Monday, January 23, 2012

{Mongolian Lamb}

I have had this recipe sitting in drafts for over a week, instead of just getting down to it I've been complaining about the heat and the flys and about how long the kinder holidays seem when you don't have anyone to palm the kids off to for even an hour and well you know just generally putting it off, but its got to be shared, you would really love this, you should try it.  Jay says it tastes like a takeaway, I'm taking that as a compliment, a) because you gotta take them where you can get them and b) because it is essentially true !

...the dish
1 egg
2 tsp bicarbonate soda
2 tsp sugar
2 tbsp soy sauce
2 tsp cornflour
250g lamb backstrap, sliced thinly
olive oil

1 red capsicum, sliced
1 large onion, wedged
2 x baby bok choy, sliced
3 cloves garlic, crushed
2 tbsp hoisin sauce
2 tbsp oyster sauce
1 tsp grated ginger
1o drops of tabasco sauce
3 tbsp water

Combine the egg, bicarbonate soda, sugar, soy sauce and cornflour in a bowl then add in the sliced lamb and marinade for half an hour.

Heat olive oil in a wok or large frypan on high, quickly stir fry lamb until crisp in two batches, remove from pan to a plate.  Add capsicum, onion, bok choy and garlic to the pan and stir fry for a few minutes until starting to soften, while that's happening combine the hoisin, oyster, ginger, chilli and water in a bowl then add the lamb back to pan, pour over your sauce and cook for a couple more minutes till warmed thru, serve on rice.

Friday, January 6, 2012

{Ginger & Pistachio Slice}

Here's a little slice of happy for the new year, its fresh and zingy and I made it for our pals who live up in the hills.  We have spent most of this year in the pool, not our own pool, no siree, not yet but in many pools around and about.

Lots of hours spent reading in the warm dappled sunshine, lots of hours watching happy boys making friends and running from pool to pool, jamming bananas into their little mouths not even sitting for a minute to eat for fear of missing out on a moment in the warm blue water.  

...the slice
1 cup raw shelled pistachio nuts
125g butter
1 packet plain biscuits
1 cup coconut
80g finely chopped crystallised ginger
1/2 cup condensed milk

Pop the pistachio nuts on an oven tray and lightly roast them for 6 minutes at 180.  Now you can turn the oven off because you don't need it anymore.  Coarsely chop pistachios and put half aside to decorate the top of the slice, put the other half in a big bowl.

Melt the butter, and crush the biscuits to a fine crumb then chuck them in the bowl, along with the coconut, ginger and condensed milk mix all together then press into a lined slice tin and pop it into the fridge to set (about an hour).

...the icing
2 cups icing sugar
80g softened butter
2 tablespoons golden syrup
2 teaspoons ground ginger
2 tablespoons milk

Using an electric beater whizz all the ingredients together until creamy and pale.

Spread the butter icing over the chilled base and sprinkle with the rest of the pistachios.

Cover and pop back in the fridge until the icing is firm (couple of hours).

Slice it up and enjoy, it's best stored in the fridge, especially if you are in melbourne and its 39 degrees the day you make it ! ha.