Spicy Mince and Lettuce Cups

Serves: 4

This is a great weekday meal.

We used pork mince and with the lime juice, lime leaf, brown sugar and fish sauce, you’re left with a sweet, sour and sticky mince, just right for the contrasting crunch of the lettuce, herbs and shallots. And the crunch of the peanuts.

Yum!

253 calories a serve, beautiful and fun to plate, easily doubled for lunch like we did… you can’t go wrong here.

Ingredients

1 tbsp canola oil
Large piece of ginger, grated
2 cloves garlic, crushed
2 red chilli, deseeded and finely chopped
500gm chicken, turkey or pork mince
85gm light brown sugar
2 tbsp fish sauce
Juice of a lime
2 lime leaf, finely shredded

To serve

Lettuce leaves (we used cos, though iceberg just as good)
Good handful of mint and coriander, roughly chopped
Handful of toasted peanuts, roughly chopped
2 shallots, finely sliced
1 lime, quartered

Method

  1. Heat the oil in a pan. Fry the garlic, ginger and chillis for a minute and then add the mince and turn the heat up high; cook until the meat is golden.
  2. Add the brown sugar, fish sauce, lime juice and lime leaf and cook down until everything is sticky.
  3. Serve the mince in the lettuce leaves, topped with the herbs, peanuts, shallots and a squeeze of the lime.

The Best Green Salad with White Wine Dressing

Serves: 4 – 6

Doesn’t any lunch – pasta, BBQ, seafood – just say its Saturday when there is a big green salad on the table?! It says pour a glass of wine, grab a piece of bread and relax.

This is my go-to green salad. It is a Valli Little recipe and you can of course adjust the dressing with say Dijon mustard or maybe some diced shallots.

Ingredients

1 small frisee lettuce (curly endive)
2 baby cos lettuce
2 cups wild rocket leaves
1 handful chervil sprigs (Harris Farm your best bet)
2 handfuls of baby green beans, blanched for 1 – 2 minutes in boiling water
Bunch of chives
1/3 c white wine
¼ c lemon juice
1 tsp honey
¾ c extra virgin olive oil

Method

  1. Remove the outer leaves from the frisee and cos. Wash the inner leaves with the rocket and dry in a salad spinner or with paper towel.
  2. Pick the chervil leaves and place in a serving bowl with the lettuce and the beans. Hold the chives over the bowl and using kitchen scissors, finely snip half the chives into the bowl.
  3. In a separate bowl, whisk the wine, lemon juice and honey and season with salt and pepper. Slowly whisk in the oil until you have an emulsified dressing. Toss the salad and dressing together, then garnish with the remaining (long) chives and serve.