Gary O’Hanlon’s spiced minced beef lettuce cups, cherry pepper aioli

Fri, Apr 22, 2016, 01:08

  • Serves: 6
  • Cooking Time: 30 mins
  • Course: Starter
  • Cuisine: Fusion


  • Serves six
  • 450g beef mince
  • Drizzle of olive oil
  • 1 clove of garlic, crushed
  • Quarter of a red pepper, finely diced
  • Quarter of a green pepper, finely diced
  • 8 jalapeño chillies, diced
  • 8 cherry peppers, diced
  • Salt and white pepper
  • 1 red chilli finely diced
  • 3 tbsp Worcestershire sauce
  • 4 tbsp sriracha sauce
  • 3 tbsp barbecue sauce
  • 100g chopped tomatoes
  • 4 scallions, finely sliced on the bias
  • 18 leaves of coriander
  • 18 Baby Gem lettuce cups
  • For the aioli:
  • 4 egg yolks
  • 1 tbsp Dijon mustard
  • 50ml white wine vinegar
  • Juice of 1 lemon
  • 6 cherry peppers
  • Salt and white pepper
  • 150ml vegetable oil
  • 50g fresh coriander


1. Heat the olive oil and add the garlic. Sweat it down for a few minutes without allowing it to colour.

2. Add the beef, season, and cook for three minutes. Remove any excess oil.

3. Add the peppers, cherry peppers, jalapeños and red chilli. Cook until the vegetables are softened and the beef is browned.

4. Add the barbecue, sriracha, Worcestershire sauce, chopped tomatoes and bring to the boil, then simmer until reduced to desired consistency.

For the aioli
Add the egg yolks, seasoning and mustard to a food processor. Blend. Add the vinegar, lemon juice and cherry peppers and blend to a puree. Put on a medium to high speed and slowly add the oil until it emulsifies. Add the fresh coriander at the end and adjust seasoning.

To serve
Add the scallions to the beef. Fill each lettuce cup with a spoonful of the beef, add a spoon of the cherry pepper aioli and garnish with a coriander leaf.