You will need to start this recipe 1 day ahead.

INGREDIENTS:

1 stick lemongrass, roughly chopped
4cm piece ginger, peeled and roughly chopped
4 garlic cloves, peeled and roughly chopped
4 coriander roots, chopped
2 tbsp smooth tamarind paste
2 tbsp fish sauce
2 tsp brown sugar
1kg pork fillet, diced into 4cm cubes
4 wooden skewers
1/2 bunch fresh flat-leaf parsley, roughly chopped
1/2 bunch fresh mint, finely chopped
1/2 bunch fresh coriander, roughly chopped
100g cherry tomatoes, quartered
1/2 red onion, finely sliced
1/2 red capsicum, finely sliced
Juice of 1 lemon
2 tbsp sweet chilli sauce, plus extra to serve
2cm piece ginger, finely grated
1/4 cup granulated peanuts

PREPARATION:

  1. Using either a pestle and mortar or food processor, grind together lemongrass, ginger, garlic and coriander roots.
  2. Add the tamarind, fish sauce and brown sugar and continue mixing until you have a smooth paste.
  3. Pour marinade over pork and cover. Leave to marinade overnight. Soak skewers in water for a few hours or overnight to prevent them burning.
  4. When you are ready to cook, preheat top oven element.
  5. Once pork is ready, thread pieces evenly onto skewers. Cook under a hot grill for 5 minutes either side, or until beginning to char. Alternatively, you can cook these on the BBQ.
  6. Serve warm with salad and extra sweet chilli sauce.
  7. For salad, combine parsley, mint, coriander, tomatoes, red onion and capsicum in a bowl. Whisk together lemon juice, sweet chilli and ginger and pour over salad.
  8. Transfer to a plate and scatter with peanuts.
Published in Pork

SALAD INGREDIENTS:

2 Beef fillet steaks or rump steak
1 teaspoon vegetable oil
2 mini cucumbers, cut into wedges
10 Cherry Tomatoes, halved
1/2 small red onion, finely sliced
Handful of Coriander, stems finely chopped and leaves left whole
1/2 small red chilli, finely chopped

DRESSING INGREDIENTS:

1/2 large garlic clove, minced
1 tablespoon vegetable oil
2 teaspoons fish sauce
2 tablespoons lime juice
2 teaspoons brown sugar
1 teaspoon sesame oil
1 tablespoon water
Sea salt & Pepper

PREPARATION:

  1. Combine all the dressing ingredients and mix well until sugar is completely dissolved.
  2. To cook the steak, heat a griddle pan. Add the vegetable oil.
  3. Place the steaks on the pan and cook for about 5 minutes each side, so they are 'medium'. Its best not to overcook them for this dish, as you want the beef tender.
  4. When its done, set aside and let it rest for a few minutes.
  5. Place the cucumber, tomatoes, red onion, chilli and coriander into serving plate.
  6. Slice up the beef into thin pieces and add to the salad. Drizzle the dressing over and toss to combine.
  7. Let the cucumbers and beef soak up some of the dressing for extra flavour. Season with sea salt and pepper.
Published in Beef

INGREDIENTS:

1/4 cup (60ml) soy sauce
1 tbs honey
1 tbs sesame oil
2 garlic cloves, crushed
1 tsp grated ginger
2kg piece beef eye fillet (centre cut), trimmed of all sinew
1 tbs sunflower oil
1/3 cup (80ml) sweet chilli sauce
Shiso cress or other Asian baby herbs, to garnish (optional)
1 cup coriander leaves, chopped
1/2 cup parsley leaves, chopped

PREPARATION:

  1. Combine soy, honey, sesame, garlic and ginger in a shallow dish.
  2. Add beef and turn to coat. Cover and marinate in the fridge for 4 hours, turning occasionally.
  3. Preheat oven to 190°C. Remove beef from dish, discarding marinade, and pat dry with paper towel.
  4. Heat sunflower oil in a large roasting pan over medium high heat.
  5. Add the beef and sear on all sides. Transfer to the oven and roast for 20-25 minutes for medium-rare (or until cooked to your liking). Set aside to cool.
  6. Just before serving, spread chopped herbs on a large sheet of baking paper.
  7. Brush beef with sweet chilli and roll in herbs, pressing to coat.
  8. Serve thickly sliced, and garnish with shiso if desired.
Published in Beef

Perfect for the Aussie BBQ season these spicy lamb burgers with delicious relish can be served with your favourite buns or pittas.

INGREDIENTS

For the burgers
1kg/2¼lb minced lamb (it's best not to use extra-lean mince as the fat will help bind the burgers and keeps them juicy when cooked)
2 garlic cloves, crushed
1 medium onion, finely chopped
1-2 tbsp mango chutney
3cm/1¼in piece of fresh ginger, peeled and grated
1 red chilli, de-seeded and finely chopped
¼ tsp ground turmeric
1 tsp coriander seeds, crushed
1 tsp cumin seeds, crushed
flaked sea salt and freshly ground black pepper
oil, for brushing
flat bread, pitta bread or burger buns, to serve
For the relish
6 ripe tomatoes, quartered, de-seeded and diced
200g/7oz tub of Greek yoghurt
bunch of fresh coriander, roughly chopped
1 small red onion, finely chopped
squeeze of lemon or lime juice
PREPARATION
  1. Place the minced lamb in a large mixing bowl and add the garlic, onion, mango chutney, ginger, chopped chilli, turmeric, crushed coriander and cumin. Season well with salt and pepper and mix by hand until combined. The burgers can be briefly mixed in a food processor until just starting to hold together, but be careful not to over-work the mixture.
  2. Divide and shape the mixture into 8-10 burgers. If you want to check the flavour, fry a small burger in a drop of oil before shaping the rest and, if necessary, add extra flavourings or seasoning.
  3. Place the burgers on a cling film-covered tray and keep them in the fridge to relax for at least 30 minutes. They're ideal made the day before cooking.
  4. To prevent the burgers from sticking, brush with a little oil before barbecuing over medium-hot coals for about 5-6 minutes each side.
  5. Mix together the tomatoes, yoghurt, coriander, onion and lemon or lime juice and season to taste with salt and pepper. Serve with the burgers, either inside the bun or as a dipping sauce.
  6. For a change, use diced, seeded cucumber instead of tomatoes, and try mint instead of coriander.
Published in Lamb