RECIPES
THAI BEEF INGREDIENTS
salad
• 600 g beef rump strips • 2 tablespoons vegetable oil • 1 teaspoon minced garlic • 1 tablespoons lemongrass paste • Juice of 2 limes • 100 ml sweet chilli sauce • 60 ml (¼ cup) fish sauce • 2 tsp caster sugar • 150 g mixed leaf salad • 1 carrot, peeled, grated • Coriander sprigs, to serve
METHOD 1. Season beef with salt and pepper. Bring half the oil to high heat in a wok, adding half the garlic and lemongrass, then half the beef and cook for about 3 to 4 minutes or until browned and tender. Set aside on a plate. Repeat process with remaining oil, garlic, lemongrass, and beef. 2. To make dressing, whisk lime juice, sweet chilli sauce, fish sauce and sugar in a bowl. 3. In another large bowl toss mixed lettuce, carrot and coriander. Mix half of the dressing with the beef in the wok and drizzle the remaining dressing over the salad, tossing to coat. 4. To serve, divide the salad between plates and top with beef. Recipe from Australian Beef
19
ROSEMARY LAMB CHOPS
with rocket salad
INGREDIENTS
• ⅓ cup sea salt flakes • 2 tablespoons honey • 8 rosemary sprigs (about 10 cm each), divided • 4 garlic cloves, smashed • 1 teaspoon black peppercorns • 4 lamb forequarter chops (about 200 g each) • 4 tablespoons olive oil, divided • 1 bunch asparagus, woody stalks trimmed • 60 g rocket leaves • 2 radishes, thinly sliced • 1 lemon, zest finely grated, juiced
METHOD 1. In a medium saucepan, combine salt, honey, 7 rosemary sprigs, garlic, peppercorns and 3 cups water. Bring mixture to a boil over medium heat, whisking to dissolve salt. Pour mixture into a tall container and add 2 cups ice cubes, stirring to melt ice. When brine is cool, add lamb. Refrigerate lamb in brine for at least 1 hour and up to 2 hours. 2. Prepare a barbecue for medium-high heat. 3. Remove lamb from brine and pat dry. Coat lamb with 2 teaspoons oil and barbecue, turning once, for about 3 mins per side, or until lamb is brown on both sides and cooked to medium doneness (an instant-read thermometer inserted into centre of lamb should register 60°C.) Set lamb aside to rest. 4. Tear leaves from remaining rosemary sprig and toss with asparagus and 2 teaspoon oil. Barbecue asparagus, turning as needed, for about 4 mins, or until crisp-tender and charred. Transfer to carving board and cut in thirds crossways. In a small bowl, whisk remaining 3 tablespoons oil, lemon zest and juice and season with salt and pepper. In a large bowl, toss asparagus, rocket, radishes and 2 tablespoons dressing. 5. Place a lamb chop on each of 4 dinner plates. Mound salad over chops and spoon remaining dressing over salad. Recipe from Coles magazine
MARCH 2020
