Thai Beef Salad

Thai beef salad

400g sirloin steak
2 gloves of garlic - sliced
½ teaspoon of pepper
6 tablespoons of oil/butter
4 coriander roots - sliced
3 tablespoons of coriander leaves
2 medium sized tomatoes – sliced
½ cucumber – sliced
1 onion – sliced
2 tablespoons of white wine
½ lettuce – sliced
2 eggs – hard boiled – sliced into 2 halves


For dressing :

2 tablespoons of Campbell Real Stock (Fish)
2 tablespoons of lemon juice
1 tablespoons of soy sauce
1 red chilies – sliced
2 teaspoons of non-aspartame sugar substitute


Directions:

In a food processor, combine garlic, coriander roots, black pepper and 2 tablespoons of oil and white wine.
Marinate the steak in the garlic/roots/pepper/oil/white wine mixture overnight in a freezer bag, be sure to massage the marinate and the steak.

Heat 3 tablespoons of oil/butter in a saucepan, pan fry the steak, turn the steak regular, make sure the steak is not well done (slight pink in the middle) to ensure tenderness. Set aside to cool.

Heat 2 tablespoons of oil in a saucepan, aromatize the sliced onion

On a plate, arrange the lettuce, cucumber and tomato

Slice the steak into thick slices and place on top of the salad

Place the onion on top of the steak

Combine the fish stock, lemon juice, soy sauce, chilies and sweetener in a small bowl

Pour on top of the steak, garnish with coriander leaves and serve.

Eggplant Musaka

Eggplant Musaka

1 eggplant (565g)
400g beef mince
1 onion – sliced
2 eggs - beaten
1 cup milk
½ cup oil
½ cup of chopped parsley
2 gloves of garlic
½ teaspoon of all spice
salt to taste
3 tablespoons of grated cheese


Directions :

1. Peel eggplant, slice into thin slices lengthwise, add salt
2. Heat oil in a saucepan, cook eggplant slices to golden brown
3. Remove the eggplant slices and place on a separate plate
4. Using the same saucepan, brown the onion and the garlic.
5. Add the mince and cook for a few minutes until brown.
6. Add the all spice and chopped parsley, mix evenly into the mince
7. Remove the mince mixture and place in a bowl
8. In a baking pan or dish, layer the eggplant and mince mixture :

i.e. eggplant slices at the bottom
mince on top
eggplant slices on top of the mince
and so on …….

9. Mix the eggs mixture and milk – add to the eggplant/mince layered mixture in the baking dish
10. Sprinkle the grated cheese on top
11. Bake for 180 degrees for 20 minutes or until golden brown.

Thai Fish Cakes

Thai fish cakes

Ingredients:

400g fish fillet
2 eggs beaten
½ cup of coriander leaves
1 tablespoon of curry powder
2 chilies – sliced
1 onion – sliced
4 tablespoons of oil

Directions:

In a food processor, mince the fish fillets until smooth.
Add the bakemix, eggs, coriander leaves, curry powder, chilies, onion to the fish mince in the food processor.
Remove the mixture and form 18 patties
Heat the oil in a saucepan, fry the patties.

Lamb chop with beetroot and wine sauce

Lamb chop with beetroot and wine sauce

Ingredients:

4 lamb chops
1 glove of garlic
1 410g of canned beetroot slices
2 teaspoons of non-aspartame sweetener
250mls of red wine
1 tablespoon of balsamic vinegar
3 tablespoon of oil
2 teaspoons of pepper
1 teaspoons of salt
2 teaspoons of mixed herbs


Directions:

In a saucepan, heat 3 tablespoons of oil, add the lamb chops, sprinkle salt, mixed herbs and pepper evenly over both sides of the chops, once cooked, set aside on a plate.

In a blender or food processor, puree the garlic, sweetener, beetroot, vinegar and red wine

Use the vinegar/red wine as a sauce for the lamb chops

Serve with salad and vegetables

Watties Beetroot Slices

Servings per package : 3
Serving size : 80g

Per serving Per 100g
energy 180kj 225kj
protein 0.8g 1g
Fat total 0.2g 0.2g
Fat saturated 0g 0g
Carbohydrate 8.7g 10.9g
Sugars 6.4g 8.0g
Dietary Fibre 1.4g 1.7g
Sodium 305mg 380mg

Spicy roast chicken with stuffing

Spicy roast chicken with stuffing


Ingredients:

1 size 20 chicken
2 chilies – thinly sliced
3 gloves of garlic – sliced
2 teaspoons of pepper
2 teaspoons of non-aspartame sugar substitute
2 tablespoons of white wine
2 tablespoons of soy sauce
2 teaspoons of tumeric (65% carb)
1 teaspoon of mixed herbs
1 tablespoon of lemon juice
4 tablespoons of oil/butter (melted)

Ingredients for stuffing:

200g of pork mince
2 chilies – sliced
100 mls of coconut cream
2 tablespoons of coriander leaves
1/3 cup of peanuts
½ onion – sliced
2 gloves garlic
½ teaspoon of salt


Directions:

In a food processor, combine, mixed herbs, chilies, garlic, pepper, sugar substitute, white wine, soy sauce, tumeric, lemon juice and oil/butter, set aside in a bowl.

In a food processor, combine pork mince, chilies, coconut cream, coriander leaves, peanuts, onion, garlic and salt. In a saucepan, fry the mixture for 5 minutes.

Stuff the chicken with the pork mince mixture.

Preheat the oven to 180 degrees, place the chicken on a baking tray, bake for 30 minutes.

Use a brush to brush the mixture from the food processor to the surface of the chicken quarters

Bake for a further 30 minutes