tag:blogger.com,1999:blog-67553952327517193622011-09-02T04:58:50.412+10:00Philippenoreply@blogger.comBlogger131100tag:blogger.com,1999:blog-6755395232751719362.post-48847875173281265362010-12-05T12:42:00.003+11:002011-01-12T11:02:45.752+11:00Serves: 4<br /><br /><br />Prep: 15 mins<br />Cook : 15 mins<br /><br /><br />Ingredients:<br /><br /><br />4 Long red chillies, chopped finely (2 de-seeded)<br />1 teaspoon dried chilli flakes<br />2 cloves garlic, minced<br />1 teaspoon sea salt<br />2 tablespoons olive oil<br />1 tablespoon cider vinegar<br />2 teaspoons brown sugar<br />1kg chicken thigh fillets<br /><br /><br />What we are doing: mash all ingredients together --> marinate chicken --> BBQ --> drizzle with lime juice<br /><br /><br />Step 1:<br /><br /><br />Using a mortar &amp; pestle, combine the chillies, garlic, &amp; salt to form a paste<br /><br /><br />Step 2:<br /><br /><br />Combine paste with oil, sugar &amp; vinegar to form marinade<br /><br /><br />Step 3:<br /><br /><br />Marinate chicken as long as possible<br /><br /><br />Step 4:<br /><br /><br />BBQ!<br /><br /><br />Step 5:<br /><br /><br />Drizzle with Lime Juice (essential) and serve...<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6755395232751719362-4884787517328126536?l=philippeandangiesrecipes.blogspot.com' alt='' /></div>Philippenoreply@blogger.com0tag:blogger.com,1999:blog-6755395232751719362.post-56659141546689570082010-09-28T21:24:00.001+10:002010-09-28T21:27:58.924+10:00<div>Easy Italian Veal Casserole</div><div><br /></div><div>Serves: 4</div><div>Prep: 15 mins</div><div>Cook: 120 mins</div><div><br /></div><div>Ingredients:</div><div><br /></div><div>600-700g diced veal</div><div>1 medium onion, chopped</div><div>2 cloves garlic, crushed</div><div>400g can tomatoes</div><div>100g tomato paste</div><div>100g black olives, seeded, sliced</div><div>1 green capsicum, chopped</div><div>1 red capsicum, chopped</div><div>1 yellow capsicum, chopped</div><div>3 tablespoons mixed herbs</div><div>500 ml chicken stock</div><div>1 cup red wine</div><div>1 bunch parsley</div><div><br /></div><div>What we are doing:</div><div><br /></div><div>Brown onions --> add remaining ingredients to casserole pot --> slow cook 2 hours</div><div><br /></div><div>Step 1:</div><div><br /></div><div>Preheat oven 200c / 180c fan forced</div><div>Soften onions in creuset pot on stove top,</div><div>add garlic for a bit.</div><div><br /></div><div>Step 2:</div><div><br /></div><div>Add all the remaining ingredients, except parsley</div><div>bring to boil</div><div><br /></div><div>Step 3:</div><div><br /></div><div>Take off boil</div><div>place in oven</div><div>Leave to cook 2 hours, stir every half hour</div><div><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6755395232751719362-5665914154668957008?l=philippeandangiesrecipes.blogspot.com' alt='' /></div>Philippenoreply@blogger.com0tag:blogger.com,1999:blog-6755395232751719362.post-65551043796115895512010-09-27T20:36:00.004+10:002010-09-28T21:02:58.890+10:00<div>Slow cooked Tomato Braised Lamb Shanks</div><div><br /></div><div>Serves: 2</div><div>Prep: 30 mins</div><div>Cook: 180 mins</div><div><br /></div><div>Ingredients:</div><div><br /></div><div>4 Lamb shanks*</div><div>1 Large red onion</div><div>1 clove garlic</div><div>2 tablespoons tomato paste</div><div>1 cup dry red wine</div><div>2 cups chicken stock</div><div>1 cup water</div><div>400g can diced tomatoes</div><div>2 tablespoons coarsely chopped rosemary</div><div><br /></div><div>Ingredients - side dish:</div><div><br /></div><div>2 large sweet potatoes</div><div>1 bunch english spinach</div><div><br /></div><div>* Can cook up to 8 lamb shanks without needing to change the quantities of the remaining ingredients</div><div><br /></div><div><br /></div><div>What we are doing:</div><div><br /></div><div>Brown onions --> add wine &amp; reduce --> slow cook 3 hours</div><div><br /></div><div><br /></div><div>Step 1:</div><div><br /></div><div>Preheat oven 200c / 180c fan forced</div><div>Soften onions in creuset pot on stove top,</div><div>add garlic,</div><div>add tomtato paste &amp; wine</div><div>bring to boil</div><div><br /></div><div>Step 2:</div><div><br /></div><div>Take off boil</div><div>Add in lamb shanks</div><div>add in water, chicken stock, canned tomatoes, rosemary, </div><div>place in oven</div><div><br /></div><div>Step 3:</div><div><br /></div><div>Leave to cook 3 hours, turn meat every half hour</div><div><br /></div><div>Step 4:</div><div><br /></div><div>Serve - suggest mashed sweet potato &amp; spinach</div><div><br /></div><div><br /></div><div><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6755395232751719362-6555104379611589551?l=philippeandangiesrecipes.blogspot.com' alt='' /></div>Philippenoreply@blogger.com0tag:blogger.com,1999:blog-6755395232751719362.post-15298686122440251582010-09-09T21:42:00.003+10:002010-09-28T21:02:39.524+10:00<div><br /></div><div>Curried Barley With Lentils and Chicken</div><div><br /></div><div>Serves: 4</div><div>Prep: 10 min</div><div>Cook: 35 min</div><div><br /></div><div>Ingredients:</div><div><br /></div><div>teaspoon olive oil</div><div>1 brown onion, chopped</div><div>2 cloves garlic</div><div>2 carrots, chopped</div><div>1 red capsicum, chopped</div><div>4 teaspoons fresh ginger, grated</div><div>2 teaspoons curry powder</div><div>1 red chilli, finely chopped</div><div>1 litre chicken stock</div><div>1 cup pearl barley</div><div>1/2 cup red lentils</div><div>1 large chicken breast, cut into bite size pieces</div><div>250 grams frozen spinach</div><div>2 tomatoes, diced</div><div>1/2 bunch coriander</div><div><br /></div><div>What we are doing:</div><div><br /></div><div>Brown onions --> add spices &amp; first round of veges --> add stock, chicken, barley --- > add lentils ---> add tomato &amp; spinach</div><div><br /></div><div>Step 1</div><div><br /></div><div>Brown the onions</div><div>add the capsicum and carrots</div><div>add ginger, garlic, curry powder, chilli</div><div><br /></div><div>Step 2</div><div><br /></div><div>add the chicken stock, then barley &amp; chicken</div><div>bring to boil then simmer for 15 mins</div><div><br /></div><div>Step 3</div><div><br /></div><div>add the lentils</div><div>simmer for further 10 mins</div><div>Step 4</div><div><br /></div><div>add the tomatoes and spinach</div><div>simmer for 5 mins</div><div><br /></div><div>Step 5</div><div><br /></div><div>mix in the coriander and serve.</div><div><br /></div><div><br /></div><div><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6755395232751719362-1529868612244025158?l=philippeandangiesrecipes.blogspot.com' alt='' /></div>Philippenoreply@blogger.com0tag:blogger.com,1999:blog-6755395232751719362.post-39440620410782930392010-08-27T22:13:00.005+10:002010-09-28T21:03:19.176+10:00<div><br /></div><div>Serves: 4</div><div>Prep: 15 min</div><div>Cook: 30 min</div><div><br /></div><div><br /></div><div>Ingredients</div><div><br /></div><div>Olive Oil</div><div>250 gms pork