800g rump steak, thinly slice the meat (1/2cm thick), then cut into 5-7cm wide pieces.
2 x cloves garlic, peeled, crushed, chopped
2 x medium red onions, cut into rings
1/3 cup dark soy sauce
1/4 cup light soy sauce
2 tbls cumquat juice or lemon juice
3 tsps sugar
5 tbls rice bran oil or olive oil
1. Combine dark soy sauce, light soy sauce, garlic, lemon juice and sugar in a bowl. Set aside.
2. Place beef in a non-metallic bowl. Add the soy sauce marinade and mix to combine. Cover with plastic wrap. Marinate for 15- 30 minutes.
3. Heat 3 tablespoons of oil in a large non-stick fry pan. Cook beef with the marinade on high heat for 8-10 minutes or until the meat is tender. Add the sugar and 1/3 cup of water, stirring occasionally until the sauce is reduced. Add remaining oil. Turn heat on low. Simmer and stir occasionally, until desired thickness is reached and the meat is tender. Add onion and cook for 1 minute. Turn off the heat and cover the pan. Onions should be just cooked and a bit crunchy.
4. Garnish with chopped chives. Serve with cooked rice.
Note: If you find the sauce too salty, add a bit of water and 1 teaspoon of sugar.
This is another recipe passed down to me.Traditionally, Filipinos use cumquat juice for this recipe.
1/2 x zucchini, diced (2cm)
1/2 x red capsicum, diced (2cm)
1/4 x red onion, diced
2 x eggs, lightly beaten
60 g butter, melted
1/3 cup thickened cream
1/3 cup milk
1/2 cup cheddar cheese, grated
4 x sheets fillo pastry
8 x vined ripened cherry tomatoes
1. Preheat oven to 180 degrees Celsius. Grease the 8 hole muffin pans with olive oil spray.
2. In a large bowl, mix eggs, cream and milk and whisk together until combined. Add zucchini, onion, capsicum and cheese. Stir to combine.
3. Brush sheet with a little melted butter, then fold in half widthwise. Brush with a little more butter and fold in half lengthwise, then cut into 2 rectangles. Carefully push rectangles into 2 holes of pan to form pastry cups. Repeat with remaining pastry and butter to create a total of 8 cups. Divide mixture among cups. Prick tomatoes with a toothpick several times, then place one in the centre of each cup. Bake for 20-30 minutes or until golden and cooked through. Serve warm.
2 Tbls olive oil
1 x small red onion, thinly sliced
1 x medium red capsicum, thinly sliced
2 cloves garlic, crushed, peeled, roughly chopped
1 x small red chilli, chopped
2×400 g cans diced tomatoes
2 tspn sugar (optional)
1/4 tspn caraway seeds, crushed
1/2 tspn cumin seeds, crushed
1 tspn sweet paprika
1/2 tspn ground coriander
20 g spinach leaves, coarsely chopped
1/2 tspn dried chilli flakes (optional)
1. Heat the oil in a non-stick frying pan over medium-high heat. Add the onions and cook for 5 minutes, until soft and wilted. Add the garlic, capsicum, chilli, the salt, pepper, sugar and spices. Cook for a minute, stirring constantly, to release their fragrance.
2. Add the canned tomatoes and reduce the heat to medium and cook for 12 to 15 minutes, or until the sauce has thickened slightly. Stir in the chopped spinach.
3. Make 3 indentations in the sauce. Crack an egg into each indentation, careful not to disturb the yolks.
4. Reduce heat to low. Cover and cook for 3 to 5 minutes, until the eggs are cooked to your liking. Serve with crusty bread.
2 x 4 racks of lamb, Frenched-trimmed
For the Harissa:
1 medium red capsicum, quartered, seeded
4 dried long red chillies
3 red bird’s-eye chillies, halved, seeded
2 cloves garlic, peeled
1 tsp. caraway seeds, toasted, ground
1 tsp. cumin seeds, toasted, ground
1 tsp. sugar
3 tbs. olive oil
Salt and pepper, to taste
For the Quinoa:
½ cup quinoa
1 cup water
¼ cup fresh pomegranate seeds
1 firm ripe mango, peeled, cut into 1cm pieces
¼ red onion, diced
¼ cup coriander leaves, roughly chopped
1 tbs. fresh lemon juice
1. To make harissa, place dried chillies in a small heatproof bowl. Pour over 1 cup of boiling water and stand for about 10 minutes until softened. Drain and set aside.
2. Preheat grill to high and place capsicum skin-side up and cook for 10-15 minutes or until skin is blistered and darkened. Place in a bowl and cover with plastic wrap. Cool for 10 minutes. Rub off skins and discard.
3. Process capsicum, fresh chillies, soaked chillies, ground cumin, ground caraway, garlic, sugar, oil and ½ tsp. of salt in a food processor until smooth. Season with salt and pepper.
4. Rub lamb with harissa paste. Stand at room temperature for 30 minutes to marinate.
5. Preheat oven to 180. Place the quinoa in a sieve and rinse under cold running water. Place in a bowl and cover with water. Set aside for 20 minutes to soak. Drain.
6. Place the quinoa and 1 cup of water in a medium saucepan. Bring to the boil over high heat. Reduce heat to low and simmer for 15 minutes or until tender and liquid is absorbed. Separate with a fork and set aside to cool.
7. Heat 2 tbs. oil in a non-stick frying pan over medium-high heat. Add lamb, fat-side down, and cook, turning on all sides, for 5 minutes or until browned. Transfer lamb racks to a roasting pan. Roast for 20 minutes until lamb is medium or until cooked to your liking. Rest lamb for 10 minutes.
8. Meanwhile, combine mango, pomegranate seeds and onion in a large bowl. Add quinoa and gently toss to combine. Drizzle with lemon juice. Season with salt. Lastly, toss in the coriander leaves. Place lamb on serving plates with quinoa salad. Garnish with coriander leaves.
Note: Add more chillies to make it spicier and fewer chillies to reduce.
If fresh mangoes are unavailable, substitute for frozen mangoes (thawed) or canned mangoes.
500g lamb mince
1 small red onion, diced
2 cloves garlic, finely chopped
1/2 cup breadcrumbs
30g sachet taco seasoning
1/3 cup, coriander leaves, roughly chopped
2 tbs rice bran oil
1/2 cup plain Greek style-yoghurt
2 tbs olive oil
1 tsp cayenne pepper
12 cherry tomatoes, sliced
80g salad greens
1 Lebanese cucumber, sliced
6 bread rolls
1. Combine mince, onion, garlic, breadcrumbs, taco seasoning, coriander leaves and egg in a bowl. Season with salt and pepper. Use your hands to shape into 6 patties. Refrigerate for 15 minutes.
2. Heat oil in a non-stick frypan over medium-high heat, then cook patties for 2-3 minutes each side or until cooked to your liking. Place yoghurt in a small bowl. Sprinkle with cayenne pepper and drizzle with olive oil.
3. Spread bun bases with butter or margarine. Top each with a pattie, salad leaves , cucumber, sliced tomatoes, yoghurt and bun top.