Ingredients 200g Beef rump Steak ½ Lebanese cucumber ½ carrot ½ red onion 4 cherry tomatoes 2 spring mint ½ t mixed chilli Mixed lettuce leaves Large sprig of basil ¼ cup bean sprouts Dressing ½ t minced chilli Large sprig of coriander 2 T lime Juice 2t soy sauce
M ethod 1. cook beef in a heated oiled grill until browned on both sides and cooked as desired( Thai style is medium rare) remove from pan, cover with foil and rest for 10 mins, slice thinly using a sharp knife. 2. prepare salad vegetables/ herbs - thinly slice cucumber - thinly slice red onion -finely julienne carrot -cut tomatoes into quarters -roughly chop herbs 3. Just before serving, gently toss beef, remaining ingredients and dressing in a large bowl, arrange on individuals serving plated, garnish
I ngr edients 3 chicken breast fillets, quartered 2 eggwhites, lightly beaten 2 tablespoons fine rice flour 2 red chillies, chopped 3 tablespoons chopped coriander (cilantro) leaves 4 kaffir lime leaves, shredded 3 tablespoons sesame seeds 2-3 tablespoons peanut oil watercress sprigs, to serve dipping sauce 3 tablespoons soy sauce 2 tablespoons lemon juice 1 tablespoon brown sugar
M ethod Combine the chicken, eggwhite, rice flour, chilli, coriander, lime leaves and sesame seeds in a bowl. Heat a frying pan over medium heat. Add the oil and cook the chicken for 3 minutes on each side or until golden and cooked through. Drain on absorbent paper. To make the dipping sauce, place the soy, lemon juice and sugar in a bowl and mix to combine. Serve the chicken on some watercress with dipping sauce on the side. Serves 4.
I ngr edients 2 x 250g punnets strawberries*, hulled and halved ¼cup (55g) caster (superfine) sugar 1 teaspoon vanilla extract 8 store-bought shortbread biscuits 1 cup (250g) mascarpone ¼cup (60ml) pouring (single) cream
Method Using1 tablespoon caster (superfine) sugar, strawberries, and vanilla in a large non-stick frying pan over high heat. Cook for 1–2 minutes or until the sugar has melted and the strawberries have softened slightly. Set aside to cool. Whisk together the mascarpone, cream and extra sugar until smooth. Place half the biscuits in the base of serving bowls or on serving plates. Spoon the mascarpone mixture onto the biscuits and top with the strawberry mixture and remaining biscuits. Serves 4.
Analysis of Photogr aphy Teegan Jones