551 small Lebanese cucumber, finely chopped
1 small red onion, thinly sliced
½ cup French salad dressing
8 frozen corn cobs (about 750g)
4 T-bone steaks (350g each)
1 tblsp olive oil
Salt and pepper, to serve
1½ cups beef stock
1 tblsp canned green peppercorns in brine,
drained, lightly crushed
¼ cup traditional gravy powder
Mini cos lettuce leaves, to serve1 Combine cucumber, onion and dressing
in a small bowl. Stand for 15 minutes.
2 Meanwhile, cook corn in a large
saucepan of boiling water for about 5
minutes, or until tender. Drain.
3 Toss steaks with oil. Season with salt
and pepper.
4 Heat a large, non-stickfrying pan over
a medium to high heat. Add steaks in two
batches. Cook for about 3 minutes on each
side, or until cooked to your liking. Remove.
Rest, loosely covered with foil, for 5 minutes.
5 Return frying pan to a medium heat.
Add stock and peppercorns. Bring to boil.
Sprinkle over gravy powder. Whisk until
smooth. Gently boil for about 3 minutes,
or until slightly thickened.
6 Serve steaks with corn, gravy and lettuce
topped with cucumber mixture.1 tblsp lemon pepper seasoning
4 x 100g thin white fish fillets, skinless
and boneless
2 tblsps vegetable oil
1 tblsp lemon juice
²⁄³ cup tartare sauce
½ x 300g bag fine-cut coleslaw
4 soft, long bread rolls
1 Lebanese cucumber, thinly sliced
Shoestring fries and lemon wedges,
to serve1 Sprinkle seasoning evenly over both
sides of the fish.
2 Heat oil in a large, non-stickfrying pan
over a medium to high heat. Add fish.
Cook for about 2 minutes on each side,
or until cooked through. Remove.
3 Combine juice and half the sauce in a
large bowl. Add coleslaw. Toss to combine.
4 Cut rolls lengthways down the centre,
without cutting all the way through. Spread
cut sides with remaining sauce. Divide fish,
cucumber and slaw among rolls.
5 Serve with fries and lemon wedges.200g packet pad Thai rice noodles
1 bunch baby bok choy, trimmed
¹⁄³ cup pad Thai paste
1 large carrot, thinly shredded
250g packet zucchini spaghetti
250g punnet cherry tomatoes, halved
2 tblsps fish sauce
1 tblsp lime juice
Chopped roasted, salted peanuts and
lime pieces, to serve
1 Place noodles in a large, heatproof
bowl. Cover with boiling water. Stand for
10 minutes, or until tender. Drain.
2 Meanwhile, rinse bok choy under cold
water. Drain well. Thinly slice, separating
stems and leaves.
4 Heat an oiled, large wok over a high heat.
Add paste. Stir-fry for 1 minute. Add carrot
and stems. Stir-fry for 1 minute. Add
noodles, zucchini, tomatoes, sauce and juice.
Stir-fry for about 2 minutes, or until hot. Stir
in green leaves until wilted.
5 Transfer to a serving plate. Sprinkle with
peanuts. Serve with lime pieces.
Serves 4, Prep 10 mins,
Cook 15 minsServes 4, Prep 20 mins,
Cook 4 minsServes 4, Prep 15 mins,
Cook 4 minsVegie Pad Thai T-bone Steaks with
Peppercorn Gravy
Lemon Pepper
Fish Burgers
Photos: Andre Martin. Styling: Carolyn Fienberg. Food preparation: Sarah-Jane Hallett. Recipe development: Kerrie Worner and Mel Burge.
55NEW
FOOD
IDEAS
W EDN ES DA Y TH U R S D A Y FRI DA Y
Zucchini spaghetti is
available from the fruit and
vegetable section of
Woolworths supermarkets. For
a non-vegetarian option,
stir-fry 400g chicken stir-fry
strips in oil, before
adding the paste.TI P
We used snapper fillets
for this recipe. You can
replace with basa or ling.
Tartare sauce can be
replaced with garlic aioli.
We used a mandolin to
slice cucumber.TI P