee. Once the final layer has been placed down, brush generously with ghee.
Bake the Baklava
Using a sharp chef’s knife, carefully make a sawing motion from the top of the pastry, through to the base, cutting the Baklava into the desired geometrical shapes of your choice.
Place the baking tray in the centre of the oven and bake for 20-25 minutes, until golden.
Garnish the Baklava
Pour the honey and orange blossom water into a small saucepan. Tip the sugar on top and pour in the water
Place the saucepan over a medium-high heat and cook for 3-4 minutes, until the sugar has dissolved and the mixture has started to simmer. Remove from the heat and reserve to one side while you wait for the Baklava to bake.
Once the Baklava has finished baking, carefully remove from the oven. Evenly pour the syrup over the top and garnish decoratively using the reserved pistachios.
Allow the Baklava to cool for 10-15 minutes before serving, allowing the syrup to soak into the base of the pastry.
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