Touch of Thai in a sim­ple beef salad

Central Otago Mirror - - FEATURES -

Fu­sion cui­sine is an in­no­va­tive ap­proach to cook­ing. It is es­sen­tially in­ter­min­gling foods from dif­fer­ent coun­tries and cul­tures to come up with new and unique tastes and flavours.

I was in the lo­cal pharmacy in Ar­row­town this morn­ing, and the lovely lady serv­ing asked me if I could do some sort of Thai salad in this week’s Mir­ror. I’m con­scious I have thrashed Thai lately, so de­cided to com­pro­mise and come up with a fu­sion of common western vegetables with a mor­eish and tasty tra­di­tional Thai dress­ing.

The re­sult­ing recipe be­low is de­li­cious and hugely ver­sa­tile. Again, it’s a recipe where you can go to your fridge and pull out what­ever veges and pro­tein you have in there and make this wee num­ber. Have the con­fi­dence to stray a lit­tle from the in­gre­di­ents list, be­cause as long as you stick to the dress­ing recipe, this dish will be a hit ev­ery time.

In this in­stance I have used a seared fil­let of beef. How­ever, veg­e­tar­i­ans could sim­ply leave it out and you will still have the amaz­ing flavours. It’s also a great way to utilise th­ese scrump­tious spring vegetables we are see­ing on the shelves at the su­per­mar­ket.


500g fil­let of beef (you can use 2-3

East Meets West Tangy Beef Salad. rib­eye steaks also) Salt and pep­per 1 hy­dro­ponic let­tuce 4-5 toma­toes chopped 1 bunch of asparagus (I like the smaller thin­ner ones) 300-400g broc­coli chopped into bite size flo­rets 1 red onion 2 hand­fuls of peanuts Half a cu­cum­ber


1. Thor­oughly mix all the in­gre­di­ents for the dress­ing un­til the sugar dis­solves. As al­ways taste to en­sure it has the right bal­ance for your palate. Set aside in fridge till ready to serve your salad. 2. Sprin­kle a pinch of salt and a grind of black pep­per over the steak. 3. Take out the core of the let­tuce, and slice thinly so it is shred­ded. 4. Cut off the tough end of your asparagus, chop into 3cm slices and blanch in boil­ing wa­ter for 1-2 mins. Run im­me­di­ately un­der cold wa­ter. Do the same to the broc­coli. 5. Cut red onion in half length­ways, and then thinly slice. Dice up your cu­cum­ber into bite-sized pieces. 6. Roughly crush peanuts in a pes­tle and mor­tar (or place in a strong plas­tic bag and beat with a rolling pin) 7. Cook your beef on a medium to high heat, un­til you have the de­sired colour. For medium rare, I cook for about 4 mins each side for fil­let steak and 2-3 mins each side for rib­eye. Al­low to rest while you pre­pare the salad. 8. Place four plates on the bench. Put even amounts of shred­ded let­tuce on each plat­ter. Then scat­ter the broc­coli, asparagus, toma­toes and red onions evenly across the plates. 9. Slice your beef to the de­sired thick­ness and also place evenly on the plates. 10. Fi­nally pour over dress­ing and sprin­kle gar­nishes over the plates. Serves 4


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