Categories
Vegetables and Salads

Fried Quinoa

Fried Quinoa
Ingredients
  • 3 cups of cooked quinoa
  • 2 rashers of bacon
  • 1 cup of frozen peas and corn
  • 3 shallots, sliced
  • Half a capsicum sliced thinly
  • 2 eggs
  • 2 tablespoons olive oil
  • soy sauce to taste
Instructions
  1. Chop the bacon and fry. Beat the eggs lightly and then fry like a pancake in the bacon fat. Remove and slice.
  2. Heat the olive oil and add the shallots and capsicum. Fry until the capsicum starts to soften. Add the quinoa, bacon and peas and corn and cook stirring until the vegs are cooked. Stir in the sliced egg and soy sauce to taste.

 

Categories
Seafood Vegetables and Salads

Crab Mango Lime and Avocado Salad

Crab Mango Lime and Avocado Salad
Ingredients
Sauce
  • 1 tbsp Pukara Estate Premium Extra Virgin Olive Oil
  • 1 Ripe mango peeled, pitted and diced
  • 1 tbsp fresh lemon juice
  • ¼ cup water
  • Salt and pepper to taste
Salad
  • 1 tbsp fresh lime juice
  • 3 tbsp Pukara Estate Lime Flavoured Extra Virgin Olive Oil
  • 500gm crab meat
  • 2 tbsp finely chopped parsley
  • 2 tbsp finely chopped mint leaves
  • ½ a finely chopped red onion
  • 1 medium sized mango, peeled, pitted and diced
  • 1 advocado, peeled, pitted and diced
  • 1tsp tobasco sauce
  • Salt and pepper to taste
Instructions
Sauce
  1. Heat the Premium oil in a small pan over medium heat. Add the mango and stir for approximately 3 minutes until the mango is tender. Add water and bring to boil. Remove from heat and stir in lemon juice. Season with salt and pepper. Allow to cool and puree until smooth. Refrigerate.
Salad
  1. In a bowl combine crab meat, ½ of the parsley and mint, the red onion, the tobasco sauce, 2 tbsp Lime Oil and the fresh lime juice. Season and mix through gently with a fork. In a separate bowl combine mango,advocado, 1 tbsp Lime oil, remaining parsley and mint, salt and pepper. Mix carefully with a fork taking care not to break up advocado. Layer both mixtures into molds and refrigerate for 1 ½ hours. Serve on individual plates with sauce drizzled on top and more parsley to garnish.
Notes
To purchase Pukara Estate Extra Virgin Olive Oil go to Australian Tru Blue website. http://www.australiantrublue.com.au/

 

Categories
Beef Vegetables and Salads

Thai Beef Salad

Thai Beef Salad
Ingredients
  • 1½ tbs fresh lime juice
  • 1 tbs brown sugar
  • 1 tbs fish sauce
  • 2 tsp sesame oil
  • 1 tsp soy sauce
  • 2 tsp finely grated fresh ginger
  • 1 garlic clove, crushed
  • 1 rump steak
  • 2 medium tomatoes, chopped
  • 1 continental cucumber, halved lengthways, thinly sliced diagonally
  • 1 red onion, halved, cut into thin slices
  • 2 long fresh red chillies, halved, deseeded, thinly sliced lengthways
  • 1 bunch fresh mint leaves, roughly chopped or torn
  • 1 bunch fresh coriander leaves
  • 1 bunch fresh Thai basil leaves, roughly chopped or torn
  • ⅓ cup toasted peanuts, coarsely chopped
  • 4 kaffir lime leaves, finely shredded
Instructions
  1. Mix together lime juice, sugar, fish sauce, sesame oil, soy sauce, ginger and garlic in a jug. Marinate the steak with half of the sauce in the fridge, turning occasionally, for 2 hours.
  2. Preheat a grill or pan on high. Cook steak on for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 10 minutes to rest.
  3. Place the tomato, cucumber, onion, chilli, herbs, peanuts and lime leaves in a large bowl. Thinly slice steak across the grain and add to the salad. Drizzle with remaining dressing and gently toss to combine.

 

Categories
Beef Vegetables and Salads

Persimmon Thai Beef Salad

Persimmon Thai Beef Salad
Ingredients
  • 250gms fillet steak, trimmed
  • ·1 persimmon, peeled and julienned
  • ·1 cup coriander leaves
  • ·1 cup mint leaves
  • ·1/2 cup (Thai) basil leaves
  • ·2 shallots, finely sliced
  • ·1 long red chilli, seeded and shredded
  • Dressing
  • ·1 clove garlic, crushed
  • ·1 teaspoon caster sugar
  • ·3 tablespoons fresh lime juice
  • ·2 tablespoons fish sauce
Instructions
  1. ·Brush beef with a little oil and barbeque, pan fry or grill until cooked to your liking (2-3 minutes each side will be medium). Set aside to rest for 5 minutes, then slice thinly.
  2. ·In a large bowl gently toss all salad ingredients.
  3. ·To make the dressing, combine all ingredients in a screw top jar and shake until the sugar has dissolved.
  4. ·Combine beef with salad, drizzle with dressing and serve immediately.
  5. Serves 2
Notes
Recipe courtesy of Fresh Australian Persimmons