Lemongrass and Chilli Larb with Mint Salad

Alex and I are currently researching our family tree.  It's been and still is a very interesting activity not only for me but for Alex also.  We are trying to do both sides of her heritage so she has something to pass on when she is older to the future generations.  I had already started my family - the Davies' and the Lewis' - which has taken me back many generations.  

My blood line is definitely British - a combination of Welsh and English with no real surprises except the odd skeleton or ten in the closest.  However my children believe that I must have a hint of Asian, Mexican or Indian somewhere in history due to the food that I always cook.  Apparently "always" cook which was said in an interesting tone LOL!  To be totally honest, if I traced back and found another nationality I would be truly impressed.

When pregnant on both children I didn't really have any weird and wonderful cravings unlike many ladies - however I did eat Beef Vindaloo Curry (and mind you the hotter the better) like it was going out of fashion.  Every week hubby came home armed with a takeaway from our favourite Indian even detouring on his way home if he wasn't in that area.  Strangely my mother also ate lots of curry when she was pregnant on both my sister and I?  Obviously it runs in the family although I don't think my sister did this.  What cravings did you or your partner have?

Anyhow it's no secret that I really enjoy flavoursome foods and cooking with fresh produce, herbs and spices is my passion.  If I can make it rather than using prepacked packet or jar ingredients I am actually in my element.  Plus it's rewarding making things and experiencing all the flavours coming together.  So many countries have cuisines that truly make your taste buds tingle and your tummy just wanting more.  Thai food has that effect on me - I love the zesty sweetness, saltiness and hotness that comes with combining all the ingredients.  It's all wonderfully balanced and gives you so many flavour experiences in one mouthful.

This Lemongrass and Chilli Larb did exactly that.  Jam packed with lemongrass, garlic, chilli, fish sauce, lime and sugar each mouthful was a flavour explosion.  Served with a crunchy mint salad I was definitely reminded of my time spent in Singapore and of course, of when we go to dine in our favourite restaurant in Springvale and Clayton.  The freshness of the salad complimented the flavours of the Larb.  It's no wonder the Asian cuisines incorporate fresh herbs and salads into most of their meals - it's something that I really enjoy and indulge in quite often.

Once again another simple weeknight wonder that will get your family thinking you have been to a cooking school or that you should be on My Kitchen Rules.  Give it a go and let me know what you and your family think.... 

Lemongrass and Chilli Larb with Mint Salad

(Recipe adapted from Taste.com)

Serves: 6

SmartPoints per Serve: 10 

1/2 cup white rice

cooking spray

1 fresh mint leaves

1 red onion, cut into thin wedges

250 grams bean sprouts, trimmed

1 kilogram lean beef mince

2 teaspoons oil 

1 1/2 lemongrass stalk (white part only), finely chopped

1 tablespoon crushed garlic

4 tablespoons fish sauce

4 tablespoons lime juice

2 tablespoons brown sugar

1/2 cup fresh coriander leaves, roughly chopped

Bring a large saucepan of water to the boil and cook rice as per packet instructions.  Drain and set aside.

Meanwhile, combine mint, onion and bean sprouts in a bowl.   Put in refrigerator until required.

Heat a wok over high heat. Spray with cooking spray.  Add 1/2 the mince. Stir-fry for 5 minutes or until browned. Transfer to a bowl, draining excess fat. Repeat with remaining mince.

Add oil to wok. Stir-fry chilli, lemongrass and garlic for 30 seconds. Return mince to wok with fish sauce, lime juice and sugar. Stir-fry for 3 minutes. Add coriander. Cook for 1 minute. Remove from heat.

Serve mince with rice and mint salad.

(Click here for a printable version of this recipe)

Lemongrass Pork Patties with Noodle Salad

Another Monday night and something quick needed to prepared for dinner.  Story of our lives at the moment - it's only February and we are all starting to get busy.  Doesn't hold much hope for any relaxation for the rest of 2014.

We are coming across many recipes that are surprising us not only for their flavours but for how easy and quick they are to prepare and cook.  This recipe comes from a cookbook Weight Watchers have published called as Easy as 1, 2, 3.   Each recipe has 3 steps that are simple and easy to prepare allowing dinner to be on the table with minimal fuss and quickly which makes these recipes the kind that busy working families look forward to cooking.

