BEEF SATAY WITH PICKLED CUCUMBER SALAD
Steps:
- 1. In a small heavy skillet, combine the cashews and coriander seeds and place over medium heat. Cook, shaking the skillet frequently, until the cashews are lightly browned and the coriander is fragrant, 3 to 5 minutes.
- 2. In a food processor, combine the toasted cashews, coriander, shallots, garlic, ginger, sambal, fish sauce, brown sugar, and lime juice; process until almost smooth.
- 3. Slice the beef against the grain into 1/4-inch thick slices. Thread the beef onto the skewers. Coat the beef with the cashew mixture, cover, and refrigerate at least 3 hours or overnight.
- 4. Prepare a grill for high heat cooking. Brush the grill grate with oil. Grill the skewers, turning once, until the beef is browned, 4 to 5 minutes. Serve over Pickled Cucumber Salad with lime wedges.
- 1. Toast the coriander seeds in small hot pan over medium heat until fragrant, 3 to 5 minutes.
- 2. Combine the toasted coriander with the vinegar, sugar, 2 teaspoons salt, and chile in a large shallow pan. Bring to a boil over medium heat and cook 5 minutes.
- 3. Turn off the heat and add the cucumbers and carrots; let sit, covered, 20 minutes. Drain the cucumber and carrot mixture.
THAI CUCUMBERS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk together the vinegar, sugar, sea salt and lime juice in a bowl until the sugar and salt have dissolved. Add the carrots, cucumbers and scallions, and toss to combine. Transfer the mixture to a plastic food storage container and refrigerate until ready to serve. Add the mint and chile pepper just before serving, and toss to combine.;
THAI RED CURRY WITH QUICK PICKLED CUCUMBER
Pack in three of your 5-a-day with this vegan Thai red curry. It's a fragrant and hearty dish boasting butternut squash, a hint of chilli and creamy coconut
Provided by Good Food team
Categories Dinner
Time 55m
Number Of Ingredients 17
Steps:
- To make the pickled cucumber, split the cucumber in half, remove the core with a teaspoon and discard. Cut the cucumber halves into thin semi-circles, then toss in a bowl with the vinegar, chilli and a pinch of salt. Leave to pickle while you make the curry.
- Heat the oil in a deep frying pan over a medium heat. Add the shallot and fry for 5 mins until soft, then stir in the curry paste and cook for 2-3 mins until fragrant. Tip in the coconut milk and stock and bring to a simmer.
- Add the squash and potatoes and cook uncovered for 20 mins until the potatoes are tender and the sauce has reduced and thickened slightly.
- Stir in the green beans, spinach and edamame and cook for 4 mins more until tender. Season with the soy and lime juice and sprinkle over the coriander or Thai basil, if using. Serve in bowls over the rice with the pickled cucumber alongside.
Nutrition Facts : Calories 251 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 17 grams sugar, Fiber 9 grams fiber, Protein 9 grams protein, Sodium 1.5 milligram of sodium
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