1. San Choi Bow
Written by Emma Graham
Our friend, Emma Graham, cooked this delicious dish for me recently and it's a great spin on the original classic recipe...
Ingredients
Extra virgin olive oil
750 grams of minced lean chicken/pork
1/3 of a cup of fish sauce
50g peanuts
Bundle of corriander (incl 6 roots)
12 peppercorns
2 limes
1 iceberg lettuce
2 kafir lime leaves
2 red chillies, diced (seeds removed)
1 dessertspn Splenda (optional)
Utensils
1 small saucepan
1 frying pan
1 mortar & pestle
wooden spoon
measuring cups
paper towel
Method
Step 1:Cook mince in a pan with a small amount of oil. Once cooked place chicken on paper towel to drain excess oil.
Step 1:Cook mince in a pan with a small amount of oil. Once cooked place chicken on paper towel to drain excess oil.
Step 2:Paste
Wash 6 coriander roots chop them into small pieces then put them into the mortar and pestle along with 12 peppercorns and give it a bash until it forms a paste-type texture.
Scoop the paste into a saucepan. Add 2 teaspoons of oil and cook till fragrant. Then add Splenda (optional), lime leaves and fish sauce simmer without a lid for around 7 minutes or until thickened.
Step 3: Put chicken back in fry pan and add peanuts and chili. Stir util all chicken is coated.
Add lime leaves and the paste. Stir for 1-2 minutes and serve in lettuce cups with a touch of freshly squeezed lime juice.
ENJOY!
2. Perfect rack of lamb ...
Written by Emma McLean
Sunday, 05 March 2006
Ingredients:
1 trim rack of lamb (or veal)
1 dstsp seeded mustard
1 tbsp balsamic vinegar
Dob butter
Sea salt & cracked black pepper
1 clove garlic - crushed
1/2 red capsicum – 3cm thick wedges
2 vine ripened tomatoes – cut into quarters
Pumpkin – sliced into 1.5cm thick wedges (2 per person)
1 red onion – cut in wedges
Handful chopped fresh mint
Sea salt
1 tbsp balsamic vinegar
Trim all sinew and fat from rack – try to buy it well trimmed if that’s difficult. Mix mustard, balsamic, butter, garlic and salt & pepper into a paste and spread it over the meat section of the rack.Line baking tray with baking paper. Arrange capsicum, tomato, pumpkin and red onion over middle of dish, sprinkle with chopped mint, , balsamic, salt and pepper then place rack on top. Bake for 25-30 minutes in a very hot oven 220C.
Set rack to the side for 2-3 minutes and portion vegetables onto serving plate. Cut rack and serve on top of the vegies. |
