Vegetarian Larb

I remember trying Larb back in the day when I wasn't vegetarian and I remember the lovely zingy flavour combination of freshly squeezed lime, lemon grass, chilli and coriander mmmm. Traditionally a Laotian dish that is largely recognised as Thai - I guess there aren't many Laotian restaurants around! I have been dreaming up this vegetarian version of Larb for a while now but only just got around to it the other day. It's my first attempt and I am sure I can improve on the texture the next time - nevertheless it was enjoyed by all - meat eaters included!

I got my first share of cauliflower in my veggie box this week, and feeling anything but like cauliflower and cheese sauce I decided to turn this wintery vegetable into a fresh summer delight- the result? I want more now!!!

I haven't attempted a raw version however this was how I originally envisaged it - so you raw babies know how to do it! Lose the wok and just mix it all together! :)


Ingredients

The Wok

• Sesame oil / peanut oil a few tablespoons of each
• 1 tablespoon freshly grated ginger
• 1 red birds eye chilli finely chopped (adapt this to your spicy tolerance - for less spice remove the seeds, for more simply add the whole thing and maybe more!)
• 2 handfuls of mushrooms (I used button I think but any will do - I think a variety would also be great)
• Tofu crumbled optional (not necessary but I had about 50 grams in the fridge that needed using, it does add a bit of texture)
• 1/2 head of cauliflower

Method

1. Place the cauliflower in a food processor and process until it looks grainy like rice (you can also use a grater) and set aside.

1. Heat a large frying pan or wok over medium to high heat. Ad a few tablespoons of peanut oil and sesame oil and quickly fry the chilli and ginger. 
2. Add the crumbled tofu, mushrooms saute for a few minutes. Add the cauliflower and saute for a further 5 minutes or until golden and lightly cooked. remove from the wok and place into a large bowl and let cool a little for about 15 minutes
   

The Dressing

• 1/4 cup freshly squeezed lime juice
• 1 tablespoon sweet chilli sauce ( you could also substitute this with coconut sugar or agave nectar and add some extra chilli to the mix)
• 2 tablespoons soy sauce or tamari
• 1/2 red onion finely sliced

Method

1. Prepare all ingredients and mix together

The Fresh Stuff

• Bunch of coriander chopped including about 1-2 inches of the stalks
• Handful of mint chopped 
• Head of baby cos lettuce, leaves separated and washed
  
• Bean sprouts
• Two handfuls of raw cashew nuts chopped or smashed (I like to place them in a tea towel and either smash them against a brick wall or place them on the bench and give them a whack with a wooden spoon)

Assemble

1. Poor the dressing over the wok fried veggies and stir through the chopped coriander and mint. Taste for flavour and adjust to taste by adding more lime or chilli or soy sauce depending on personal preference
2. Spoon a few tablespoons into each baby cos leaf and arrange on a platter (they can be tricky to balance!)
3. Top with bean sprouts and cashews and garnish with some more coriander

Roast Garlic Ajvar

Ajvar is a delicious Croation Capsicum and Eggplant relish. It is most commonly used as a condiment to roast meats, it has however become one of my pantry staples.

I add it to almost every dish I make for a spicy kick, a little sweetness, or for a little more complexity. It gives another layer of flavour to a pasta sauce, is a yum and simple pizza-base sauce, it is great on a sandwich and even greater mixed into scrambled eggs just before they are done. More so it is great dolloped on top of a brekkie of sauté spinach mushies & crusty rye toast... I could go on and on!!!

The meat eating Croatians have given us vegos something great here... So go on give it a whirl it might just become your secret special ingredient just as it has become mine

Ingredients
*2 red capsicum
*1 eggplant
*5 cloves garlic (still in skins)
*juice of 1/2 lemon
*1/4 cup extra virgin olive oil
* 2 tbsp sweet paprika
*1 Birdseye chili
*1 long red chili
* flat leaf parsley to garnish
*s&p
* 3tbsn sweet vinegar (I used caramelized red wine vinegar)

