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june 10 exclusives @ banks
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WISHING ALL THOSE SPECIAL DADS A HAPPY FATHERS DAY!COME SPOIL YOUR DAD AT BANKS!
  
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JENNY IN THE CORNER - celebrity chef recipe .. & more |
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Celebrity Chef Jenny Morris / Giggling Gourmet has a fantastic range food products and utensils that were launched in January 2008. Visit www.jennymorris.co.za / www.gigglinggourmet.com to learn more about her fantastic product range.
Jenny's Words of wisdom and yummy recipe ... |
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| SIZZLING, AROMATIC AND STEAMING, KEEP IT NEXT TO YOUR BED!!!!!! |
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This beautiful book written by Rick Stein is not a meal in minutes book, but a book of memorable meals, this great book tells you that there is no substitute for the wonderful aromatic pastes and spice mixes and masala that you will need to put this unforgettable meals together. I have been to many of the countries he visits in this new book called Rick Stein’s Far Eastern Odyssey.
He takes you the reader to Cambodia with him and shares with you the defining characteristics that make that cuisine so special, all that wonderful freshness of basil, coriander, mint and all those amazing crunchy fresh fruits and vegetables, the wonderful green fruits, like mango, pineapples and papaya that are used as vegetables, counter pointed by the salty tastes of fish sauce and shrimp and fish paste. He then takes himself off to Vietnam and Thailand, Malaysia with its delicious Nyonya cuisine, then off to Bali and Sri Lanka and Bangladesh. His ambitious journey is in search of the authentic food of the East, what I love about this journey is that he avoids the beaten track and typical tourist hot-spots
His excitement and passion comes through on every page of this stunning book, I love his books, always enjoy the television programs of his travels and defiantly think you should have this book next to your bed!!!
Published by BBC Books, Rick Stein’s Far Eastern Odyssey is available from all good book stores.
Lets Cook!!
Cambodian marinated beef with a lime and black pepper dipping sauce:
Serves 4
Ingredients:
500g-rump or sirloin steak
1 iceberg lettuce heart, broken into leaves
1 beef tomato, halved and thinly sliced
1 small onion, halved and sliced
50g roasted peanuts, roasted and chopped
3 tbsp vegetable oil
Marinade:
1 medium-hot red chilli, roughly chopped
15g garlic, roughly chopped
25g peeled ginger, roughly chopped
Juice of ½ lime
1 tbsp palm sugar
3 tbsp dark soy sauce
2 tbsp oyster sauce
1 tbsp fish sauce
2 tbsp tomato ketchup
1 tsp freshly ground black pepper
Dipping sauce:
Juice of ½ lime
2 tsp coarsely ground black pepper |
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Method: Trim the beef of all its fat, then cut into 2.5-3cm pieces. Put all the ingredients for the marinade into a mini food processor and blend together until smooth. Transfer to a bowl, stir in the beef and leave to marinate for 20 minutes. Shortly before serving, arrange the lettuce leaves and sliced tomato and onion on a serving platter. Put the peanuts into a small bowl. For the dipping sauce, mix the limejuice and pepper with ¼ teaspoon salt and divide between 4 small dipping saucers.
Heat 1½ tablespoons of oil in a wok or large deep frying pan over a high heat. Lift half the meat out of the marinade, add to the pan and stir-fry for 3 minutes until nicely browned on the outside, but still rare on the inside. Spoon the beef onto a warmed serving plate and keep warm. Repeat with the remaining oil and beef. Take the plate of beef to the table with the salads, peanuts and dipping sauce. Instruct your diners to wrap some beef in the lettuce leaves with peanuts, sliced onion and tomato, dip into the sauce.
© Rick Stein’s Far Eastern Odyssey. |
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