2020 BackSA Gift Guide

Ingredients 4 tbsp jasmine rice, uncooked Juice of 3 limes 500g chicken mince 6 tbsp chicken stock 2 whole brown shallots 1 bunch spring onion 2 tsp dried bird’s eye chilli or 3 finely diced fresh bird’s eye chillies 2 bunches fresh coriander 1 bunch fresh mint 4 tbsp fish sauce 200g snake beans or wombok (Chinese cabbage) To serve 2 baby cos lettuce, Thai basil, limes, sliced chilli Method In a hot pan, toast raw rice until fragrant. Remove from heat before it colours. Grind into a fine powder using a mortar and pestle or spice grinder. In a large bowl, mix 8 tablespoons of lime juice with the raw chicken mince. Heat stock in a wide saucepan, add lime and chicken mixture and sauté until chicken is completely cooked. Finely slice shallots and spring onion. Add to cooked chicken along with chilli, ground rice, coriander, mint, fish sauce, remaining lime juice and chopped snake beans or wombok. Stir well to combine and serve in lettuce leaf cups with Thai basil, extra chilli and lime. Peel and slice carrots. Add to leek and sauté for 2 minutes. Cover with orange juice and simmer until carrots are soft and starting to fall apart. Purée until smooth. To prepare the sauce vierge, finely dice onion, carrot and garlic. Add to a pot with olive oil and slowly bring to a simmer. Meanwhile, toast all seeds until fragrant. Grind to a coarse dust in a spice grinder or leave whole. Once carrot and onion has softened slightly (5-8 minutes), take off heat and add vinegar, capers and spices. Once cool, add finely sliced chives. Reduce oven temperature to 190°C. Bake whiting for 4-5 minutes or until it has just turned white. Bring a pot of salted water to the boil and cook broccolini for 3-4 minutes. Drain. To serve, place a generous spoonful of carrot purée on each plate; place drained broccolini on top. Gently lay 2 whiting fillets over broccolini. Top with 2 tablespoons of sauce vierge and dust broccolini tops with dukkah. Serve with kipfler potatoes. LARPGAIANGTHONG Serves 6 NuSuandokmai, LanternbyNu Suandokmai has worked in five-star restaurants in Indonesia and Sydney but he ’ s best known for bringing authenticThai market-style dining to SA. He rattled the pans at the likes of Golden Boy, Mrs QandGin LongCanteen, before opening Lantern byNu in 2017. lanternbynu.​com.​au Easy BANKSA.COM.AU  13