mince</div><div>250 gms beef mince</div><div>1.5 brown onions (diced)</div><div>2 cloves garlic</div><div>2 tablespoons paprika</div><div>1 tablespoon marjoram</div><div>2 or 3 teaspoons chilli flakes (to taste)</div><div>bunch parsley</div><div>750 mls tomato passata</div><div>2 tablespoons tomato paste</div><div><br /></div><div>What we are doing:</div><div><br /></div><div>brown onions --> start pasta --> add meat --> add herbs ---> add passata &amp; tomato paste</div><div><br /></div><div>The aim is to brown the onions before adding the meat, and then browning the meat before adding the tomato.</div><div><br /></div><div>Step 1</div><div><br /></div><div>Add the onion to a fry pan lightly covered in olive oil. When starting to sweat - add 1 clove worth of garlic. Brown.</div><div><br /></div><div>Step 2</div><div>Start the pasta, it should then be finished around the same time as the meat. Add cracked pepper when drained.</div><div><br /></div><div>Step 3</div><div><br /></div><div>On a low to medium heat, add the meat. Separate and combine with the onion. Start browning</div><div><br /></div><div>Step 4</div><div><br /></div><div>Add the herbs &amp; spices and the other garlic clove, continue browning</div><div><br /></div><div>Step 5</div><div><br /></div><div>Add the passata and the tomato paste - turn the heat up to medium. </div><div><br /></div><div><br /></div><div>When done, combine with pasta and serve with parsely</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6755395232751719362-3944062041078293039?l=philippeandangiesrecipes.blogspot.com' alt='' /></div>Philippenoreply@blogger.com0tag:blogger.com,1999:blog-6755395232751719362.post-7857631902140790032010-08-07T14:47:00.004+10:002010-09-28T21:03:52.104+10:00<div>Serves: 4</div><div>Prep: 15 min</div><div>Cook: 120 min</div><div><br /></div><div>Ingredients</div><div><br /></div><div>2 tablespoons olive oil</div><div>1 large onion, finely chopped</div><div>2 cloves garlic, finely chopped</div><div>1 small carrot, finely chopped</div><div>1/2 cup parsely, finely chopped</div><div>500g, chuck steak on bone, cut into rough pieces</div><div>2 pork spare ribs, cut into rough pieces</div><div>2 x 750 ml bottles tomato passata</div><div>Salt, Pepper</div><div>1/4 teaspoon nutmeg</div><div>small bunch basil leaves</div><div>1/2 cup red wine</div><div>freshly grated parmesan</div><div>500gm pasta (large penne / rigatoni)</div><div><br /></div><div>What we are doing:</div><div><br /></div><div>Brown onions, garlic, carrots --> add beef, pork, passata --> slow cook 2 hours --> cook pasta </div><div><br /></div><div><br /></div><div>Step 1</div><div><br /></div><div>In a large pot / casserole, brown onions in olive oil</div><div>add garlic &amp; carrots, brown a little further trying not to burn garlic</div><div><br /></div><div><br /></div><div>Step 2</div><div><br /></div><div>Add beef, pork, 1/2 parsley, passata and red wine</div><div>Season with salt and pepper</div><div>Slow cook for 120 mins, covered but with lid askew to let air vent</div><div>Stir occasionally, let the meat break up</div><div><br /></div><div><br /></div><div>Step 3</div><div><br /></div><div>With about 30 mins to go, add the basil leaves and remaining parsely</div><div><br /></div><div><br /></div><div>Step 4</div><div><br /></div><div>With about 20 mins to go, cook some pasta (and garlic bread)</div><div><br /></div><div><br /></div><div>Step 5</div><div><br /></div><div>Serve Ragu with Pasta and top with