TRY THIS FRESH MUL­TI­CUL­TURAL MULTI-FLAVOUR SALAD

Life & Style Weekend - - MAGAZINE | FOOD & WINE - WEEK­END COOK WORDS: MAG­GIE COOPER

When I was a kid, most salad in­gre­di­ents lived in the pantry in my house.

Mum was a great cook, but al­ways looked for short­cuts. So, sal­ads con­sisted of ice­berg let­tuce and tomato wedges and ev­ery­thing else came from cans. Pineapple, pick­led cu­cum­bers and beet­root were the norm.

When I look at what I grow in my vegie gar­den now, 95 per cent of it didn’t ex­ist in my world back then.

Thank good­ness for the mi­grants who made the trek to our shores, bring­ing with them fab­u­lous cuisines and dif­fer­ent ways of life that con­sid­er­ably broaden our hori­zons.

To­day’s recipe is as far re­moved from my child­hood meals as it could be. Rare roasted beef is mar­i­nated in a spicy dress­ing then added to a won­der­ful mix of fresh salad good­ies to cre­ate a de­li­cious Thai-style beef salad. Not an ice­berg leaf in sight.

THAI BEEF SALAD

Serves 6

IN­GRE­DI­ENTS

1kg piece of beef (try fil­let, rump or sir­loin); 1 tbsp olive oil; black pep­per, to taste; leaves from half a bunch of co­rian­der; 2 cloves gar­lic, peeled and crushed; 2 tbsp ke­cap ma­nis or soy sauce; 2 tbsp lime juice; 1 tbsp fish sauce; 1 tbsp brown su­gar; 1⁄4 cup fresh mint leaves; 1 car­rot, peeled and juli­enned; 1 radish, finely sliced; 2 green onions, finely sliced; 2 long red chill­ies, seeded and finely sliced; 4 cups mixed salad greens; 1⁄2 cup bean shoots; 1⁄4 cup toasted al­monds

METHOD

Pre­heat oven to 210C. Rub meat with olive oil and sea­son with pep­per. Place in a bak­ing tray and roast at 210C for 20–25 min­utes, or un­til cooked to your lik­ing. Trans­fer to a plate, cover and rest for 15 min­utes.

Place co­rian­der leaves, gar­lic, ke­cap ma­nis or soy sauce, lime juice, fish sauce and brown su­gar in a blender or food pro­ces­sor and blend un­til smooth. Slice cooled beef as thinly as pos­si­ble with a sharp knife and toss in mari­nade with the mint leaves. Di­vide veg­eta­bles among six plates and top with beef. Gar­nish with al­monds. Serve im­me­di­ately.

mag­gies.col­[email protected]­pond.com

CORRECTION: Please note in Mag­gie’s recipe for baked egg­plant, it should have said “bake at 200C”. Our apolo­gies for any in­con­ve­nience.

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