Tuesday, 30 August 2011

Sirloin, wilted greens, hot soy and cashews


This is a good recipe for making the meat go a bit further. It is also great with salad greens and some shredded cucumber and mung beans in the summer.


Serves 2-3

2 Sirloin steaks
Olive oil
Flakey salt and black pepper
2 bunches bok Choy
1/3 head brocolli
1 clove garlic, sliced
1/2 red onion finely sliced
2-3 T salted roasted cashews
1 chilli sliced

Dressing

1 T oyster sauce
1 T honey
1 T sesame oil
2 T soy sauce
Lemon juice to taste


- Oil and season sirloin on both sides and leave steaks to come to room temperature.
Slice ends off Bok Choy and wash, segment up broccoli, slice red onion and chilli and set aside.

Heat a pan until hot. Place oiled steaks in the pan and cook for 2 minutes each side. Set aside and rest covered in a warm place for at least 10 minutes or while you are preparing everything else.

Place dressing ingredients in a small pot and heat through, add lemon juice to taste and maybe a T of sweet chilli sauce if you want it a touch sweeter. Set aside.

Heat a bit of oil in the pan and add the garlic. Add the broccoli first and stir fry for a minute. Add the bok Choy and a bit of water to create sone steam and place on a lid to finish cooking.

When greens are nearly done slice the sirloin against the grain. Place the greens on a plate, top with the sliced meat and then the onion, chilli, and the cashews. Spoon over the hot soy dressing. Serve with steamed rice.

Monday, 22 August 2011

Silken Tofu, eggplant, coriander and sprouts

I never used to be a fan of tofu. I then had it at a Japanese restaurant and loved it so now we have it at home about once a week. I like the texture and the subtle flavour and how it carries flavour well.
You could also garnish this dish with chopped roasted peanuts and fresh chilli and add some Bok Choy too.


Silken Tofu, eggplant, coriander and sprouts

2 blocks silken tofu
45ml light soy
1 clove garlic , finely sliced
4cm knob fresh ginger, juilienned

1/2 head broccoli, cut into smallish segments
1 red onion, finely sliced
1 small eggplant, 1cm slices
A few drops sesame oil
2 handfuls mung bean sprouts
Coriander

1/4 cup dressing - see recipe below
1 tsp sweet chilli sauce                      
1/2 tsp chilli oil


Firstly cut the tofu blocks into quarters and marinade in the soy and half the ginger and half the garlic.
Make the dressing. Reserve all but 1/4 cup and mix with the chilli sauce and chilli oil.
Heat some oil in a pan and fry the eggplant until brown, sprinkle a few drops of sesame oil on each piece and the some of the dressing. Remove from pan and set aside..

Heat a little oil in a pan and add the remaining garlic, ginger and the red onion. Add the broccoli and stir fry for a minute. Add the marinaded tofu, saving the liquid and brown gently in the pan. When brown place on top of the broccoli, add the marinading liquid and put on a lid and steam for a few minutes until the tofu has warmed through and the broccoli is cooked but still has crunch.

Place the warm eggplant on the plate and top with the tofu and broccoli mix, garnish with the sprouts, coriander and spoon over the dressing. Serve with steamed rice.


Dressing
50ml Fish sauce
60g Sugar
100ml Boiling water
100ml White vinegar

Mix together. Keeps in sealed container for up to 2 months.









Friday, 19 August 2011

Brunch - Auction Rooms.

Enjoyed great food and excellent coffee at Auction Rooms in North Melbourne today. Probably the nicest coffee I have had while here. Great menu too.

Many thanks to my lovely friend Will for making the coffee and shouting us brunch. Much love x


Vietnamese lunch


Chez Dre, Melbourne.


Cinnamon crumble brioche and a Rhubarb Danish. Delicious.

Lunch at Cumulus, Melbourne



Soft shell crab with school prawns and lemony slaw

Dinner at Attica, Melbourne.