parmesan</div><div><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6755395232751719362-785763190214079003?l=philippeandangiesrecipes.blogspot.com' alt='' /></div>Philippenoreply@blogger.com0tag:blogger.com,1999:blog-6755395232751719362.post-69685080164513557122009-09-08T18:15:00.004+10:002010-09-28T21:04:28.948+10:00Serves 4<br />Prep 10 mins<br />Cook 30 mins<br /><br />Ingredients:<br /><br />Spices/Seasoning:<br />1 tablespoon olive oil<br />3 tsp cumin<br />3 tsp coriander powder<br />3 tsp turmeric<br />2 tbs grated peeled fresh ginger<br />2 garlic cloves, minced<br />4 green chiles, seeded and minced<br />1 cup vegetable stock<br /><br />Vegetables:<br />2 thinly diced onions<br />2 sliced thinly carrots<br />1 can chickpeas<br />1 diced sweet potato<br />1/2 cup peas<br />2 red capsicums sliced thin 1cm pieces<br />1 cup (1-inch) cut green beans<br />2 can diced tomatoes, undrained<br />1 bunch fresh baby spinach<br /><br /><br />What we are doing:<br /><br />Brown hard veges in spices --> cook in tomato/stock --> add soft veges --> add spinach<br /><br />Step 1<br /><br />brown onions, carrots, sweet potato<br />add garlic , 1/2 chile, cumin, coriander, turmeric,<br />fry until aromatic<br /><br />Step 2<br /><br />add tomatoes, chile, ginger, chickpeas<br />add 1/2 vegetable stock<br />bring to boil<br />Simmer<br />add remaining vegetable stock only if food is drying out.<br /><br />Step 3<br /><br /><br />When sweet potato almost ready, add capsicum, peas<br />after 4 mins, stir in chopped spinach<br />when spinach wilted, take off heat and serve<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6755395232751719362-6968508016451355712?l=philippeandangiesrecipes.blogspot.com' alt='' /></div>Philippenoreply@blogger.com0tag:blogger.com,1999:blog-6755395232751719362.post-31878292371915553782009-07-07T20:39:00.003+10:002010-09-28T21:04:57.069+10:00Serves: 4<br />Prep: 5 min<br />Cook: 30 min<br /><br />Ingredients<br /><br />1 tablespoon olive oil<br />300g scotch fillet steak, cut into thin strips<br />1 brown onion, finely chopped<br />2 celery stalks, finely diced<br />1 large carrot, peeled, finely diced<br />2 gloves garlic, crushed<br />700g Passata (tomato) sauce<br />2 cups reduced salt beef stock<br />1 cup dried macaroni pasta<br />1/4 small green cabbage, finely shredded<br />10g freshly grated parmesan<br />Crusty bread<br /><br />What we are doing:<br /><br />Brown meat --> Brown onion etc --> add tomatoes, stock &amp; water --> add Macaroni --> add cabbage<br /><br />Step 1<br /><br />Heat half the oil in a large deep saucepan over medium heat<br />Add half the beef<br />Cook for 3-4 minutes or until browned<br />Transfer to a large plate<br />Cook remaining beef and transfer to plate<br /><br />Step 2<br /><br />Heat remaining oil in same pan over medium heat<br />Add onion, celery and carrot<br />Cook, stirring occasionally for 8 - 10 minutes or until tender<br />Add garlic<br />Cook for 1 minute<br />Add Passata, stock &amp; 3 cups water<br />Bring to the boil then simmer for 3 minutes<br /><br />Step 3<br /><br />Add macaroni<br />Cook stirring occasionally for 10 minutes or until pasta is cooked<br />Add cabbage and cook for 1 - 2 minutes or until tender<br />Ladle soup into bowls<br />Top with parmesan<br />Serve with crusty bread<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6755395232751719362-3187829237191555378?l=philippeandangiesrecipes.blogspot.com' alt='' /></div>Philippenoreply@blogger.com0tag:blogger.com,1999:blog-6755395232751719362.post-83665235996622010532009-07-07T19:54:00.006+10:002010-09-28T21:05:22.885+10:00Serves - 4<br />Prep time - 20 minutes<br />Cook time - 40 minutes<br /><br />Ingredients<br /><br />5 (about 500g) vine-ripened tomatoes<br />1 tbs olive oil<br />1 brown onion, halved, coarsely chopped<br />2 celery sticks, finely chopped<br />1 carrot, peeled, finely chopped<br />5 slices (about 100g) prosciutto, coarsely chopped<br />2 garlic cloves, crushed<br />1L (4 cups) chicken stock<br />250ml (1 cup) water<br />1/4 (about 500g) savoy cabbage, hard core removed, coarsely chopped<br />1 x 400g can cannellini beans, rinsed, drained<br />1 cup frozen peas<br />1/4 cup coarsely chopped fresh continental parsley<br />30g (1/3 cup) coarsely grated parmesan<br />Crusty bread, to serve<br /><br />What we are doing:<br /><br />Skin tomatoes --> brown onions, veges &amp; meat --> add liquids &amp; remaining ingredients --> boil --> simmer --> add beans &amp; peas<br /><br />Step 1<br /><br />Cut a small cross in the base of each tomato.<br />Place tomatoes in a heatproof bowl and cover with boiling water.<br />Set aside for 5 minutes to lift skin.<br />Drain.<br />Use your fingers to remove the skin.<br />Cut tomatoes in half.<br />Remove and discard seeds.<br />Coarsely chop the flesh.<br /><br />Step 2<br /><br />Heat the oil in a large saucepan over medium heat.<br />Add the onion, celery, carrot, prosciutto and garlic and cook for 5 minutes or until onion is soft.<br />Add the stock, water, cabbage and tomato and bring to the boil.<br />Reduce heat to low and simmer, covered, for 30 minutes or until vegetables are soft.<br /><br />Step 3<br /><br />Add the beans and cook for 2 minutes or until heated through.<br />Season with salt and pepper.<br />Ladle the soup into serving bowls.<br />Top with parsley and parmesan and serve with bread.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6755395232751719362-8366523599662201053?l=philippeandangiesrecipes.blogspot.com' alt='' /></div>Philippenoreply@blogger.com0tag:blogger.com,1999:blog-6755395232751719362.post-17348070908861436272009-07-04T09:14:00.002+10:002010-09-28T21:05:52.052+10:00Serves: 3 - 4<br />Prep time: 10 minutes<br />Cook time: 1 hour<br /><br />Ingredients<br /><br />1 tablespoon olive oil<br />350g steak, cut into 1.5cm pieces<br />1 brown onion<br />2 garlic cloves<br />1 teaspoon oregano<br />6 cups water (1.5 litres)<br />3 teaspoon chicken stock powder<br />½ cup pearl barley<br />1 large potato, coarsely chopped<br />1 large carrot, coarsely chopped<br />2 celery sticks, coarsely chopped<br />1 large ripe tomato, coarsely chopped<br /><br />What we are doing:<br /><br />Brown Meat &amp; set aside → Brown Onions &amp; Garlic → Add all ingredients → Boil then simmer → add tomato<br /><br />Step 1<br /><br />Heat half the oil in a large saucepan over high heat<br />Add beef and cook until browned (2-3mins)<br />Transfer beef to a plate<br /><br />Step 2<br /><br />Add remaining oil to pan<br />Add onion, garlic &amp; oregano<br />Cook until slightly browned, 5 mins<br /><br />Step 3<br /><br />Add beef, water, stock powder, pearl barley, potato, carrot &amp; celery.