|
| CAPE HERB RECIPE |
| THAI HOT BEEF SALAD |
INGREDIENTS:
400G BEEF FILLET
15ML HOT CHILLI SEASONING
5ML OLIVE OIL
SALT AND PEPPER
2 CARROTS, PEELED AND JULIENNED
2 BABY CABBAGE, SHREDDED
½ BABY RED CABBAGE, SHREDDED
1 RED ONION, SLICED ORIENTAL STYLE
3 STALKS CELERY, THINLY SLICED ON THE DIAGONAL
½ RED PEPPER, JULIENNED
½ YELLOW PEPPER, JULIENNED
1 BUNCH TATSOI, ROUGHLY SLICED
1 HANDFUL CORIANDER LEAVES
DRESSING
60ML VEGETABLE OIL
15ML SESAME OIL
JUICE OF 1 LEMON
5ML RICE VINEGAR
5ML NAM PLA (FISH SAUCE)
15ML FRESH CORIANDER, CHOPPED
5ML HOT CHILLI SEASONING
1ML GARLIC, CRUSHED
1ML GINGER, GRATED
5ML BROWN SUGAR
IN A GRILL PAN, HEAT THE OIL UNTIL SMOKING. ADD THE BEEF AND SEAR ON ALL SIDES FOR 4 MINUTES EACH SIDE. REMOVE FROM THE PAN, SEASON AND SET ASIDE. IN A LARGE MIXING BOWL, ADD ALL THE SALAD INGREDIENTS AND MIX UNTIL COMBINED. IN A SMALL MIXING BOWL, WHISK THE DRESSING INGREDIENTS TOGETHER. POUR THE DRESSING OVER THE SALAD INGREDIENTS AND ALLOW TO MARINADE WHILE YOU SLICE THE MEAT. SLICE THE MEAT VERY THINLY ACROSS THE GRAIN. SERVE THE SALAD AND TOP WITH THIN SLICES OF BEEF. GARNISH WITH FRESH SPRIGS OF CORIANDER
SERVES 4
ALSO USE OUR HOT CHILLI SEASONING FOR:- SWEET CHILLI SAUCE, JUST ADD 60ML TO 1 CUP SUGAR, 1 CUP WATER AND ½ CUP WHITE VINEGAR AND ALLOW TO BOIL
- COATING MINI CHICKEN FILLETS BEFORE SAUTÉING FOR A SPICY FAJITA MEAL
- GRINDING OVER DUCK BREAST JUST BEFORE BRAISING IN A PLUM AND RED WINE SAUCE
- FLAVOURING BUTTER TOGETHER WITH LEMON JUICE AND DILL FOR GRILLING FISH
- ROLLING TRUFFLES IN, TO GIVE A CRUNCHY COATING WITH A SPICY BITE
|
| | PRODUCTS USED IN THIS RECIPE: | | HOT CHILLI SEASONING |
SHARE YOUR RECIPE IDEAS FOR THIS PRODUCT
|
|