Method

1) Pre-heat oven to 220 degrees. Rub a little olive oil on to capsicum and eggplant and garlic . Place on a baking tray and roast until a little soft and skins are puffed and a little blackened . The garlic should be soft but not blackened
2) once ready remove from oven and place in a sealed Tupperware or bowl covered w cling wrap or even a plastic bag tied shut
3) once cool enough to handle. Peel the skins from the veg and remove the seeds from the capsicum, plus ...if you can remove some of the excess seeds from the eggplant (don't be too fussy about this bit)
4) squeeze the roasted garlic out of skins and use a Bamix or blender or food processor to whiz the eggplant capsicum and garlic and chili to a smooth paste, slowly add the oil blending as you go until thick and creamy. Add paprika, s&p, lemon juice & vinegar to taste

If serving as a condiment garnish with parsley

Keep Ajvar in a jar in the fridge with a thin layer of oil to cover the top for approximately 1 week.

Xxx enjoy
Ba

Brekkie Salad (& how to make great poached eggs)

I LOVE breakfast, i love it more than any other meal.

When i was in school i would have breakfast for breakfast, breakfast for afternoon tea and breakfast for dinner too, if Mum would let me.

Here is a healthy breakfast salad, a bit of a change from the usual poached eggs 'n' toast.

On a Sunday when I'm lazy and sleeping in & my brekkie happens to be closer to lunch....i enjoy something in-between...and so... Brunch Salad It is!

This recipe is also a lesson on poaching eggs. Which although seems a simple task is one hard to master. I do believe with a gentle hand and a few good tips (which I have listed at the bottom of the recipe), everyone can achieve the perfect poached egg brekkie!

I hope you give this a go and enjoy it....Lazily on a Sunday of course. :)

Brunch Salad

Ingreients
(for 2 people)


For salad
* 1 tin lentils
* 3 tomatoes chopped chunky (or use almost 1 punnet of cherry tomatoes)
* 1/2 onion very finely sliced
* 2 tbs caramelized onion marmalade
* 1 large handful parsley
* 1/2c sliced char grilled capsicum (you could make them yourself, or buy jarred)
* 1/2 capsicum chopped chunky
* 1/2 lemon
* handful of chopped fresh dill
* s & p

For poached eggs
* 4 eggs
* 1/4 - 1/3c white vinegar

For dressing
*4tbsp red wine vinegar (or other sweet vinegar of choice)
* 1 tsp wholegrain or Dijon mustard
* 3tbpn extra virgin olive oil


Method

* Fill a pot with water,put on stove to bring to the boil
* while waiting for the water to boil put the salad Ingredients in a large bowl and mix to combine gently with your hands
* in a small bowl add the dressing ingredients and whisk to combine , taste and adjust, you want a zingy flavour. Pour over salad, mix again
*once water comes to a gentle boil, Add the vinegar use a slotted spoon and stir water to create a whirlpool
* gently crack an egg into the centre of the whirlpool, let It slide out of the shell into the water as gently as possible. This keeps the egg in one neat little ball
* adjust the hob temperature to keep the water at a gentle boil, if it boils too rapidly you may need to remove the pot from the heat for a moment.
*wait a few seconds until the egg looks white. Stir the water again and crack the second egg into the centre as before. The first egg should be riding around the pot in the current while you crack the second egg in.
* Put a handful or 2 of salad on each plate in a neat little mound
* after about 1 min use the slotted spoon to gently lift the first gag out of the pot. Check whether the white has set. Once it is you are ready to serve it up!
* Lift the egg out of the pot using the a slotted spoon and place on top of salad. Repeat w second egg
*repeat poaching with other 2 eggs for second person
* garnish with some herbs and serve.


TIPS FOR GREAT POACHED EGGS

- for the easiest poaching of eggs use a pot at least 23cm diam and between 8-13cm deep.
- use organic free range ,
- make sure they are fresh - pick the eggs with the furthest use by date
- fresh eggs have a almost jelly-like consistency to the egg white
- make sure they are at room temperature.
- Drain the egg carefully by holding a tea towel by the spoon and tilting the spoon to roll the egg a little. (Water sometimes becomes trapped In The white)
- Add the vinegar just before you cook the eggs
- if you are cooking a lot of eggs or if the water becomes too cloudy add another splash of vinegar to the pot between poachings
- don't let the water boil rapidly for too long before you begin adding vinegar and eggs, this seems to change the water somehow and tends to make the eggs more likely the spread rather than keep in a neat little ball.