Spicy Biscuit Taco Bowls Rsc Food

SHREDDED BEEF CHILLI TACO BOWLS

Steps:

• Heat oven to 170C /150C fan/gas 4. Tip the beef stock, spices, garlic, passata and chilli paste (or tomato purée, if using) into a large flameproof casserole dish and season. Place on a medium heat, bring to a simmer, then add the beef and coat in the sauce. Cover and braise in the oven for 5-6 hrs, or until the beef is really tender. Remove from the oven and leave to rest for around 30 mins.
• Using two forks, shred the beef into the sauce. Until this point, the dish can be prepared up to three days ahead - the flavours will improve over time. To reheat, stir in the beans and place on a low heat, then squeeze in the lime juice and keep warm on a low heat or in a low oven. Stir through the coriander just before serving.
• To make the taco bowls, heat oven to 190C/170C fan/ gas 5. Brush each tortilla with a little oil, then tuck into a small ovenproof bowl or pudding basin and hold in place with a ball of foil. Cook for 8-12 mins until crisp. This can be done in batches if needed. If cooking ahead, leave to cool and keep in a large airtight container overnight. To serve, half-fill the tacos with the red cabbage & pickled chilli slaw, top with the chilli and sprinkle with your choice of toppings.

BISCUIT BOWL

Steps:

• Preheat the oven to 450 degrees F.
• Invert a 6-cup muffin tin and spray the underside with vegetable oil cooking spray.
• Stir together the biscuit mix, milk and cayenne in a medium mixing bowl.
• Shape into a ball.
• Turn out onto floured surface and knead 2 to 4 times.
• Divide the ball into 6 pieces.
• Roll each piece into a 6-inch circle.
• Place 1 dough circle over each muffin cup.
• Press around the cup to form a bowl shape.
• Bake for 12 to 15 minutes, until lightly browned.
• Let cool slightly. Remove the biscuit bowls and reserve.

SPICY BEEF-NOODLE BOWL

Steps:

• In dutch oven brown beef strips in hot oil over medium-high heat. Add beef broth and peanut sauce; bring to boiling.
• Stir in noodles; reduce heat. Simmer uncovered, 4 minutes, stirring occasionally to separate noodles.
• Add broccoli; return to boiling. Reduce heat. Simmer uncovered for 3 to 4 minutes more or just until noodles are tender, stirring occasionally.
• Divide beef and noodle mixture among four bowls. If desired, sprinkle servings with green onions.

RAMEN TACO BOWLS

Steps:

• Cook hamburger and onion until meat is no longer pink; drain off fat.
• Stir in tomatoes, taco seasoning and water.
• Bring to a boil.
• Add ramen noodles and cook and stir for 3 to 5 minutes or until noodles are tender.
• Spoon into bowls and sprinkle with cheese and tortilla chips. Serve with sour cream and salsa for additional garnish.

SPICY SASHIMI BOWL (HWE DEOP BAP)

Steps:

• Cut fish into small pieces.
• Wash vegetables and prepare as instructed above. Most of them are just thinly sliced.
• Mix "Cho Kochujang (sweet and sour chili sauce)" ingredients, set aside.
• In a large bowl, put rice on the bottom, spread lettuce and salad greens.
• Arrange rest of the vegetables, add fish, and spoon smelt roe on top.
• Drizzle 1 tsp sesame oil over each serving.
• Serve with cho kochujang (sweet and sour chilli sauce).
• I like to serve garlic and chilies in a separate bowl, so everybody can add to taste.

SPICY FISH TACO BOWLS

Steps:

• Mix the spices together in a small bowl and add salt and pepper to taste. Sprinkle generously over both sides of the fish filets.
• Drizzle the olive oil in a large nonstick skillet over medium high heat. When hot, add the garlic and saute for 1-2 minutes. Add the fish filets to the pan. Pan fry the fish on each side for several minutes, checking the middle for doneness (fish should be completely white and flake apart easily). Remove fish filets and set aside. Note: A minute or so before removing from heat, you may add a squirt of lime, if desired.
• Add corn, red peppers and onions to the pan. Cook over high heat for several minutes, without stirring to get a brown/black roasted look on the outside. Repeat for several minutes (stir, wait, stir, wait) until the peppers and onions are tender-crisp. Add the black beans and heat through.
• Layer hot rice, corn/pepper mixture and fish in a bowl or mix everything together in the skillet. Top with any of the toppings listed above.