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22 October 2017Last updated
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Food | Recipes

Give your meals a burst of Eastern flavour

Asian fusion-style crowd-pleasers, perfect for that lazy lunch with friends

StockFood
9 Dec 2016 | 12:00 am
  • STEAMED MUSSELS AND PRAWNS IN COCONUT MILK

    Source:StockFood

STEAMED MUSSELS AND PRAWNS IN COCONUT MILK

Prep time 15 mins
Cooking time 15 mins
Serves 8

4 tsp olive oil
2 large cloves of garlic, chopped
1 stick of lemongrass, sliced
1 red chilli, finely sliced
1 small root of young, fresh ginger, sliced
1 kg mussels
1 kg deveined queen-sized prawns with shells intact
1 tbsp sesame oil
2 tsp Thai fish sauce
400ml tin coconut milk
4–5 spring onions, sliced
1 bunch of basil, chopped
1 bunch of coriander, chopped crusty bread, to serve

Heat a wok to a high temperature. Add olive oil, then stir-fry garlic, lemongrass, chilli and ginger together.

Add the mussels and prawns to the wok. Add sesame oil and fish sauce and stir-fry until the prawns are slightly pink.

Add coconut milk and bring to the boil. Add spring onions, basil and coriander, and allow to simmer for 5 minutes. (Throw away any mussels that do not open when cooked.) Leaving the mussel shells on, serve immediately sprinkled with fresh coriander leaves. Serve with crusty bread to soak up the broth.

GRILLED CHICKEN BREASTS WITH CORIANDER AND LIME

FR_161202_11119475_11119488-(Read-Only)

Prep time 1-3 hours
Cooking time 15 mins
Serves 8

8 chicken breast fillets
FOR THE MARINADE:
125ml olive oil
4 tbsp soy sauce
1 tbsp sesame oil
1 bunch coriander, including roots, chopped
1 lime, zested and juiced
3 large garlic cloves, crushed
1 small root of ginger, slivered
FOR THE SALAD:
1kg of any combination of: Chinese cabbage, romaine lettuce, baby spinach, baby corn, bean sprouts, red and yellow peppers, spring onions and mange tout or sugar snap peas, thinly sliced
3 tbsp coriander leaves, to serve
FOR THE CRUNCHY TOPPING:
1 packet instant noodles, broken up into pieces
125ml flaked almonds
4 tbsp sesame seeds
2 tsp sunflower oil
FOR THE DRESSING:
2 tbsp olive oil
2 tbsp soy sauce
4 tbsp maple syrup
2 tbsp vinegar

Mix the marinade ingredients together and marinate the chicken for 1-3 hours in the refrigerator. Return the chicken to room temperature 1 hour before cooking. Grill chicken breasts over coals or in the oven until cooked, brushing with the leftover marinade. Let rest for 10 minutes and slice thickly.

To prepare the salad, parboil or steam the baby corn and sugar snap peas, if using, then allow to cool.

To make the crunchy topping, toss all the ingredients together and toast in the oven at 180°C until browned, about 4 minutes.

To make the dressing, whisk all the ingredients together.

To assemble the salad, arrange the vegetables on a plate, top with a sliced grilled chicken breast, scatter the crunchy topping over and drizzle with the dressing. Sprinkle with fresh coriander leaves.

SEARED BEEF WRAPS WITH SOY-MAPLE DIPPING SAUCE

FR_161202_11119475_11119491-(Read-Only)

Prep time 15 mins
Cooking time 25 mins
Serves 8

FOR THE WRAPS:
500g beef fillet
1 tbsp olive oil
Coarse sea salt and black pepper
1/2 tsp chilli flakes
2 tsp sesame oil
1 tbsp soy sauce
8 rice paper rounds
Cucumber, red pepper, basil, mint and red chilli, thinly sliced
FOR THE SOY-MAPLE DIPPING SAUCE:
150ml soy sauce
150ml maple syrup

To prepare the beef, rub the fillet with olive oil. Sprinkle salt, pepper and chilli flakes over it. Leave the meat to rest at room temperature for an hour.

