MIX IT UP
For even more texture and flavour, add sliced shiitake mushrooms or Asian greens, such as baby bok choy.
SERVES 4 // PREP TIME 15 MINS // COOK 20 MINS
180 ml (¾ cup) grapeseed oil
4 garlic cloves, thinly sliced
75 gm ginger, cut into matchsticks
1½ tsp chilli flakes
60 ml (¼ cup) soy sauce
1½ tbsp rice wine vinegar
400 gm fresh udon noodles
1 tbsp sesame oil
750 gm baby corn, halved lengthways
2 spring onions, trimmed, finely chopped
Snow pea tendrils, shredded nori sheets and kimchi, to serve
1 Heat oil in a small saucepan over medium-high heat. Add garlic and ginger and bring to a gentle simmer (1 minute). Reduce heat to low; cook, stirring occasionally, until garlic and ginger are golden (5 minutes). Remove from heat and set aside to infuse (5 minutes). Stir in chilli flakes, soy sauce and vinegar.
2 Cook noodles in a large saucepan of boiling water for 10 minutes; drain. Alternatively, cook noodles according to packet instructions.
3 Heat sesame oil in a large wok or frying pan over high heat. Add corn and stir-fry until lightly golden and tender (2-3 minutes). Add noodles and half of the ginger dressing; toss to coat. Divide noodles among bowls then top with spring onions and snow pea tendrils. Serve with nori, kimchi and remaining dressing on the side.
MIX IT UP For even more texture and flavour, add sliced shiitake mushrooms or Asian greens, such as baby bok choy.
ON THE SIDE
Serve with warm pita bread to soak up all the juices.
Lamb with eggplant, almonds and toum
SERVES 4 // PREP TIME 10 MINS // COOK 20 MINS (PLUS RESTING)
80 ml (1/3 cup) extra-virgin olive oil
2 red onions, thinly sliced
600 gm Lebanese eggplant, cut into 3cm pieces
80 gm tamari almonds, coarsely chopped (see note)
2 tbsp pomegranate molasses, plus extra for drizzling
2 lamb backstraps (200gm each), trimmed Toum, baby red amaranth leaves and micro red vein sorrel, to serve
1 Heat 2 tbsp of the oil in a frying pan over medium heat. Add onion and cook, stirring occasionally, until caramelised (8-10 minutes). Transfer to a large bowl.
2 Heat remaining oil in same pan over medium heat. Add eggplant and cook, stirring occasionally, until soft and golden 5-6 minutes). Transfer to bowl with onion.
3 Add half of the almonds to eggplant along with pomegranate molasses; season to taste and toss to combine.
4 Heat a frying pan over high heat; cook lamb until browned and cooked to your liking (3 minutes each side for medium). Transfer to a plate and cover loosely with foil; rest for 5 minutes. Slice lamb and season to taste.
5 Spoon toum onto plates then top with eggplant mixture and lamb slices. Scatter over remaining almonds and herbs then drizzle with a little extra pomegranate molasses to serve.
Note Tamari almonds and toum, a Lebanese garlic sauce, are available from select supermarkets.
If time permits, marinate spatchcock overnight for maximum flavour.
Peruvian chicken with aji verde
SERVES 2-4 // PREP TIME 5 MINS // COOK 30 MINS (PLUS RESTING)
125 ml (½ cup) extra-virgin olive oil
3 tsp ground allspice
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