Recipes

Another recipe from the Australian cookbook that gave me Spicy Beef. Although not called for, garlic is always a nice addition to this dish. The first time Sara and I had this for dinner, I then had leftovers for lunch the next day. I gave what little was left to Jack for dinner…I should have left a lot more because he loved it. Next time I’m doubling the recipe.

Preheat the oven to 400 Degrees F.

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 onion, finely chopped
• 3 chopped cloves of garlic, more if you’re italian
• 1 teaspoon sea salt
• 1 cup arborio rice
• 1 1/2 cups chicken stock
• 14 oz can chopped plum tomatoes
• 2 or 3 chopped cooked sausages
• 2 zucchini, finely sliced
• 3 oz grated parmesan
• freshly ground black pepper
• 2 tablespoons chopped flat-leaf parsley

Directions:

1. Heat a medium capacity ovenproof dish (with a lid) over a medium heat. Add olive oil, onion, garlic and sea salt and stir for 5 minutes, or until the onion is soft and translucent.
2. Add the rice to the dish and stir for another minutes.
3. Add the stock and the chopped tomatoes and bring to simmering point.
4. Stir in the zucchini and sausage, and sprinkle with Parmesan and black pepper.
5. Cover the dish and bake the risotto for 30 minutes, or until the rice is cooked.
6. Top risotto with parsley and Parmesan.

Serves 4.

Ingredients:

• 1/3 cup Shaoxing rice wine
• 1/4 cup oyster sauce
• 1/4 cup light soy sauce
• 2 tablespoons superfine sugar
• 1 tablespoon sesame oil
• 4×8 oz steaks

To Serve:

• 7 oz snow peas
• steamed rice
• coriander relish

Directions:

1. Place the Shaoxing rice wine, oyster sauce, soy sauce, sugar and sesame oil in a large bowl and stir until the sugar is dissolved.
2. Add the steaks and the above marinade in a large plastic bag in the refrigerator to marinate for at least 2 hours, turning occasionally. Bring the steaks to room temperature in the last 30 minutes.
3. Pepare the coriander relish while the steaks are marinating.
4. Preheat a frying pan or barbecue until hot. Sear the steaks for 3 minutes each side. Continue cooking over a medium heat for 1 to 2 minutes on each side for medium. Remove the steaks from the pan and allow to rest for 5 minutes in a warm place.
5. Lightly blanch the snow peas in boiling water then plunge into cold water and drain well.
6. Slice each steak into 1/2 inch slices, top with a little relish and serve with steamed rice and snow peas.
7. Bring the extra marinade to a boil and serve on the side.

Ingredients:

• 1 cup chopped cilantro, including stems
• 1/4 cup vegetable oil
• 2 tablespoons lime juice
• 1 large red chilli, seeded and finely minced
• 1 tablespoon fish sauce
• 1 tespoon superfine sugar
• freshly ground black pepper

Chef’s Notes: Place all the ingredients in a small bowl and stir to combine.