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I had the best thai beef salad up at Siam Thai in Mooloolaba recently and managed to get a hold of the recipe – enjoy! Serves 2. You can substitute lime juice for the lemon juice, and palm sugar instead of the brown sugar for a more traditional flavour. Add or remove the sml chillies in the dressing to suit (1 is medium-hot).

thai-beef-salad

INGREDIENTS

300g rump steak
1/2 cup mint leaves
1/2 cup coriander leaves
250g cherry tomatoes, halved
1/4 cup spring onions, roughly chopped
1/2 sml red onion, roughly chopped
1 lebanese cucumber, peeled & roughly chopped
2 long red chillies, deseeded and roughly chopped
1/4 red capsicum, deseeded and thinly sliced (optional)
1/4 green capsicum, deseeded and thinly sliced (optional)
1 iceberg or butter lettuce
250g jasmine rice
1 handful roasted, unsalted peanuts

DRESSING
2 coriander roots, trimmed, well rinsed and roughly chopped 
2 garlic cloves
1 sml red chilli 
3 teaspoons fish sauce
5 teaspoons lemon juice
2 teaspoons brown sugar

 METHOD

To make the dressing, pound the coriander roots, garlic and chilli to a fine paste in a mortar with a pestle. Add the fish sauce, lemon juice and brown sugar and stir to combine, set aside.

Add 1 tbsp olive oil and a pinch of salt & pepper in a plastic bag with the steak and shake to coat well, then sear on a BBQ and cook until medium rare (or to your liking), put on a plate and cover with foil to let it rest.

Add all the ingredients to a bowl, slice the steak in to long, thin strips, add the dressing and toss well. Serve on a bed of lettuce leaves with (microwave) rice and top with crushed peanuts. Healthy & delicious!

Is there a better way to start a beautiful Saturday in Sydney then with a ride up to Church Point followed by brekky at the Heart of Europe cafe? They make their own bread on site, do some of the best scrambled eggs (& crispy bacon!) in the Eastern Suburbs and are consistent with their food – well worth a visit and only a 5 min walk from Westfield Bondi Junction!

brekky

Serves 4 and is delicious, healthy and moreish! Will keep in the fridge for up to 3 days. This is a modified Neil Perry recipe. There are a lot of ingredients in this one and from start to finish for 1 person it will take about 1 1/2 hours to prepare.

ChickenHerbSalad 

INGREDIENTS

2 chicken breasts, poached, or 1 roast chicken, shredded
300g bean thread vermicelli (i use wai wai brand), soaked in boiling water, then drained
2 lebanese cucumbers, halved lengthways and thinly sliced on the diagonal
1 carrot, julienned
1/2 sml red onion, finely sliced
2 french shallots, thinly sliced and fried until golden
250g cherry tomatoes, halved
2 long red chillies, seeds removed and thinly sliced
1 large handful coriander leaves
1 large handful flat-leaf parsley
1 sml handful mint leaves
1 sml handful dill
80g unsalted roasted peanuts
sea salt

PALM SUGAR DRESSING
2 coriander roots, trimmed, well rinsed and roughly chopped
1 garlic clove
1 teaspoon sea salt
70g palm sugar
1 tablespoon sherry vinegar
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
2 tablespoons chopped coriander leaves

 METHOD

To make the dressing, pound the coriander roots, garlic and sea salt to a fine paste in a mortar with a pestle. Put the palm sugar in a small pan with a dash of water, and allow it to dissolve over very low heat. Continue cooking, swirling the pan occasionally, until the sugar starts to turn a rich golden brown colour. Add the sherry vinegar to the pan and cook for a further 2 minutes, then allow to cool. Add the red wine vinegar and palm sugar mixture to the coriander paste, then whisk in the oil. Add the chopped coriander leaves and season to taste.

Combine the shredded chicken, vermicelli and remaining salad ingredients in a large bowl. Dress with the palm sugar dressing and toss well. Enjoy!

Serves 4 and is delicious!paella

INGREDIENTS

2tbsp olive oil
3 gloves garlic, finely chopped
¼ small onion, finely diced
2tsp dried chilli flakes
1 chorizo sausage
150g chicken tenderloins
3 squid tubes, cleaned and cut into rings
12 green king prawns, peeled & deveined
200g ling fillets roughly chopped
3 vine ripened tomatoes, peeled and roughly chopped
1 ½ cups aborio rice
3 cups chicken stock
2tsp saffron threads, dissolved in 2tbsp boiling water
1tbsp roughly chopped parsley, to serve
1 lemon cut into wedges, to serve

 METHOD

In a paella pan (or other wide, shallow pan) heat the olive oil and cook the chorizo sausage, dice and set aside. In the same oil cook the chicken tenderloins, dice and set aside.

Lightly fry the garlic, onion and chilli in the same oil before adding the tomato and simmer until the tomatoes soften & sweeten. Add the rice and coat well for 1min before placing the pre-cooked chorizo and chicken on top of the rice. Also place down the squid rings, prawns and ling fillet pieces. Combine the chicken stock & saffron threads/water and add ¾ of the liquid to the pan, simmer until all the liquid has evaporated, check if rice is cooked through and if necessary add more stock. At no stage after adding the pre-cooked ingredients stir the mixture again until serving!

Leave for 10mins and serve with parsley & lemon.

Delicious!

Simple but delicious! Serves 4 but will keep just as well in the fridge for another day!

fried-rice

 

INGREDIENTS
400g jasmine rice
1 tbs peanut oil
4 eggs
400g peas
350g chicken tenderloins
6 rashers bacon
Handful spring onion
1 tsp chilli flakes
2 tsp soy sauce
sweet chilli sauce, to serve		 METHOD

I just use the microwave jasmine rice – so put it in the microwave to cook then set aside.

Shell all the peas, put them in a bowl, set aside. Also finely chop the spring onion (about a small handful) and put in the same bowl as the peas.

In a non-stick saucepan without oil cook the bacon rashers until crispy then cut roughly and put in a bowl. In the leftover bacon fat that should be in the saucepan add the chicken tenderloins. Once cooked through chop them in to small pieces and add to the same bowl as the crispy bacon bits.

Heat up a wok with a little peanut oil. Crack the eggs in a bowl, season with salt & pepper and whisk with a fork to combine then add to the wok. Stir constantly and cook until about 75% done and remove back to the bowl they were originally whisked in and set aside.

Heat a little more peanut oil in the wok, add the jasmine rice and cook until all moisture is removed from the rice – you should hear the rice start ‘crackling’ and see the little pieces of rice ‘pop’ when the moisture is gone. Add soy sauce & chilli flakes and stir to combine. Add runny egg mixture and stir quickly to combine, add chicken & bacon, stir, then turn off the heat and add the peas & spring onion. Season to taste and serve with sweet chilli sauce – delicious!

Breakfast:
Multigrain toast, no butter, honey
Cappuccino (x2)

Lunch: 
Mixed salad with balsamic vinaigrette 

Dinner: 
Leftover spaghetti bolognese with wholemeal noodles, wholemeal bread

Snack: 
Walnuts, potato chips

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