Recipes - Beef Noodle Salad

Want a delicious flavoursome salad that's a bit different?  Look no further.  I love Asian flavours but am not overly experienced with Asian cooking so I loved the simplicity of this dish.  The dressing is a perfect example of the four key asian flavours; sweet, sour, salty and spicy. 

Ingredients

400g beef rump steak

1 tbs soy sauce

1 tsp sesame oil

1 tbs ginger, finely grated

1 clove garlic, crushed

250g bean thread vermicelli noodles (glass noodles)

1 bunch baby bok choy, halved or quartered

1/2 cup coriander

1/4 cup Vietnamese mint

1/4 cup mint

1 long red chilli, thinly sliced (seeds and pith may be removed to reduce spiciness)

2 limes, juiced

1/4 cup fish sauce

1 tbs palm sugar, finely shaved 

1 tbs sesame seeds

Step 1 - Combine soy sauce, sesame oil, ginger and garlic in a ceramic or glass bowl and whisk to combine.  Place beef in bowl and turn a few times to coat.  Cover and refrigerate for 30 minutes, turning once.

Step 2 -  Drizzle a grill pan with a little olive oil and heat over high.  Grill beef for 2-5 minutes each side, depending on thickness of cut and how you like your beef cooked.  Remove from heat and set aside for five minutes to rest.

Step 3 - Bring a full kettle of water to the boil. Place boky choy and noodles in a large bowl and pour boiling water over.  Cover and sit for two minutes, then drain and return noodles and bok choy to the bowl. 

Step 4 - Lightly toast sesame seeds in a dry pan or under an overhead grill. Set aside.

Step 5 - Place chilli, lime juice, fish sauce and palm sugar in a small bowl and whisk until combined.  Pour over noodles.

Step 6 - To serve, slice beef into thin strips and add to noodles along with herbs.  Toss until combined and transfer to serving dishes.  Sprinkle with toasted sesame seeds.

Quotes

Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore.

- Thomas Keller

Recipes - Jamie Oliver's Potato Salad

This is my all time most favourite ever potato salad, Jamie Oliver's Potato Salad!  It's not a typical potato salad as it does not have a sour cream/mayonnaise based dressing with bacon, egg, shallots or corn (that's my idea of a traditional potato salad anyway!)  It combines some of my favourite flavours; lemons, capers, pepper and has a very typical Jamie Oliver feel to it.  Serve with smoked or poached salmon, or enjoy on its own.

Ingredients

600g baby potatoes, halved

1 lemon, zest and juice

1 tbs red wine vinegar

1/4 cup olive oil

2 tbs capers, rinsed

1/3 cup dill, loosely packed

150mL creme fraiche

1 tbs horseradish

salt and pepper, to season

Served w Poached Salmon

Step 1 - Bring a large pot of lightly salted water to the boil.  Add potatoes and cook for 10-15 minutes, until just cooked through. Drain.

Step 2 - While potatoes are cooking, place creme fraiche, horseradish and 1/2 lemon juice in a small bowl.  Season well with salt and pepper and mix until combined.  Set aside.

Step 3 - In a large bowl add remaining lemon juice, lemon zest, vinegar, oil and capers.  Throw in potatoes while they are still warm and toss to coat.  Set aside for 5-10 minutes, tossing occassionally, to allow the dressing to soak into the potatoes.  
Step 4 - Just before serving, add most of the dill to the potatoes and toss together.  Spoon potatoes onto a serving plate, ensuring you get all the capers and dressing.  Flick the creme fraiche over the top and sprinkle with remaining dill.

Notes:

I have used horseradish from a jar as I have not been able to get my hands on the fresh stuff. Fresh horseradish is always better if you are able to source it.  The amount of horseradish, either fresh or jarred, can be altered to suit your taste.  But keep in mind, use it liberally as it adds a good kick to the salad.

Good tips, good tricks.

When marinading, avoid placing the marinade in a metal bowl as the acid can react with the metal and effect the taste of the dish, leaving an undesirable metallic tang.

Plastic can be used, but many marinades will stain or leave an oily residue that is difficult to remove.

The best things to use are glass or ceramic bowls, disposable plastic containers or snap lock bags.

Facebook

The votes are in! Thanks to everyone who participated in my Facebook page poll this week.  From the five available options the winners were:

1. Asian Style Beef Noodle Salad
2. Cookie Cups

Recipes and photos will appear on my blog sometime over the coming week. Remember to become a fan of my facebook page and you can vote on next weeks poll, giving you the chance to choose what I cook!