Friday, 27 September 2013
Vietnamese Beef Skewers with Egg Pancakes, Crispy Vegetables and Fresh Herbs
This has been a very slack week for blog posts - sorry! It has been a very busy week and there have just not been enough hours in the day. On the plus side, we have been having a fantastic week - we have had our wonderful friends staying from Christchurch with their little boy, and it was my birthday in the middle of it all so we have been busy entertaining, socializing and pigging out!
I did promise on the facebook page that I would be getting back into it, and threw out a few teaser pics, so I thought I had probably better follow through! I have a couple of minutes of downtime so will quickly pop this divine Vietnamese recipe and hopefully with follow in the next couple of days with the rest.
(Gluten-free, grain-free, dairy-free, soy-free, nut-free, free of refined sugar)
1kg beef mince (or mince of your choice)
3 lemongrass stalks, very finely chopped
2 spring onions, finely sliced
1/4 cup fish sauce
1/2 a large red chill, deseeded and finely chopped
1 tsp ground white pepper
6 cloves of garlic, crushed
1 tsp honey
1. Preheat oven to 180C. Line a baking tray (with edges so the juices don't run off like they did to me!) with baking paper
2. Place the mince in a large bowl.
3. In a small bowl, combine lemongrass, fish sauce, pepper, spring onions, chill garlic and honey. mix well, then pour into the bowl with the mince. Combine the mince and sauce well (you can use a spoon, but I find the best way to really get it mixed in is just to get in there with your hands and squish!!)
4. Take spoonfuls of mince mixture (around 1/8 cup) and shape into skinny sausages. Insert a skewer into each 'sausage'. Place on baking tray in rows
5. Pace in the oven and cook for around 15-20 minutes until meat is cooked through. Serve on a large platter
1 cup coconut milk
1/4 cup arrowroot or tapioca starch
1 tsp white pepper
1 tsp turmeric
1/4 tsp salt
coconut oil to fry (or oil of your choice)
1. Crack eggs into a medium size bowl and whisk well.
2. Add coconut milk, arrowroot, pepper, turmeric and salt
3. Heat oil over a medium heat in a medium size frying pan
4. Pour about 1/8th of the mixture (around 1/8-1/4 cup depending on how large you want the pancakes) into the frying pan. Swirl the pan around so that the egg mixture makes a thin coating. Fry until browned (around 1 minute) then flip and cook the other side until all the egg is just set. Remove and set aside on a plate.
5. Repeat the process until all the egg mixture is gone. Serve on a large platter
1 telegraph cucumber, sliced into sticks (around 10cm long and 1cm wide)
1 red capsicum, sliced into sticks
1/2 a large papaya sliced into sticks
1 cos lettuce, leaves removed whole and washed (around 10-15 leaves needed)
1 large handful of fresh basil leaves, roughly torn
1 large handful of fresh coriander, roughly torn
1 large handful of fresh mint, roughly torn
Place all vegetables on a serving platter - the gorgeous vibrant colours and clean flavours of the fresh vegetables really make this meal. Serve all the component and large platter and get everyone to help themselves. Serve with Nuoc Cham dipping sauce for an added flavour hit. The idea is that you grab a lettuce leaf and fill it up with torn bits of omelette, meat from off the skewers and the fresh vegetables and herbs making a little roll out of it all. There really is no right or wrong way - just get in there and play around with different combinations!