Two Free Damn Delicious Recipes!
6.11.22
This week is the first Sunday of the month so these recipes are free to access for everyone.
Look for the 💚 at the start of the recipe name to find all the freely available recipes in the archive.
________________________
Veggie San Choy Bow & Rice Paper Rolls
This has fast become a family favourite, on the menu at least twice a week. It’s one you can keep coming back to, thanks to its versatility of uses and a way to use up what’s in the fridge or as a minimal fuss, affordable, max flavour meal that fills you up but light at the same time. Its great to make ahead and have room temp on warm days and or serve warm/hot on cooler days.
Prep time 30 minutes | Cook time 10 minutes
Ingredients
1 head broccoli
1 large carrot
4 shallots/scallions
2 tbsp olive oil
250g firm tofu, crumbled
2 clove garlic
100g bean sprouts
4 tbsp hoi sin sauce
4 tbsp soy
1 tbsp sesame oil
1tbsp sesame seeds
1 iceberg lettuce, leaves separated
8 dried round rice paper
Method
Prepare the veggies
Cut he florets from the stalk and roughly chop them. Set aside.
finely slice the stalk into matchstick pieces. Set aside.
Peel and slice the carrot into matchsticks. Set aside.
Slice the white part of the shallots/scallion into rounds and slice the green part thinly on an angle or just slice into rounds. Keep the green and white separate.
Place a large frying pan or wok over a high heat and add the olive oil along with the broccoli, carrots, and tofu. Add a pinch of salt and stir fry over the high heat for 3 minutes, tossing or stirring often.
Add the beans sprouts, garlic and white part of the shallots and stir fry for 1 more minute before adding half the hoi sin, soy and all the sesame oil. Stir fry this for 1 more minute then add the sesame seeds and remove from the heat.
Spoon the mix into a bowl, let the mix cool slightly then use to fill the lettuce cups and roll into the rice paper rolls. Scatter the green part of the shallots over the mix and into the lettuce cups and rice paper rolls as you roll them
For the rice paper rolls, you can finely slice some leftover iceberg lettuce and use in them.
Quickly dip the rice paper into a bowl of cold water and place onto a clean bench or plate. Spoon some of the tofu stir fry in the centre of the roll, like a log, leaving 3cm boarder at each end. Top with some sliced shallots and lettuce then, once the rice paper is pliable and softened, wrap the bottom over the filling, pulling tight and fold over each side – left and right – before continuing to roll them up into a nice, tight roll.
Combine the remaining 2 tbsp of hoi sin and soy and use as a dipping sauce for the rice paper rolls.
This has fast become a family favourite, on the menu at least twice a week. It’s one you can keep coming back to, thanks to its versatility of uses and a way to use up what’s in the fridge or as a minimal fuss, affordable, max flavour meal that fills you up but is light at the same time. It's great to make ahead and have room temp on warm days and or serve warm/hot on cooler days.
Swap Outs
Tofu can be chicken, pork or beef mince, prawns, scallops, or fish even. This mix is also a great way to use up left over roast chicken, just shred or chop it.
Mushrooms are also a great swap out for broccoli or tofu, as is cauliflower, finely chopped. Feel free to use a frozen veg mix in here to bulk out or totally replace – the carrot, corn, and pea ones would be a great fit as would some frozen chopped spinach.
Cabbage is fantastic. Wombok or white (drumhead or savoy) finely shaven can be a great replacement for some veggies and a little goes a long way.
Other Uses
I love this just as a warm salad, part of a stir fry – over rice, with noodles, tossed through, or add in some leftover rice, an extra splash of the sauces and you have delicious fried rice. Top with a fried egg and you’re good to go! Prawns are also amazingly added in here.
Spice Things Up
There is no chili in this recipe as I serve this for the kids to pump up their veggies, so if you’re looking for spice ten some fresh sliced chili, chili sauce or a crispy chili in oil would be amazing. Kimchi is also amazing served with this for added umami and goodness!
____________________________
Kensington Pride Mango Salsa
Serves 4
Ingredients
3 Kensington Pride mangos, diced
2 Avocado, diced
1 Large red chili, finely diced
Handful coriander, roughly chopped
Juice 2 lime
Corn chips, to serve
Method
Combine all the ingredients in a bowl and dive in with the corn chips.
Kensington Pride mangos are in season right and at their best, so you don’t have to wait until summer to enjoy the ultimate mango experience.
This easy and flavour-packed salsa is one of my favourite savoury ways to enjoy Australia’s favourite mango as a savoury snack! Get out there and pick some up, give the recipe a try and enjoy the season while it's here!
PS. a slice or two of KP mango into a gin, soda & lime is so good!
_______________________
As always, I love to hear from you, so please leave messages, questions and photos of your creations in the comments.
Happy cooking and see you next week,
Tom xx