Wow, it is nearly the end of the month already. It seems to have both flown by but dragged at the same time. I have a new accounting system to learn at work which has been keeping me busy. So I have been doing easy meals this month.
As usual this is a double issue so I had already made something for it for December. In previous years the December/January issues have been filled with Christmas recipes but this year there was a nice variety of other recipes. I did just realise though that both the recipe I made for December and the one for January were from the same feature by David Morgan. A variety of different menus. December was Moroccan, for January I went with the Vietnamese. These were both very good recipes. I particularly enjoyed the pork skewers. They were supposed to be barbecued but since I don't have a gas bottle for my barbecue I just grilled them instead. It was also a very thrifty meal since I had everything to make it in the house including pork fillet in the freezer.
- 2 garlic cloves, crushed
- 1/4 red onion, very finely chopped
- 1 tbsp fish sauce
- zest & juice of 1/2 lime
- 1 tbsp palm sugar or brown sugar
- 1 red chilli, seeds removed and finely sliced
- 500 g pork fillets, sliced into 3 cm pieces.
- Combine everything in a non-reactive dish and leave to marinate for at least 1 hour.
- Remove pork from marinade and thread onto skewers.
- Cook under grill for 3 - 5 minutes each side or until cooked.
Peanut Noodle Salad
- 100 g dried thin rice stick noodles
- 1/2 cucumber, roughly chopped
- 100 g snow peas, sliced
- 1/4 red capsicum, sliced
- Handful mint and parsley leaves, chopped
- 50 g peanuts, roughly chopped (I used cashews)
- zest & juice of 1 lime
- 2 tsp soy sauce
- 1 tsp brown sugar or palm sugar
- 2 tsp olive oil
- 2 drops sesame oil
- Soak rice noodles in boiling water until soft. Drain.
- Add cucumber, snow peas, capsicum, herbs and nuts. Toss to combine.
- In a small dish combine zest, juice, soy, sugar and oils and mix well. Add to salad and toss to combine.