delicious Australia — November 2017

THE WINNER IS...

Eyes glued to the front cover...

Once seated, pages fly with such

speed. It’s official: my tastebuds are

ignited! Wasabi fish & chips bowl

(February 17, p 66), fried brussels

sprouts with lemon, mint and

buttermilk (see delicious.com.au),

and the finale, passionfruit chocolate tart (February 17,

p 19). Guests are delighted, and that’s how I know the

dinner table’s been conquered! Thank you, delicious.,

for turning one ordinary cook into a star entertainer!

Carmen Masry

ED’S NOTE: Congratulations, Carmen! You’ve won

a Kuvings Vacuum Blender valued at $999. From soft

fruit to coarse carrots, nuts and grains, it pulverises

ingredients to preserve nutrients. Visit: kuvings.com.au

Send your emails to [email protected]

or write to us at Locked Bag 5030, Alexandria, NSW 2015.

delicious. reserves the right to edit reader letters, posts and comments.

GUILTY PLEASURE: I was excited to read Matt

Preston’s ‘bogan’ column (September 17, p 52). Macaroni

cheese with tomato ketchup has long been a guilty pleasure

of mine, but my friends and family have never agreed with me.

Even my boyfriend is keen to taste the flavour combination

now. Thanks for encouraging my bogan ways! Jenette Schoch

VALE VALLI: I never met Valli Little, but I feel like she’s

often been in my kitchen. Her classic recipes – Asian-marinated

baked salmon and quick Italian-style roast pork – are two of my

all-time favourites. I use her cookbooks regularly and have

been a fan and subscriber to delicious. since its launch in late

2001. Valli’s memory lives on in my cooking and around my
      table. Thank you for the tribute to her. Maria Pate

TO US

PHOTO OF THE MONTH

This decadent

chocolate custard

cake from April (Valli’s

Kitchen Diary, p 120) was

a perfect afternoon snack

and an even more delightful

dessert! #makeitdelicious

@hoganjh

Ingredients

4 tbsp 4 tbsp oil oil

6 young pepper corn on stem (available in Asian groceries)

6 clove garlic, chopped6 clove garlic, chopped

4 tbsp 4 tbsp pickled rhizome, thinly sliced (available in Asian groceries) pickled rhizome, thinly sliced (available in Asian groceries)

4 kaffir lime leaves

12 12 bird’s eye chillies, sliced (reduce to 8 chillies for milder version) bird’s eye chillies, sliced (reduce to 8 chillies for milder version)

400g 400g beef for stir fry, sliced beef for stir fry, sliced

200ml 200ml TCC coconut juice for cooking TCC coconut juice for cooking

4 tsp 4 tsp fish sauce fish sauce

2 long red chillies, sliced, for garnish

versatile

ingredient.

nature’s

MethodMethod

1. In a pan, heat oil on medium heat and add in young pepper corn, garlic, pickled
   rhizome, kaffir lime leaves and bird’s eye chillies.rhizome, kaffir lime leaves and bird’s eye chillies.


2. Stir fry until fragrant then add beef and continue to stir fry for another 2 minutes.2. Stir fry until fragrant then add beef and continue to stir fry for another 2 minutes.


3. Add coconut juice and fish sauce, mix well.3. Add coconut juice and fish sauce, mix well.


4. Continue cooking for 4 – 5 minutes. Garnish with sliced long red chillies and serve 4. Continue cooking for 4 – 5 minutes. Garnish with sliced long red chillies and serve
   with steamed rice. with steamed rice.

Preparation time – 15 minutes

Cooking time – 10 minutes

Serves – 2

Now available in the

Asian food sectionAsian food section

of selected Woolworthsof selected Woolworthsof selected Woolworths

& Asian grocery stores.& Asian grocery stores.& Asian grocery stores.

Pad Cha Beef–

Stir Fried Beef

INBOX.

#MAKEITDELICIOUS