Friday, September 23, 2011

Spring scallop salad with lemon ginger dressing

This is a pretty light salad with some zingy flavours. We had it as it is for dinner tonight, because it's Friday and this was about all the cooking I could cope with. We'd also already eaten quite a bit of smoked salmon with crackers, etc. I think this would be a nice starter for a special dinner. Or to make it more substantial, you could add some carbs in the form of sautéed potato slices.

Serves 2

2 cups baby spinach leaves
1/2 cup mungbean sprouts
8 asparagus spears, blanched and cooled under cold water
1/2 avocado, roughly diced

2cm piece ginger, finely chopped
Zest, finely chopped, and juice of 1 medium lemon
2 tablespoons avocado oil
1/2 teaspoon sesame oil
1 teaspoon sugar
1/2 teaspoon soy sauce

12 scallops, roe on
1 spring onion, halved lengthwise and sliced into chunks

1 kaffir lime leaf, thinly sliced, to garnish (optional)

Combine spinach, sprouts and asparagus in a large bowl and mix well. Combine dressing ingredients in a jug and mix well to combine.

Heat a little avocado oil in a pan over a medium high heat. Add spring onions and scallops and cook for 1-2 minutes, turning scallops. Meanwhile, dress the salad and toss well.

Remove scallops from heat. Divide dressed salad between 2 plates. Add avocado chunks. Divide scallops between plates and garnish with kaffir lime leaves if you have them.

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Tuesday, September 20, 2011

My Pad Thai

I love this rustic Thai noodle dish as a quick weeknight meal. I know it's not authentic, but I can't help adding veges when I make pad thai, otherwise it's a vege-free zone. So my version has 2+ serves per person, and the veges make it go further and taste delicious. 

FODMAPs note: if you're eating for low FODMAPs, only use the green parts of spring onions, and take care with the broccoli (some people are fine with it, some not. I seem to be OK, yay!). 

Serves 2-3

200g rice noodles

1/4 cup tamarind water
1 tablespoon sweet chilli sauce
1 tablespoon fish sauce
juice of 1 lime
1/4 cup water

2 eggs
1 cup broccoli florets and sliced stalks OR 1 cup edamame beans
2cm piece ginger, finely sliced
2 spring onions, white and green parts, sliced lengthwise
1 cup shredded cooked chicken
1 tablespoon chilli paste with soya bean oil (I used Pantai brand) 
10 raw prawns, shells and tails removed
1 cup mung bean sprouts
2 cups baby spinach leaves
2 tablespoons roasted peanuts, roughly chopped
dried chilli flakes, to taste
1 lime, quartered

Cook rice noodles according to packet directions. Drain and toss with a little sesame oil. Set aside. 

Combine tamarind, sweet chilli sauce, fish sauce, lime juice and water in a jug. Mix and set aside. 

Heat a large pan or wok over a medium-high heat. Break eggs into pan and stir to break up. Cook until a thin omelette forms, turn over and cook other side, then remove from the pan and slice roughly. 

Add a little more oil to the pan. Add broccoli, spring onion and ginger and stir-fry for 5 minutes. Remove and set aside. 

Add chilli paste, prawns and chicken to the pan. Stir-fry until prawns are coloured. Add noodles to pan and stir to combine and coat noodles in pan flavours. Add back egg and vegetables and mix. Add sauce mixture and sir-fry until liquid is absorbed. Add spinach, bean sprouts and peanuts and stir to combine. 

Serve garnished with chilli flakes and coriander, if you have it, and limes for squeezing over. Some people may like to add extra fish sauce at the table, too.