Tag: Tasty

My Easy Thai Inspired Salad

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My version of Thai beef salad is so simple fast and easy and parts can be prepped before you even throw your beef (or prawns or chicken or tofu if that takes your fancy) on the grill!

The Vermicelli rice noodles are a staple in my pantry and they are SOOO cheap! And seriously, I can’t remember a time when fish sauce or some form of sweet chilli sauce wasn’t hiding in my fridge.

INGREDIENTS: (makes enough for two hungry people)

2 x porter House thick cut steaks or one piece of rump. Approx between 400-500grams of protien.

1x packet of Thai vermicelli noodles

1 x bunch coriander

A few good leaves of Thai Basil (I have this growing in a pot on my deck) it can be hard to find so regular basil will do

1x 100 g bag of baby spinach leaves (more if you want)

1x punnet cherry tomatoes halved.

1small red onion in half moons

optional: 1 long red chilli sliced into rounds.

DRESSING:

2 x tablespoons sweet chilli sauce (or sugar free go watermelon and chilli dressing from Tar10)

2x tablespoons of fish sauce

2x tablespoons of lemon juice or lime juice (from a bottle is fine)

METHOD:

Mix dressing ingredients and set aside.

Prepare noodles according to packet directions.

Throw spinach, chopped coriander and basil into a large bowl.

add chopped tomatoes and onion.

Once your noodles are prepared and cooled add them to your salad  mix.

Cook protein of choice to your liking (medium rare is excellent for beef)

slice and add to salad

Finish with sauce and give a good mix through, garnish with optional chilli.

Cucumber can also be added (I have a cucumber hating husband)

ENJOY!

Not So Nasty Nasi Goreng

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Nasi goreng, literally meaning “fried rice” in Indonesian and Malay, can refer simply to fried pre-cooked rice, a meal including stir fried rice in small amount of cooking oil or margarine, typically spiced with kecap manis (sweet soy sauce), shallot, garlic, ground shrimp paste, tamarind and chilli and accompanied by other ingredients, particularly egg, chicken and prawns.  ( Source Wikipedia).

Now – my hubby loves his fried rice – and usually I make him up some for work on the weekends with leftover brown rice – and whatever we have in the fridge. Its sometimes bacon and eggs  – sometimes chorizo and often times one of the most discussed meals of the day around the office when he heats it up. I decided after pulling apart a Donna Hay recipe – that I could do a version – sans the copious amounts of sugary sauces and although its not LCHF – it is low GI, it is protein packed – its LOW FAT for the low fat crowd ( but contains HEALTHY FATS) and is delicious. You don’t have to use the vegetables I used – again – I raided the fridge for what I had before I do this weekends vegetable run at the Farmers Markets. Lets just say – topped with a Free range egg – the whole family is making all the nom nom noises here tonight.

Not So Nasty Nasi Goreng.jpg

INGREDIENTS:

2 Cups of Cooked Cooled Brown Rice ( just cook extra if you have rice the night or two before – if you meal plan you can work this one out)

500g Turkey Mince

1 Teaspoon Sambal Olek ( crushed chilli) I LIKE A BIG ONE

1 Teaspoon Crushed Ginger

1/2 Teaspoon Crushed Garlic

1 Medium Brown Onion Sliced in 1/2 Moons

1 Carrot Julienned

1 Zucchini Julienned

100g green beans or snake beans topped tailed and diced

1 Tablespoon Tamari or Soy or Coconut Aminos

2 Tablespoons Kecap Manis

Garlic Olive Oil and Pink Salt.

To Serve  Fried Free Range Egg and Sirarcha and as Much Chopped Coriander as you dare and a squeeze of lemon.

 

METHOD:

Heat up olive oil in a heavy based pan or wok over high heat. Your Turkey mince needs to sizzle and brown nicely in this.

Add your Chilli, Garlic and Ginger and a little Pink Salt to taste

Throw in your cooled rice – stirring constantly or it will all stick and your partner wont wash up for you.

Add the Tamari ( or soy or coconut amino your choice) and the Kecap Manis.

Mix together well.

Add your pre chopped vegetables. Stir through. The vegetables will steam in the hot rice /turkey mixture.

Now clamp a lid on this and take it off the heat ( this is why I choose my heavy bottomed cast iron pan as it keeps it super hot).

