CRISPY SCOTCH BEEF IN BEER BATTER

SERVES: 2 PREP: 10 MINS COOK: 15 MINS

INGREDIENTS 450g Scotch Beef PGI rump steak 100g self-raising flour 2 tsp mustard powder 150 ml beer or lager 1 tsp fine sea salt and pepper Vegetable oil for deep frying Tomato ketchup to serve

METHOD 1. Trim the steak of all fat and slice into 1cm strips. In a shallow bowl mix 1 tbsp flour with the mustard and a little salt and pepper. 2. Put the remaining flour and salt in a small mixing bowl, make a well in the centre and gradually whisk in the beer to make a smooth batter. 3. Heat a pan with about 5-6cm of oil to 180°C. Toss the steak slices into the mustard flour and shake off any excess, then dip each slice into the batter and cook in the hot oil for about 3 minutes until crisp and golden brown, not more than 5 or 6 pieces at a time.

26 Remove with a slotted spoon and drain on a baking tray lined with plenty of kitchen paper. Keep them warm while you cook the rest, making sure that the oil reaches 180°C before adding the next batch. 4. Serve in a bowl freshly lined with absorbent paper and a pot of ketchup for dipping.

ENTERTAINING