 

So this meal, a Vietnamese style dish, packed a powerful punch of flavours in both elements.  The Lemongrass Pork Patties full of lemongrass and ginger were delicate.  The noodle salad, different than one that I had made before, used soft noodles, laced with sweet chilli sauce and lime complimented the patties. 

 

We actually doubled this recipe as it was decided prior to cooking that a few of us would like it for lunch the next day - cannot complain about asking for healthy food for lunch.

 

Another dish that would be ordered at an Asian restaurant that anyone could easily create and enjoy at home.

Lemongrass Pork Patties with Noodle Salad

(recipe adapted from WW Easy as 1, 2, 3 Cookbook)

 

Serves: 4

ProPoints per Serve: 12

 

200 grams dried rice stick noodles

1/3 cup sweet chilli sauce

2 tablespoons lime juice

500 grams pork mince

1 lemongrass stick, pale section only, finely chopped

2 teaspoons finely grated fresh ginger

2 carrots, finely grated

1/2 baby wombok (Chinese cabbage) finely shredded

2 spring onions, finely sliced

1 cup fresh coriander leaves

lime wedges

Prepare noodles following packet instructions or until just tender.  Drain.  Rinse under cold water. Drain.  Transfer to a large bowl.  Combine chilli sauce and juice in a small jug.  Set dressing aside.

Meanwhile combine mince, lemongrass and ginger in a large bowl.  Using clean hands, roll mixture into 12 balls.  Flatten into 8cm patties.  Lightly spray a large non-stick frying pan with oil and heat over high heat.  Cook patties for 3 minutes each side or until browned and cooked through.

Add carrot, wombok, spring onions, coriander and half the dressing on the noodles.  Toss to combine.  Drizzle patties with remaining dressing and serve with salad and lime wedges.

(click here for a printable version of this recipe)

Coriander and Lemongrass Fish

This was such a wonderful dish mainly flavour wise but also due to the how easy it was to prepare.

It's a dish that I have always fancied cooking since first purchasing the Weight Watchers Simply The Best 2005 Cookbook but for some reason had never got around to actually doing so.

The fish was amazingly moist and tender. Although topped with strong exotic flavours of coriander and lemongrass I have to say that they weren't overpowering either.

I decided to serve the fish with some Vegetarian Noodles which made it a delicious Asian themed meal.

Coriander and Lemongrass Fish (recipe adapted from WW Simply The Best 2005)
Serves: 4
ProPoints per serve: 5
4 x 200 gram white fish fillets
1 tablespoon Garden Gourmet Coriander Herb Blend
1 tablespoon Garden Gourmet Lemongrass Herb Blend

Preheat oven to 200 degrees Celsius.

Combine coriander and lemograss, mix well. Spread 2 teaspoons of mixture over each fillet.

Cover with foil and bake in oven for 12 - 15 minutes of until cooked.


(Click here for a printable version of the recipe)

Lemongrass and Chilli Scallops with Lap Cheong

Last night the menu planner said Beef Fajitas with Salsa but what the menu planner didn’t know was that both of our kids would go for sleepovers at their friends’ leaving just Noel and I at home. Knowing that anything Mexican is a favourite of the kids we put the Fajitas on hold until tonight.

Instead, Noel and I decided to have scallops. Not just scallops but a spicy, flavoursome stir fry Noel created packed with vegetables and to add a different twist some Lap Cheong (chinese sausage).

To describe this meal that Noel cooked – DELISH!! It was magnificent and that’s coming from me - not a huge lover of scallops!

Lemongrass and Chilli Scallops with Lap Cheong
Serves: 2
ProPoints per serve: 10
500 grams scallops, roe removed, rinsed
2 teaspoons olive oil
1 Lap Cheong (chinese sausage) 30 grams
1 carrot, thinly sliced
1 teaspoon crushed garlic
1 teaspoon ginger
2 red bullet chillies, sliced
100 grams button mushrooms, sliced
½ red capsicum, thinly sliced
½ green capsicum, thinly sliced
3 spring onions, cut into 2 cm pieces
3 tablespoons lemongrass paste
2 tablespoons water
½ bunch fresh coriander, roughly chopped

Pat scallops dry on paper towel.

Heat 1 teaspoon of oil in a wok or large frying pan. Stir fry scallops until almost cooked, remove to a plate and set aside.

