(serves 4)
1 tbsp peanut oil
dash sesame oil
3 carrots, grated on a box grater (mind your knuckles!)
handful red cabbage, grated
handful white cabbage, grated
handful baby kale, chopped
handful bean sprouts
handful mint leaves, chopped
handful fresh coriander, chopped
handful peanuts, chopped
dressing: 2 tbsps fish sauce, juice of a lime, 1 tsp sugar, shaken
Now, simply heat the oil in a wok or large skillet, and throw in all the vegetables up to the mint. Saute till slightly soft. If you don’t want liquid in the bottom, spoon it out, but otherwise pour into a large bowl and add all the rest of the ingredients and toss well. LOVELY. Especially with lamb chops. Go on, don’t be intimidated. They’re tiny, delicate, and from Green Valley not too expensive, and everyone can gnaw.
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Buttery Potatoes with Fresh Sage
(serves 4)
6 medium potatoes, King Edward are a good choice
1/3 cup/80 grams melted butter
3 cloves garlic, minced
sea salt and pepper
1 tbsp grated parmesan
6 sage leaves
This is a good recipe for a borderline OCD girl like me. Of course you could use a mandoline, but I like to do my potatoes by hand. Peel them, then slice them very very thin, as uniformly thin as possible. Place the potatoes in an overlapping single layer in a round pie plate, then pour over a bit of the melted butter. Scatter the garlic over, then dust with salt and pepper. Repeat with layers of potato and drizzled butter until you run out of each. Sprinkle with the parmesan and arrange the sage leaves in a flower shape in the center.
Bake at 375F/180C for about 35–40 minutes, until potatoes are soft.
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June 21st, 2010 at 7:55 am