Thai Beef Salad

A great way to enjoy more vegetables is to pack a punch with flavour.  The dressing for this Thai Beef Salad is zingy and flavourful.

Ingredients

100g rice noodles
1/4 cup lime juice
25ml fish sauce
3 teaspoons brown sugar
1 tablespoon finely chopped lemongrass
3 kaffir lime leaves finely shredded (remove the spine)
1 long red chilli finely chopped
400g beef rump steak or rib fillet
2 Lebanese cucumbers, halved, seeds removed cut into slices
200g cherry tomatoes, halved
3/4 cup fresh mint leaves
3/4 cup fresh coriander leaves
1 cup bean sprouts
3 spring onions thinly sliced on the diagonal
Chopped peanuts to garnish

Method

Prepare the noodles according to packet instructions
Combine lime juice, fish sauce, brown sugar, lemongrass, kaffir lime and chilli in a bowl.

Preheat a griddle pan to high.
Brush the beef, both sides with a little of the lime juice mixture.
Cook on the grill for about 3 minutes each side or until cooked to your liking.
Set aside to rest.

Combine the noodles, cucumber, tomato, mint, coriander, bean sprouts and spring onion on a serving platter.
Thinly slice the beef against the grain.
Place the beef on top of the salad.
Pour over some of the remaining lime juice mixture to taste.
Toss to combine and the top with chopped peanuts.

Mamma Marmalade

Sweet potato and Pumpkin Curry and Ginger Soup

I feel very zen when there are a few bowls of soup in the freezer ready to defrost for an easy immediately satisfying meal anytime family or friends pop in.  My sweet potato soup is packed with lots of great flavours and nourishing goodness - and smells amazing.  Change the amounts of chilli and curry powder to suit yourself.  I like mine to have depth of flavour and spice without eye-watering burning chilli heat.  Plus it is dairy free and vegetarian.

   TIPS & HINTS  It freezes and defrosts best in small portion sizes - I like to pour some into freezer bags held in small plastic containers.  knot the bag, pop plastic boxes containing the knotted freezer bags into the freezer. The next day remove the plastic boxes and store the freezer bag soups in the freezer until ready to defrost.  Just remember to defrost in a container as some freezer bags leak when thawing. 

Take the opportunity to have some roasted sweet potato and pumpkin chunks on hand ready for soup making.  Roast as described below and save in freezer-safe bags in your freezer.  Always great to have on standby and easy to prepare when using the oven on other cooking days.
                                 Enjoy!   Colleen

Sweet potato pumpkin curry ginger soup by Feed Your Inner Cook

pumpkins for Sale in Stanthorpe Qld.  Feed Your Inner Cook

Ingredients

This is a very flexible recipe – add a bit more of what you like. 

I prefer to make a big batch so I can freeze portions for later. Also, if it is a little too thick when finishing cooking, just add a dash of boiling water from the kettle and stir in until smooth. Easy!

2 large sweet potatoes – peeled and cut into chunks

½ large kent pumpkin – peeled and cut into chunks

2 red onions – peeled and quartered

4 garlic cloves – leave in the skin

1 ½ tablespoons ground turmeric

2 teaspoons freshly ground black pepper

2 tablespoons madras curry powder  OR   1 -2 tablespoons your favourite curry powder

½ - 1 tablespoon Oil.  - something suitable for roasting

Big knob of ginger (about two thumbs size).  Clean the skin but keep the peel on.  Cut into slices

2 teaspoon ground cumin

2 teaspoon ground coriander

1 -2 teaspoon ground ginger (depending on your preference)

1 -2 teaspoon dried chilli flakes (depending on your preference)

Now : taste the roasted pumpkin, if needs more curry oomph:

If you want, add another teaspoon or more of curry powder/turmeric /pepper

1 litre salt-reduced stock.  Vegetable or Chicken,  your preference.

1 – 1½  handfuls dried red lentils (more if too runny- in 20mins lentils thicken the soup)

400 ml tin coconut milk and water from rinsing tin

Boiling water from a kettle

Extra salt and pepper to taste

Chopped coriander or parsley - good handful

Toasted pumpkin seeds (pepitas) to serve

Method

Preheat oven to 200 C  and prepare 2 or 3 roasting trays

Tumble the chopped vegetables, ground turmeric, pepper, curry powder and oil into a large bowl and toss to coat veggies with the spices and oil.

Place veggies on roasting tray and bake approx. 30 – 40 min turning regularly.

Use a very large deep stockpot and place the roasted veggies (squeeze the garlic from the skins) along with the ginger and extra spices in  pan and heat.

Pour in the stock and some kettle water to cover the veggies. Bring to boil then simmer.

