delicious Australia – June 2017

GAI LAN WITH PINE NUT

SAUCE AND SESAME

SERVES 4 AS A SIDESERVES 4 AS A SIDE

2 bunches gai lan (Chinese broccoli)2 bunches gai lan (Chinese broccoli)

(^11) // 44 cup (60ml) fish sauce cup (60ml) fish sauce
3 tsp caster sugar3 tsp caster sugar
1 tbs sesame oil1 tbs sesame oil
PINE NUT SAUCEPINE NUT SAUCE
(^11) // 33 cup (50g) pine nuts, roasted, cup (50g) pine nuts, roasted,
plus extra to serveplus extra to serve
3 tsp rice bran oil3 tsp rice bran oil
Juice of Juice of^11 // 22 a lemon a lemon
(^11) // 22 tsp caster sugar tsp caster sugar
1 tsp rice wine vinegar1 tsp rice wine vinegar
Cut the gai lan stems from the leaves and Cut the gai lan stems from the leaves and
halve thicker stems lengthways.halve thicker stems lengthways.
To make the sesame dressing, whisk To make the sesame dressing, whisk
fish sauce, sugar and sesame oil with fish sauce, sugar and sesame oil with
(^11) // 33 cup (80ml) water until well combined. cup (80ml) water until well combined.
Set aside.Set aside.
For the pine nut sauce, place all For the pine nut sauce, place all
ingredients in a food processor with ingredients in a food processor with
1111 // 22 tbs water and tbs water and^11 // 22 tsp salt flakes. tsp salt flakes.
Whiz for 90 seconds or until smooth.Whiz for 90 seconds or until smooth.
Bring a large saucepan of water to Bring a large saucepan of water to
the boil. Add gai lan stems and cook for the boil. Add gai lan stems and cook for
2 minutes, then add the leaves and cook 2 minutes, then add the leaves and cook
for a further 1 minute or until bright for a further 1 minute or until bright
green and just tender. Drain. Transfer green and just tender. Drain. Transfer
to a serving platter and drizzle with to a serving platter and drizzle with
sesame dressing. Top with the pine sesame dressing. Top with the pine
nut sauce and scatter with extra roasted nut sauce and scatter with extra roasted
pine nuts to serve.pine nuts to serve.
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