Mince Lettuce Cups

Serves 3-4

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500g beef mince
1 teaspoon curry powder (or less to taste)
1 teaspoon white pepper
1 teaspoon garam masala
1 tablespoon fish sauce
1 tablespoon soy sauce
1 teaspoon fresh ginger, grated
1/4 cup fresh coriander, chopped (including stalks)
1 tablespoon vegetable or peanut oil
1 tablespoon lime juice
1/2 red onion, diced
1 carrot, diced
1/2 red capsicum, diced
cos or iceberg lettuce leaves, washed
snow peas or bean sprouts for garnish


Do This -

1. Mix mince, spices, herbs, sauces and ginger in a bowl with hands and set aside for 15 minutes.
2. Fry onion, carrot and capsicum in oil until softened.
3. Add mince and stir until cooked through.
4. Add lime juice & finley sliced snow peas or bean sprouts.
5. Serve in lettuce cups

Avocado Salsa

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avocado
red onion
cherry tomatoes
capsicum
canned corn
chilli
fresh coriander
lime juice
red wine vinegar
tabasco sauce
salt & pepper


Do This -

1. Chop and mix ingredients together to taste.

Chunky Beef with Beans and Chilli

From Taste.com.au

Serves 4

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1 tablespoon olive oil
400g can chopped tomatoes
300ml bottled chunky chargrilled salsa
500g lean beef stir-fry strips
2 tablespoons chopped fresh coriander
1 red capsicum, seeds removed, coarsely chopped
400g can red kidney beans, rinsed and drained
1 onion, sliced


Do This -

1. Heat oil in a large frying pan, add onion and red capsicum and cook over medium heat for 5 minutes or until golden. Add beef and cook, stirring, until browned.
2. Add salsa, tomatoes and kidney beans, and simmer for 10 minutes. Stir in coriander and season with salt and pepper.
3. Serve in bowls, topped with a generous dollop of yoghurt.

This recipe is from Taste.com.au... click here

Indian-style Kedgeree

From Taste.com.au

Serves 4

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1 1/2 cups long-grain white rice

30g butter

1 medium brown onion, finely chopped

1 garlic clove, crushed

1 tablespoon medium curry powder

200g smoked trout fillets, flaked

2 tablespoons finely chopped fresh coriander leaves

2 tablespoons finely chopped fresh flat-leaf parsley leaves

4 hard-boiled eggs, quartered

Do This -

1. Cook rice following packet directions. Line a baking tray with baking paper. Spread rice over prepared tray. Cool. Cover and refrigerate for 3 hours.
2. Melt butter in a large frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until onion has softened. Add garlic and curry powder. Cook, stirring, for 1 minute or until fragrant.
3. Add rice, trout, coriander and parsley. Cook, stirring, for 3 minutes or until heated through. Divide between bowls. Top with egg. Serve.

Options for next time - use prawns instead of smoked trout, add 1 large red chilli, serve with lemon wedges as well as boiled eggs.


Recipe from Taste.com.au

Beef & Vegetable Korma

This curry is a perfect winter warmer, and so simple! All you need is time to let it simmer.

Serves 4

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1 tablespoon olive oil

600g diced beef

1/2 jar korma paste (I used Patak's)

1 onion, diced

2 carrots, peeled, chopped

2 zucchinis, chopped

150g cauliflower, cut into small florets

3/4 cup (200g) Greek-style natural yogurt

1/2 cup roughly chopped fresh coriander

Steamed rice, to serve

Cooked pappadums or naan bread, to serve

Do This -

1. Heat half the oil in a large saucepan over high heat. Add half the beef and cook stirring 1-2 minutes or until browned. Transfer to a bowl. Repeat with remaining oil and beef.
2. Add onions to the pan and saute until lightly browned.
3. Return the beef to the pan and add the korma paste, vegetables and 1/2 cup (90g) of the yogurt. Bring to a simmer. Reduce heat to low and simmer, covered for 2 or more hours.
4. Reserve 1 tablespoon of the chopped coriander and stir the remaining coriander through the curry. Spoon the curry onto the rice and sprinkle with the remaining coriander. Serve with the remaining yogurt and pappadums or naan.

Note - you can add any vegetables you have or like to this curry.

Thai-Style Curry

This recipe is like a choose your own adventure story book.

You choose the type of curry.
You choose as many or as few vegetables as you like
You choose the meat or tofu...and come up with your own special thai-style curry.

