The Australian Women’s Weekly Food — November 2017

BEEF STEAK WITH

CASHEW NAM JIM

& ASIAN GREENS

PREP + COOK TIME 40 MINUTES SERVES 4

800g thick−cut beef rump steak
1 tablespoon peanut oil
350g gai lan
270g buk choy, trimmed, quartered
and halved
100g snow peas
4 green onions, sliced thinly
into long strips
¼ cup (40g) unsalted roasted cashews,
chopped coarsely
¼ cup loosely packed fresh
coriander sprigs

CASHEW NAM JIM
2 eschalots (50g), chopped
2 cloves garlic
3 fresh long green chillies, seeded,
chopped finely
2 fresh coriander roots, chopped finely
1 teaspoon finely grated fresh ginger
2 tablespoons grated dark palm sugar
⅓ cup (50g) unsalted roasted cashews
⅓ cup (80ml) lime juice,
approximately
1 tablespoon fish sauce, approximately

1 Make cashew nam jim.
2 Trim fat from steak. Rub steak with
oil; season. Cook steak on a heated
char−grill plate (or barbecue or grill)
on medium−high heat for 4 minutes
each side for medium or until done as
desired. Remove steak from heat;
cover with foil, rest for 5 minutes.
3 Meanwhile, trim gai lan stalks; cut
stalks from leaves. Steam stalks, in a
single layer, in a large steamer over
a wok or large saucepan of boiling

water for 1 minute. Place separated

buk choy on top; steam for a further

2 minutes. Add snow peas and gai lan

leaves; steam for a further 2 minutes

or until vegetables are just tender.

4 Serve vegetables with thickly

sliced steak; drizzle with steak resting

juices. Spoon nam jim on steak. Top

with green onion, nuts and coriander.

CASHEW NAM JIM

Blend the eschalot, garlic, chilli,

coriander root, ginger, sugar and

cashews (or pound with a mortar

and pestle) until mixture forms

apaste.Transfertoasmallbowl;

stir in juice and fish sauce to taste.

BARBECUED PRAWNS

WITH CHILLI LIME

DRESSING

PREP + COOK TIME 35 MINUTES SERVES 8

1.7kg uncooked large king prawns,

halved lengthways (see cook’s notes)

2 baby fennel bulbs (260g), trimmed,

sliced thinly

250g baby cucumbers (qukes), sliced

into ribbons

6 watermelon radishes (210g), sliced

thinly (see cook’s notes)

¼ cup fresh baby coriander

CHILLI LIME DRESSING

⅓ cup (80ml) lime juice

⅓cup (80ml) lemon juice

½ cup (125ml) olive oil

2 cloves garlic, crushed

2 teaspoons caster sugar

2 teaspoons sea salt flakes

1 fresh long green chilli, sliced thinly

1 Make chilli lime dressing.

2 Place prawns in a large bowl with

half the dressing; toss to coat. Cook

prawns on a heated grill plate (or grill

or barbecue) for 5 minutes or until

just changed in colour.

3 Place fennel, cucumber and radish

in a bowl; toss gently to combine.

4 Serve the prawns with salad,

drizzled with remaining dressing

and topped with coriander.

CHILLI LIME DRESSING

Combine ingredients in a small bowl.

COOK’S

NOTES

BARBECUED PRAWNS

WITH CHILLI LIME DRESSING

Use sharp kitchen scissors or a

chef’s knife to halve the prawns.

Watermelon radishes are

available from specialist

greengrocers. If you can’t find

them, use the regular red variety.

18 AWW FOOD • ISSUE THIRTY FOUR

Holiday Kitchen