Nor'West News: January 25, 2024

Thursday January 25 2024 11
Asian inspired keto creations
Thai beef salad
Serves 4
Gluten, Sugar, Dairy and Egg Free
For the zesty Thai dressing
1 Tbsp fresh ginger, finely grated
½-1 chilli, seeds discarded,
finely chopped
1 clove garlic, crushed
1 Tbsp fish sauce
1 lime, zest and juice
1 tsp rice wine vinegar or apple
cider vinegar
30g Allulose (or another easy
dissolving sweetener)
1 tsp Dijon mustard
2 Tbsp sesame oil
2 Tbsp fresh coriander, finely
sliced
½ tsp salt
For the salad
400g scotch fillet steak, left
covered at room temperature for
30 minutes prior
3 Tbsp olive oil
1 tsp salt
1 tsp cracked black pepper
120g mesclun
50g mung beans or bean sprouts
8 cherry tomatoes, quartered
¼ small red onion, finely sliced
¼ cucumber, diced
2 Tbsp fresh coriander, roughly
chopped
1 Tbsp fresh mint, roughly
chopped
30g peanuts, chopped
Method
• First, make the dressing by
putting everything in a jar and
shaking to combine or whisk it all
together in a bowl. You can make
a larger batch of this and leave it
in the fridge for a ready-made,
light and fresh salad dressing, just
omit the coriander so it doesn’t
discolour.
• Heat a heavy-based frying pan
over a high heat.
• Rub the steak with the oil, salt
and pepper. Once the pan is very
hot, add the steak and cook on
high to your liking. Once the steak
is cooked, remove it from the pan
and let it rest while you prepare
the rest of the salad.
• On a large serving platter,
scatter the mesclun on the
bottom, then arrange the mung
beans, cherry tomatoes, red onion,
cucumber and herbs over the top.
• Once the steak has rested for
at least 5 minutes, slice it and pat
dry any excess juices with a
paper towel.
• Lay the steak
on top of the
salad, sprinkle
over the
chopped
peanuts,
season
lightly with
salt and
pepper,
then drizzle
over about
half of the
dressing (you
can add more as
desired) and serve.
Nutrition note: Apple cider
vinegar is believed to help
moderate blood sugar levels, as
well as lower cholesterol.
Spring onion pancakes
recipe
Makes 4
Suitable for GF, sugar free, plantbased
Ingredients
200g ground almonds
30g psyllium husk powder
2 tsp Xanthan gum
1 tsp baking powder, gluten-free
½ tsp salt
¼ tsp White pepper
100ml to 170ml boiling water
2 spring onions, thinly sliced
4 Tbsp olive oil
Method
• Place the ground
almonds, psyllium
husk,
xanthan
gum,
baking
powder,
salt
and
pepper
into a
bowl.
Whisk
to combine
and
remove any
lumps.
• Add 100ml
boiling water to begin with and
stir to mix, adding a little more
water as needed to make a dough.
It can look dryer than it is, so it’s
best to get your hands in to feel it!
• Wrap the dough in cling
film and set aside for 5 minutes.
The psyllium husk will absorb
a bit more liquid so the rest
time is essential so you can add
more water, if needed, before
continuing.
• After 5 minutes, unwrap the
dough and squeeze it. It should
feel a bit tacky but not crack too
much. If needed, knead in a little
more water.
• Cut the dough into four.
Working with one piece at a
time, roll out between two sheets
of baking paper into a circle
about 2mm thick. Sprinkle over
a quarter of the chopped spring
onion, then fold it in half. Roll
again to 2mm thick, then repeat
the process with the remaining
dough.
• Preheat a non-stick frying pan
over a medium heat. Once warm,
add 2 tablespoons olive oil and 1
or 2 pancakes, depending on the
size of your pan.
• Cook over medium heat until
golden brown on each side.
• Repeat the cooking process
with the remaining pancakes.
Nutrition Note: Psyllium husk
is a rich source of fibre for
maintaining good gut health, and
it helps with glycaemic control.
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