North & South - - Good Times -

To turn this into an im­pres­sive main meal, blanch green leafy veg­eta­bles such as sil­ver beet or bok choy and pile a serv­ing on each plate. On top of this, make a bed of rice, quinoa or a com­bi­na­tion of the two. Re­turn all the meat briefly to the skil­let with any re­main­ing marinade to coat and quickly re-heat it. Place on top of the rice and fin­ish with a grilled mush­room, sesame seeds and spring onions.

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