Chilli and lime are the per­fect pair — and they just can’t wait to tango in th­ese spicy dishes.

Healthy Food Guide (Australia) - - CONTENTS -

Chilli and lime are the per­fect pair — and they just cant wait to tango in th­ese zesty, high-protein dishes

Mush­room ravi­oli with chilli & lime sauce

(p66) Serves 6 (makes 36 ravi­oli) Cost per serve $5.00 Time to make 45 min vege­tar­ian 2 tea­spoons sesame oil 200g mixed mush­rooms,

finely chopped 1 lemon­grass stalk,

finely chopped 2 shal­lots, finely chopped 200g wa­ter chest­nuts,

drained, finely chopped 1 tea­spoon grated ginger 2 x 270g pack­ets won­ton

or gow gee wrap­pers 1 bunch broc­col­ini,

trimmed, halved 1 bunch baby bok choy,

halved or quar­tered 1 bunch gai lan, trimmed,

cut into shorter lengths Chilli & lime sauce Zest and juice of 2 limes 1 tea­spoon brown sugar 1 tea­spoon ke­cap ma­nis 1 long red chilli, seeded,

finely chopped ¼ cup pour­ing cream 1 Heat sesame oil in a large non-stick fry­ing pan over medium heat. Add the mixed mush­rooms, chopped lemon­grass, shal­lots, wa­ter chest­nuts and the grated ginger to the pan. Cook, stir­ring, for 5–10 min­utes, or un­til the mush­rooms are soft. Sea­son with cracked black pep­per. Re­move the mix­ture from the heat; set aside to cool com­pletely. 2 Make the chilli and lime sauce: Whisk lime zest and ¼ cup of lime juice with the sugar, ke­cap ma­nis, chilli and cream in a small jug. Cover and set aside un­til needed. 3 Work­ing with a cou­ple of the wrap­pers at a time, next place heaped tea­spoon­fuls of the cooled mush­room mix­ture into the cen­tre of the wrap­per. Us­ing your finger, lightly wet the edge of the wrap­per with wa­ter. Gen­tly place an­other wrap­per on top and press edges to seal. Con­tinue process with re­main­ing wrap­pers and mix­ture to make 36 ravi­oli. 4 Cook the ravi­oli in batches in a large pan of boil­ing wa­ter for 2–3 min­utes. Over­cook­ing may cause them to split. 5 Lightly stir-fry or steam the broc­col­ini and Asian greens un­til just ten­der. Di­vide ravi­oli and veg­eta­bles be­tween serv­ing plates. Driz­zle sauce over ravi­oli. Sea­son with black pep­per.

Lime & chilli pork larb

(p67) Serves 4 Cost per serve $5.45 Time to make 35 min dairy free 100g brown rice

ver­mi­celli noo­dles 1 ta­ble­spoon olive oil 450g lean pork mince 2 gar­lic cloves, crushed 2 tea­spoons lemon­grass paste 2 tea­spoons grated ginger Zest and juice of 1 lime, plus

ex­tra lime wedges, to serve 1 ta­ble­spoon re­duced-salt

soy sauce 1–2 long red

chill­ies, finely sliced 250g green beans,

trimmed, sliced 1 cup frozen peas or shelled

edamame beans 3 tea­spoons fish sauce ½ cup chopped co­rian­der ½ cup chopped mint 1 but­ter let­tuce, leaves

sep­a­rated 1 Place noo­dles in a large bowl. Cover with boil­ing wa­ter and leave to soak for 10–15 min­utes. 2 Mean­while, heat the olive oil in a large non-stick fry­ing pan over medium-high heat. Cook mince, break­ing up any large pieces with a wooden spoon, for 4–5 min­utes, or un­til brown. Add the gar­lic, lemon­grass, ginger and lime zest. Cook for 1 minute. Add lime juice, soy sauce and chilli; mix well. 3 Add the beans to pan; cook, stir­ring, for 1–2 min­utes, or un­til just ten­der. Stir through peas (or edamame) and fish sauce; cook for 1 minute. 4 Re­move pan from the heat, stir through co­rian­der and mint. Place 2–3 let­tuce leaves on each serv­ing plate. Drain the noo­dles and cut into shorter lengths, if needed. Di­vide noo­dles be­tween let­tuce leaves and top with pork mix­ture. Serve with ex­tra lime wedges, chilli and herbs.

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