We have a new BBQ and already it has been well used
A beautiful piece of Scotch Filet was cooked up in the weekend and of course
there were leftovers
Also we have the garden
In fact to prove how fresh our cabbage is
It still has little slugs living in it
In amongst that Wilderness, there are loads of Cabbages and Kale
To be honest, I’m not that wrapped in Kale but it amazing what butter and garlic will do
I digress
So back to the Beef.
We had mint, coriander and chilies in the Fridge
A Vietnamese Beef Salad came to mind
What I love about this style of salads is the flavour, the freshness the crispness
All the food groups almost
If you wish to start from Fresh
This will feed 4-5
600 gms scotch Filet
A little oil
Sea salt and ground black pepper
Dressing
3 spring onions chopped
1 red chilli deseeded and chopped
2 cloves garlic chopped finely
6 tablespoons lime juice
6 tablespoons fish sauce
4 tablespoons soft brown sugar. I used coconut sugar
2 tablespoons rice wine vinegar
2 tablespoons grated ginger
Rice or wheat noodle 50 gms per person
Cook noodles according to manufacturers instruction
Drain, run under cold water and set aside
At this stage with kitchen scissors, cut the noodle into pieces easy to pick up
Salad
2 carrots grated
1/2 small cabbage
1/2 telegraph cucumber de-seeded and finely sliced
1/2 yellow pepper sliced
1/2 red pepper sliced
Handful of coriander leaves roughly chopped
Handful mint Leaves roughly chopped
Rub beef with a little oil and season well with salt and pepper
Cook to desired doneness
Preferably rare (not blue )
Slice across the grain and set aside
To make dressing
Place all ingredients in a jar with a screw top lid
Shake well
To Assemble
Place all vege into a large bowl
Place cooked and drained noodles on top
Then the beef
Drizzle the dressing over
Then get your hands in and toss it all well
That's the fun bit
Done
Serve
Just what the Doctor ordered...Fresh, Crisp, Delicious
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