• Recipes from Redcliffe Festival

    Date: 2010.09.19 | Category: Dinner | Tags:

    Tanja and Gen would love to thank everyone who came along to Redcliffe Festival on Saturday 18th September.  With 4 cooking demonstrations and the help of 2 amazing chefs from Scarborough, it proved to be a very successful day. 

    As requested, here are the 3 recipes that the sisters in the kitchen whipped up. 

    DISH ONE:    EASY SEAFOOD LAKSA

    • one small packet of  rice vermicelli noodles
    • 1 tbsp of peanut oil
    • 1/4 cup good-quality laksa paste – or make your own
    • 3 cups of fish or vegetable stock
    • 400ml can of coconut milk
    • 750g green prawns, de-veined, shelled, tails on
    • 250g scallops
    • 100g deep-fried tofu, chopped in small cubes
    • 100g bean shoots
    • 1/2 cup each fresh coriander and Vietnamese mint  plus extra to serve (normal mint will do if you can’t find vietnamese mint)
    • 1 large  red chilli, seeds removed, cut into thin strips
    • 2 tbs chopped peanuts, to serve
    • Fried Asian shallots, to garnish
    • Snow peas, cut in half lengthways

    Place the vermicelli in a bowl, cover with boiling water and leave for 10 minutes to soak. Drain and set aside.

    Place oil in a wok over medium-high heat. Add the laksa paste and stir-fry for 1 minute. Stir in the stock, bring to the boil, then add the coconut milk and simmer for 2 minutes. Add the green prawns, scallops and deep-fried tofu and cook for 2 minutes before adding 1 teaspoon of salt.

    Divide the noodles between serving bowls, top with the bean sprouts, snow peas  and the fresh herbs. Pour the laksa soup over the noodles, dividing the seafood equally among the bowls. Garnish with slices of chilli, peanuts, shallots and the extra fresh herbs.

    ENJOY!

    DISH TWO:  THAI FISH BURGERS

    • 500g red snapper, chopped coarsely (or other firm white fish fillets)
    • 1 tablespoon fish sauce
    • 1 tablespoon kecap manis
    • 1 clove garlic – microplaned
    • 1 fresh small red  chilli, chopped finely
    • 50g green beans, trimmed, chopped finely
    • ¼ cup (20g) fried shallots
    • ¼ cup coarsely chopped fresh coriander
    • 60g baby spinach leaves
    • 1 lebanese cucumber (130g), seeded, sliced thinly
    • 1 tablespoon lime juice
    • 2 teaspoons brown sugar
    • 2 teaspoons fish sauce, extra
    • 4 hamburger buns (360g)
    • 1/3 cup (80ml) sweet chilli sauce

    Chop fish flesh into small pieces (don’t process in food processer or fish will become rubbery when cooked).  Combine fish,  fish sauce, kecap manis, garlic and chilli  in large bowl with beans, shallots and coriander; shape into four patties.

    Cook patties on heated oiled BBQ plate about 15 minutes or until cooked.

    Combine spinach, cucumber, juice, sugar and extra sauce in medium bowl.

    Split buns in half; toast cut-sideson the BBQ hot plate. Sandwich salad, patties and sweet chilli sauce between bun halves.

    ENJOY!