Do­mes­tic dilem­mas

Don’t be daunted by that diva de­meanour – Fri­day’s very own chef Sil­vena Rowe is happy to an­swer all your kitchen queries

Friday - - Good Food -

Q I would like to do some­thing more in­ter­est­ing with left­over roast beef than shov­ing it be­tween two slices of bread for my chil­dren to take to school. Please sug­gest some easy week­night din­ners.

A Here are two recipes that are sure to be­come fam­ily favourites. They are fairly quick and easy to make – there is a bit of a prep work in­volved, but it will all be worth it.

The first one is stir-fried beef. Heat a splash of se­same oil in a hot wok. Add strips of gin­ger, juli­enned car­rots, sliced spring onions, sliced gar­lic and sliced mush­rooms. Sauté on high heat un­til veg­eta­bles are just cooked; about 2 min­utes. Add some shred­ded roast beef, mix, then add soy sauce to taste. The mo­ment the prepa­ra­tion is heated through take it off the heat as you do not want to dry out the beef. Serve alone, or with noo­dles or rice.

My sec­ond sug­ges­tion is Asian chilli and beef salad. Toss to­gether a hand­ful each of baby spinach and rocket leaves, and some roughly chopped fresh herbs, if you have any. Add a thinly sliced fresh red chilli, a few strips of gin­ger, a bit of thinly sliced red onion and a gen­er­ous pinch of se­same seeds. To make the dress­ing, whisk to­gether 3 tbsp olive oil, juice of 1 small lime, soy sauce to taste, 1 tsp honey and 1/2 tsp mus­tard. Pour the dress­ing over the salad and toss. Add thinly sliced beef roast be­fore serv­ing.

Q Does long-life milk have preser­va­tives in it?

A No preser­va­tives are added dur­ing the process of mak­ing long-life milk. The treat­ment and Te­tra Pak car­ton al­low it to be shelf-safe. Long-life milk is Grade A milk that re­quires no re­frig­er­a­tion thanks to ul­tra pas­teuri­sa­tion. But, of course, once the car­ton is opened, it should be re­frig­er­ated and used by the ex­piry date.

Q I love flavoured yo­gurt, but I don’t want to buy it from the su­per­mar­ket as I’d like some­thing more nat­u­ral and I want to con­trol my su­gar in­take. How can I flavour nat­u­ral yo­gurt my­self?

A Flavoured yo­gurt is a great way to use over­ripe fruits, es­pe­cially ba­nanas and berries. In the case of ba­nanas, mash them well and add honey or soft brown su­gar. Stir in whisked yo­gurt and mix well. For ex­tra flavour, add a pinch of cin­na­mon or nut­meg pow­der.

In the case of fresh berries, mash them slightly with su­gar or sweet­ener. If us­ing frozen berries, cook with a lit­tle su­gar in a pan over medium heat for a few min­utes or un­til su­gar dis­solves. Cool com­pletely and then re­frig­er­ate un­til cold. Once cold, mix with whisked yo­gurt. Do not add hot or luke­warm fruit to the yo­gurt as it will turn sour or cur­dle.

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