Heat remaining oil in work and Lap Cheong, carrot, garlic and ginger. Stir fry for 1 – 2 minutes. Add chillies and stir fry for a further 1 minute. Add mushrooms, capsicum, spring onions, lemongrass paste and water. Stir fry for 3 – 4 minutes or until vegetables are tender and paste mixed through. Return scallops to the wok and cook for 1 minute to reheat. Remove from heat.

Add coriander and toss to combine. Serve immediately.


(click here for a printable version of this recipe)

Sticky Lemongrass Pork Patties

I recently came across a cookbook that I immediately brought. Not a hard cover more like a magazine but it was very cheap and from it's title came with the promise of purse friendly dinners (we all love the sound of that right?)

A Woman's Day publication, 70 Family Meals For Under $10 and best of all it was only $6.95. Upon flicking through it I already had come across several meals that I wanted to cook and that was before I had even left the supermarket!

These Sticky Lemongrass Pork Patties was one of those recipes, they were very easy to prepare and cook. The flavour was brilliant also, lemongrass and ginger amongst our favourite ingredients. These two flavours worked well together and were noticeable in the patties but not overpowering either.

I have to admit I did adapt the recipe, as usual, to incorporate some vegetables in the dish but I must say you could serve these patties as an appetiser quite easily. Needless to say, all gone and both adults and kids enjoyed.

Sticky Lemongrass Pork Patties
(recipe adapted from Woman's Day 70 Family Meals for Under $10)

Serves: 4
Points per serve: 5.5

500 grams lean pork mince
2 tablespoons grated ginger
3 spring onions, white part thinly sliced (reserve green part)
1 lemongrass stick, white part, chopped finely
1 egg, lightly beaten
cooking spray
1 carrot, cut into fine matchsticks
1/2 red capsicum, cut into fine matchsticks
reserved green part of spring onions, cut thick diagonal
1/4 cup soft brown sugar
2 tablespoons soy sauce
2 tablespoons kecap manis
2 tablespoons sweet chilli sauce
4 tablespoons Chinese cooking wine (or sherry)
100 grams bean shoots

In a large bowl combine mince, ginger, spring onions, lemongrass and egg. Mix well. Shape into 20 even balls, place on a tray, slightly flatten and chill for 15 minutes in the fridge.

Spray a large frying pan with cooking spray. Over a medium heat cook patties in batches for 3 - 4 minutes each side or until cooked through. Transfer to a paper towel lined plate to drain.

To the same pan add carrots, stirfry for 2 minutes until starting to soften. Add the capsicum and green parts of spring onion. Continue to stirfry for another 2 minutes.

Combine sugar, soy sauce, kecap manis, sweet chilli sauce and Chinese cooking wine in a jug, mix well. Pour sauce over vegetables. Cook over medium heat, continuously stirring until simmering.

Return patties to the pan and toss in the sauce. Simmer for 1 - 2 minutes until sauce caramelises. Add the bean shoots and toss to combine. Remove patties and vegetables from pan and serve drizzled with remaining sauce in pan.


(click here for a printable version of this recipe)

Chilli and Lemongrass Beef with Spinach

Nothing beats a quick stirfry and this was no exception plus I needed a spinach fix.... lol!!

This Thai style stirfry certainly please both Noel and myself. It wasn't a heavy dishes but sure was jammed full of vitamins from not only the beef but from the vegetables as well.

After quickly marinating the beef strips the flavour still wasn't intense but it was noticable. A combination of garlic, ginger, lemongrass and crushed chilli was the base of the marinade and these were also used in the sauce. For a nice change the vegetables were quite simple with only capsicum strips, spring onion, baby spinach and fresh truss tomatoes.

Chilli and Lemongrass Beef with Spinach

Serves: 4

Points per serve: 4

400 grams lean beef strips

1 teaspoon crushed garlic

1 teaspoon crushed ginger

1 teaspoon crushed chilli

2 teapsoon finely chopped lemongrass

2 tablespoons teriyaki sauce

1 tablespoon dry sherry

cooking spray

1 teaspoon crushed garlic
1 teaspoon crushed ginger
2 teaspoon crushed chilli
2 teapsoon finely chopped lemongrass
1/2 red capsicum, sliced

4 spring onions, thickly sliced on diagonal

4 tablespoons teriyaki sauce

1/4 cup water

1 teaspoon beef stock powder

1 teaspoon cornflour

2 truss tomatoes, quatered

1 bunch baby spinach

1 bunch fresh coriander, chopped

juice of 1/4 lime, reserving remainder as slices for garnish

Combine beef, garlic, ginger, chilli, lemongrass, teriyaki sauce and dry sherry in a bowl, mix well and allow to marinate for 30 minutes (longer if time permits).

