Recipes continued
Pad Thai
Serves: 4
Preparation: 15 minutes
Cooking: 10 minutes
200g rice stick noodles
200g firm tofu
¼cup vegetable oil 3 eggs
500g large green prawns, peeled and deveined
¹⁄³ – ½ cup Pad Thai paste
1 bunch garlic chives, cut into 4cm pieces
100g bean sprouts
¼cup packaged fried shallots
¼cup chopped peanuts
½cup fresh coriander leaves Lime wedges, to serve
1.Soak noodles in a large bowl of cold water for 20 minutes; drain and set aside. Cut the tofu into 2 thick slices and pat dry with paper towelling.
2.Heat 2 tablespoons of the oil in wok on setting 8; cook tofu one piece at a time until golden on both sides; drain on paper towelling. Cut tofu into small pieces, about 1cm.
3.Break eggs into a small bowl.
4.Turn wok off and carefully wipe out and remaining oil with paper towelling.
5.Heat wok on setting 7. Add remaining oil and cook prawns until just cooked. Remove from heat and set aside.
6.Add paste to wok and stir fry for 1 minute or until fragrant. Add noodles and cook, stirring until the noodles are coated in the paste. Push the noodles to one side and pour eggs into wok. Stir eggs together until the base starts to cook then stir eggs into noodles. Add tofu, prawns, chives, bean sprouts and fried shallots and stir through. Top with nuts and coriander leaves. Serve with lime wedges.
Note: There are several types of Pad Thai pastes. We used the Valcom brand which is available in supermarkets. Fried shallots are available from Asian grocers and some good supermarkets.
Mussels in White Wine and Garlic
Serves: 4
Preparation: 10 minutes
Cooking:
2 kg black mussels
1 tablespoon olive oil
3 eschalots, chopped finely
3 cloves garlic, chopped finely
1 cup white wine
¹⁄³ cup chopped fresh parsley 100g unsalted butter, chopped Freshly ground black pepper Sliced ciabatta bread, to serve
1.Clean mussels and debeard.
2.Heat wok on setting 7 then add oil. Add eschalots and garlic and cook, stirring until softened. Add the mussels and wine; cover and increase heat to setting 10. Cook mussels with lid on for about 2 ½ minutes, stirring once, until the mussels have opened. Remove mussels and set aside. Add the butter and parsley and cook for another few minutes until the butter has melted and the sauce has thickened.
Note: Some mussels release a lot of liquid. Reduce liquid down for a few minutes before adding butter if desired.
3.Spoon mussels into bowls and carefully spoon over liquid; season with pepper. Serve with crusty bread.
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