Touch of Thai in a simple beef salad
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