THAI COCONUT BEEF
Serves 6
500g rump steak, cut into strips
30ml red curry paste
30ml lime juice
5ml sugar
15ml peanut oil
400g tin of coconut milk
500g packet stir-fry vegetables
250g egg noodles
60ml chopped coriander
60ml chopped basil
Mix the steak with the curry paste, lime juice and sugar and marinate for 5 minutes.
Heat oil in a wok or frying pan and stir-fry beef for 2 minutes. Add the coconut milk and bring to the boil.
Add the vegetables and cook for 5 minutes.
Cook the noodles according to packet instructions, drain well and add to the beef and vegetables. Stir in the coriander and basil and serve.
CRUMBED CHICKEN SALAD
Serves 4
500g chicken breasts, cut into strips
30ml olive oil
1 lemon, juice and zest
4 sprigs of thyme, leaves only
3ml dried chilli flakes
salt and pepper
500ml Panko breadcrumbs
125ml grated Parmesan
60ml chopped parsley
15ml grated lemon rind
flour, for dusting
2 eggs, lightly whisked
oil, for frying
Salad
200g packet of rocket
1 avocado, sliced
100g cherry tomatoes, halved
½ red onion, thinly sliced
60g olives, pitted
Dressing
60ml olive oil
15ml lemon juice
15ml honey
salt and pepper
Put the chicken strips, olive oil, lemon zest and juice, thyme and chilli flakes into a sealable bag. Season with salt and pepper. Seal the bag and shake to coat the chicken. Marinade in the fridge for 30 minutes.
Meanwhile, combine the breadcrumbs, Parmesan, parsley and lemon rind.
Season the flour.
Remove the chicken from the marinade and lightly coat in the seasoned flour, shaking off excess, then dip in egg and then in the breadcrumb mixture.
Put strips on a tray and refrigerate for about 30 minutes.
Heat oil in a frying pan and fry the chicken in batches for 3-4 minutes per side, until golden and cooked through.
The strips can also be baked at 200°C for 10-15 minutes.
Serve strips warm on salad and drizzle over salad dressing.
SALAD: Layer ingredients on to a plate or serving platter.
DRESSING: Whisk ingredients together.
PORK AND PEPPER FAJITAS
Serves 4-6
30ml olive oil
500g lean pork fillet, cut into strips
1 garlic clove, crushed
salt and black pepper
1 red and green pepper,
seeded and sliced
1 red onion, sliced
15ml dried oregano
15ml cumin
15ml coriander
2ml dried chilli flakes
45ml chopped fresh chives
30ml lime juice
6 flat round tortillas
In a preheated non-stick wok or frying pan, heat the oil and fry pork and garlic until cooked and nicely browned.
Season with salt and black pepper.
Add the peppers, red onion and spices and cook for 2-3 minutes. Add the chives and lime juice.
Mix well and serve in warmed tortillas.
CHICKEN, BROCCOLI AND RICE SALAD
Serves 4-6
200g broccoli
400g Greek yoghurt
60ml chopped coriander
60ml chopped mint
juice and zest of 2 limes
250ml rice
500g poached chicken breasts, sliced
60g toasted flaked almonds
6 spring onions, sliced
60ml sundried tomatoes, sliced
salt and pepper
Steam or boil broccoli for 3-4 minutes until tender. Rinse under cold water and set aside.
Mix together yoghurt, coriander, mint, lime juice and zest and leave to infuse for a few minutes.
Boil the rice in salted water for 15-20 minutes until cooked and fluffy. Rinse and drain.
Combine the broccoli and rice with the chicken, almonds, spring onions and sundried tomatoes in a large mixing bowl. Season.
Add the yoghurt dressing and combine the ingredients together. Serve on a platter with extra toasted flaked almonds.
BEEF SATAY
Serves 4
500g rump or sirloin steak, trimmed of fat
45ml soy sauce
15ml sesame oil
15ml lime juice
10ml ground cumin
10ml ground coriander
2ml dried chilli flakes
2 garlic cloves, peeled and crushed
a pinch of salt
12 wooden skewers
Satay sauce
125ml peanut butter
60ml soy sauce
a pinch of dried chilli flakes
125ml coconut milk
Lay the steak on a board, cover with cling film and bash lightly to flatten and tenderise. Cut into strips about 2cm wide.
Mix the soy, oil, lime juice, spices, garlic and salt together.
Coat the beef strips in this marinade and leave for an hour. Thread the strips on the skewers.
Heat a griddle pan until hot and cook the skewers for about 2 minutes on each side until just cooked through. Serve with satay sauce and fresh coriander.
SATAY: Combine all ingredients together in a saucepan and simmer over a medium heat until thickened. - The Star