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Cook-Off Recipes - Wednesday 24 March


Tracey Lawless's Thai caramelised pork salad

Simon Perry's lamb larb

Denise Cleghorn's golden chicken platter

Tracey Lawless's Thai caramelised pork salad

Shopping   
1 1/2  - 2 Pork fillets
1/4 cup dark soy sauce
1/4 cup white sugar     
1 large finger-sized red chilli deseeded and finely chopped
1 tbsp grated fresh root ginger (2 inch chunk)  
2 tbsp fish sauce     
2 tbsp fresh lime juice    
6 whole star anise or 1 tsp ground star anise    
Mesculin salad leaves about 60gms or 2 good handfuls
Small red onion finely sliced
1/4 cup whole basil leaves  
1/4 cup whole mint leaves  
1/4 cup chopped fresh coriander    
1 and 1/2 cups white rice 

Method

Get water boiling for rice.
Finely chop red chilli (wash hands afterwards!)
Finely grate chunk of root ginger (use a microplane grater)
Slice pork fillets thinly in half-inch rounds and then gently flatten slightly with hand to thin out a little.
Get medium-sized pot of water boiling for the rice (enough for two cups of rice to cook and expand in). When boiling add rice. Cook rice for about 10 minutes and when tender rinse and drain.
Meanwhile, quickly mix in a large bowl two handfuls of mescalin salad with one handful each of basil, mint and coriander.
Mix together in another bowl: soy sauce, sugar, chilli, ginger, fish sauce, lime juice, star anise.
Heat a large fry pan and add the bowl full of wet ingredients. Stir mixture for a few minutes until fragrant and slightly thickened. Add the flattened pork fillet pieces to this mixture and fry for a few minutes on each side until all tender and cooked.
Spoon rice out into the middle of four plates. Sprinkle salad mix evenly over the rice. Share rounds of pork across the four plates. If using whole star anise remove these and discard. Pour sauce evenly over the four plates.


Simon Perry's lamb larb

Shopping
600g lamb mince 
1 large red onion
Small bunch of corriander 
Small bunch of mint 
Juice of 1 large lemon 
Juice of 2 limes 
Handful Of peanuts (crushed/roasted/unsalted) 
1 tbsp sesame oil 
2 cups of medium grain rice
2 green chillis 
Pinch of salt and pepper
2  tbsp lime rind
2 cloves of garlic 
Half an iceberg lettuce (optional)
1 tsp of crushed red chilli 
1/2 spring onion
1/4 chopped red capsicum

Method
Heat oil in a non stick pan and add lamb mince on a medium heat.
Reduce heat when lamb is cooked and add water/lemon/lime juice.
Add chopped coriander and mint.
Mix in peanuts and lime rind.
Add finely chopped green chilli and red chilli,
Mix in diced onion and season with salt and pepper to taste,
Serve on by placing 2 large lettuce leaves on plate, rice on top and larb on that.
Garnish with small stem of coriander.


Denise Cleghorn's golden chicken platter

Shopping
75g butter 
1 shredded cooked chicken
1 grated onion
1/2 grated cooking apple
2 large tsp cornflour
1 tsp curry powder
1 cup chicken stock (dissolve 1 tsp chicken stock in boiling water)
1/2 cup warmed milk
Salt & Pepper
6 hard boiled eggs (peeled & slice in half)
2 tomatoes sliced into wedges 
1 spring onion if in season or chives

Method
In a large pot melt butter and cook grated apple and onion gently, sweat off to cook. Low  heat.
Sprinkle in the curry powder and cornflour and stir just for a little while to cook the cornflour. 
With a wooden spoon add in the warm milk and stock a little at a time. Keep stirring all the time so you don't get lumps, making a lovely chicken sauce. Taste it. Salt and pepper to taste.
Add the chicken and stir in, then add the eggs and mix without breaking the eggs. Heat through well.
Arrange on a platter with tomato wedges at the side and chives sprinkled over it.


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