Kompernass KH1099-04/08-V2 Coloured Thai rice, Fillet of beef with cauliflower

Coloured Thai rice

For 4 people

2 Spring onions

1Carrot

1red Paprika seed

1Pineapple

30 g Cashew nuts

2 tbsp Peanut oil

1/4 l Vegetable broth Salt

Pepper

1 pinch Sugar

600 g cooked Rice

1 tbsp fresh chopped Mint or green Coriander

Preparation time: 30 min.

Per Portion approx.: 320 kcal

1.Clean and wash the vegetables. Of the onions, cut the white one into strips, the green one into pieces. Slice the carrot into matchstick thin pieces. Slice the paprika into thin strips. Peel the pineapple and, without the stem, cut it into 1 1/2 cm thick pieces.

2.Heat up the Wok, then roast the nuts in it, with- out fat, until golden-brown.

3.First heat the wok, then the oil. Fry the white onion in it until glassy. Roast the carrot and pa- prika in the middle of the Wok for approx. 4 min. stirring constantly, until cooked. Boil it up with the stock and then spice it with salt, pepper and sugar. Blend the rice in easily and allow it to be- come hot. Mix in the green onion.

4.Place the pineaple pieces back together as slices. Spread the rice over them and garnish with herbs and cashew nuts.

Fillet of beef with cauliflower

For 4 people

400 g Fillet of Beef

3 tbsp Tandoori spice (health-food shop, Asian shop) 1 small Cauliflower

2 Tomates on the vine

1Zucchini

1small red Onion

2 Spring onions

4 tsp Sunflower oil

100 ml Stock

150 ml unsweetened Coconut milk (tinned) Salt

Pepper

Preparation time: 30 min

Per Portion approx.: 190 kcal

1.Slice the fillet into cubes of approx. 1 x 2 cm and spice with Tandoori. Split the cauliflower into sprigs, cut the stalks into slices. Dice the tomatoes. Cut the zucchini into thin slices approx. 2 cm long.

Peel the onion and slice into strips. Half the white of the spring onions lengthways, slice the green into pieces.

2.First heat the wok, then add 2 tbsp. of oil. Fry the meat in there for 2 min. and keep it warm. Re-heat the Wok, fry the onion in the remaining oil until glassy. Fry the cauliflower with it for 3 min. Boil it up with the stock and coconut milk, let it cook for approx. 5 mins. Add salt and pepper. Mix in the white of the spring onion, zucchini and tomato. Cook for 3 min. Mix in the meat and green onion, then check for taste.

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