Serves 4

 Get This -

• 2 tbsps thai red, green or yellow curry paste
• 400ml coconut milk
• 2 tbsps fish sauce
• 2 tbsps brown sugar
• 1 tbsp lime juice or 1 kaffir lime leaf finely shredded
• 400g - 500g diced chicken, pork, lamb, or prawns peeled and deveined. Or 300g tofu, diced and lightly fried
• fresh coriander
• 4 cups jasmine rice (cooked)

Choose your vegetables -

• small can bamboo shoots (drained and rinsed)
• small can water chestnuts (drained and rinsed)
• 125g baby corn spears, halved diagonally
• snow peas or snow pea sprouts
• capsicum
• carrots
• broccoli
• cauliflower
• shallots or onions
• beans or sugar snap peas
• zucchini

Do This -

1. In a wok or large saucepan, over medium high heat, combine coconut milk and curry paste, heat and stir constantly until the majority of the paste has dissolved. 2. And fish sauce, brown sugar and lime, stir until dissolved. 3. Add meat or tofu and vegetables, stir gently until well incorporated. 4. Let simmer for 10 - 20 minutes until meat and vegetables are cooked through. 5. Serve over rice or noodles and top with coriander or your favourite herbs.

Rice Paper Rolls

This recipe is from Taste.com.au and tweaked a little.

From Taste.com.au

Makes 12

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• 1 cup shredded barbecued chicken
• 1 lebanese cucumber, cut into matchsticks
• 1 carrot, cut into matchsticks
• 1/2 cup beansprouts, trimmed
• 1/3 cup fresh vietnamese mint leaves
• 1/3 cup fresh coriander leaves
• 1 tablespoon lime juice
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 12 x 22cm rice paper rounds (see note)
• sweet chilli sauce, to serve

Do This -

1. Combine chicken, cucumber, carrot, beansprouts, mint, coriander, lime juice and fish sauce in a large bowl.
2. Place 1 rice paper round in a medium bowl of lukewarm water for 15 seconds or until just soft. Place on a clean tea towel or paper towel.
3. Arrange 1/4 cup of the chicken mixture along the centre of rice paper round. Fold ends in and roll up firmly to enclose filling. Repeat with remaining rice paper rounds and filling. Serve with sweet chilli sauce.

Mushroom & Tomato Frittata

I'm still a little shocked at how easy and quick and tasty this recipe is!
It's a new favourite!!
I found it on Taste.com.au and changed a few things.
I added some bacon, changed the parsley to coriander and cooked it in the oven because I don't have a grill.

from Taste.com.au
 

Serves 4

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• 20g butter
• 200g Swiss brown mushrooms, thickly sliced
• 2 vine-ripened tomatoes, cut into wedges
• 4 eggs
• 75g mature cheddar, coarsely grated
• 2 bacon rashers, diced
• 1/4 cup fresh coriander roughly chopped

Do This -

1. Preheat the grill to high or the oven to 180deg.
2. Melt the butter in a non-stick frypan over medium heat. Add the sliced mushrooms, bacon and tomato wedges, and cook, stirring, for 3-4 minutes until tomato and mushrooms have softened.
3. Lightly beat eggs with 1 tablespoon water in a large bowl. Stir in cheese, coriander, and the mushroom and tomato mixture. Season with salt and pepper.
4. Melt remaining butter in the frypan over medium-low heat. Add the egg mixture, stir briefly, then cook for 5-6 minutes until golden underneath and nearly set. Place pan under hot grill for 3-4 minutes or until just set and top is golden. Or pour the mixture into a flan/quiche dish and bake in the oven for 30 - 40 minutes until just set and top is golden.
5. Serve with your favourite salad.

Pad Thai

This is a version of a recipe I found here.

Image found here

Serves 4

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250g rice stick noodles

500g chicken thigh fillets, sliced thinly
2 clove garlic, crushed
2 teaspoon grated ginger
1 red capsicum, sliced into thin strips and strips halved
1 large carrot, cut into matchstick
4 spring onions, sliced thinly
2 cups bean sprouts
1 or 2 red thai chilli, sliced thinly
2 tablespoons chopped palm sugar (or brown sugar)
2 tablespoon soy sauce
2 tablespoon rice wine vinegar
1 tablespoon fish sauce
1 tablespoon lime juice
3 eggs
fresh roughly chopped coriander leaves
chopped peanuts
Chilli flakes and sesame seeds (optional)

Do This -

• Prepare rice noodles according to directions listed on package.
• In a mixing bowl, whisk together sugar, soy sauce, rice wine vinegar, lime juice and fish sauce, set aside.
• Heat oil in a wok or large and deep non-stick pan over medium-high heat. 
• Once hot add chicken and saute until cooked through, about 4 - 6 minutes. Transfer to a plate, leaving oil in pan. 
• Add capsicum and carrots and saute 1 - 2 minutes then add garlic, ginger, spring onions and bean sprouts saute 1 minute longer. 
• Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. 
• Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.

Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.

Bean Salad

I love cold salads in Summer.  This one is particularly yummy!

Serves 4

Get this -

430g can three-bean mix, rinsed, drained
1/2 small red onion, sliced very thinly
1 punnet cherry or grape tomatoes, halved
1/2 cup chopped fresh coriander
1 large lemon, juiced
Salt & freshly ground black pepper

Do this -

Place the beans, onion, tomatoes and coriander in a medium bowl. Add the lemon juice, season with salt and pepper, and toss to combine.