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For the salad -
250g Spicy Tempeh
sesame oil
4 cups julienned mixed vegetables (carrots, snow peas, capsicum, spring onion)
2 cups shredded red cabbage
2 tbsp toasted sesame seeds
125g crispy fried chinese noodles
For the dressing –
2 cloves crushed garlic
1 tbsp sweet chilli sauce
2 tbsp lime juice
¼ cup oil
Slice the tempeh into fine strips and brush with the sesame oil.
Place on a non stick tray and bake at 200 deg C for 20 minutes.
Mix with the rest of the salad ingredients in a large bowl.
Make the dressing by whisking together all the ingredients.
Pour the dressing over the salad and toss to combine.
Serves 4-6.
From The Essential Vegetarian Cookbook
Matt's version (with steak) worked out well and he thought it was tasty. However, he also thought that 100g of steak between two people wasn't enough and used probably twice that for one person.
This recipe is being posted while I am away and is a Vietnamese recipe.
Bun Bo
100g thinly sliced beef fillet
Vegetable oil
1 tsp finely chopped lemongrass
1 small bunch finely chopped coriander
50 g mixed salad
100 g cooked rice noodles (skinny ones in the picture)
1 tsp chopped garlic
2 Tbs beef stock or water
50 g beansprouts plus a few for serving
2 Tbs Sweet and Sour Sauce
1 Tbs crispy fried shallots
1 Tbs sesame seeds
50 g roasted peanuts
Brush the beef with 1 tsp vegetable oil, cover with the lemongrass and leave for 15 minutes.
Put the coriander and salad in your serving bowl and top with rice noodles.
Lightly oil a wok and heat until it is almost smoking. Add the meat and let it sit for a bit to caramelise before shaking the pan. Stir then add the garlic and toss. Keeping the heat high, deglaze the pan with the stock or water, scraping the pan to create sauce.
Throw in the beansprouts and cover for a minute while the sprouts cook a bit. Add the sweet and sour sauce. Spoon into the bowls and finish with shallots, sesame seeds and peanuts and a few fresh beansprouts.
Serves 2
From Olive Magazine Feb 2008 - from Wild, Wild East by Bobby Chinn.
Anna
I had planned on making the gnocchi on Friday night but didn’t end up making it till Saturday so the cooked potatoes had stayed in the fridge for two days – it didn’t seem to matter. After cutting and rolling the gnocchi I decided they were actually too large so I cut them all in half and reshaped them. I didn’t bother with the extra flour for rolling out and placing on a floured tray as it seemed a bit unnecessary and the mixture was nice and smooth so they didn’t stick.
Serves 4
2 aubergines, each 225 g
275 ml vegetable stock
50 g Puy lentils
50 g green lentils
4 tablespoons olive oil
2 medium onions, finely chopped
1 large red pepper, de-seeded and chopped into 5 mm dice
2 cloves garlic, peeled and crushed
1 x 400 g tin chopped tomatoes, drained
200 ml red wine
2 level tablespoons tomato purée or sun-dried tomato paste
1 level teaspoon ground cinnamon
2 level tablespoons chopped fresh parsley
salt and freshly milled black pepper
For the topping:
1 x 250 g tub ricotta
275 ml whole milk
25 g plain flour
25 g butter
¼ whole nutmeg, grated
1 large egg
25 g Parmesan, freshly grated
salt and freshly milled black pepper
Pre-heat the oven to 180°C.
Begin by preparing the aubergines: to do this cut them into ½ inch (1 cm) dice leaving the skins on. Place them in a colander, sprinkling with salt between each layer, then put a small plate with a heavy weight on top – this will draw out any excess juices.
Meanwhile, pour the stock into a saucepan together with the Puy lentils (but no salt), cover and simmer for 15 minutes before adding the green lentils. Cover again and cook for a further 15 minutes, by which time most of the liquid will have been absorbed and the lentils will be soft. While they're cooking, heat 2 tablespoons of oil in a large solid frying pan and fry the onions until they're soft and tinged brown at the edges (about 5 minutes), then add the chopped pepper and soften and brown that too for about another 4 minutes. Next add the garlic, cook for 1 minute more, then transfer the whole lot to a plate.
Next transfer the aubergines to a clean tea cloth to squeeze them dry, then add a further 2 tablespoons of oil to the frying pan, turn the heat up to high and toss the aubergines in it so they get evenly cooked. When they're starting to brown a little, add the drained tomatoes and the onion and pepper mixture to the pan. In a bowl mix the wine, tomato purée and cinnamon together, then pour it over the vegetables. Add the lentils and the chopped parsley, season well and let everything simmer gently while you make the topping.
All you do is place the milk, flour, butter and nutmeg in a saucepan and, using a balloon whisk, whisk until it comes to simmering point and becomes a smooth glossy sauce. Season with salt and pepper, remove it from the heat and let it cool a little before whisking in the ricotta followed by the beaten egg.
Finally, transfer the vegetable and lentil mixture to the dish and spoon the cheese sauce over the top, using the back of a spoon to take it right up to the edges. Sprinkle with the Parmesan and transfer the dish to the pre-heated oven and bake on the middle shelf for 1 hour. Then allow the moussaka to rest for 15 minutes before serving.
From Delia Smith's Winter Collection
I wasn't sure if the topping had too much dairy - if so then you could substitute a shepherds pie style potato topping instead?
I found that I needed to cook the sticky sauce for a while longer to get it even slightly sticky. I also cooked the pork for 10 minutes longer than the recipe and it was still pink and tender.
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