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Entrees and accompaniments
continued
30
Spicy pork and chilli salad
2 tablespoons (30ml) peanut oil
1⁄2 cup peanuts
1 tablespoon Thai green curry paste
2 cloves garlic, lightly crushed
3
⁄
4
lb (300g) ground pork
1 tablespoon brown sugar
2 teaspoons (10ml) fish sauce
1 head iceberg lettuce, washed
2 tomatoes, cut into wedges
1. Heat oil on high sear setting.
2. Add the oil, nuts and curry paste and cook for a
few minutes.
3. Add the ground pork and stir to brown, add the
brown sugar and fish sauce, stir fry until the liquid
has evaporated.
4. Arrange the lettuce on serving plates and top with
the tomato then the pork mixture.
Mussels in tomato
and garlic sauce
2 tablespoons (30ml) olive oil
2 Spanish onions, finely diced
3 cloves garlic, minced
1 cup (250ml) white wine
2
1
⁄
4
cups (600ml)) tomato pasta sauce
2
1
⁄
4
lbs (1kg) fresh mussels, bearded
and scrubbed
4 tablespoons basil leaves, torn
Black pepper freshly ground
1. Heat the wok on high sear setting, add the oil,
onions and garlic and stir fry until the onion
is soft.
2. Add the wine and reduce the liquid by half.
3. Add the tomato sauce and bring the mixture
to the boil.
4. Add the mussels then reduce the heat to setting 8,
place the lid on and cook until the mussels have
opened.Add the basil and pepper.
Serve with crusty bread and extra virgin olive oil.
4-6
4-6