<br />Bring to boil<br />Skim the surface with a metal spoon to remove any scum<br />Reduce heat to low<br />Cook, partially covered for 1 hour or until the beef is tender<br /><br />Step 4<br /><br />Add the tomato<br />Cook for 5 minutes or until heated through<br /><br />Step 5<span class="post-labels"></span><br /><br />Serve<br />Season with salt and pepper<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6755395232751719362-1734807090886143627?l=philippeandangiesrecipes.blogspot.com' alt='' /></div>Philippenoreply@blogger.com0tag:blogger.com,1999:blog-6755395232751719362.post-81870854906740451712009-06-30T21:16:00.002+10:002010-09-28T21:06:10.148+10:00Pan Fried Fish with Lentil and Spinach Salad<br /><br />Serves 4<br />Prep 20 minutes<br /><br />Ingredients<br /><br />250 butternut pumpkin cut into 1cm cubes<br />4 x 170g flathead fillets<br />2 x 400gm can lentils, drained, rinsed<br />2 medium tomatoes, diced<br />80 g baby spinach<br />1 1/2 tables spoons red wine vinegar<br /><br />What we are doing:<br /><br />Roast pumpkin --> Fry fish --> Make salad<br /><br />step 1<br /><br />Preheat oven to 200c<br />Place pumpkin on baking tray<br />spray with oil<br />bake for 15 minutes or until tender<br /><br />Step 2<br /><br />Meanwhile, spray non stick frying pan with oil<br />Add fish<br />cook over medium heat for 6-7 minutes or until cooked through<br /><br />Step 3<br /><br />Combine pumpkin, lentils, tomato, spinach and vinegar in a bowl<br />Toss to combine<br />Serve with fish fillets and lemon wedges<br /><br />source: Australian Healthy Food Guide May 2009<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6755395232751719362-8187085490674045171?l=philippeandangiesrecipes.blogspot.com' alt='' /></div>Philippenoreply@blogger.com0tag:blogger.com,1999:blog-6755395232751719362.post-18025845128095057772009-06-30T20:57:00.003+10:002010-11-03T18:06:34.437+11:00Mexican Style Chicken Soup<br /><br />Serves 4<br />Prep 5 Min<br />Cook 15 min<br /><br />Ingredients:<br /><br />1 raw chorizo<br />2-3 chicken breasts<br />1 red onion, halved, thinly sliced<br />1 teaspoon mexican chilli powder<br />2 x 400g cans chopped tomatoes<br />400g can red kidney beans<br />1 cup corn kernels canned (or corn cob, fried on stove for extra flavour)<br />lemon squeezed generously<br />fresh coriander<div>real corn chips<br />avocado (optional)<br /><br />What we are doing:<br /><br />Brown meat --> Add vegetables &amp; water --> cook soup<br /><br />Step 1<br /><br />Spray a large saucepan with oil.<br />Place over meidum heat.<br />Add chicken, chorizo, onion and chilli.<br />Cook stirring for 5 - 7 minutes or until onion is golden<br /><br />Step 2<br /><br />Add tomatoes and 4 cups of water<br />Stir to combine<br />Bring to the boil<br />Add beans and corn.<br />squeeze in lemon generously<br />Cook for two minutes or until heated through<br /><br />Step 3<br /><br /></div><div>Crumble in some corn chips for textre<br />Serve in bowls, add chilli, coriander or avocado to taste.<br /><br />source: Australian Healthy Food Guide June 2009<br /><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6755395232751719362-1802584512809505777?l=philippeandangiesrecipes.blogspot.com' alt='' /></div>Philippenoreply@blogger.com0tag:blogger.com,1999:blog-6755395232751719362.post-2563910880331909112009-06-30T20:42:00.002+10:002010-09-28T21:06:55.271+10:00<span style="font-size:100%;"><span style="font-weight: bold;font-family:trebuchet ms;">Philippe's notes:</span><br /><br /><span style="font-weight: bold;font-family:trebuchet ms;">make 3 times the sauce indicated, add bean sprouts, forget about the peanuts. </span></span><br /><span style="font-size:100%;"><span style="font-family:trebuchet ms;"><br />This aromatic Asian salad combines lemony-flavoured coriander leaves with cool cucumber, refreshing mint and rare beef.