800 gmpiecebeeffillet,
sinewtrimmed,cutinto
4 pieces
60 ml(¼cup)vegetableoil
160 gmdriedricevermicelli
noodles
1 tbsp sesame oil
4 spring onions, white and
pale green parts only,
thinly sliced
½ cup coriander, leaves
coarsely chopped, plus
extra leaves to serve
½ bunch Thai basil, leaves
coarsely choppedTWOGOODVermicelli
noodlesaladwith
beef,herbsand
beansprouts
SERVES4-6Picturedp131½ bunchmint,leavescoarsely
chopped,plusextraleaves
toserve
60 gm(½cup)beansprouts
1 largecarrot,quartered
andcutintojulienne
1 Lebanesecucumber,
halvedlengthwaysand
thinlysliceddiagonally
1 longredchilli,seeds
removed,thinlysliced
100 gmroastedunsalted
peanuts,coarselychopped
MARINADE
20 gmginger,finelygrated
1 garlicclove,
finelygrated
2 tbsp fish sauce
1½ tbsp rice wine vinegar
1 tbsp honey
1 tsp sambal oelek
DRESSING
Juice of 2 limes
125 ml (½ cup) sweet
chilli sauce
50 ml fish sauce1 Formarinade,place
ingredientsina smallbowl
andstiruntilsmooth.
2 Placebeefina largebowl,
pourovermarinadeand
vegetableoilandtosstocoat
well.Coverandstandatroom
temperaturefor1 hour.
3 Bringa largesaucepanof
watertotheboil.Addnoodles
and,oncethewaterreturnsto
theboil,cookfor1 minute.
Drain,refreshundercold
runningwateranddrainagain,
thendrizzlewithsesameoil
topreventthemsticking.
4 Fordressing,placeall
ingredients in a bowl and
whisk to combine. The dressing
should be a balance of salty,
hot, sour and sweet, so adjust
if necessary.
5 Preheat a barbecue to high
or a frying pan over high heat.
Remove beef from marinade
and cook until golden on all1 headcauliflower,
cutintosmallflorets
Extra-virginoliveoil,
fordrizzling
Juiceof½lemon
100 gmcannedchickpeas,
drained,rinsedand
driedonpapertowel
1 tbspfennelseeds
1 smallbunchbabyred
radishes,thinlysliced
ona mandolineand
chilledinicedwater
1 cupsmallmintleaves
80 gm(½cup)roasted
naturalalmonds
ALMONDSAUCE
100 gm(1cup)almondmeal
1-2 tspbrownricevinegar
(ortotaste)
2 eggyolks,atroom
temperature
200 mlextra-virginoliveoilMATLINDSAYRoasted
cauliflowerand
chickpeaswith
radishes,mint
andalmondsauce
SERVES 4 Picturedp1301 Preheatovento220°C.
Placecauliflowerona baking
tray,drizzlewithoilandroast
untiljusttender(15minutes).
Removefromoven,drizzle
generouslywithoilandlemon
juice,andseasontotaste.
2 Meanwhile,placechickpeas
andfennelseedsonanother
bakingtray.Drizzlewitha little
oil,seasontotasteandtossto
coat.Roastuntilcrispandlight
golden(10minutes),thendrain
onpapertowel.
3 Meanwhile,foralmondsauce,
combinealmondmealand
150mlwaterin a saucepanover
lowheatuntiljustwarm.Transfer
toa blenderandprocesstoa
smoothpaste,seasontotaste
withvinegarandsalt,thencool.
Withthemotorrunning,addegg
yolks,thengraduallyaddoil,
dropbydropatfirst,thenin
a slow,steadystream.Taste
andadjusttheseasoningif
necessaryandsetaside.
4 Spreadalmondsauceover
a servingplate.Topwith
roastedcauliflower,chickpeas
andfennelseeds,drained
radish,mintandalmonds.
Finishwitha finaldrizzleof
oilandserve.sides and cooked to your liking
(2-3 minutes each side for rare
to medium-rare). Remove from
the pan and rest for 15 minutes.
6 To serve, place noodles in
a large bowl and add spring
onion, herbs, bean sprouts,
carrot, cucumber and dressing.
Toss to combine well, then
transfer to a large platter.
Thinly slice the beef against
the grain, then add to noodles
and lightly toss. Sprinkle with
chilli, peanuts and extra herbs,
and serve.T
wo Good is a social enterprise that empowers
survivors of domestic violence. We make
meals, and sell and deliver them in Sydney and
Melbourne. With every meal purchased, another
is donated to a woman living in a shelter or safe
house in Australia. We soon realised that when you provide
a really good meal – one that you would eat yourself – it
becomes about sharing the meal, rather than simply serving it.
We’ve donated more than 100,000 restaurant-quality meals
that were designed by many of the chefs in The Two Good Cook
Book, but what we are most proud of is that we employ and
train women from these shelters to make the meals.
We’ve collaborated with some of the country’s top
culinary figures. Chefs including Neil Perry, Kylie Kwong
and Maggie Beer have generously designed recipes for us
or adapted existing recipes for our meals in jars. We wanted
to demonstrate to the women in the safe houses they were
absolutely worthy of this calibre of food.
We believe that food is a catalyst for community. When
we share a meal, we laugh, we cry and we debate the world
together. Through this deep-rooted connection and sense of
belonging we collectively shape our communities for the better.
The recipes come from a diverse array of cultures and
sources. We’ve made sure each is affordable and can be made
in bulk. Most recipes are flexible and we hope you’ll feel free
to explore and experiment. We source the very best produce to
demonstrate to women living in crisis that they deserve the best,
too. Seasonality influences our menu. We seek out sustainable
and ethical suppliers, and encourage you to do the same.
We’ve also put some of the recipes together for shared
feasts. We encourage you to invite friends, family or co-workers
to your table to enjoy good food and good stories.