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Milk and Honey
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25.01.2022 MANGO SALAD. A big handful of red butter lettuce leaves, roughly chopped 2 mangoes, flesh diced 1 avocado, flesh diced 100g sliced and grilled haloumi... 2 tablespoons toasted natural almonds, chopped 1 tablespoon olive oil 1 tablespoon white wine vinegar Sea salt flakes Freshly ground black pepper Put all the vegetables and fruits into a large serving bowl. Dress with oil, vinegar, salt and pepper. Toss to coat and sprinkle with nuts and add the cheese. See more
22.01.2022 Kringle - Recipe on the blog http://milk-and.blogspot.com/2018/12/kringle.html
15.01.2022 Pineapple and Olive Salad 1 pineapple, peeled, cored and diced A handful of black olives, pitted and roughly chopped 3 spring onions, finely sliced 1 Lebanese cucumber, peeled, seeded and diced ... 1 sprig mint, finely shredded A handful of wom bok, diced Zest and juice of 2 limes 2 tablespoons olive oil, Pinch chilli flakes Salt and pepper Throw all the ingredients into a large serving bowl and toss See more
09.01.2022 Tuna Tataki with Sesame Sauce: From Annabel Crabb’s insta feed. For the tuna: A piece of sushi grade tuna, cut into long rectangular pieces about 4-5cm thick... 1 teaspoon freshly cracked black pepper 1/2 teaspoon sea salt flakes 3 tablespoons white sesame seeds 1 tablespoon black sesame seeds Peanut oil For the dipping sauce: 1 teaspoon wasabi 2 tablespoons kewpie mayo 5 tablespoons kewpie roasted sesame dressing Cook the tuna: Spread the pepper, salt and sesame seeds on a tray and roll the tuna in them to completely coat. Heat s frying pan to hot. Add just enough oil to lightly coat the pan and sear the tuna, 1 minute on each side. Remove, place on a tray and chill. Make the sauce: Mix all the sauce ingredients together in a bowl. Slice the tuna into 1/2cm slices and arrange on a large serving platter along side the sauce.
08.01.2022 Old School Beef with Black Bean Sauce: 300g thinly sliced fillet steak Pinch of salt 1 tablespoon cornflour mixed with 1 tablespoon water to make a slurry teaspoon sesame oil... tablespoon Shaoxing wine 2 tablespoons peanut oil 1 tablespoon Chinese black beans 3 garlic cloves, finely chopped tablespoon rice wine vinegar 4 spring onion, cut into 5cm lengths 200g button mushrooms, sliced if larger than bite size red capsicum, diced head broccoli, blanched in boiling water for 2 minutes, drained 3 tablespoons water 1 tablespoon soy sauce 1 tablespoon oyster sauce 1 tablespoon cornflour mixed with 1 tablespoon water to make a slurry Put the beef into a bowl with the salt, slurry, sesame oil and Shaoxing wine and mix. Leave at room temperature for hour. Heat the wok over high heat. When it starts to smoke, add the oil. When the oil is hot, add the beef and stir fry for 2 minutes. Remove to a bowl and set aside. Return the wok to high heat (there should be some oil still left in the wok, but if not add a little more). Add the black beans and the garlic. Cook for a few seconds and add the vinegar, stir frying for a few more seconds. Add all the vegetables and give them a minute or so in the wok to sear before returning the beef to the wok. Stir for a few seconds and add the water. Give it a mix, then add the soy sauce and oyster sauce. Finally, add the cornflour slurry and stir until the sauce thickens (this will take seconds). See more