Heat up a fry pan and cook enough eggs for each family member. Serve eggs sunny side up on top of your meal with coriander and chilli sauce of your choice ( We love Siraracha)

This makes enough for at least 5/6 hungry people or 4 with leftovers for lunches cold the next day ( my daughter is taking it to school) OR you can take it to work and heat it up and drive the office crazy ( just have it with a hard boiled egg instead)

 

 

Parmesan & Parsley Chicken Schnitzel

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parmesan and parsley snitty

While I was making this it caused me to reminisce – when I was about 14 maybe 15 my parents used to holiday in a caravan in Tuncurry. For as long as I can remember I have been obsessed with faffing in the kitchen, and sometimes Mum was happy to let me, especially if we were on holiday.

Anyhow  I made a veal in a creamy garlic sauce ( yes it seems even then I was obsessed with creamy sauces) and we only had powdered garlic. Id never used it before and the recipe called for a teaspoon of crushed. Not knowing the difference between tsp and Tsp ( thats how it was written) I put a TABLESPOON of garlic powder into my sauce and ALL OVER MY VEAL. Needless to say – I nearly killed my parents – especially my mother who still had her gallbladder back then. I wasn’t ever allowed to use garlic powder ever again.

But tonight I did – I wanted to use onion and garlic but not have it be WET in the crumb. Onion Flakes located – Garlic Flakes – not located – powder it was. AND I was afraid  – very afraid that I may kill either myself or my gall bladder intact hubby or one of the kids. Happy to report – we are all alive and no one has fallen off the perch yet.

You will need a high speed processor for this one as it involves making a crumb from almonds and seeds. That can also be used to crumb lamb cutlets or maybe even fish. Because come on – who doesn’t love a crumbed cutlet?

INGREDIENTS – CRUMB ( Plus method for Thermomix)

Weigh into your bowl 150g Whole Raw Almonds

25 g Pumpkin Seeds

20g Sunflower Seeds

5 g Psyllium Husk ( this acts like a glue – you need it)

50 g Of Thermo blitzed parmesan Cheese

1 teaspoon of Onion Flakes

Half a teaspoon of Garlic Powder ( if you find the flaked style use a teaspoon)

A good Sprig of fresh parsley and Pink Salt and Pepper to season

Blend Speed 9.5 for 10 seconds. Scrape down bowl repeat for 5 seconds. You will have a fine crumb.

( if you are using a high speed processor pulse until you have a fine crumb)

Remove from bowl set aside ( do not wash bowl – you can even leave a little in the bowl – remember psyllium – glue – )

You don’t want it chunky AT ALL.

CHIICKEN INGREDIENTS ( And Thermomix Method)

400 g Chicken Breast Fillet Cut into Cubes

400 g Chicken Thigh Fillet cut into cubes

Don’t remove the fat – fat is flavour.

1 Egg ( If you have an egg allergy leave this out)

Blend Speed 9 for 5 seconds, Scrape Bowl repeat. Scrape bowl – repeat. ( The natural proteins in the meat form a glue combined with the egg and psyllium residue in bowl)

You will get 5 x 150 g patties from this mix plus a little leftover to make some nuggets for your lunch the next day.

Place some of your crumb to cover the bottom of a baking tray ( lined with baking paper) – you’re going to need 2 lined trays.

Now pick up your patty and smash it into the crumb spreading until you have a fine plate size snitty.  Repeat this with each patty refilling your crumb tray as you go.

Place each snitty onto another lined tray ( I got two and then placed another piece of baking paper then another two and made the rest into nuggets for the kids lunches tomorrow).

Let them rest in the fridge to re form the proteins for at least 15 -20 mins.

Shallow fry in a combination of Cultured Butter and Garlic Olive Oil. Pop each into the oven as you fry them ( to finish cooking on the inside). They are fragile so be careful lifting and turning – they will stick together but. Trust me.

We had these with broccoli and creamy mushroom sauce – but you can be as creative as you want to with toppings.

Enjoy!

NUTRITONAL INFORMATION: (5 Serves)

Calories: 599  Fats:45.9 ( Saturated 13.6g)  Carbs:9.1 Net Carbs:5.2 Protein:43.2