Very hot day here in Sydney calls for quick an easy dinner. The crisp iceberg lettuce cups with pork mince and after chestnut filling was the perfect starter for dinner.
- 300g pork mince
- 2 cloves a garlic and small knob of ginger minced
- 1/2 onion finely diced
- 1/2 small tin water chestnuts drained and diced
- 1 tablespoon sesame oil
- 1 tablespoon oyster sauce
- 1 tablespoon mirin
- 2 tablespoons soy suace
- Iceberg lettuce leaves crisped by soaking in iced water
- 1 tablespoon vegetable oil
1. Heat vegetable oil, add onion and cook until transparent
2. Add ginger and garlic and warm through
3. Add pork mince and fork to break up
4. Add sesame oil, soy, oyster and Mirin to pork and mix well. Add 1/2 cup water and cook for 5 minutes
5. Add water chestnut and cook for another 5 minutes until water has evaporated
6. Add chopped coriander
7. Trim iceberg lettuce into neat cups. Place iceberg lettuce cups in iced water, then dry carefully.
8. Scoop pork mince mixture into iceberg cups and serve.
I’ve always been fascinated but the concept of beancurd skin …you have to get it in speciality Asian stores but worth finding. It is actually made by lifting the skin that forms on the top of warmed soybean milk! It can be bought dried flat, which is what you need for this recipe, or in bunches.
These rolls are lightly fried, then steamed with a delicious simple sauce. Healthy and tasty…worth the effort hunting down the bean curd skin!
The filling can include Asian mushrooms and dried shrimps, or finely chopped prawns. You can also use chicken mince instead of pork.
This recipe is excellent appetiser or side dish for dinner served with rice, steamed greens and chilli sauce. Great for leftovers and lunch.
Prep time: 40 minutes cooking time: 20 minutes
- 300g pork mince
- 8 slices canned waterchestnut diced finely
- 4 stalks spring onions diced finely
- About 10 dried shrimp soaked in water, then chopped finely (optional)
- 1 teaspoon white pepper
- 2 teaspoons finely diced ginger
- 1 egg white lightly beaten (keep egg yolk)
- 1 tablespoon light soy sauce
- 2 large sheets of beancurd skin cut into 8 long pieces about 10cm wide and 15-20 cm long
- 2 tablespoons by vegetable oil
- 1 teaspoon sesame oil
- Lightly beaten egg yolk to use for sealing rolls
- 1.5 cups chicken stock
- 1 teaspoon oyster sauce
- 1 teaspoon soy sauce
- 1 teaspoon shaoxing wine
- 1 teaspoon sugar
- 2 teaspoons cornflour and 1/4 cup water
- 1 teaspoon sesame oil
Garnish: finely sliced spring onions and chopped coriander
1. Mix all stuffing ingredients in a bowl, except oils and egg yolk
2. Fill a large, flat baking dish halfway with warm water, immerse one sheet of bean curd skin in water then lay flat on a clean work surface.
3. Cut beancurd skin into 15cm x 20 cm rectangles.
4. Place a scoop of filling just below top of a rectangle and fold over beancurd skin horizontally, then fold in sides and roll into a spring rolls like shape, sealing edges with egg yolk. Repeat until you have about 10 beancurd rolls.
5. Heat vegetable oil and sesame oil in non-stick pan and fry rolls over medium-high heat until golden brown, remove and place on paper towel to drain excess oil.
6. Cut beancurd rolls in half, place into a baking dish.
7. Put chicken stock, oyster, soy sauces, shaoxing wine, sugar, into a small pot and bring to a simmer. Mix cornflour with water and stir through sauce, then simmer until sauce thickens slightly. Remove from heat, add sesame oil and mix through.
8. Set up steamer, pour sauce over rolls and steam for 15-20 minutes until pork mixture is fully cooked.
9. Scatter over with finely sliced spring onions and coriander and serve.
This an old recipe of mine which I haven’t made in ages but planning for dinner tonight. I have nice tomatoes and lots of fresh herbs so will wing the flavours to create a delicious broth for the fish to poach in, and I might throw in some potato to bulk it up for a Sydney winter’s evening.
Here’s the link to the original recipe https://freespiritfood.net/2015/11/08/snapper-in-indian-crazy-water-broth/
I’ll post photos of tonight’s version later.
These beef ribs were delicious with corn and a spinach and brocccoline salad with quick pickled onions. Inspired by a friend in Brisbane who made them last night!