Add the lentils and keep on a strong simmer for 20 min until lentils soften to mush.

Stir in the coconut milk and water.

Add the chopped coriander or parsley
if too runny - add more lentils -   in 20mins of simmering lentils thicken the soup

Taste and add extra salt, pepper, chilli etc to your taste.

Remove from heat and blitz either in a blender or with a stick blender.  Might need to do in batches.  If it becomes too thick just add a drizzle of hot water from the kettle to get a pourable but thick consistency.

Taste after blending and add extra seasoning if needed.

Serve with a sprinkle of toasted pepitas or toast cubes if desired.

Freeze remainder in portions as described above.    TIPS & HINTS

Scrape out the pot and lick the spoon - it is so good!

                                       Enjoy!    Colleen

Roasted Cauliflower Salad

This salad is packed full of flavour and texture. Easy to make and a nice accompaniment to a well cooked steak or roast chicken.

Ingredients

1/2 head of fresh cauliflower, washed

handful of washed baby spinach or rocket

2 Tablespoons of currants soaked in a small amount of white wine or wine vinegar.

Lemon zest

Half a red onion thickly sliced

Toasted pine nuts

Olive Oil

Method

Preheat oven to 180 degrees Celsius

Break or cut the cauliflower into similar size florets.

Place some Olive Oil and cauliflower in an oven roasting dish, season with salt and pepper and toss to combine.

Cook for 15 minutes then add the sliced red onion on the top of the cauliflower.

Roast for a further 10 minutes or until golden.

Combine the remaining ingredients and place on a serving platter.,

Ready to share and enjoy.

Mamma Marmalade

Rainbow Apple Sweet Sour Slaw by Hayden's Adventures

I was trying to think of a delicious vegetable dish to serve with the Pulled Pork slowly cooking for a special family dinner. Hayden from  Hayden's Adventures  knocked on the door and suggested this delicious fresh vibrant slaw as the perfect accompaniment!   We had so much fun in the kitchen cooking together and I learnt lots of tips which resulted in aromatic juicy pulled pork served with lots of vegetables in a fresh well balanced salad! Enjoy!  and thank you Hayden! @haydensadventures 

 


Ingredients

volume will depend on you - this amount gives a generous side salad for about 8 people
Mix and match with the veggies you love to eat.  Just try and balance the colours - we eat with our eyes as well as our mouths!

1/4 red cabbage - shredded
4 baby beetroots - peeled and finely sliced   
TIPS & HINTS wear a pair of single use food gloves to avoid purple stains on your hands
2 -3 carrots - peeled and shredded
1/2 red capsicum  finely sliced
1/2 green capsicum finely sliced
1/2 bulb fennel - finely sliced
small handful parsley - finely cut
plus
speck - about 1 inch wide - cut into fine batons.  Fry off. Retain the fat for the pulled pork then drain the cooked speck pieces on kitchen paper before garnishing the salad (Optional)
1- 2 sweet potatoes peeled, cut into bite size cubes and oven roasted with cumin/turmeric/coriander ground spices and drizzle of olive oil
plus
1 -2 green apples - skin on - cored and finely julienned

Dressing
again - amounts depend on volume of salad.
Add a little at a time. Taste and add again.  You want a sweet/sour/crunch - think fresh!

Apple Vinegar  I used Lirah  Apple Vinegar - an amazing Australian product from Stanthorpe or try their Caramelised Apple Vinegar!  maybe 40 - 60 ml?

a splash of maple syrup (the real stuff) - very strong, not too much
and
Juice from 1/2 - 1 fresh lime

Method
Roast the sweet potato in the oven - nice to have it just warm to add back into the salad.
Fry off the speck and drain (reserve the fat for pulled pork) - keep speck to garnish salad.

Use a really deep wide bowl because you will be mooshing the dressing into the veggies.
Combine and toss all the fresh shredded and sliced veggies - it should look bright and colourful
cover with plastic wrap and set aside.

About half an hour or so before serving add the sliced apple and the vinegar/maple syrup.
Really moosh it into the veggies to coat and let the vinegar work on the veggie fibres.
Taste.  Adjust if necessary.

Just before serving
Plate up the salad and dot through the sweet potato cubes.
Squeeze the lime juice through the salad.  Taste and adjust if needed.
Sprinkle over the crunchy speck pieces.

Enjoy!   Colleen
with a great BIG thank you to Hayden from  Hayden's Adventures 

All items were purchased personally.
Lirah Vinegar is a fantastic product from the Stanthorpe Granite Belt region.
If you are up that way be sure to pop into Pyramids Road Winery and be tempted by the wonderful handmade wines from Warren and Sue Smith!