Month: October 2018


Braised spatchcocks with choy sum

1 Cut along both sides of spatchcocks’ backbones: discard backbones. Cut each spatchcock into four pieces. Rinse under cold water; pat dry with absorbent paper 2 Cook spatchcock, in batches, in a large lightly oiled saucepan until browned lightly both sides. Cook leek, garlic, onion and bacon in the same pan, stirring, about 5 minutes or until leek softens. Add wine, stock and bay leaves; bring to a boil. Return spatchcocks with any juices to pan, reduce heat;


Pork mince bowls

PREPARATIONTIME 15 MINUTES COOKING TIME 10 MINUTES 1 tablespoon sesame oil 1 medium brown onion (150g), chopped finely 2 cloves garlic, crushed 300g pork mince 300g veal mince /4 cup (60ml) soy sauce 1/4 cup (60ml) oyster sauce 1 medium red capsicum (150g), chopped finely 3 cups (240g) bean sprouts 3 green onions, chopped coarsely…


Salad niçoise

200g green bean, trimmed, chopped coarsely 250g cherry tomatoes, halved 1/2 cup (80g) gherkins 2 lebanese cucumbers (260g), sliced thickly 1 medium red onion (170g), sliced thinly 150g mesclun 6 hard-boiled eggs quartered with yolks removed 425g can tuna in spring water, drained LIGHT VINIGRETTE 1 teaspoon olive oil 1/4 cup (60ml) lemon juice 1…


Prawn, scallop and asparagus salad with ginger dressing

400g uncooked medium King prawns 400g sea scallops 250g asparagus, trimmed, halved 1/3 Cup coarsely chopped fresh chives 120g baby spinach leaves 1 large Red capsicum (350g), chopped coarsely Ginger dressing 5cm piece fresh ginger (25g), grated 1 tablespoon olive oil 2 tablespoons lemon juice 1 teaspoon sugar 1 Shell and devein prawns, leaving tails…

| |

Tom yum goong

16 uncooked large king prawns (1.1kg) 1 tablespoon peanut oil 10cm stick (20g) fresh lemongrass, chopped coarsely 2 cloves garlic, quartered 3cm piece fresh ginger (15g, chopped coarsely) 3 litres (12 cups) water 2 fresh kaffir lime leaves, chopped coarsely 2 tablespoons fish sauce 1/4 cup (60m) lime juice 2 fresh long red chillies, sliced…