Thursday, October 23, 2014

Cooking Lab - Lamb Cutlet Stack with Parsley Pesto

Spring time is all about vibrant green vegetables and herbs and I can’t stop thinking about lamb.... 

Spring lamb cutlets are so tender and full of taste....



(c) GMV - Got My Vote!


When stacked high, paired with baby asparagus and add a dollop of home-made creamy parsley pesto, you will get a gourmet cafe-style meal. 


Ingredients:

- 6 Spring lamb cutlets 
- 2 cup fresh parsley 
- 1 bunch baby asparagus 
- 1/2 cup walnut 
- 3 tablespoon olive oil 
- 3 large tomato 
- 4 cloves of garlic 
- 2 bay leaves 
- 1 cup all purpose flour 
- 100ml red wine 
- 100ml white wine 
- 1/2 teaspoon paprika 
- Pink salt and pepper 


Instructions: 

1. Marinate the lamb cutlets in red wine and season with salt and pepper. Cover with plastic wrap and refrigerate until required.

2. Press the lamb cutlets firmly into the flour mixture.

3. Lightly spray cutlets with olive oil and place them in a hot skillet pan.

4. Pan fry for 3-5 minutes until golden on both sides.

5. Add the baby asparagus and 2 cloves of garlic into a fry pan. Cook until tender and season with light salt.

6. In a saucepan, add diced tomato, bay leaves, garlic, water and white wine. Bring it to boil and simmer for 3-5 minutes. Keep warm.

7. Place parsley, walnuts, garlic in a food processor and process until combined. Slowly add in the olive oil until the pesto is smooth and creamy.

8. Season with paprika, salt and pepper. Set aside.


9. Place a layer of asparagus in the center of each serving plate. Add a spoonful of tomato jus. Place a lamb cutlet on top. Drizzle with a spoonful of parsley pesto on top.

10. Repeat the process.


11. Finish with a dollop of the parsley pesto and just a little more tomato jus.

12. Season with salt and pepper.

13. Serve immediately and enjoy.

Tuesday, October 7, 2014

Cooking Lab - Vietnamese Beef Noodle Salad

Summer is just around the corner and this refreshing Vietnamese-style salad is gorgeous on its own. Or you add some sizzling beef for a perfect evening meal. 


(c) GMV - Got My Vote!(^O^)/


I just love the flavour explosion of Vietnamese salad, the fresh herbs, slippery noodles and the drizzle of lemon juice. It gets better from the first bite :)


It is so refreshing and filling. I feel so healthy with this salad. I can eat as much as I can :)


Ingredients: 

- 250g rice vermicelli
- 1 cup fresh coriander
- 1/2 cup fresh mint
- 1/4 cup fresh shallot
- 1/4 cup fresh basil
- 1 carrot
- 200g pistachio 
- 2 tablespoon of fried onion 
- 250g beef slices 
- 50g kale 
- 3 tablespoon soy sauce 
- 1 tablespoon fish sauce 
- 1/2 tablespoon Worcestershire sauce 
- 1 teaspoon chili 
- 1/2 lemon 
- Salt and pepper to season

*Add some French onion and Lebanese cucumber if available...

Salad Dressing:

- 1/4 cup extra virgin olive oil
- 1/8 cup white vinegar
- 2 tablespoon soy 
- 1 tablespoon brown sugar
- Juice of 1 lemon 
- 1/2 tablespoon of fish sauce

Instructions:

1. Cook the vermicelli noodles according to the packet instructions.

2. Rinse the noodle under running cold water.

3. Keep it cool with ice.

4. Rinse the fresh herbs: coriander, basil, mint and shallot under running cold water.

5. Grate carrot into long stripes.

6. Soak the carrot stripes in sweet vinegar water.


7. Marinate the beef slices in soy sauce, fish sauce, red wine, Worcestershire sauce, fried onion, salt and pepper for at least 30 minutes.

8. Place the pistachio nuts in a food processor and grind until coarse.

9. Heat up a grill pan over medium-high heat. Add some olive oil and grill the beef slices until fragrant.

10. Add some slices of onion and kale. Season with salt and pepper.

11. Place the cooled vermicelli noodles in a large serving platter.

12. In a small bowl, combine the salad dressing ingredients and mix well. Adjust if necessary. The taste should be sweet, tangy and sour.

13. Chop the coriander, mint, basil and shallots in small pieces and toss on top of the vermicelli noodles. Place the pickled carrots around the side.


14In a large bowl, toss the vermicelli noodle, herbs and chili with half of the salad dressing. 

15. Garnish with fried onions and pistachio nuts on top.


16. Serve together with grilled beef.

17. Squeeze some lemon juice on top to lighten up the meal.