Sear the fillet on a barbecue or in a pan for 10 minutes until brown on all sides. Let the meat rest for 15 minutes then slice thinly into strips. Place in a bowl and combine with the sesame oil and soy sauce.

To assemble the wraps, dip individual rice paper rounds in water until soft, about 10–20 seconds. Pat dry. Place a few beef strips with cucumber, red pepper, basil, mint and chilli on the centre of each rice paper round.

Fold one side over the filling to form a base and then roll the rice paper from the other side to enclose. Repeat with the remaining mixture and rice paper rounds.

To prepare the dipping sauce, combine the ingredients in a heavy-bottomed pot. Boil, then reduce the heat to medium. Simmer gently until reduced by half. Cool. (This sauce can be stored in a sealed jar at room temperature for a month.)

To serve, cut each beef wrap in half diagonally and arrange on a plate. Serve at room temperature with soy-maple dipping sauce.

OVEN-BAKED SUSHI RICE PUDDING

FR_161202_11119475_11119493

Prep time 15 mins
Cooking time 2 hours 30 mins
Serves 8

150ml sushi rice (Italian Arborio rice works equally well)
750ml hot milk
1/2 cup sugar
1 tbsp butter, melted
1 tsp vanilla extract
FOR THE FRAGRANT TOPPING:
2 tbsp sugar
1 orange, zested and juiced
2 tbsp water
3 tbsp butter
5–7 cardamom, seeds only
5 star anise

To make the rice pudding, preheat the oven to 120°C and grease a large baking dish.

Stir together the sushi rice, hot milk, sugar and melted butter in the baking dish and place in the oven.

Bake uncovered for about 2½ hours, stirring every 30 minutes or so.

To make the fragrant topping, combine sugar, orange juice and zest, water, butter and spices in a pot and cook gently over a low heat until dissolved and the flavours are infused.

To serve, remove the rice pudding from the oven and then stir in the vanilla extract.

Dish up into individual bowls and pour the fragrant topping over.

COCONUT CAKE

FR_161202_11119475_11119495-(Read-Only)

Prep time 35 mins
Cooking time 1 hour
Makes a two-layer 23cm cake

550g cake flour
4 tsp baking powder
100g sweetened, shredded coconut
250g butter, room temperature
550g sugar
4 large eggs
4 large egg whites
1 tbsp vanilla extract
375ml coconut milk
Toasted coconut and/or almonds, slivered, to garnish
BOILED FROSTING
350g sugar
30ml light corn syrup or
golden syrup
60ml water
6 large egg whites
5ml vanilla extract

Preheat the oven to 180°C. Lightly grease two 23cm round or square cake tins and line the bases with baking paper. 

Sift the flour and baking powder together into a large bowl. Stir the shredded coconut into the flour mixture until combined. Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy, about 4 minutes, scraping down the sides of the bowl as needed.

Add the whole eggs, one at a time, then the egg whites and vanilla extract; beat until fully incorporated. With the mixer on low speed, add half the flour mixture followed by the coconut milk and finally the remaining flour; beat after each addition until combined.

Divide the batter between the two pans. Bake until the cakes are golden brown, about 45 minutes, rotating pans halfway through cooking time. To test whether the cakes are cooked, insert a cake tester or knife into the centre; it should come out clean. Transfer tins to a wire rack to cool for 30 minutes. Meanwhile, prepare the boiled frosting. Combine sugar, syrup, water and egg whites in a heavy-bottomed pot. Cook over medium heat, stirring frequently for 2 minutes. Remove from the heat. Using an electric mixer on high speed, beat the mixture until glossy and voluminous, about 5 minutes. Beat in the vanilla and use immediately. To assemble, turn the cakes on to a rack and remove the baking paper. Ice with boiled frosting then sprinkle with the almonds or coconut.
 

StockFood

StockFood