Salads

Warm Thai Beef Salad

Warm Thai Beef Salad

Annie Douglass made this for Opening Day on ‘Nerang’ one year, beautifully presented on a huge serving dish, right down to the chilli flowers, one of which Dad actually ate! Or it can be simply tossed.

The salad ingredients vary enormously from the mundane to the exciting. Warm roast fillet of beef tastes wonderful at any time with a Thai dressing, but the dish should contain some more exciting ingredients than tomato, capsicum, onion and chilli. Snake beans, if in season, are perfect, chopped peanuts almost a must. Snow peas are good too. Think about adding some grated green papaw, some ruby red grapefruit segments with their membranes removed so that you get little droplets of red grapefruit through the salad. Coriander and mint are, of course obligatory. Without them you might as well leave out the beef. Above all it should taste fresh.

Essentials:
750g piece of eye fillet of beef, well trimmed
1 clove garlic, crushed
Peanut (preferably), or canola oil
1 cup fresh coriander leaves, shredded
½ cup fresh mint, shredded
½ – ¾ cup chopped peanuts
2 baby red chillies, seeded and very finely sliced
6 shallots, finely sliced

Dressing:
¾ cup fish sauce (nam pla)
2 tablespoons lime juice
1 dessertspoon oyster sauce
Sugar to taste

Salad Ingredients:
Choose from the following, trying to make the selection as interesting as possible:
Snake beans
Snow peas
Water chestnuts
Cherry tomatoes
Salad onion, sliced
Cucumber
Bean sprouts
Red capsicum, sliced
Garlic chives
Grated green papaw
Segmented ruby red grapefruit, membranes and seeds removed

Rub the beef with oil and garlic and roast in a pre-heated oven to rare or medium rare (about 20 minutes, depending on thickness). This should be done as close as possible to serving time so that the beef is still warm when served.

Blanch the snake beans in boiling water for 1 minute, drain and plunge into cold water to stop them cooking further. Strain and cut if desired. Top and tail the snow peas and remove strings. Blanch in boiling water for 30 seconds and plunge into cold water to stop them cooking further. Strain and combine with the snake beans. Slice the water chestnuts and the capsicum. Chop the garlic chives as coarsely as you like. Grate the green papaw if using, outer part of the fruit only. Peel the grapefruit, divide into segments and carefully remove seeds. Ease out the little ‘capsules’ of grapefruit, trying not to squash them as you do so.

Slice the beef as thinly as possible. Either arrange on plates or place in a bowl with other salad ingredients. Sprinkle with chopped peanuts, coriander, mint, chilli and shallots. Pour dressing over the whole salad.

Photo by: http://soojerky.blogspot.com.au

Before you begin – Shallots and Green onions

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Shallots, spring onions, scallions and now, ‘green onions’.  The word ‘shallot’ in a recipe always presents a dilemma. If the recipe book is written by an Australian, you can be fairly sure that what is meant by a shallot is a long green onion, rather like an overgrown chive. However, in an attempt to resolve an already confused situation, some Australian recipe books have begun referring to these as ‘green onions’.

A true shallot looks very much like a large clove of garlic. Also known here as a French shallot, its skin has a pinkish tinge, whereas garlic has white skin. There are also brown shallots, with brown skin. If you are reading a French recipe book and you have a choice, buy the French shallots. They are available here, but only at the better fruit and vegetable outlets. If you can’t buy French shallots, use small brown pickling onions as a substitute. Some Australian writers, such as Stephanie Alexander, have bitten the bullet and are calling a shallot a shallot.

In America, a shallot is a true French shallot. What we know as ‘shallots’ are called ‘scallions’. I do not know how this confusion arose, but I do wish somebody would fix it. That, of course, would mean re-educating every little fruit and vegie seller in Australia. Perhaps if the big supermarkets began a campaign, something might happen, but if there is no money in it for them, I can’t see it happening.

In this recipe book I have tried to be consistent and use the term ‘green onion’.

Pear and walnut salad

Red wine vinaigrette
3 corella (or other) ripe pears, skin on, quartered, cored and thinly sliced
150g watercress or rocket, stems removed
1 small red onion, thinly sliced into rings
90g walnuts, preferably Californian, roasted

Red wine vinaigrette

2 cloves garlic, crushed
1/3 lemon, juice only
100ml best red wine vinegar
300ml extra virgin olive oil
Sea salt and freshly ground pepper

 Combine garlic, lemon juice and vinegar in a bowl. Whisk in olive oil, then season to taste with salt and freshly ground black pepper. Makes about 400ml.