Sweet soy beef on rice

cooking time: 15mins
serving: 6

INGREDIENTS

2 cups of Japanese rice
200g cellophane noodles
1/2 cup (125ml) Japanese soy sauce
1 tbsp white sugar
1/4 cup (60ml) mirin or sweet white wine
300g beef eye fillet, sliced paper thin
2 green onion, sliced diagonally into 2cm lengths
1cm piece fresh ginger, grated finely

METHOD

1. Cook rice.

2. Meanwhile, place noodles in medium saucepan of boiling water and cook for 1min. Cut into 10cm length

3. Bring sauce, sugar, mirin to a boil. Add beef and cook; return sauce to same pan.

4. Add onion and noodles to pan, simmer for 3mins until onion softens. Return beef to pan, add ginger.

5. Top rice with beef mixture

Glazed Meatloaf

cooking time: 1hr 15mins
serves: 6

INGREDIENT
750g beef mince
1 cup (70g) breadcrumbs
1 medium brown onion (150g), chopped finely
1 egg
1 tbsp worcestershire sauce
2 tbsp tomato sauce
185g can evaporated milk
2 tsp mustard powder

1 tbsp brown sugar
1/2 tsp mustard powder, extra
1/4 cup (60ml) tomato sauce, extra


METHOD

1. Preheat oven to 180 degrees C / 160 fan-forced. Grease 14 x 21cm loaf pan

2. Combine beef, breadcrumbs, onion, egg, sauces, milk and mustard in medium bowl; press mixture into pan. Turn pan upside down onto a foil-lined oven tray. Leave pan in place. Cook for 15mins

3. Meanwhile, combine sugar, extra mustard and extra sauce in a small bowl

4. Remove loaf from oven; remove pan. Brush loaf well with glaze, return loaf to oven; cook for 1 hour or until well browned and cooked through.

Sticky pork with kaffir lime leaves

cooking time: 20mins
serving: 6

INGREDIENTS

Pork 2 tablespoons peanut oil
300g minced pork
¾ cup grated palm sugar
1/3 cup fish sauce
4 kaffir lime leaves, shredded thinly
½ cup deep fried shallots
½ cup deep fried garlic
½ cup coarsely chopped roasted unsalted peanuts
1½ cups coriander leaves
4 kaffir lime leaves, shredded thinly
1 fresh long red chilli, sliced thinly
600g spinach, trimmed (or 200g baby spinach)
1 lime, cut into wedges

Coriander paste
4 coriander roots
5 cloves garlic
12 white peppercorns

METHOD

1. Heat half the oil in a large frying pan, add pork; cook, stirring, about 5 minutes or until browned lightly. Drain on absorbent paper; cool.

Meanwhile make coriander paste
Coriander paste:
2. Wash coriander roots and chop coarsely. Using a mortar and pestle or food mill, crush the coriander roots, garlic and peppercorns to form a smooth paste.

3. Heat remaining oil in large frying pan; cook paste about 1 minute or until fragrant. Add sugar, sauce and lime leaves. Simmer, uncovered, about 7 minutes or until mixture thickens.

4. Return pork to pan with half the shallots, half the garlic and half the peanuts; cook, uncovered for about 5 minutes or until mixture is sticky.

5. Add remaining shallots, garlic and peanuts to mixture. Stir in one cup of the coriander and extra lime leaves.

Top pork mix with chilli and remaining coriander, serve with spinach leaves and lime wedges.