<br /><br /></span><span style="font-family:trebuchet ms;">Preparation Time</span> - <span style="font-family:trebuchet ms;">15 minutes<br /></span><span style="font-family:trebuchet ms;">Cooking Time</span> - <span style="font-family:trebuchet ms;">10 minutes</span><br /><br /><span style="font-family:trebuchet ms;">Ingredients (serves 4)</span><br /><br /><span style="font-family:trebuchet ms;"> * 1 1/2 tbs fresh lime juice</span><br /><span style="font-family:trebuchet ms;"> * 1 tbs finely chopped dark palm sugar</span><br /><span style="font-family:trebuchet ms;"> * 1 tbs fish sauce</span><br /><span style="font-family:trebuchet ms;"> * 2 tsp sesame oil</span><br /><span style="font-family:trebuchet ms;"> * 1 tsp soy sauce</span><br /><span style="font-family:trebuchet ms;"> * 2 tsp finely grated fresh ginger</span><br /><span style="font-family:trebuchet ms;"> * 1 garlic clove, crushed</span><br /><span style="font-family:trebuchet ms;"> * 1 (about 680g) beef rump steak</span><br /><span style="font-family:trebuchet ms;"> * 1 x 200g pkt grape tomatoes, halved</span><br /><span style="font-family:trebuchet ms;"> * 1 continental cucumber, halved lengthways, thinly sliced diagonally</span><br /><span style="font-family:trebuchet ms;"> * 1 red onion, halved, cut into thin wedges</span><br /><span style="font-family:trebuchet ms;"> * 2 long fresh red chillies, halved, deseeded, thinly sliced lengthways</span><br /><span style="font-family:trebuchet ms;"> * 1 bunch fresh mint, leaves picked, large leaves torn</span><br /><span style="font-family:trebuchet ms;"> * 1 bunch fresh coriander, leaves picked</span><br /><span style="font-family:trebuchet ms;"> * 1 bunch fresh Thai basil, leaves picked, large leaves torn</span><br /><span style="font-family:trebuchet ms;"> * 55g (1/3 cup) toasted peanuts, coarsely chopped</span><br /><span style="font-family:trebuchet ms;"> * 4 kaffir lime leaves, centre veins removed, finely shredded</span><br /><br /><span style="font-family:trebuchet ms;">What we are doing:<br /><br />Make dressing --> Marinate Steak --> Cook Steak --> Make Salad --> Combine Steak &amp; Salad<br /></span><br />Step 1<br /><br /><span style="font-family:trebuchet ms;">Whisk together lime juice, palm sugar, fish sauce, sesame oil, soy sauce, ginger and garlic in a jug.<br />Place the steak in a glass or ceramic dish.<br />Drizzle with half the dressing.<br />Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to develop the flavours.<br /><br />Step 2<br /><br /></span><span style="font-family:trebuchet ms;"> Preheat a barbecue grill or chargrill pan on high.<br />Cook steak on grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate.<br />Cover with foil and set aside for 10 minutes to rest.<br /><br />Step 3<br /><br /></span><span style="font-family:trebuchet ms;">Place the tomato, cucumber, onion, chilli, mint, coriander, basil, peanuts and lime leaves in a large bowl.<br />Thinly slice steak across the grain and add to the salad.<br />Drizzle with remaining dressing and gently toss to combine.<br />Divide salad among bowls and serve immediately.</span><span style="font-weight: bold;font-family:trebuchet ms;"></span><br /><br /><span style="font-family:trebuchet ms;">source: http://www.taste.com.au/recipes/3216/thai+beef+salad</span></span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6755395232751719362-256391088033190911?l=philippeandangiesrecipes.blogspot.com' alt='' /></div>Philippenoreply@blogger.com0