Tag Archives: Spring Onion

Mounds of Food

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I love it whenI literally have to mound a meal onto my plate, piling on the pieces, trying to stop stray pieces of steak or carrot from rolling onto the bench because the plate can not contain the deliciousness. Admittedly, my plate is not large, and the food is mainly vegetables, but despite this it makes the meal feel generous. The only problem with this is that mounds of food don’t photograph well. I’m thinking that maybe chefs are onto something with their minimalist presentation – it makes the food look better.

Tonight’s Korean steak is meant to be served in lettuce cups. I failed at making the lettuce cups. No matter how carefully I tried to separate the lettuce leaves, they split into pieces. That’s why the recipe turned into Korean steak on a heap of lettuce instead of being daintily spooned into delicate bowls of lettuce. It’s not attractive but it tastes good.

Celery and carrots are quickly cooked in a fry pan with a  little water and then marinated steak is added, followed by spring onion and sesame seeds. The marinade is sweet, spicy & salty with soy, garlic, ginger, sugar, cayenne pepper and sesame oil. Serving the cooked meat and vegetables on top of lettuce was a refreshing, summery change from rice and something I haven’t tried before but definitely will again.

Korean Steak Recipe (adapted from GoodHouseKeeping.com)

(serves 2)

Ingredients

  • 225g steak, cut into small cubes
  • 1 1/2 tablespoons soy sauce
  • 1/2 tablespoon sugar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon garlic, minced
  • 1/2 teaspoon ginger, minced
  • 1/8 teaspoon cayenne pepper
  • 2 stalks celery, chopped finely
  • 1 carrot, grated
  • 1 spring onion, chopped finely
  • 1/2 tablespoon sesame seeds
  • Lettuce leaves

Method

1. Cut steak into small cubes and marinate it in soy sauce, sugar, sesame oil, garlic, ginger & cayenne pepper
2. While steak is marinating, chop celery stalks finely, grate the carrot and slice the spring onion
3. Heat a fry pan to a medium-high temperature and add celery, carrot and 1/4 cup water. Cook for 2-3 minutes until celery is heated through and beginning to cook
4. Add steak and its marinade. Cook for 1-2 minutes, stirring often, until the steak has just browned on all surfaces
5. Add the spring onion and sesame seeds and cook for a further minute
6. Serve in lettuce leaf cups (good luck) or on a pile of shredded lettuce. Enjoy.

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Guess who’s back… Back again..?

Sorry for my abrupt break in blogging. A trip back home for graduation and then feeling not too flash has meant that I haven’t spent much time in the kitchen at all so I enjoyed having a bit of a play this evening. After eating more convenience foods and restaurant food than usual I wasn’t that inspired to cook but I’m always so surprised how much I enjoy eating fresh, healthy food after having a break from it.

Tonight I needed to cook up some snapper I bought the other day and had been eyeing up the laksa paste in my fridge so I decided to poach the snapper. I have never poached fish before and I have no idea if this is anything close to the “correct” method but I do know that it worked, it was delicious and it was speedy. Please feel free to let me know if there is a better way of doing this!

Asian Poached Snapper Recipe

(serves 2)

Ingredients

250g snapper
1C vegetable stock
1C milk (you could replace the milk with evaporated milk or replace the milk with coconut milk and omit the coconut essence)
2 capfuls coconut essence
3TBSP laksa paste
1 spring onion
1 tsp dried capsicum flakes

Method

1. Bring vegetable stock, milk and laksa paste & coconut essence gently to the boil
2. Add fish and simmer approximately 8 minutes or until cooked through
3. Top with spring onion and capsicum flakes.

I served my fish over brown rice, broccoli and peas and spooned some of liquid the fish cooked in. Some fresh coriander and a touch of chilli would have given this meal a real boost.

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A Tasty Food Explosion

I enjoyed the Cannellini Feta Hummus I made at lunch so much, I had to incorporate it into my dinner last night too. It was another sunny Spring day and my legs were sore from hill intervals on the stationary bike this afternoon so I felt like something pretty light and fast to throw together. The picture looks like it was literally thrown together but it really did taste far more appetising than it looks, I swear!

15-Minute Greek Beef Salad Recipe

(serves 2)

Ingredients

Meat

  • 250g beef schnitzel
  • 1t ground coriander
  • 1/4t chilli powder
  • 1t ground cumin
  • 2t garlic, finely chopped

Salad

  • 4 large handfuls mixed greens
  • 1 punnet cherry tomatoes, halved
  • 2TBSP coriander, chopped finely
  • 1 spring onion, chopped finely
  • (I also used alfalfa sprouts I needed to use up)
  • 1/2 medium cucumber (I didn’t have any but it would’ve worked really well)

Dressing

  • 3TBSP Cannellini Feta Hummus
  • 1TBSP plain unsweetened yoghurt
  • 1tsp lemon juice
  • water to dilute to a pourable consistency if needed
  • 2TBSP sweet chilli sauce
  • freshly ground black pepper

Method

1. Slice beef into strips
2. Massage ground coriander, cumin, chilli & garlic into beef and set aside (I just put the meat back into the meat tray)
3. Place mixed greens on two plates and prepare tomatoes, coriander and chilli
4. Mix hummus dressing ingredients together in a small bowl until smooth, set aside
5. Heat a lug of olive oil over a medium-high heat in a fry pan
6. Fry meat until cooked then add remaining salad ingredients (tomato, coriander and spring onion), toss to combine
7. Place meat mixture on top of mixed greens and top with hummus dressing and sweet chilli sauce
8. Grind over black pepper

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