Heat a wok or large frying pan over high heat and coat generously with cooking spray, cook half the beef strips until browned and sealed completely, remove to plate. Continue with remaining beef.

Respray the same pan with cooking spray, add the additional garlic, ginger, chilli and lemongrass and stir, cooking for 1 - 2 minutes or until aromatic and sizzling. Add the capsicum and spring onions. Stirfry for a further 1 - 2 minutes. Return beef to the pan along with teriyaki sauce and combined water, beef stock and cornflour. Stirfry for 2 minutes. Once sauce has boiled add the tomatoes and spinach, tossing to coat. Squeeze over lime juice and 3/4 of the chopped coriander. Mix through and serve. Garnish with remainding coriander and lime wedges.

(click here for a printable version of this recipe)

Vietnamese Chicken Curry

I am going to let you into a little secret love of mine... nothing romantic, not a fettish, just something simple I love to experience whenever I read a cookbook or a cooking magazine!!

Ready?

I love it when you turn over a page and there is a dish looking at you that you just want to eat right there and then. You know that dish, that meal, that looks so good you know it must taste good even without reading the ingredients. That picture that remains in your memory for ages and one that you think about cooking over and over again!

There you have it, do you ever felt the same?

This happened when I first bought Noel the cookbook, Essentials of Slow Cooking, for his recent birthday. Firstly I have to say that all of the photos in this book are amazing but this one just caught my eye and I have been thinking of making this recipe since April.

WARNING: My photo will not have this affect on you!!! LOL!!

A few years ago Noel and I would not have even considered making this dish as we were not big fans on coconut milk based anything let alone main meals.... nothing against coconuts as we both like shredded coconut etc but there is just something about the milk that we have disliked. But as we mature, and as our tastebuds are changing over the years, we have recently enjoyed a few meals that have been centred around using coconut milk.

The flavours in this dish are quite intense from the lemon grass and ginger. There is a little heat in the taste but it is by no means as hot as a vindaloo!! Like many curries of South East Asia, the Vietnames curries show a strong tropical influence, evident with the use of coconut milk as the primary cooking liquid.

Vietnamese Chicken Curry
(recipe adapted from Essentials of Slow Cooking)

Serves: 4

cooking spray
8 skinless chicken chops (bone in chicken thighs)
3 garlic cloves, crushed
2 shallots, finely sliced
3 tablespoons Madras curry powder
1 tablespoon firmly packed dark brown sugar
1 teaspoon chilli flakes
freshly ground black pepper
2 lemongrass stalks, trimmed and cut into 2.5cm pieces
2.5cm piece fresh ginger, peeled and cut into 4 slices
1 cup chicken broth
1 x 420ml can lite coconut milk
2 tablespoons fish sauce
3 carrots, cut into 2.5cm chunks
1 sweet potato, approx 375grams, peeled and cut into 2.5cm chunks
3 tablespoons finely shredded fresh basil

Coat a large frying pan with cooking spray and heat over a medium - high heat. Working in batches cook the chicken thighs until nicely browned on each side. Remove from pan and set aside.

Add the garlic and shallots to the pan and saute over medium - high heat just until fragrant, about 30 seconds. Add the curry powder, brown sugar, chilli flakes, pepper, lemon grass and ginger. Saute until the spices are fragrant and well blended with the garlic and shallots, also about 30 seconds. Add the chicken broth and deglaze the pan, stirring and scraping up the browned bits on the bottome of the pan with a wooden spoon. Stir in the coconut milk and fish sauce, bring to the boil.

Add the chicken thighs, carrots, and sweet potato to the slow cooker. Cover with the coconute milk mixture. Cover and cook until the for 3 hours on high setting or 6 hours on low setting. Chicken and vegetables should be tender.

Transfer the chicken, vegetables and sauce to a warmed platter. Garnish with the basil and serve with steamed rice if desired.