Table of Contents
Advertisement
TERIYAKI STEAK
•
½ cup dry sherry or rice wine
•
3 tbsp soy sauce
•
1 tbsp sugar
•
1 clove garlic, crushed
•
1 tsp finely grated fresh ginger root
•
750g good quality steak (such as Scotch fillet),
•
1 tbsp peanut or extra light olive oil
Whisk together the sherry/rice wine, soy sauce, sugar, garlic and ginger. Cut the steak into thin
strips and lightly flatten. Put the meat into a bowl, pour on the marinade and mix to ensure the
meat is well coated. Cover with plastic wrap and marinate overnight in the fridge.
To cook, remove the meat with tongs and reserve the marinade. Pat the meat dry with kitchen
paper. Heat the oil in the frypan, and cook the meat over high heat till well browned (8-10
minutes). Carefully add the reserved marinade, cook on high heat for a further 2 minutes,
then serve immediately. Goes well with fresh bean shoots, thinly sliced red onion, and carrot
matchsticks.
SPINACH DHAL
•
500g red lentils, rinsed
•
4 cups shredded spinach
•
2 tbsp peanut or extra light olive oil
•
1 tsp mustard seeds
•
½ tsp cumin seeds
•
1 medium onion, peeled and thinly sliced
•
3-4 fresh chillies, sliced (more or less, to taste)
•
½ tsp turmeric
•
½ tsp sea salt
Put the lentils in a large pan with 4 cups of cold water, bring to the boil, reduce the heat and
simmer, stirring occasionally, till the lentils are mushy. Add boiling water as necessary, during
cooking, to stop the lentils drying out. Add the spinach, and cook over low heat for 10 minutes.
Heat the oil in a frypan, and fry the mustard, cumin, turmeric, onion and chillies till soft (a few
minutes), then add them to the lentils and greens, add the salt, and stir for a few minutes.
Natural yoghurt, with a little fresh chopped mint stirred through, makes a nice accompaniment.
CHOCOLATE VELVET DESSERT
•
1 tbsp powdered gelatine
•
¼ cup very hot water
•
1¾ cups long-life milk
•
4 large free range eggs, separated
•
either 3 tbsp each of cocoa and caster sugar or 6 tbsp drinking chocolate powder
•
½ cup caster sugar
•
1 tsp vanilla essence
•
500ml thickened cream
•
¼ cup caster sugar
•
whipped cream, violets, rose petals to garnish (optional)
Mix the gelatine with a little cold water, add the hot water, and stir till thoroughly dissolved.
Heat the milk in a saucepan, and whisk in the cocoa and sugar or the drinking chocolate.
Beat the egg yolks with the ½ cup of caster sugar till pale and fluffy, then beat in the vanilla.
Remove the milk from the heat, stir in the yolk mixture, return to the heat, and cook very gently
till the mixture thickens, stirring constantly. Remove from the heat, and stir in the gelatine.
4
SERVES 4
SERVES 4
SERVES 8-10
Advertisement
Table of Contents
