Friday, 10 May 2013

Turkey San Choy Bao

What a beautiful sunny morning after all of the average days we have had this week! Today reminds me of growing up in Christchurch with the crisp morning air and the sun shining. Here's hoping the sun stays out for the kids to go to the park this afternoon - they were keen this morning, but I managed to convince them that it would be a lot more fun once the playground had had a chance to dry off in the I have to follow through!

We still managed a nice little outing this morning to the farmers market though - the local Parnell one isn't the biggest in town, but it's quite nearby and has a nice range of veges, and the all important raw local honey that we use a lot of. This mornings' haul included a couple of beautiful aubergine (eggplant), some nice fresh mesclun, some of the all important raw honey, some lovely spray free local grapes, and a big bag of apples.

Last night I promised the recipe for the San Choy Bao that the kids demolished for dinner. I think the excitement of eating out of lettuce cups and being given the okay to eat with their hands and make as much mess as they wanted added to their enjoyment of the meal.

Watch out master chef - here I come!!! 

Turkey San Choy Bao

1 tbsp coconut oil (or whatever oil you like to use for cooking)
500g turkey mince (or any mince that makes you happy - beef, pork, lamb, chicken, veal - whatever suits!)
1 cup frozen peas
2 medium size carrots, peeled and grated
1 onion, finely chopped
1 clove garlic, finely chopped, grated or crushed - however you like it
1 tbsp coconut aminos (or tamari or soy sauce)
1tbsp oyster sauce
1tbsp coriander flakes (or 1/4 cup fresh coriander if you happen to have it)
1/4 tsp chilli powder (adjust to suit your spice tolerance)
salt and pepper to taste
1 egg, beaten well
8 lettuce cups, rinsed and patted dry (Iceberg works well for this as the heart of the lettuce has great cup shapes, but we only has cos in the fridge which also works, just more like a long spoon than a cup! Cos also has a far greater nutrient profile than iceberg).
A selection of veges to top it with. We used diced cucumber and sliced tomato, but you can add anything at all.

1. Heat oil in a frypan over medium heat. Add garlic and onions and cook for a couple of minutes until softened.
2. Add mince to frying pan and cook until lightly browned
3. Add carrot and peas and cook for a minute or two to soften. 
4. Add aminos (or soy), oyster sauce, coriander and chill. Mix in well and cook until vegetables are tender and mince is cooked through. Season to taste
5. In another small frying pan (or in the same frying pan once the rest is cooked, if you prefer a one pot approach like I do - the less dishes the better!) heat a small amount of oil over medium heat and pour in beaten egg to create a thin omelette. Cook for around 1 minute then flip and cook for another 30 seconds or so until just cooked. Roll omelette up and chop into thin slices.
6. Prepare to serve. Put lettuce cups (or spoons!) on the plate and scoop mince mixture into the cups. 
7. Top with sliced omelette and other veges. 
8. Dig in - best eaten with hands and a big mat on the floor, or the handheld vacuum nearby!

The great thing about this dish is that you can totally play with it depending on who you are serving it to. I kept things simple for the kids by adding peas, carrots and salad veges, but if I were making it for a table of adults I would use, for example: eggplant, red onion, fresh coriander and fresh chilli.

The other thing that I made yesterday was a great gluten free, dairy free, nut free chocolate zucchini bread. I used a recipe from a website called 

I had a bag of very suspect zucchini that needed to be used immediately or they would be in the bin, and I hate wasting food. I had also just made that lovely batch of sunflower butter, and as this recipe used both zucchini and sunflower butter it seemed the perfect choice! The recipe also appealed because it was one of those 'throw everything in a bowl and mix' kind of recipes that I am a HUGE fan of!! The only time consuming part was grating the zucchini and removing the liquid but even that only took a few minutes.

 Everything in the bowl, ready to mix

 Mixed, and ready for the pan

 In the pan - time to cook!

 Cooked! Now for the worst part of baking...waiting for it to cool down

Moist, delicious and nutritious - perfect!

I am sorry to be a total tease, but the kids are getting a little restless and they have been SO good while I've been typing this up. I will get the full recipe for this bread up later in the day. Time to hit up the park I think! 

Happy Saturday everyone