Ingredients
500g Beef fillet, trimmed
1 small cucumber, halved lengthways, deseeded and finely sliced
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
4 Chinese chives, finely sliced (diagonally)
3 Thai red chillies, deseeded and finely chopped
1 handful each of Thai mint, coriander and Thai parsley
2 tablespoons Fish Sauce
2 tablespoons Palm sugar
Method
Heat a frying pan over a high heat until very hot, brush the beef with the oil and then season generously. Fry for 2-3 minutes on each side until charred on the outside but nice and rare on the inside. Leave to rest for 10 minutes then cut into thin slices and place in a shallow dish, reserving any juices.
Add the chillies, cucumber, Chinese chives and herbs.
Make the dressing by whisking all the ingredients until well combined.
Pour the dressing over the salad and carefully toss together. Divide between four dishes and serve immediately.
Grilled Scallop Teriyaki Salad
Ingredients
1 cup teriyaki sauce
1/4 cup fresh lime juice
2 tablespoons fresh ginger, minced
1 tablespoon garlic, minced
12 large sea scallops
1 cup broccoli floret
1 cup peas
2 cups cabbage, thinly sliced
1 cup carrot cut in matchsticks
3/4 cup chow mien noodles
1/2 cup fresh cilantro, chopped
1/2 cup dry roasted peanuts
Method
Preheat grill to high.
Whisk teriyaki sauce, lime juice, ginger and garlic together in a bowl. Reserve half the mixture for the salad; pour the rest over the scallops in a resalable plastic bag. Marinate 20 minutes, chilled.
Blanch broccoli and peas in boiling salted water for 1 minute. Transfer to ice water, then drain. Toss blanched vegetables in a large bowl with remaining ingredients and reserved dressing.
Grill scallops until cooked through, 2-3 minutes per side, brushing with marinade. Remove from grill and serve on top of salad.
Green Mango Salad
Ingredients
200g minced chicken
2 tablespoons cooking oil
7 cloves thinly sliced garlic
25g (¼ cups) thinly sliced shallots
2 tablespoons toasted peanuts, crushed
500g green mango peeled and shredded
2 tablespoons dried shrimp, soaked in water
2 green chillies, minced
2 tablespoons Thai fish sauce
¼ cup Thai basil, cut into thin strips
1 sprig chopped coriander leaves
Method
Remove any excess moisture from the mango with absorbent paper.
Remove any hard shells from the shrimps before draining and chopping them coarsely.
Sauté the shallots in oil until lightly golden. Remove from the oil and set aside.
Quickly cook the garlic, taking care not to burn it. Remove them from the oil and set aside.
Add the dried shrimp and chillies to the pan and sauté until fragrant. Remove from oil and set aside.
Add the dried shrimp and chillies to the pan and sauté until fragrant. Drain off any excess oil.
Stir in the minced chicken, then the fish sauce and sugar. Remove from the heat and cool.
Combine the basil leaves with the pork, fried garlic and shallots, mango, peanuts and coriander leaves, and then pile the salad onto a serving platter.
Chicken Flatbread Pizzas
Ingredients
2 tablespoons extra-virgin olive oil
1 lb boneless skinless chicken thighs, chopped into bite-size pieces
Salt
Black pepper
2 tablespoons butter
1/2 cup chilli sauce
4 bread rounds (flatbread rounds)
3 celery ribs, thinly sliced on a bias
3/4 cup cheese, shredded
1/4 cup blue cheese, crumbles
Method
Preheat oven to 450 degrees F.
Place a large skillet over medium-high heat with 2 T olive oil.
Season the chicken pieces with salt and ground black pepper, and add them to the preheated skillet.
Sauté until cooked through and golden brown, 4-5 minutes.
Reduce the heat to medium and add the butter to the skillet to melt.
Add the hot sauce and cook, stirring occasionally, until the sauce has thickened and coats the chicken, 2-3 minutes (be careful not to take a deep breath over the pan or the hot sauce fumes could burn your sinuses!).
When the chicken is ready, place the flatbread rounds on a baking sheet and divide the chicken equally between all four rounds.
Scatter the celery over the chicken and top each round with some shredded cheese and blue cheese crumbles.
Bake until the bread is crisped and the cheese has melted, about 5 minutes.
King Prawn Masala
Ingredients
1lb king prawns, peels and cut in half
1 medium onion, sliced
2 tbsp vegetable oil
2 medium tomatoes, quartered
3 small garlic cloves, crushed
¼inch fresh ginger, crushed
1 tsp tomato puree
½ tsp red chilli powder
½ tsp coriander powder
½ tsp curry powder
Salt to taste
Method
Fry the onion in the oil. Add tomatoes, ginger, and garlic and fry a further few minutes then add 2 tbsp water and the spices and mix together. Add prawns and cook over a low heat for about ten minutes or until prawns are cooked.
Garnish with green coriander leaves.
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