The beef and the dressing were the same but the choice of vegetables were different. For this salad I usedlettuce leavesbean sprouts minus their headsyellow peppercucumbera little bit of carrot, just because I like carrotavocadospring onionsred chilemintfresh corianderasparagus was used on the sat nightchopped roasted unsalted peanutsdeep fried shallotsAnd don't forget the beef, I used finely sliced BBQ rumpThe dressing is really simple and goes perfectly with the beef, herbs and crunchy toppingsjuice of 2 limes1 tablespoon of brown sugar or more depending on how sweet you like it2 tsps of fish sauceI also used some kaffir lime leaves as they were in the garden pounded in the mortar and pestle with the sugar before I added the juice and fish sauceCombine until all the sugar has dissolved and add at the very last minute before servingActually this is what the salad really looked like before I ate it. The dressing is really simple and goes perfectly with the beef, herbs and crunchy toppingsjuice of 2 limes
Add chicken/beef to wok and stir fry with the Massaman curry paste. Despite how it might seem at times - based on many of the dinner recipes I've posted - we really truly do eat food other than Asian stirfries and curries for dinner - but it would be fair to say we love em - and this particular dish is no exception
1. Trim steaks of fat. Heat a nonstick frying pan, add a film of oil and pan-fry steaks for 2 to 4 minutes on each side, depending on the thickness of steaks and your preference for pink meat
Mild Thai Style Coconut Chilli Chicken. This recipe came about with what I had on hand in the fridge and pantry that would let me create a meal with chicken drumsticks and a can or lite coconut cream - so if you don't have something, leave it out or substitute with something else
Vegetables for stir-frying (courgette/broccoli/peppers - whatever is your standard fare. On a cold winter's night, there's no greater comfort food than a delicious tasting Quick Thai Green Curry
Recipe from NZ chef & baker Simon Holst. thai green curry {ground beef}. I know, I know – it’s far too hot to stand over a stove and consume hot Thai curry in this ridiculous heat
I still had a jar of WORLDFOODS Thai Yellow Curry Paste, so it was put to good use on one of those busy days where I wanted to cook a quick yet nutritious dinner for my family
(Don't normally cook a corned beef brisket. See this recipe. After 3-5 days, remove from the brine, rinse well with cool water, and cook as you normally would a corned beef brisket. One 4- to 5-pound beef brisket (grass-fed if possible)
Italian Beef Sausage Casserole | Slow Cooker Recipes NZ. But the beef sausages looked like they would be better browned and then that gave me the excuse to brown the onions and deglaze the pan with balsamic vinegar and a tiny bit of stock - anyway, let's get into it
I had some requests for the recipe after posting a pic on my personal Instagram but, truth be told, I didn’t really measure anything, so feel free to adjust the seasoning and spices to your own taste
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