Month: September 2014

Thai Beef Salad

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 Everyone has their own method for doing a Thai Beef Salad and this is mine. This Thai Beef Salad is gluten-free, dairy free and grain free. I’ve listed  just the basic salad ingredients,  you could also add finely sliced capsicum, julienned carrots, snow pea sprouts, bean sprouts, rice noodles and fresh chilli. All can be prepared ahead and will take 15 mins to cook.


Thai Beef Salad


( serves 2-4 )

Ingredients

Juice of 2 limes*

2 cm pice of ginger, grated on a micro plane or pound in a mortar and pestle *

1 garlic clove, finely chopped

1 tablespoon  palm sugar or soft brown sugar

1 teaspoon sesame oil

1 tablespoon fish sauce

1 teaspoon soy sauce **

Pinch of white pepper

500 g rump, porterhouse or scotch fillet steak

100-200grams mixed lettuce leaves

1 cucumber, sliced into ribbons

1/2 punnet cherry tomatoes, halved

1 tablespoon mint, coriander and Thai basil, roughly shredded

1 tablespoon unsalted roasted peanuts, roughly chopped

 


Method

  1. Mix the lime juice, ginger, garlic, sugar, oil, fish sauce, soy and white pepper in a jar and shake to combine.
  2. Take 2 tablespoons of dressing and marinate the steak for at least an hour or overnight.
  3. Start arranging the salad, place mixed lettuce, cucumber ribbons, cherry tomatoes, mint, coriander, Thai basil on a large platter.
  4. Heat a BBQ or fry pan over high heat, cook steak to your liking, rest the steak, then slice across the grain into thin ribbons.
  5. Scatter the steak over your salad, pour over the reserved dressing, garnish with peanuts and fresh chilli.

*I have these items stored in freezer. Grate ginger straight from freezer and microwave limes at 30 sec increments till defrosted.

** can use Tamari, just halve the quantity.

Pork Gyozas

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I have been using this same recipe for years, simple ingredients – equals simple flavours! You can cook them like Gyozas (pan fry one side and then steam at the end), steam, boil, add to soup or broth, or deep fry for something naughty. I’ve tried them every way and they are delicious! The recipe is very adaptable if you wish to add chilli or use chicken mince, prawn or a mix, just be adventurous. They can be frozen once assembled and will last in the freezer for 2-3 months. Just thaw in the fridge overnight before cooking.

Lastly serve them with a Japanese Soy Dipping Sauce or if deep fried Okanami Sauce and Japanese Mayo – oh so very sinful!


Pork Gyozas


Ingredients

500 g pork mince

1/2   wombok (Chinese cabbage), core removed from each leaf and finely shredded

3 green onions/shallots/spring onion, white removed and finely chopped

2 garlic clove, crushed

4 teaspoon light soy sauce

4 teaspoon shoaxing wine

2 teaspoon sesame oil

1 teaspoon caster sugar

Pinch of ground white pepper

48 gyoza or gowgee wrapper, 2 packets

2 – 4 teaspoon peanut oil

1/4 cup (60ml) water

Japanese soy sauce, to serve


  1. Combine the pork, wombok, green onion, garlic, soy sauce, sake, sesame oil, caster sugar and pepper in a medium bowl, mix all together with your hands.
  2. Place gyoza wrapper, about 6 at a time on a clean surface, put a teaspoon of filling in the middle of each one, wetting the edges as you go, fold over to make a half moon and pleat the edges together. Its a bit fiddly the first time, but you will get the hang of it. Repeat this process until all filling is used. If you have filling left over, it can be frozen. You can also freeze the gyozas at this stage, make sure they dont touch each other and separate the layers with baking paper.
  3. Heat the peanut oil in a large frying pan over high heat until just smoking. Remove from heat. Arrange dumplings over the base of the frying pan. Return to the heat and cook for 2 minutes or until the base of the dumplings are golden. Sprinkle water evenly over the gyozas. Cook, covered, for 3-4 minutes or until gyozas are cooked through and the water evaporates. Remove from heat and set aside for 2 minutes.Place on a serving platter. Serve immediately with soy sauce or a Japanese dipping sauce.

Japanese Quinoa Patties

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Here’s a quick healthy lunch that can be made ahead and frozen, ready to reheat when the pangs of hunger strike! They are low in calories, high in protein, low carbs, gluten free and most importantly – super tasty! This recipe will make a large enough batch that you can freeze half and have the rest in the fridge. They go great with any type of noodle, leafy salad or even a wrap or burger. They will last 1 month in the freezer and 2-3 days in the fridge.


Japanese Quinoa Patties


Ingredients

2 tablespoons soy sauce *

2 tablespoons oyster sauce*

1 long red chilli, deseeded and finely chopped

2 cm piece (knob) ginger, grated using a micro plane

2 cloves garlic, crushed or finely chopped

1/4 cup coriander, finely chopped

1/4 cup cornflour

100 g kale or baby spinach, finely chopped

1 egg, lightly beaten

1 1/2 cups cooked quinoa

500 g chicken mince


  1. Place soy, oyster, chilli, ginger, garlic, coriander and cornflour into a large bowl, mix thoroughly to ensure cornflour is absorbed and there is no lumps.  Add the kale or baby spinach, lightly beaten egg, cooked quinoa and chicken mince, stir all ingredients until well combined.
  2. The mixture will be quite wet, that is why they are so moist once cooked.You can store the mixture in the fridge until ready to cook.
  3. To cook, heat a large sized fry pan over med heat, spray with oil and using two spoons, scoop the mixture up and using the other spoon push the mixture off into the frypan and just lightly push the pattie down with the back of your spoon. They will take about 3 minutes each side, depending on the thickness of your patties, continue this process with the rest of your mixture, place in a pre heated oven to keep warm or cool in the fridge and then freeze between sheets of baking paper.

 *Ayam brand offer gluten free soy and oyster sauce. You could use Tamari also, just adjust the quantity.