Thai Sweet Chilli Steak Salad

Been an active day and feeling like something healthy.  This is a hearty and great salad but without the usual boring salad greens.  It has a punch of flavour, is nutty and crunchy and is slightly warm.  Did I mention it is great for the waistline? I usually get my hubby to do the meat on the grill and then we finish it off together.  Here we go ... (suitable for 2 foodie lovers)

Thai Sweet Chilli Steak Salad

1 Tbsp fish sauce
2 Tbsp Soy sauce
3 Tbsp Sweet chilli sauce
1/2 tsp lemon juice
2 tbsp olive oil
300g Rump steak
1/2 English cucumber, cut in half lengthwise, seeded, sliced
2 ripe tomatoes, halved and seeded, sliced
1/2 red onion, thinly sliced
Bunch of mint leaves, rough chop
Bunch of coriander, rough chop
1/2 cup bean sprouts

Dressing
1/3 cup sweet chilli sauce
1 tsp lemon juice
1 tsp fish sauce
1 clove garlic, minced

Mix fish sauce, soy sauce, sweet chilli and lemon juice in a flat dish
Add rump steak and marinade, min 30 min, few hours is best
Heat oil in pan and fry steak for 3 min each side
Remove from pan and allow to stand for 5 min in aluminium foil
For dressing: in a jug whisk together all ingredients and set aside
In a bowl combine cucumber, tomatoes, onion, mint, coriander and sprouts
Thinly slice steak, toss through salad with dressing just before serving.

Yummy!

Tikka Masala Lamb Tagine

I was lucky enough to get a Tagine (http://en.wikipedia.org/wiki/Tajine) from Santa this year, and admittedly, I had to Google to find out how to cook in it.  Here is a great tummy warmer this winter, where Tikka Masala Curry meets Moroccan Tagine. It is about low and slow, here we go ...

Tikka Masala Lamb Tagine

1,5kg lamb, cubed
420g Tikka Masala store-bought cooking sauce
3 large carrots, peeled, small dice
2 tbsp fresh ginger, finely chopped
3 cloves garlic, finely chopped
3 shallots, small dice
1 tsp cinnamon
1 tsp salt
1 tsp pepper
Zest of 1 clementine
1 tin whole tomatoes in liquid
1 tbsp cornstarch or flour

Preheat over to 160'c
In a big bowl, pour 1/2 Masala sauce over the meat and mix well
Cover and leave at room temp to marinade for 2 hours (overnight is best)
Heat 2 tbsp olive oil in Tagine or Dutch Oven ( http://en.wikipedia.org/wiki/Dutch_oven )
Add lamb and brown well in small batches
Add some more oil if necessary
Add carrots, onions, ginger, garlic, shallots and cinnamon and cook for 4 min
Return lamb to pot and add clementine zest, whole tomatoes, salt and pepper and bring to the boil
In a small bowl mix cornstarch, tomato liquid and balance of Masala sauce until smooth
Add to lamb and stir in well
Cover with lid and cook for 2 - 3 hrs or until lamb is tender

Serve with some fluffy white rice or couscous and scatter some salted almonds on top
Glass of Cabernet Sauvignon poured, time to enjoy!

Oriental Green Bean and Ginger Chicken

Having spent a great two weeks vacation in Cape Town, South Africa I am back in Belgium and the Autumn temps are plummeting. Our low tonight is 3'c bbbrrrr.  Here is a great tummy warmer.

1 tsp olive oil
1inch fresh ginger, peeled, cut into matchsticks
2 cloves garlic, chopped
1/2 onion, thinly sliced into half moons
1/2 tsp nutmeg
1/2 tsp turmeric
1 tsp pepper
1 tbsp flour
250g skinless chicken thighs, cut in thick cubes
1 tsp fish sauce
1/2 tsp brown sugar
200ml chicken stock
80gm green beans, trimmed, cut into 2cm lengths
1tbsp fresh coriander, chopped

Heat oil and fry ginger, garlic, onion, nutmeg, turmeric and pepper for 5 min.
Add flour and chicken and stir for 2 min.
Add fish sauce, sugar, chicken and stock and cook on medium to low heat for 15min.
For last 3 min of cooking, add beans and heat through.
Add half coriander and stir.
Serve with steamed rice and sprinkle with remaining coriander .

How easy was that?  Enjoy ....