Pad Thai Salad (serves 8-10)
2 tablespoons x flannerys organic tahini
2 x limes (juiced)
2 x teaspoons grated ginger
2 x tablespoons soy sauce
2 x tablespoons honey
1 x medium red chili - diced (to taste)
2 x carrots - peeled into thin strips
2 x zucchini - peeled into thin strips
1/4 x red cabbage - sliced finely
1/2 punnet x mung beans
1 packet x bean sprouts
1/2 bunch coriander leaves
1/2 bunch mint leaves
4 x green shallots sliced finely
100g x spinach leaves
1 x continental cucumber - sliced
Mix vegetables together in a large bowl
mix dressing ingredients together and dress salad, allow to sit for 5 minutes while flavours combine.
keep leftover salad for the next day. Experiment with your favourite vegetables and asian herbs like thai basil, viet mint, kaffir lime leaf, capsicums, cherry tomatoes etc
carbs 9g; protein 7g; fat 3g
Thai style chicken burgers (serves 8-10)
1kg x free range chicken breast
1/2 bunch coriander
1 x red onion
3 cloves garlic
3 tablespoons fish sauce
chili to taste
Blitz all ingredients in a food processor (in batches if necessary) and mix thoroughly.
shape mixture into 8 - 10 burger patties and grill on the BBQ
serve wrapped in lettuce cups with lime wedges and chili sauce or with my pad thai salad.
keep leftovers for lunch or freeze for emergency use!
try substituting chicken breast for fish or prawns or both!
try these poached in an asian style broth
carbs 5g; proteins 29.5g; fat 2.5g
500g fresh, skinless salmon
2 egg whites
1 spring onion/shallot
1 lemon - zest only
salt & pepper
throw all ingredients into a food processor and blitz unitl everything is chopped and combined
shape into burger patties around the size of your palm and grill, steam or pan fry.
Turn your salmon cakes when you see them change colour aroud the edges and come away from the pan easily - being careful not to overcook them. squeeze the juice from your zested lemon over the cooked salmon cakes.
- try using fish sauce, lime, chili and ginger instead of the spring onion, salt & pepper and lemon
- baby capers and different herbs like tarragon, chives or parsley or a little dijon mustard can all add zing to your salmon cakes
150-200g snapper fillets per person
1 iceberg lettuce
1 punnet cherry tomato
1/2 bunch coriander
1 tablespoon extra virgin cold pressed olive oil
Punch the core out of your iceberg lettuce and immerse in a big bowl of cold water. This will eventually separate the leaves.
cut the snapper into pieces roughly the size of your palm and even thicknesses, arrange on a plate or chopping board and sprinkle with paprika, lime zest and salt and pepper. set aside for 10-15 minutes while you prepare the salsa
cut your avo in half around the stone, spoon out the creamy flesh and dice around the same size as the cherry tomatoes which are cut in to halves
chop the coriander and shallots and combine your salsa ingredients with a squeeze of lime juice and the olive oil, salt and peper, being careful not to break up the avo too much
by now your lettuce leaves should pull apart easily. I like to drain them upside down beside the sink or on paper towel
grill the snapper seasoned side down until the colour changes around the bottom then flip and cook until just cooked - it continues to cook after you remove it from the heat so dont wait until it's overcooked (!)
serve immediately in the middle of the table. take a lettuce leaf, a piece of fish and some salsa, wrap it up and enjoy!
For an extra punch add some chopped chili to the salsa.
You also might like to beef up the salsa with diced cucumber, different coloured capsicums, olives, radish, fennel, grated raw beetroot.....
of course try other lettuce leaves like baby cos, or bitter raddichio if that's your thing
1 head cauliflower
2-3 cloves garlic
1/2 leek or onion or white part of 4 shallots
1 cup chicken stock (I use campbells real stock)
finely slice your washed leek and garlic
chop the cauliflower into evenly sized pieces
heat a medium sized pot over medium heat, add leek, garlic, salt & pepper and 1/4 cup chicken stock - immediately cover with a lid to trap the steam
after a minute or so lift the lid to reveal softened leeks, now add the cauliflower and a little more stock and replace the lid to steam the cauliflower
continue to cook checking regularly to make sure the pan is not dry, but that there is not so much liquid that you look like you are making soup(!)
if you add too much stock leave the lid off for it o evaporate.
remove the pot from the heat when you can push a wooden spoon through the cauliflower with a little resistence - if you cook it too much it will eventually lose its nutrients and may also begin to smell a little unpleasant (!)
transfer the contents of the pot into your blender with a squeeze of lime and blend until smooth - you may need to do it in batches. If your blender struggles just add a little more liquid. Check the seasoning at the end when all your blended batches are mied together in a serving bowl.
serve hot with seafood, lamb, steak or chicken and enjoy!