Prep time: 2 hours Cooking time: 3.5-4 hours
Beef short ribs, trimmed – about 1kg bone in for 2 people
Spice rub: 1 tablespoon brown sugar, 1 teaspoon paprika, 1/2 teaspoon cummin powder, 1/2 teaspoon chilli powder, 1/2 teaspoon chilli flakes, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1.5 tablespoons olive oil
Homemade bbq marinade sauce: 1/4 cup tomato ketchup, 2 tablespoons smoky bbq sauce, 1.5 tablespoons cider vinegar, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1/2 tablespoon soy sauce
Salad; Broccolini, baby spinach, 1/2 red onion, 3 tablespoons cider vinegar, salt pepper, 1 tablespoon olive oil
Corn: corn on the cob, salt, water to cover, salt, pepper and a dob or two of butter to finish
1. Make spice rub, then massage well into beef short ribs, allow to marinate at room temperature for just on 2 hours (or overnight in fridge but bring to room temp before cooking).
2. Heat oven to 120 degrees celcius
3. Cover roasting pan in foil, then put another layer of foil and place ribs on it, then cover with another piece of foil and crimp edges to create a tented sealed foil package. Place in oven. (Slice half a red onion and pickle in 3 tablespoon cider vinegar)
4. Make bbq sauce and marinade/brush with bbq sauce every hour for 3 hours.
5. Uncover tops of beef, raise oven temp to 200 degrees Celsius, brush with bbq sauce and cook for 1/2 hour to melt fat on top and crisp. While finishing beef boil corn and make green salad, adding drained pickled onions. I used baby spinach and blanched broccolini with a dash of olive oil, salt and pepper.
6. For last ten minutes add thyme leaves, and turn on top grill to finish cooking off top layer of fat.
7. rest beef for 10-15 minutes and serve with corn and salad!
This is a spiced up version of an Irish lamb mince Shepherd’s Pie that will warm you up and tingle your tatstebuds.
The addition of spiced fried onions to the mash and curry leaves and spices to the mince mixture adds a touch of India that is a great twist to a winter comfort food staple.
I also added a layer of raw baby spinach that kept its texture and is a great way to make sure your green quotient box is ticked, especially with a nice green salad on the side as well. In fact, with leek, carrots, ginger and garlic, onions, potato, spinach and tomato the nutrition value of this dish cannot be denied!!
This quantity serves 2 so use a small-medium size casserole dish
- 500g lamb mince
- 1 onion diced
- 1 carrot diced
- 1/2 cup diced leek
- 3 cloves garlic and equal amount ginger and 1 red chilli ground to paste
- 1 teaspoon cumin seeds
- 1/2 teaspoon cumin powder
- 1/4 teaspoon chilli powder (optional)
- 1/2 teaspoon turmeric powder
- 2 tablespoons olive oil
- 1/2 cup of tomato passata
- 1 cup chicken stock
- 2 Handfuls of curry leaves
- 2 cups of baby spinach leaves
- 1 onion sliced
- 1 teaspoon mustard seeds
- 1 small piece of cinnamon bark or quill
- 1 tablespoon olive oil
- 2 potatoes
- 1 egg beaten for brushing top of mash
- 1 tablespoon of butter
- 1 tablespoon milk
- 1/2 teaspoon turmeric
- Extra curry leaves and coriander for garnish
1. Prepare vegetables for mince mixture. Chop leeks, onions and carrots. Make ginger, garlic and chilli paste.
2. Heat 2 tablespoons olive oil in heavy based pot, add cumin seeds to flavour the oil, then add leek, onions and carrot and sweat gently until softened. Add ginger, chilli and garlic paste and mix through.
3. Add turmeric, cummin and chilli powders to mixture and mix through, then add mince, and stir to break up mince and brown it before adding tomato passata, 1 handful of curry leaves and stock. Bring to a boil then simmer for 20 minutes or so until mince is cooked and sauce is reduced.
4. While mince is cooking, peel and cut up potatoes into pieces. Place in a pot of boiling water with salt and 1/2 teaspoon turmeric. Boil potatoes until tender, strain and then mash them with a dollop of butter and 1 tablespoon of milk, taste to see if additional salt required and set aside.
5. Pre-heat oven to 180 degrees Celsius.
6. Slice (not dice) additional onion. Heat 1 tablespoon olive oil in small pan, add cinammon stick, 1/2 teaspoon mustard seeds, other handful of curry leaves, then add onions and fry gently until onions are brown and starting to caramelise.
7. Add half the browned onion mixture the mash and mix through, reserve the other half.
8. Place the mince mixture in a casserole dish, top with spinach leaves, mash.
9. Using a fork, score the top of the mash, then brush with the egg. I add a red chilli to the top for decoration.
10. place in hot oven for 20 minutes until top starts crisping, then sprinkle rest of onions on top and put back into the oven for a further 10 minutes.
11. Garnish with curry leaves and coriander. Serve with a crisp green salad.