Pittwater Life May 2018 Issue

(See Janelle’s Tip)
250g green prawns, peeled,
deveined, roughly chopped
4 green onions, thinly sliced
1 red capsicum, diced
1/3 cup frozen peas
1. Combine the rice and 3
cups cold tap water in a
medium saucepan. Bring
to the boil. Reduce heat to
low, cover and simmer for
12-15 minutes or until small
craters appear in surface of
the rice. Remove from heat.
Stand covered for 5 minutes.
Rinse then drain well.
Spread out onto a baking
tray. Refrigerate, uncovered
for 2 hours or until cold.
Combine cooking wine,
sauces, sugar and seasoning
together.
2. Heat a wok over medium
heat until hot. Add 1 teaspoon
oil and swirl to coat
wok. Add the egg, swirl to
form a thin omelette. Cook
for 30 seconds or until egg
sets. Slide onto a board.
Roll up omelette. Set aside.
3. Reheat the wok over high
heat. Add remaining oil
with onion, garlic, chilli, bacon
and sausage. Stir-fry for
2 minutes. Add the prawns.
Stir-fry for 1 minute or until
prawns turn pink. Add the
rice, green onions, capsicum,
peas and combined
sauce. Stir-fry until rice is
heated through. Slice the
omelette and stir into rice.
Serve with chilli soy on the
side.
Janelle’s Tip: You will find
Maggie seasoning with all the
spices in the supermarket,
and sausage where Asian
ingredients are located.
Lemongrass
beef stir-fry
Serves 4
3 tbs peanut oil
1 tbs lemongrass paste
1 long red chilli, finely
chopped
1 tbs grated fresh ginger
600g beef fillet, trimmed,
thinly sliced
1 bunch choy sum, ends
trimmed, leaves and stems
separated
150g snow peas, thinly sliced
100g green beans, trimmed,
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cut into 3cm lengths
1 tbs Shao Hsing Chinese
cooking wine
Jasmine rice, cooked to serve
1. Combine 1 tablespoon oil,
lemongrass, chilli and ginger
in a ceramic bowl. Add
the beef, stir to coat.
2. Cut choy sum leaves and
stems into 3cm lengths.
Heat a wok over high heat
until hot. Add 2 teaspoons
oil and swirl to coat the
wok. Add one-third of the
marinated beef, stir-fry for
2 minutes or until browned.
Transfer to a large plate.
Repeat, in 2 more batches,
with oil and remaining beef,
reheating the wok between
batches.
3. Add the remaining oil to the
wok, with choy sum stems,
stir-fry 1 minute. Add snow
peas and beans, stir-fry 1
minute. Add Shao Hsing
wine, cover for 30 seconds.
Return the beef and any
juices to the wok. Stir-fry for
1-2 minutes or until the beef
is warmed through. Stir in
the choy sum leaves. Serve
with Jasmine rice.
Oven-baked risotto
Serves 4
600g sweet potato, peeled, cut
into 3cm pieces
1 tbs olive oil
50g butter
2 chorizo, chopped
1 large leek, halved, thinly
sliced
1 garlic clove, crushed
a plate. Cover and set aside.
1½ cups Arborio rice
Add leek and garlic to the
4 cups chicken stock
pan, cook, stirring constantly
50g parmesan, finely grated
for 2 minutes.
¼ cup chopped flat leaf
3. Stir in the rice, cook while
parsley
stirring for 1 minute. Add
the stock and bring to the
1. Preheat oven to 220°C fan
boil. Cover with a tightfitting
lid or foil. Transfer ri-
forced. Scatter the sweet
sotto to the oven and bake,
potato over a baking tray.
stirring every 10 minutes,
Drizzle with the oil, season.
for 30 minutes.
Roast for 20 minutes until
4. After 30 minutes stir in the
golden and tender.
chorizo and sweet potato.
2. Reduce oven to 180°C fan
Cover and return to the
forced. Melt butter in a
oven for 8 minutes or until
large flameproof dish over rice is tender and absorbed
medium heat. Add chorizo, all the stock. Remove from
cook for 5 minutes or until the oven, stir through the
light golden. Use a slotted parmesan and parsley.
spoon to remove chorizo to Serve.
MAY 2018 67
Food Life