I’ve got this friend called Debs who keeps saying to me: “I tried that dish on your blog the other night but hmmmmm……well……. I didn’t really like it”. This always leads to me suspiciously interrogating how she went about said dish and so far has always revealed that what Debs has actually made is actually a completely different dish – one that is only linked to my recipe by the fact that she looked at the picture and decided for herself what should go into it. Like the salmon pastry parcel for example: “Talk me through how you made it Debs” I ask only for her to start by saying something like, “So I coated the salmon in homemade pesto and then……..”
“Waaaaaiiit a minute. Whoa there! When did I say anything about your homemade pesto?” and therein lies the problem. Debs just likes to freestyle with her homemade pesto. So for this reason alone I am focusing this post squarely on the ingredients and the very simple process.
The Salad: 1/2 bag of baby leaf spinach roughly chopped; 2-3 large carrots grated, 3 spring onions chopped, big bunches of fresh parsley and coriander chopped, 1 sweet romano red pepper sliced, cashew nuts broken and toasted, 2 flat iron steaks seasoned well and cooked in a very hot dry heavy-based large frying pan medium to medium rare.
The Dressing: Olive oil, grated ginger, 2 cloves of garlic, 2 birds eye chillis, dried coriander leaf, salt, pepper, honey, fresh lime juice, nam pla (fish sauce).
Toss the salad ingredients. Mix the dressing ingredients well and pour over the salad. Toss again and serve. Resist the urge to add homemade pesto (Debs). Enjoy.
Thai Beef Salad with Brown Coconut & Coriander Rice
Today was a little bit rough. My sister suffers from depression and the last seven days have seen her feeling really low and struggling to cope with the everyday activities and chores that we all take for granted. One of those being taking the time to prepare and sitting down to eat a decent meal at least once a day. So having spent a very emotional day with her she has come to stay with me for a couple of days and I wanted to cheer her up this evening with my version of a superfood salad we both opted for the other week at The Riding House Cafe on Great Titchfield Street – a top notch joint a brief canter away from Oxford Circus for great lunch, brunch or in fact any kind of munch.
As Yotem will tell you, being a salad it’s a doddle to knock up and only uses one pan so easy to wash up afterwards too. Chicken breast fillets cut into strips seasoned and marinated in olive oil, tarragon and garlic for 10 minutes then chucked straight into a very hot griddle pan to which squash (cubed), zucchini (strips), cherry toms (halved) were all added in that order. The whole lot was tossed into a bed of watercress, baby spinach rocket, spring onion, chopped parsley and cous cous all liberally drizzled with olive oil. Finished with an extra pinch of rock salt and a l’il twist of black pepper. I’m pleased to say that the day has finished better than it started and my sister really enjoyed sitting down to tuck into a decent (and healthy) home-cooked meal for the first time in a while. I hope it cheers you up as much as it did us.