Char Siu Beef and Vegetable Kebabs

It was definitely BBQ weather tonight so we had our first official House of Murray Summer 2015/2016.

On the menu was Char Siu Beef and Vegetable Kebabs and I decided to team these with a nice healthy serve of Sesame and Soy Stir Fried Vegetable Noodles.

Kebabs can be so much fun. To be honest anything you can eat fork free is fun, right? When I say kebabs can be fun I mean that it just starts as a plain bamboo skewer and you can put anything on it, marinate it, pop them on the BBQ  and voila you have an instant meal on a stick!!

Noel was in charge of the marinating of these bad boy kebabs and they were, as always, delish.  The marinade itself was Asian inspired hence why I felt the need to serve with some noodles.  A Char Siu Sauce base with undertones of garlic, ginger and chilli made the beef and vegetables dance on my tastebuds with every mouthful.

Char Siu Beef and Vegetable Kebabs

Serves: 4

8 bamboo skewers

1/2 cup Char Siu Sauce

1/4 cup dry white wine

1 teaspoon crushed garlic

1 teaspoon grated ginger

1 teaspoon sambal oelek

800 grams beef, cut into 2 cm cubes

1 red capsicum, cut into 2 cm pieces

1 green capsicum, cut into 2 cm pieces

1 onion, cut into 2 cm pieces

Soak bamboo skewers in water for 30 minutes.  Remove skewers from water.

In a medium jug mix together the Char Siu Sauce, wine, garlic, ginger, and sambal oelek.

Starting with a piece of capsicum, thread one piece onto a skewer, then a piece of onion, followed by the beef.  Repeat process 3 times or until skewer is full.  Continue with all 8 skewers.

Place in a shallow baking dish.  Pour over marinade, turning to ensure that the skewers are coated.  Allow to marinade for 2 - 3 hours or overnight if time permits.

Heat a BBQ plate or grill plate and cook skewers, turning occasionally, for 5 - 10 minutes or until beef is cooked to your liking.

Serve.

(Click here for a printable version of this recipe)

Choo Chee Prawns

This would have to be one favourite prawn dishes of all time.  We have been cooking this dish for years now and it never fails to amaze with flavour.  This version is a low fat take on the traditional Thai Dish but I don't beleive it is any less as flavoursome than the original.

The amazing spicy yet somewhat creamy sauce is created using few ingredients and it's cooked in no time at all. 

I love the final addition of flavours from the fresh curry leaves, the basil and the coriander. It is delish.

Choo Chee Prawns

(recipe adapted from Taste.com)

Serves: 4

ProPoints per serve: 8

2 teaspoons peanut oil

1 brown onion, finely chopped

3 garlic cloves, finely chopped

1 fresh red chilli, finely chopped

1kg medium green prawns, peeled

2 tablespoons sambal oelek

1 x 400ml can lite coconut milk

2 teaspoons soy sauce

2 teaspoons fish sauce

2 teaspoons oyster sauce
2 teaspoons cornflour
1 tablespoon water

12 fresh curry leaves

1 bunch fresh Thai basil, leaves picked

1 bunch fresh coriander, sprigs picked

Heat oil in a wok or large deep frying pan over medium-high heat. Stir-fry onion, garlic, chilli, prawns and sambal oelek for 2-3 minutes or until prawns change colour.

Add the coconut milk, soy sauce, fish sauce and oyster sauce. Bring to the boil. Reduce heat to medium and simmer for 1 minute.  Stir in combined cornflour and water.

Stir in the curry leaves, basil and coriander.

Serve with steamed rice if desired, allow an additional 4 ProPoints per 1/2 cup.

(Click here for a printable version of this recipe)

Pork with Chilli Lime Noodles and Cashews

For a quick and weasy mid week meal this dish was amazing.  The flavours were vibrant and the meal itself was very comforting.

Another meal with a Thai influence, although I change the recipe a little, it was delicious. The original dish was more like a noodle salad using pork fillet but having only pork cutlets at home the switch was acceptable.

The lime had a strong character while the chilli wasn't overpowering - a great combination topped with the crunchiness of the cashews.

Pork with Chilli Lime Noodles and Cashews 

(recipe adapted from Weight Watchers Australia)

 

Serves: 4

ProPoints per serve: 11

40 grams raw cashews, unsalted

4 x pork cutlets, 200 grams each, fat trimmed

1 1/2 tablespoon sesame oil

200 grams fresh egg noodles

1 medium fresh lime, rind finely grated, juiced

1 1/2 tablespoons soy sauce

2 teaspoons sambal oelek

1 bunch broccolini, cut into 5cm lengths

Preheat oven to 200 degrees Celsius.

Place cashews on a lined baking tray.  Roast in oven until slightly golden and toasted, approximately 5 - 7 minutes.  Remove and chop roughly.  Set aside.

Brush pork with ½ teaspoon of the sesame oil. Season with salt and pepper. Spray a large frying pan with cooking spray add pork and cook over high heat  for 2-3 minutes each side or until just cooked through. Transfer to a plate. Cover loosely with foil and set aside for 5 minutes to rest.

Meanwhile, bring a large saucepan of water to the boil. Cook the noodles according to packet instructions.  During the last 1-2 minutes of cooking add broccolini to the noodles and cook until bright green and tender.  Drain noodles and broccolini and return to pan.  Add the remaining oil, rind and juice, soy sauce and sambal oelek. Toss to combine. Taste and season with salt.

Divide noodles among serving bowls or plate, top with pork and sprinkle with cashews. Serve.

(Click here for a printable version of this recipe)