GALLOPING  HORSES

​Delicious juicy pineapple with chilli pork and coriander
Makes 16
Preparation and cooking:  30 minutes
Ingredients
  • 2 tbsp peanut oil
  • 200gm pork mince
  • 3 coriander roots, washed and finely chopped
  • 2 garlic cloves, finely chopped
  • 60gm palm sugar
  • 1/4 cup fish sauce
  • White pepper
  • 1/2 pineapple, sliced finely into small triangles
  • Red chilli, finely sliced
  • ​Coriander leaves

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​Method
  1. ​Heat the oil in a wok over high heat.  Add the pork mince and stir fry for 5 minutes or until mince changes colour.  Remove to a plate.
  2. Reduce heat to medium. Stir fry the coriander root and garlic for 1 minute or until aromatic.  Add the palm sugar.  Cook stirring occasionally until the sugar melts, then stir in the fish sauce.  Add the pork then simmer for 5 minutes or until caramelised.  Season with white pepper.
  3. ​Arrange the pineapple triangles on a serving platter.  Top with pork then chilli and coriander.
Notes:  The fish sauce tends to make these little goodies very salty.
Recipe credit:  Taste Magazine October 2014

Oysters with Thai Dressing

Serves 24
Preparation time:  15 minutes
Ingredients
  • 1 tbsp lime juice
  • 2 tbsp sweet chilli sauce
  • 2 tsp fish sauce
  • 1 tsp sesame oil
  • 1 tbsp very finely chopped coriander leaves
  • 24 oysters in half shell
  • 2 cups rock salt or crushed ice (to serve)​​
​Method
  1. Combine lime juice, sweet chilli sauce, fish sauce, sesame oil and coriander in a small bowl.
  2. Place oysters on a bed of rock salt or crushed ice.
  3. Spoon a little dressing over each oyster.  Serve and enjoy.

SEA SCALLOPS WITH ASIAN DRIZZLE

Ingredients
  • 12 sea scallops, roe removed
  • 1/3 cup fresh lime juice
  • 5cm piece fresh ginger, peeled and sliced into thin strips
  • 1 red chilli, chopped, seeds removed
  • 1 tbs sesame oil
  • 1 tsp brown sugar
  • Coriander leaves, torn
Method
  1. Combine lime juice, ginger, chilli, sesame oil and brown sugar in a saucepan.  Stir over a medium-low heat until sugar is dissolved.  Reduce heat to low and allow to sit on heat for 2 to 3 minutes to allow flavours to infuse.  Strain and reserve liquid.  Keep liquid warm until ready to serve.
  2. Heat a chargrill pan or non-stick frying pan over a high heat. Fry scallops for 1 to 2 minutes each side or until just cooked through.
  3. Drizzle the dressing over the scallops.  Place scallops in washed shells or on a serving plate.  Add juices left in pan (if any).  Sprinkle with torn coriander leaves.

GRILLED FIGS WITH BRIE AND PROSCIuTTO

Picture
Ingredients
  • Fresh figs
  • Brie
  • Prosciutto
  • Olive oil
Method
  1. Cut fresh figs in half, place a slice of brie in the centre then wrap in prosciutto.
  2. Grill until golden.
  3. Serve on a bed of rocket and drizzle with olive oil.