Sunday, May 24, 2015

{Zingy Red Beef Curry}






I cannot tell you how much I love Eurovision.  The ballads, the outfits, the staging and not to mention the hilarious tweets following each act, I had tears reading those tweets, happy tears, people are so funny. Anyway I bloody love it, this year I quite fancy Israel, Cyprus and Latvia, they are my fav's and they are all in the final, hooray for them.  Thanks to Eurovision last night was hands down the best night on the couch I've had for ages, even with a feverish sleeping child on my lap.  Oh and the curry is delicious, zesty, zingy, spicy, fragrant and perfect now the nights have turned arctic. 

…the curry
2-3 tbsp extra virgin olive oil
1kg beef rump, trimmed and cut into large chunks

sea salt flakes
1 bunch of coriander, stalks + leaves separated and cleaned
2 lemongrass stalks, bashed
3 garlic cloves, finely chopped
2 green chillies, sliced (I left seeds in)
2cm piece ginger, peeled and microplaned
4 star anise
3 kaffir lime leaves
1 tbsp vinegar
1 tbsp red curry paste
1.5 tbsp fish sauce
270ml can coconut cream
1 tbsp brown sugar
1 ½ cups beef stock
2 x limes

Heat some olive oil in a frypan over high heat, sprinkle beef with sea salt and add to hot pan in two batches, fry until browned all over, set aside.

In another pan with a lid, add a tbsp of olive oil, the chilli, ginger, garlic, lemongrass, kaffir lime leaves, star anise, a pinch of salt and the red curry paste, cook for a couple of minutes over medium heat and then add the coriander stalks, fish sauce and vinegar and stir.

Next add in the browned beef, beef stock, coconut cream and sugar. Pop on the lid and simmer gently for 60 to 90 minutes, until the beef is tender. Stir thru the juice of a lime, and serve with white rice, a wedge of lime and a sprinkle of coriander leaves.


Thursday, May 7, 2015

{Farro, Roasted Cauliflower + Fetta Salad}





I knew I had made one too many salads before the Mr even walked in the door, I just knew it because a) I make a lot of salads and b) he was on a photo shoot and had a salad for lunch.  His face said it all, thank god the kids didn't eat all their meatball margarita pizza.  Thats all I have to say.

I actually put a fair bit of effort into this salad, so it's good that the Mr was quite complimentary about it once he started eating and after he finished with the "where's the steak" jokes.  This is super filling, I am a big fan of farro because of that and it doesn't go all soft on you, its a firm grain, I prefer my grains firm, its got good texture.  Roasted cauliflower is just the best possible kind of cauliflower and who doesn't appreciate a sprinkling of fetta to jazz things up.

…salad
1 cup farro
1 small cauliflower, cut into small chunks
sea salt flakes

fresh cracked black pepper
smoky paprika
olive oil
2 handfuls of baby spinach, coarsely chopped
handful of toasted pine nuts
50g currants + enough red wine vinegar to cover currants
handful parsley leaves
handful basil leaves
1/4 red onion finely diced
100g fetta cheese (I like danish)


…dressing
1/3 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon honey
sea salt flakes

fresh cracked black pepper

Start by cooking the farro, add it to a saucepan along with 3 cups of cold water season with salt and bring to the boil. Reduce heat to a simmer, don't worry about a lid and cook for about 25 to 30 minutes, it will still have a bite, its not a soft grain. Drain into a colander and rinse with cold water, set aside.


Preheat oven to 200. Scatter cauliflower into a large baking dish add a drizzle of olive oil, a generous pinch of sea salt, pepper and a sprinkling of smoky paprika. Roast until golden brown and cooked through, about 25 to 30 minutes. Give it a couple of stirs during the roasting time.


Tip the currants into a small saucepan, pour over just enough red wine vinegar to cover the currants, bring to a boil, reduce heat and simmer gently for 5 minutes.  Turn off the heat and let the currants rest.  

In a small jar or bowl combine the dressing ingredients.

Now lets bring it all together, in a large bowl or platter toss together the farro, roasted cauliflower, spinach, 
herbs, red onion, toasted pine nuts, currants and dressing, finish by topping with the crumbled fetta.