Cuisine : Cuisine, Issue 144
www.cuisine.co.nz CUISINE 71 1G2 small Savoy cabbage, dark-green outer leaves discarded and inner leaves finely sliced 1 cup water chestnuts, cut into matchsticks 4cm piece ginger, peeled and cut into matchsticks 3 spring onions, cut into thin strips 4 radishes, cut into matchsticks 1G3 cup coriander leaves 100g peanuts, toasted to golden 2 tablespoons black sesame seeds Season the mince with fish sauce, salt and pepper. Heat a heavy-based pan to medium and add both the oils. Gently fry the mince, breaking up any lumps with the back of a spoon. Cook until just starting to brown (about 8 minutes). Tip on to a plate to cool until ready to assemble. In a small saucepan of boiling salted water, blanch the beans briefly then refresh under cold water and drain. Toss with the remaining ingredients except the peanuts and sesame seeds. When the pork has cooled, mix it with the salad, peanuts and enough hoisin dressing (recipe below) to bind everything together, reserving the remaining dressing to drizzle over if desired. Serve on a platter sprinkled with the sesame seeds. Hoisin dressing Sweet and dark, hoisin sauce works beautifully with cooked meats. 1G2 cup hoisin sauce (available from Asian stores and good supermarkets) 1G4 cup rice wine vinegar juice of 1 lemon 2 teaspoons sesame oil 2 teaspoons warm water Whisk all the ingredients together and serve. Garlic dressing Boiling garlic reduces its pungency, giving it a more mild aroma and taste. It is important to use two oils as the olive oil on its own is too heavy and will split the emulsion. 1 bulb garlic, cloves peeled, boiled in water for 5 minutes then cooled 1 tablespoon salt 1G2 cup lemon juice 1 cup vegetable oil 1 cup olive oil (don't use extra virgin) Place all the ingredients except the oils in a food processor. Process until finely chopped then, with the motor running, very slowly add the combined oils in a thin stream until thick and emulsified. This takes more than 10 minutes; it is important that a thick fluffy consistency is achieved. Serve at room temperature alongside the wheat salad. Any left over can be kept in the fridge well covered. VIETNAMESE SHAKING BEEF SALAD SERVES 6 AS AN ENTRÉE (4 AS A MAIN) This simple hot beef salad, bo luc lac in Vietnamese, originates from Hanoi and makes a tingling dish. The "shaking" refers to how the beef is tossed in the pan while cooking, and it jumps with flavour. Thai basil has a wonderful aniseed flavour and aroma unique to Asian cooking. There is really no substitute so do try to source it. Soaking the red onion slivers in iced water takes out the pungent onion milk and makes it more mild. For the beef 500g piece of eye fillet, trimmed of fat and sinew then cut into strips the size of your thumb 2 tablespoons freshly cracked black pepper 1 green chilli, sliced into thin strips (seeds optional but very hot) 2 tablespoons soy sauce 2 tablespoons fish sauce 2 tablespoons vegetable or light oil 1G4 cup torn Thai basil leaves (if you can't get it, omit) 2 cloves garlic, peeled and crushed to a fine paste Place all the ingredients in a bowl and marinate for at least 1 hour. For the dressing 1G4 cup fresh lime juice 11G2 tablespoons fish sauce 2 teaspoons sugar 1G2 teaspoon freshly cracked black pepper 1 green chilli, seeded and sliced into thin strips 2 tablespoons warm water Whisk all the ingredients together until the sugar dissolves then set aside until ready to assemble. To cook and assemble 2 cups watercress sprigs, washed and spun dry 1 head cos or cosberg lettuce, stalk trimmed off and cut into chunks 2 medium red onions, thinly sliced, soaked in iced water for 10 minutes then drained light olive or grapeseed oil for frying Toss the watercress, lettuce and onion together, and scatter on a serving platter. In a very hot wok or frying pan that will fit all the meat, heat a little oil to coat the base, toss in the beef and shake the pan around. Fry for no longer than 2 minutes; the idea is to sear very quickly. The meat must be rare and juicy. Spoon the beef over the salad base and pour the dressing over everything. Serve immediately. PORK MINCE SALAD WITH HOISIN DRESSING SERVES 4-6 This salad can be made a day ahead and the ingredients benefit from time to meld. Just add the peanuts when ready to serve to retain their crunch and bring the salad back to room temperature before serving. 750g free-range pork mince 2 tablespoons fish sauce salt and freshly ground black pepper 3 tablespoons vegetable oil 1 teaspoon sesame oil 100g green beans, sliced diagonally Credits: Rachel Carley mustard scalloped platter and green cake plate from Sabato; small ceramic blue and green bowls and large blue ceramic platter from Japanese Lifestyle; Christofle Spartours gold fork and Cutipol Icon fork from The Studio of Tableware; San Filipe green glasses from Citta Design; yellow fabric from Martha's Fabrics; green and blue linen from The Fabric Warehouse; all other props privately owned. For full details, see Credits Index.
Cuisine, Issue 145